Refrigerator yeast rolls

Refrigerator yeast rolls

• pointsevenout 14 years ago
  Recipe by Chefjeb.
  
  Refrigerator Yeast Rolls
  
  First off I would like to say that this recipe makes considerably more than the 24 servings listed. I made 36 rolls and made each dough ball larger than a golf ball. Cut this recipe in half and it will be much more easy to manage.
  
  I didn't let the dough reside in the fridge to improve on the yeast flavor. The bulk of the full recipe would swamp my fridge space. So I made the rolls right away. You need a very large bowl to make the full recipe and have room for the dough to double in bulk.
  
  It took 6 cups flour for the consistency of the dough to be right for the first rise then 2 more cups to make the dough smooth and stretchy. Needed it a few times to ensure all was incorporated nicely.
  
  Had to oil down my hands in order to shape the handfuls of dough.
  
  Took 15 minutes to bake. Ten minutes then switch positions of the pans for and even bake.
  
  Rolls turn out very fluffy and light. Would have liked to leave the dough in the fridge to develop more flavor. Next time at half the recipe I will.
  
  Dough rises well in one hour for first fermentation, also in one hour for second fermentation after shaping, and gets good oven spring.
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