GRANNY FOSTER'S REFRIGERATOR ROLLS

Granny Foster's Refrigerator Rolls image

I got this recipe off of Martha Stewarts website you also use this recipe for the Sticky Orange Coconut Pinwheels.

Provided by Petdrwife

Categories Breads

Time 50m

Yield 2 dozen rolls

Number Of Ingredients 10

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Ingredients

1/2 cup warm water (105 to 115)
1 (1/4 ounce) package dry yeast (quarter ounce package)
1 tablespoon sugar
2 cups milk
11 tablespoons unsalted butter, plus
more unsalted butter, for baking sheet
1 teaspoon salt
6 -6 1/2 cups all-purpose flour, plus
more all-purpose flour, for kneading
1 tablespoon vegetable oil

Steps:

Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
Preheat oven to 375°. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.
Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.
Bake until golden brown, 15 to 20 minutes. Serve immediately.

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ABEL Classi

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These rolls are a great way to use up leftover dough. I like to add a little cheese or herbs to the dough for extra flavor.

Rekha Sardar

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These rolls were a little dry for my taste, but they were still good.

Collins Promise

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These rolls are so easy to make and they taste delicious! I love that I can freeze them and then just bake them when I need them.

Jonathan Hughes

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I made these rolls for a brunch and they were a big hit! They were light and fluffy, and the perfect size.

Sewakambo Mubaraka

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These rolls are a great addition to any meal.

Kmoeen302

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I've made these rolls several times and they always turn out perfect. They are a family favorite!

Malik Shehroz Awan

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These rolls are delicious! I love the way the butter melts into the dough.

Barbra Bowman

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I made these rolls for a potluck and they were a huge success! Everyone loved them.

Pio Mataitini

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These rolls are so easy to make and they taste amazing! I love that I can make them ahead of time and then just bake them when I need them.

Omotunde Atiba

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I found the dough to be a little sticky, but the rolls turned out great. I also added a little garlic powder to the dough for extra flavor.

Hina Naz

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These rolls are a great make-ahead dish. I like to make a batch on the weekend and then freeze them. I can then just pop them in the oven when I need them.