Preparing for your Thanksgiving feast can be extremely stressful. The turkey, the gravy, the potatoes, the stuffing, the roasted veggies, the salad, the pumpkin pie and…the rolls! The rolls can be the hardest part, trying to time the mixing, kneading, rising, rolling and rising again! Well, here’s a little secret for you…
Easy Overnight Refrigerator Rolls! They require no kneading and can be made up to five days in advance! You just keep them in the fridge, and when you’re ready to bake, roll them out and let them puff up for an hour (or up to five hours), and then pop them in the oven. Seven minutes later, you have homemade rolls, fresh from the oven, stress free.
Now that’s Thanksgiving.
Ingredients: *Makes 2-3 dozen rolls
1 cup whole milk
1/4 cup butter
1/4 cup sugar
1/4 cup warm water
1 Tbsp. yeast
1 Tbsp. sugar
4 – 4 1/2 cups flour
2 tsp. Kosher salt
- Scald milk by heating over medium heat until bubbles form along edge of pan.
- Put butter and sugar in pan with milk, turn off heat and stir until sugar is dissolved.
- Let sit until butter is melted and mixture has cooled to lukewarm.
- Put warm water in mixing bowl, and add yeast and sugar. Let sit until yeast softens.
- Add two cups flour and milk mixture to yeast. Mix on low speed to blend.
- Add eggs and beat well.
- Add rest of flour and salt gradually until soft dough forms. Dough will still be slightly sticky.
- Place dough in large bowl, cover and let rise until tripled in amount.
- Punch down and cover again. Place dough in refrigerator until completely chilled, overnight or at least for five hours.
- When ready to use, take out of fridge, roll out and shape while still cold.
- Place an inch apart on buttered cookie sheets and put dab of butter on the tops of each roll.
- Cover and let rise 1 1/2 hours, or up to five hours.
- Preheat oven to 375 degrees. Bake seven to eight minutes.
- Dough keeps in fridge up to five days.
- For a crowd, this recipe doubles flawlessly.
- An easy way to roll out dough: Roll half of dough into large circle. Cut into triangles using a pizza cutter. Roll up each piece, starting at large end. Repeat with second half of dough.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.