Another bread recipe for this week—except this one is special. If you’ve ever wished you could make fresh rolls for dinner without having to do all the work and waiting for dough to rise this recipe is perfect.
My Friend Summer made this recipe this week and they were really good. The recipe makes a ton of dough which you can then refrigerate to have on hand for fresh rolls, cinnamon rolls or even scones.
It’s super easy too.
Summer’s refrigerator Rolls and Cinnamon Rolls
1 Quart (1Pint/4C) Prepared Dry milk (make as directed on package)
OR
1 Quart (1Pint/4C) Scalded milk cooled to lukewarm
2 Packages of active dry yeast
10 Cups Flour (divided)
1 Cup Sugar
1 Tablespoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking powder
1 Cup Oil (add oil last)
Mix milk. Dissolve yeast into Milk. Add 5 Cups of flour, Sugar, Salt, Baking Soda, and Baking Powder and mix, while mixing add oil. Mix in 4 cups of flour and reserve 1 cup for after rise. Cover and let riles in bowl and double (1 to 1 ½ hours). Punch down and add extra flour (the 1 cup reserved).
At this point you can store the dough in the refrigerator or use it.
Knead (not too long) form rolls and grease pan. Bake at 350 to 375 for 12 – 15 minutes.
An easy way to form rolls is to grab a piece of dough and form a rope and tie it into a knot. Let the rolls rise for a little while before baking.
For Cinnamon Rolls
Roll 1/3 of the dough into rectangle, spread cinnamon spread and roll from long edge. Bake on greased baking sheet. Bake at 350 to 375 for 12 – 15 minutes. Remove and add glaze.
Cinnamon Spread:
8 Tablespoons (cube) soft butter
1 Cup Sugar
6 – 8 teaspoons Cinnamon
Glaze:
2 Cups Powdered Sugar
¼ Cup Hot Milk
½ teaspoon Vanilla
Dash of salt
Whip it good!
