Anytime Rolls
Seventeen years ago I worked on the Junior League of the Palm Beaches’ cookbook, A Slice of Paradise. I had a blast trying out various recipes and I have, ever since, appreciated the time and attention Junior Leagues across this country take, when creating a cookbook.
One of my favorite recipes in the book is the Overnight Refrigerator Rolls. I love the fact that they are just as wonderful when made ahead and frozen, as they are when baked fresh.
It was only after making these rolls several times that I realized that I did not care for the wait time that is necessary for the dough to warm up, again, once it is removed from the refrigerator on day 2. I decided to prepare it similarly to how I make my challah, i.e., everything in one day.
The end result is exactly what I want: easy, delicious, light rolls that are perfect anytime. I like to shape mine into cloverleaf rolls (three balls that are placed into the individual muffin cup) but you may also shape the rolls using only two balls of dough per roll.
There is only one problem that I have with these Anytime Rolls; they disappear too quickly. My three older children, Joshua, Nathaniel and Shoshana, know that I always bake them for Thanksgiving dinner. What I have not yet mastered is where I can hide the rolls until the big night. Maybe this year will be different…yeah, right…who am I kidding?!?
| Anytime Rolls | | Print |
- 1 quart whole milk
- 1 cup plus 1 tablespoon sugar, divided
- ¼ cup warm water
- 3 packages (6¾ teaspoons) dry yeast
- 9½ - 10 cups all purpose flour, divided
- 1 cup vegetable shortening (i.e. Crisco)
- 1 teaspoon baking soda
- 1 tablespoon plus 2 teaspoons baking powder
- 1 tablespoon salt
- vegetable oil for the bowl
- Bring milk to a boil in a medium saucepan. Turn off heat and add 1 cup sugar. Stir until dissolved. Cool until lukewarm, about 45 minutes.
- Dissolve 1 tablespoon sugar in the warm water. Add yeast and stir gently to combine. Proof for 5 minutes.
- Place 4 cups flour into a large mixing bowl. Add cooled milk followed by proofed yeast. Mix by hand until the lumps are gone. Set aside for 30 minutes.
- In the meantime, melt shortening in a small saucepan. Cool until close to room temperature.
- Place baking soda, baking powder and salt in a small bowl and set aside.
- Place 4 cups of flour in a bowl to be added to the dough in the mixer. Place another 2 cups of flour into a 2 cup measuring glass to be kneaded in by hand.
- Grease a large bowl with vegetable oil and set aside.
- After 30 minutes, attach the dough hook to the mixer and mix in baking soda, baking powder and salt. Add cooled shortening and mix on low speed. Gradually add in 4 cups of flour.
- Remove the dough from the mixer and knead in additional flour, between 1½ - 2 cups. The dough will be soft and feel light. Transfer to prepared bowl and cover. Set aside to rise for 1½ - 2 hours. The dough will more than double its original size.
- Preheat oven to 350°. Grease three 12 cup muffin pans with nonstick spray (i.e. Pam) and set aside.
- Divide the dough into three large pieces. Working one large piece at a time, divide each one into 4 equal pieces. Each of these 4 pieces will then be divided into 3 pieces, totaling 12 pieces. Each of these 12 pieces will be divided into 3 small pieces, totaling 36, which will then be formed into little balls. Place three little balls together into each of the muffin cups, 12 rolls per muffin pan.
- Cover each muffin pan with plastic wrap and set aside to rise for the next 45 minutes.
- Bake in the middle rack of 350° oven for 15-18 minutes, until golden brown on top. Remove from oven and cool completely in pans.
- Once cool, the rolls may wrapped well and frozen. Thaw in the refrigerator and rewarm in oven before serving or microwave.
