Overnight Refrigerator Rolls! You can’t get any easier than that! With a giant list of yummy dishes for our holiday meal these small rolls are perfect. Especially as sliders the next day with our leftover meat.
- 1 1/4 cups warm water (105 to 115 degrees)
- 1 package active dry yeast
- 4 to 4 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup butter, melted
- 1 large egg
- 1 teaspoon salt
- nonstick cooking spray
- 2 tablespoons butter, melted (optional)
- In a large mixing bowl combine the warm water and yeast; stir to dissolve yeast.
- Add 1 1/2 cups flour, sugar, 1/3 cup melted butter, egg and salt.
- Beat on low for 1 minute, scraping sides.
- Mix in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will still be sticky).
- Spray a large bowl with non stick cooking spray.
- Place dough in bowl, turn to grease surface of dough.
- Cover and chill overnight.
- Punch dough down.
- Turn dough out onto a lightly floured surface.
- Divided dough in half.
- Cover and let rest for 10 minutes.
- Spray a 9x13-inch baking pan with non stick cooking spray.
- Shape dough into 24 balls and place in prepared baking pan.
- Cover and let rise in a warm place until nearly double in size (about 45 minutes).
- Preheat oven to 375 degrees.
- Bake for 15 to 20 minutes or until golden.
- Immediately remove rolls from pan.
- If desired, brush tops of rolls with the 2 tablespoons melted butter.
- Serve Warm.
This recipe was adapted from the BHG Holiday 2012 magazine.
This recipe is from Lady Behind The Curtain.