Refrigerator Rolls

This is adapted from the "Lion House Recipes" cookbook.  I grew up using a family recipe which is almost identical to this one, except a few measurements and one different ingredient.  I like this one better because I think it rises a little better and has a little better flavor, so I have now moved to using this recipe.  One thing I love about these is you can roll them out many hours in advance and they will rise so nicely.  They don't seem to fall as quickly as some others if you let them rise for too long.  I also love working with this dough because it is so easy to make rolls with cold dough and they are really light and fluffy because the dough is quite soft and a little gooey before you chill it.

The"double" batch, which makes around 4-6 dozen rolls depending on size, is what I make for family gatherings.  I often 1 1/2 times it for my own family and use it two different nights.  I honestly never make the single batch, because, hey, if you are going to the trouble to make homemade rolls, make enough to really enjoy!   I use this recipe for a TON of different things as well which I will eventually add to this blog (garlic herbed pull-aparts, chicken roll-ups, bread-sticks, etc.)

Single Batch (2 dozenish)                1 1/2 batch (3-4 dozen)                   Double batch (4-6 dozen)
1/4 cup butter                              6 TBLS butter*                        1/2 cup butter
1/4 cup sugar                               6 TBLS sugar*                          1/2 cup sugar
1 cup milk, scalded                     1 1/2 cups milk, scalded         2 cups milk, scalded
1 TBLS dry yeast                         1 1/2 TBLS dry yeast               2 TBLS dry yeast
1 TBLS sugar                               1 1/2 TBLS sugar                       2 TBLS sugar
1/4 cup warm water                  6 TBLS warm water*               1/2 cup warm water
2 tsp salt                                       1 TBLS salt                                1 TBLS + 1 tsp salt
4 cups flour                                 6 cups flour                               8 cups flour
3 eggs                                           4-5 eggs                                        6 eggs
                                                   *(1/3 cup + 2 tsp = 6 TBLS)
Add butter and 1/2 cup sugar to hot milk.  Set aside to cool.  
Combine yeast, 2 TBLS sugar, and warm water (not too hot, but pretty darn warm).  Let stand 5 minutes to soften yeast.

Add salt to flour.  Combine milk, yeast mixture, and 1 cup flour.  Add eggs and beat well.  Continue adding flour gradually, beating until smooth after each addition (I add about 2-3 cups at a time).  This is a soft dough and it will be sticky.  You can use an electric mixer to mix most of the flour (probably not the last cup or two-then just use a wooden spoon, unless you have a good electric mixer, but I just use my hand mixer for this).

Cover bowl and place out of draft until dough rises about triple in amount (I cheat and put hot water in my sink, just enough to set the bowl into to rise quickly--be sure others know there is food in the sink and that you have bread rising in a bowl in there-also be sure not to put too much water so that water doesn't get into your bowl of dough).  

Punch down.  Cover again and place in refrigerator overnight.  

When ready to use (good for about 5 days), remove from refrigerator and roll and shape while cold (it will be easy to handle this soft dough when it is cold).  I roll about 1/4-1/3 of the dough at a time into a large circle about 1/4" thick.  Then I butter the dough (looks like a thin pizza crust).  Then I cut it with a pizza cutter, like a pizza, usually in either 9, 12, or 16 pieces, depending how big I want the.  Then I roll them starting with the large end and ending with the point to make crescent rolls.

Place on greased pans.  Brush with melted butter if desired.  Let rise at least 1-1 1/2 hours, but can rise to even 5 or 6 hours.

Bake at 375 degrees for 10-15 minutes (until golden brown).

Then you get to ENJOY THESE SUPER YUMMY ROLLS!!

Homemade Syrup:

Mix together equal parts of brown sugar, granulated (white/regular) sugar, water.
Example:
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup water

Bring just to a boil, stirring periodically. 
Remove from heat and if desired, add maple flavoring, or vanilla, or some butter, or some butter flavoring.

I often make mine in the microwave, in 30 second intervals.  It will boil up high though if you don't watch it and will make a huge mess in your microwave.

Hootenanny

Melt 1/3 cup butter in 9x13 pan 

(can do in the oven as the oven is pre-heating)-pre-heat oven to 425 degrees.

Mix in blender:

6-7 eggs

1 cup milk

3/4 tsp salt

Add:

1 tsp vanilla 

1 cup flour

Bake at 425 degrees for 25 minutes

Sabbath Stew

1 pkg dried onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 8-oz can tomato sauce
2 lbs beef cubes
4-6 potatoes, cut in chunks
6-10 carrots, cut into chunks
2 bay leaves
salt & pepper to taste

Combine soup mix, soups, and tomato sauce and mix well.  In large casserole dish (9x13 might be big enough, depending on amounts of carrots and potatoes--you may need something bigger as it might boil over a little if you overfill the pan) add meat and vegetables.  Sprinkle with salt and pepper.  Pour sauce mix over it.  Top with bay leaves.  Cover tightly with aluminum foil (or if you have a pan that can go in the oven with a lid, or cook in a crock pot all day-lots of options, this is pretty easy and pretty hard to ruin).

Bake for 5-6 hours at 275 degrees or
Bake for 3 hours at 325 degrees

Carrot Souffle

2 lbs carrots
1 cup butter (or 1 cup applesauce and 1 TBLS oil or butter)
2 tsp vanilla
6 eggs
1/3 cup flour (or 4 TBLS cornstarch)
2 tsp baking powder
1 tsp salt
1 1/4 cup sugar

Boil or steam carrots until soft.  Blend in food processor or blender.  Add remaining ingredients.  Pour into greased 9x13 casserole dish.  Bake @ 350 for 45 minutes.  Sprinkle with powdered sugar.

Whole Grain Bread

Loaded with Whole Grains Bread (makes 2 large or 3 medium loaves)

Note:  In this recipe, you can adjust the amount of whole wheat flour and all-purpose flour. 

I like to do half whole wheat and half all-purpose flour.

In a large mixer (one with dough-hooks, not regular beaters (like a Bosch or Kitchen-Aid):

Add 1 ½ cups whole grain cereal (like 7 grain, 9 grain, 10 grain—whatever grains you want to add-the 10 grain often has a lot of cornmeal, so I prefer the 7 grain).

Pour 2 1/2 cups of boiling water over the grain and let sit 30 minutes to 1 hour.

Add 2 cups flour (1 cup whole wheat, 1 cup all-purpose)

½ -2/3 cup sugar (depending on desired sweetness)

1 ½ TBLS active dry yeast

1 ½ TBLS salt

Mix together.

Add ½ cup warm water

1 cube softened butter (or ½ cup shortening)

Mix together for 2 minutes.

Add 2 eggs

1 cup flour (1/2 cup whole wheat, ½ cup all-purpose)

Beat for 3 minutes.

Add 4-6 more cups of flour (sorry to have such a wide range—start with 4, mix and if it is still really gooey, add more flour, mix a little, and keep doing so until the dough is sticking all together (should look a little like oatmeal cookie dough, and it should be soft, but staying together and not smearing all against the edges of the bowl).  Mix for 8-10 minutes.  Let rise in bowl (with lid on or cover) until doubled in size (about an hour). 

Mix and split into 2-3 loaves and place in greased bread pans.  Let rise until doubled again.  Bake at 350 degrees for 25-30 minutes.

Whole Wheat Pancakes

Whole Wheat Pancakes (using whole wheat flour)

2 eggs

2 cups buttermilk (can use regular milk, but add 2 TBLS vinegar OR lemon Juice to the milk, stir and let sit for a few minutes)

¼ cup oil

1 ½ - 1 ¾ cup whole wheat flour (depending on the consistency desired)

2 TBLS sugar (brown or granulated)

2 tsp baking powder

1 tsp baking soda

1 tsp salt

Beat egg; add the milk and oil and whisk.  Add rest of the ingredients and mix together just until mixed. 

Whole Wheat Pancakes (using the whole grain)

1 cup milk

1 cup whole wheat

Mix in blender for 5 minutes.

Add the following:

1 TBLS baking powder

½ tsp salt

¼ cup sugar

½ cup oil

2 eggs

Blend in blender for 4 more minutes.  If needed, can add more milk to desired consistency.  The resulting pancakes are light and slightly nutty in taste (they are delicious)!!

Pie Crust

For 1 pie crust—

1 ½ cups flour

2 tsp. sugar

½ tsp. salt

mix in dry ingredients, add:

½ cup shortening

cut in shortening until dough resembles coarse crumbs, add:

1/3 cup liquid (1 beaten egg and fill rest of measuring cup with milk)

For 2 pie crusts—

3 cups flour

1 TBLS + 1 tsp. sugar

1 tsp. salt

mix in dry ingredients, add:

1 cup shortening

cut in shortening until dough resembles coarse crumbs, add:

2/3 cup liquid (1 beaten egg and fill rest of measuring cup with milk)

Roll out until 1/4” thick.  To transfer to pie plate, fold carefully in half and then in half again.  Carefully pick up and place in pie plate—unfolding to be flat and centered in pie plate—do not stretch the dough, place gently in pie plate.

Using a fork, prick every few inches into the dough.  .  If baking filling in crust, add filling and follow instructions on filling for baking.

Bake at 350 degrees for 15 minutes—until golden brown.  Let cool before adding filling.

Chocolate Pudding/Chocolate Cream Pie

1 cup sugar

1/2 - 3/4 cup cocoa powder (depending how rich you want it)

½ cup + 2 TBLS flour or 5 TBLS cornstarch (1/4 cup + 1 TBLS)

½ tsp. salt

mix together in a saucepan and add:

3 cups milk (can use powdered milk with hot water or pre-heat the milk in the microwave to speed up cooking time—if using cornstarch, must add to cold milk)

Cook and stir over medium heat until mixture boils and thickens.  Cook 2 minutes longer.  Remove from heat.

Temper (this means to stir a small amount of hot cream filling into egg yolks while stirring quickly so eggs do not cook.  Continue adding small amounts into yolks until yolks are mixed into cream mixture thoroughly).

4 beaten egg yolks

Add yolk mixture to saucepan with rest of cream mixture. 

Cook for 2 minutes longer, stirring constantly (it shouldn't boil, if you have a thermometer, don't go above 176°).

  

Remove from heat.

Stir in:

¼ cup butter

1 tsp. vanilla

Cool to room temperature and pour into:

1 baked pie crust or chocolate cookie crust—delicious with chocolate whipped topping spread on top and grated chocolate for garnish.