Refrigerator Yeast Rolls

 

1 cup butter

4 1/2 tsp yeast (or 2 packages)

2 cups warm water

½ cup brown sugar

2 large eggs, beaten

1 TBSP salt

6 cups unbleached all-purpose flour

 

Melt the butter and set aside so it can cool. Dissolve yeast in warm water, stir in brown sugar and allow to “proof” for 5 minutes.  Check for foam on top of yeast mixture (this “proves” the yeast is alive) then stir in melted butter, eggs and salt.  Pour the flour into a large mixing bowl, create a well and pour in yeast mixture.  Stir well then place in refrigerator for a minimum of 4 hours- up to three days.  Knead half of the dough 25 times on a lightly floured surface.  Roll to 1” thickness and cut with a circle cutter to desired size.  Place on a greased pan and allow to rise for two more hours. If desired brush with an egg wash (from one beaten egg) and top with sesame seeds. Bake at 450ºF for about 12 minutes (time may vary depending on size of rolls).

 

If you want to make ahead and freeze the rolls, bake for 8 minutes then cool and freeze.  When ready to serve remove from oven and place in 400ºF oven for about 5 minutes.

 

Variations (follow steps below after refrigerating dough):

For garlic parmesan knots- roll dough and cut into 6” strips, tie each strip in a knot then allow to rise until doubled in size then brush with garlic butter and top generously with grated parmesan cheese.

For baked doughnuts- cut to shape then allow to rise, bake fully then remove from oven and dip in melted butter then dip in cinnamon and sugar mixture.

For fried doughnuts- cut dough to shape, allow to rise then fry in 360°F oil until golden then dip in desired glaze.