"Make Ahead" Dinner Rolls

Cathy Nunn Recipe

By Cathy Nunn CJNUNN

These rolls are so good and easy to make! The beauty is, you make the dough a few days ahead, and refrigerate it untill you are ready to bake the rolls. This dough can actually be good 5 days later instead of the recommended 3 days! It may rise a bit more slowly after punching it down, but they will still produce some tasty dinner rolls! These are perfect for Thanksgiving and Christmas holiday meals! Just have plenty of butter on hand!!

I listed this recipe as "quick and easy" because it is quick and easy to put the dough together! So easy, in fact, your kids can help you make these!


Recipe Rating:
 1 Rating
Serves:
15 to 18 rolls
Prep Time:
Cook Time:

Ingredients

2 pkg
active dry yeast (make sure it is really fresh yeast) if yeast is not too fresh, use 3 pkgs
1 1/4 c
milk
1/2 c
warm water
1/3 c
honey or sugar
1 Tbsp
(slightly heaping) - salt
2
very large eggs, beaten (or 3 medium to large sized eggs)
7 c
all purpose flour
2/3 c
melted butter or shortening

Directions

1
In a small saucepan, scald milk. While milk is heating, open yeast packages into the warm water to activate, stir & let sit until ready to add to mixture... After milk has scalded, add honey or sugar and salt. Let cool to lukewarm. Transfer this to a very large bowl and add 2 cups of flour and beat well. Then add the yeast, eggs and shortening. Blend well.
2
Add remaining flour to make a soft dough. Knead for at least 20-25 minutes, until smooth and elastic. Using margarine or shortening, grease well a large bowl and place dough in this bowl, turning it to coat all sides. Cover with plastic wrap and refrigerate from 12 hours up to 3 days (I have refrigerated them 5 days and they have turned out well!)
3
When you are ready to bake the rolls, remove from frig, remove plastic wrap and punch down well and let sit at room temperature 15-20 minutes. Grease well with shortening the pans or cookie sheets you will use. Take a little butter and grease your hands well, then form the dough into balls or any shapes you wish. Arrange these rolls shoulder to shoulder on your pan(s). Cover and place in a warm, draft-free place until doubled in size.
4
Bake in a 425 degree oven for 18 to 25 minutes. (Every oven is different!) Keep an eye on your oven... Tops should be golden brown, but not too brown. If they start to get too brown-too soon, cover w/foil (dull side down) until done.

Serve them hot with sweet creamery butter! These rolls freeze well!

Bon apetit' y'all!!