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refrigerated (3-day) bread dough / bake 20 minute rolls.

★★★★★ 1
a recipe by
Linda McCormick
Yes, MI

Ever wish that you had enough time to mix and serve fresh baked dinner rolls frequently; especially for those of us who work? This recipe is especially nice when you have cooked a big pot of your favorite soup, stew, or chili as examples. Serve fresh hot dinner rolls with the leftovers. Holiday baking for that special dinner will be a little easier when you have the dough stored in your refrigerator ahead of time.

★★★★★ 1
serves Large batch of dough
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For refrigerated (3-day) bread dough / bake 20 minute rolls.

  • 1 3/4 c
    warm water
  • 2 pkg
    active dry yeast
  • 1/2 c
    granulated sugar
  • 1 Tbsp
  • 1 lg
    egg (unbeaten)
  • 1/4 c
    softened butter or margarine
  • 6 c
    sifted all purpose flour
  • 1 Tbsp
    melted margarine used on finished dough before storage

How To Make refrigerated (3-day) bread dough / bake 20 minute rolls.

  • 1
    Pour warm water into a large bowl. Sprinkle yeast over water. Add sugar and salt and gently stir to completely dissolve.
  • 2
    Add egg, soft margarine, and 3 c. flour. Beat until smooth.
  • 3
    Gradually add 1 c. flour beating hard, then work remaining 2 c. flour into dough by hand until soft and smooth.
  • 4
    Do not knead. Place dough into large bowl and top with 1 T. melted butter or margarine and cover completely with a double layer of saran wrap and refrigerate.
  • 5
    Grease a bowl that is 2 to 3 times larger than the amount of dough. Use butter, or margarine. Put the dough in the bowl. Slide dough over and turn upside down. The bread dough is now greased on top. Cover bowl
  • 6
    Let rise until double and punch down once before 1st use. Store refrigerated - then punch down ONCE A DAY or shape as much or as little of the dough into equal portions.
  • 7
    Let rise until doubled in greased baking pan the desired portions. Preheated 350 degree oven - 20 minute rolls. Remove from oven and brush tops with melted butter or margarine. This dough can be stored 3 days total before baking.