Before you go to sleep, make a batch of overnight rolls to go in the refrigerator.
The next day, your refrigerator rolls will be ready to go in the oven.
We can smell the freshly baked refrigerator yeast rolls now.
Credit:Jason Donnelly
Add 1-1/2 cups of the flour, the sugar, 1/3 cup melted butter, egg, and salt.
Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly.
Coat a 3-quart covered container with cooking spray.
Place dough in container; turn once to grease surface of dough.
Cover and chill overnight.
Turn dough out onto a lightly floured surface.
Divide dough in half.
Cover and let rest for 10 minutes.
Meanwhile, lightly grease a 13x9x2-inch baking pan or baking sheets.
Cover and let rise in a warm place until nearly double in size (about 45 minutes).
Preheat oven to 375F.
Immediately remove rolls from pans.
If desired, brush tops of rolls with 2 tablespoons melted butter.
Cinnamon-Sugar Butterhorn Rolls:
Prepare as directed through Step 3.
On a lightly floured surface, roll each dough half into a 10-inch circle.
If desired, brush with melted butter and sprinkle with cinnamon-sugar.
Cut each dough circle into 12 wedges.
To shape rolls, begin at wide end of each wedge and loosely roll toward the point.
Place rolls, point side down, 2 to 3 inches apart on the prepared baking sheets.
Divide each dough half into 16 pieces.
On a lightly floured surface, roll each piece into a 12-inch rope.
Tie each rope in a loose knot, leaving two long ends.
Tuck top end under the knot and bottom end into the top center.
Brush with melted butter and sprinkle with grated Parmesan cheese.
Place 2 to 3 inches apart on the prepared baking sheets.
Makes 32 rolls.Per roll: 94 cal., 3 g total fat (2 g sat.
2% vit A, 0% vit.
C, 1% cal, 4% iron.
Salt-and-Pepper Parker House Rolls:
Prepare as directed through Step 3.
On a lightly floured surface, roll each dough half until 1/4 inch thick.
Cut dough with a floured 2-1/2-inch round cutter.
Using the dull edge of a table knife, make an off-center crease in each round.
Fold each round along the crease; press the folded edge firmly.
Place rolls, larger half up, 2 to 3 inches apart on the prepared baking sheets.
Brush with melted butter and sprinkle generously with kosher salt and freshly ground black pepper.
Makes 24 rolls.Per roll: 122 cal., 4 g total fat (2 g sat.
2% vit A, 0% vit.
C, 1% cal, 6% iron.
Divide each dough half into six pieces.
Shape each piece into a ball, tucking edges under.
Place each ball on a greased baking sheet.
Using your fingers, slightly flatten ball to 4 inches in diameter.
Place balls 2 to 3 inches apart on the prepared baking sheets.
Makes 12 buns.Per bun: 223 cal., 6 g total fat (3 g sat.
4% vit A, 0% vit.
C, 1% cal, 11% iron.
2,000 calories a day is used for general nutrition advice.
