NO-KNEAD REFRIGERATOR ROLLS
15 rolls
Nearly any yeast roll can be prepared using this method.
Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes:
- ½ cup (120g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
Stir into the dissolved yeast:
- 1 cup (235g) lukewarm (80° to 90°F) milk
- 6 tablespoons (85g) unsalted butter, melted and slightly cooled
- ¼ cup (50g) sugar
- 1 large egg
- 1 teaspoon salt
Add and beat in until a soft dough forms:
- About 3 ½ cups (440g) all-purpose flour
Transfer the dough to a large oiled bowl and turn once to coat with oil. Cover tightly and refrigerate for at least 12 hours and up to 3 days. When ready to bake, remove the dough from the refrigerator and allow it to rest, covered, for 30 minutes.
Punch down the dough, divide it into 15 equal portions, and round them into balls. Place the rolls in 2 cake pans or one larger baking pan and allow to rise until doubled in bulk, 45 minutes to 1 hour.
While the dough rises, preheat the oven to 425°F.
Bake the rolls until golden brown, about 15 minutes. If desired, brush the tops with:
- (Melted butter)