MAKE AHEAD REFRIGERATOR ROLLS
2 pkg. active dry yeast
1/2 cup lukewarm water
1/2 cup sugar
1 1/2 cups milk
2 1/2 teaspoons salt
2 eggs
6 1/2 cups all purpose flour
1/4 cup vegetable or light olive oil
1/4 cup butter
Preparing the dough:
In a cup, dissolve yeast in water with a teaspoon of the sugar; stir well. Allow mixture to sit for 10 minutes.
Meanwhile, in a medium saucepan, heat milk until tiny bubbles form along the edges of the pan. Add butter. Remove from heat and allow butter to melt. Pour scalded milk into a bowl and combine with remaining sugar. Allow to cool until lukewarm, then add yeast mixture.
Add eggs and beat on medium speed of electric mixer until eggs are foamy. Stir in 3 cups of the flour and the oil.
Add salt and all but 1/4 cup of the remaining flour; beat with dough hook attachment until smooth (or see below and knead dough by hand).
Sprinkle a dusting of flour on a clean work surface (a silicone mat or a wooden pastry board are handy baking tools to have on hand). Knead until smooth (about 8-10 minutes by hand, or if kneading by machine, 4-5 minutes).
Turn dough out onto work surface; sprinkle with part of the remaining 1/4 cup flour and cover with plastic wrap (or an overturned bowl) to keep from drying out. Allow to rest for 10-15 minutes. Knead by hand for several minutes until dough is smooth and elastic. Add remaining flour if needed, but try not to use too much, as too much flour will make the rolls heavy.
Roll the dough into a rectangle, about 12x8 inches. Brush the dough lightly with oil and place in a plastic bag. Store in refrigerator until ready to use.
Baking the Rolls:
When ready to make rolls, cut off amount of dough needed and return remaining dough to refrigerator for later use, if desired.
Take the dough to be used for baking and form a ball. Brush the inside of a bowl lightly with oil and turn the ball of dough several times in the bowl to coat all around. Cover the bowl with a clean damp towel or plastic wrap and allow the dough to rise in a warm place, free from draft, until doubled in bulk (about 60-90 minutes, depending on room temperature).
Lightly spray or brush a baking pan with olive oil. Shape the dough into rolls in any desired shape and place on pan. To have "break-apart" rolls with lighter, softer edges, place rolls closer together. The dough will spread as it rises so that the rolls will touch but can be easily torn apart. For crisper, more browned and individual rolls, place them further apart by at least 1 1/2".
Allow formed rolls to rise in a warm place, free from drafts until doubled in bulk (about 45 minutes for smaller rolls). Brush rolls with cream or an egg wash (beaten egg mixed with water), if a sheen is desired.
Preheat oven to 375°F 15 minutes before baking. Bake for approximately 12 minutes or until rolls are golden brown and light (bigger rolls will take longer to bake).
Remove from oven and brush with melted butter for softer rolls. The rolls may be sprinkled with cinnamon sugar, crushed walnuts, and drizzled with confectioners' icing or served as is.
Variations:
This is a versatile dough which can be used to make many different kinds of rolls in various shapes and sizes and unlimited toppings and fillings.
To make crescents, roll the dough into a rectangle and cut out 4 inch triangles. Sprinkle the surface with cinnamon sugar mixed with butter and flour; spread over the surface and roll the triangles up into crescents, curving in the ends. Or roll the dough (sprinkled with cinnamon sugar and/or chopped nuts) into logs, slice into short lengths and form spirals or pinwheels. Brush with butter, dust with cinnamon sugar and bake. Drizzle with confectioners' icing while still warm from oven.
To make confectioners' icing, add a tablespoon or so of water and a few drops of vanilla to 1/2 cup confectioners' sugar, adding more or less until mixture is of a drizzling consistency.
Marshmallow Cinnamon Surprises:
Roll the dough thinly and cut into 4 inch circles. (Scraps may be re-rolled.) Make a mixture of 1/2 cup sugar, 2 teaspoons cinnamon, and 1 tablespoon flour (mix well). Variation: Add 3 tablespoons finely chopped nuts.
Dip a marshmallow into milk and roll in the cinnamon sugar mixture to coat well.
Place the circle of dough into a greased muffin cup with the marshmallow in the center of the dough. Pinch the dough around the marshmallow to enclose it completely, then turn the roll around so that the seam is on the bottom. Let rise until doubled. Spray or brush top of roll lightly with butter or olive oil spray. Bake at 350°F until lightly golden on top.
Substitution Notes:
1/2 cup vegetable oil may be substituted for 1/4 cup butter and 1/4 cup oil; but the butter adds a richer flavor.
1/2 cup of buttermilk may be substituted for 1/2 cup of the milk; this will make for lighter and more delicate rolls and an easier handling dough.
For richer rolls with extra nutrition, 2 eggs may be substituted for 1/2 cup of the milk. Rolls will brown more quickly.
To make plain dinner rolls, decrease 1/2 cup sugar to 1/3 cup. Brush with egg wash and sprinkle with sesame or poppy seeds, if desired. For herbed dinner rolls, add 2 tablespoons finely minced herbs; sprinkle with chopped onions. For cheese dinner rolls, add 1/3 cup grated Parmesan or Cheddar.
