Refrigerating Dough Recipes

REFRIGERATOR ROLLS

Steps:

• Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
• In a large bowl, add hot water and shortening. Let set until shortening melts.
• Add sugar and salt.
• Let cool until tepid.
• Add beaten eggs.
• Add two c.
• flour and mix well.
• Add yeast mixture.
• Stir and continue adding flour until a soft dough is formed
• Turn out on floured board and knead until the dough is pliable.
• Generously oil a large bowl and place dough in it.
• Turn dough in bowl until coated w/ oil.
• Cover w/ lid or heavy plate.
• Refrigerate overnight or for several hours.
• When ready to use, punch dough down.
• Turn out on floured board and halve dough.
• You may make several styles of rolls with this.
• Cloverleaf rolls: Cut dough halve into three equal pieces.
• Cut the three pieces into 24 equal pieces.
• You have 72 pieces of dough.
• Grease 2 muffin tins (makes 24 rolls).
• Work dough into floured balls.
• Place three in each muffin tin.
• Brush with melted butter and let raise until doubled.
• Cook at 350F for 20 minutes or until golden brown and crusty.
• Brush w/ melted butter and serve.
• *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
• Thaw for an hour and bake as usual.
• **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
• Thus ...A homemade version of"brown and serve".
• ***Dough will keep in fridge for two days.
• Keep punching it down.
• ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.

ENJOY NO-KNEAD, FRIDGE-FRIENDLY DOUGH HEALTHY BREAD-IN 5 MINUTES

Steps:

• In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
• Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
• After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
• To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven.
• Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives are best). Recover the remaining dough in the bowl and refrigerate for baking at another time.
• Hold the mass of dough in your hands and add a little more flour as needed so it won't stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go.
• While stretching, most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out during resting and baking. This shaping should take no more than 1 minute.
• Place the dough on the peel or overturned baking sheet. Allow the loaf to rest for about 40 minutes. It does not need to be covered. The bread may not rise much during this time; this is normal.
• Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don't have a baking stone, use another baking sheet. Remove any upper racks. Place a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450°F.
• When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern into the top.
• Slide the loaf off the peel or overturned baking sheet and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door.
• Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool completely, preferably on a wire cooling rack.

REFRIGERATING DOUGH

Steps:

• One of the joys of the bread machine is you can easily make a dough and keep it in the refrigerator until you want to bake it. Doughs without egg will keep up to 48 hours in the refrigerator and doughs with egg should be stored no more than 24 hours.Remove the dough from the bread machine pan, and shape it into a ball. Place it in a bowl greased with shortening or nonstick cooking spray. Grease or spray the top of the dough, and cover with plastic wrap and then with a damp cloth. Place the bowl in the refrigerator. When you are ready to bake the dough, shape it and let it rise, covered, in a warm place about 1 1/2 to 2 hours or until double. Bake the dough as the recipe instructs.You also can shape the dough before refrigerating it. Look for the Do-Ahead Note with many of our dough recipes.As to freezing dough, we like to follow "bake first, the freeze" for better-quality baked goods. Doughs can lose some of their rising power after freezing.

REFRIGERATOR ROLLS

Steps:

• In a bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or up to 2 days. , Punch dough down and divide in half; shape each portion into 12 rolls. Place in two greased 9-in. round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown.