Refrigerator Yeast Rolls

About 7 or 8 years ago I was determined to find "the" best yeast roll recipe!  There is a place here in Dallas called Bubba's (fried chicken;) and oh do they have some good food and the BEST rolls!  In surfing for a recipe I came across an article in Southern Living which had featured Bubba's. In that same issue that month they had this recipe!  I feel like I hit the jackpot!

This dough is sooooo versatile!  You can make rolls, cinnamon rolls (oh mamma!), savory rolls filled with  herbs, cheeses, garlic and etc...   Also makes great bread knots just roll a ball of dough onto a counter kinda in a snake form then tie it up in a knot... brush with garlic butter when they come out of the oven!

You can keep this dough in your fridge for up to 5 days!  So you pull out however much you need when you need it! 

The only thing I do different is when I activate the yeast I add 1 tsp of sugar.... it helps activate it faster and it leaves you with the peace of mind that the yeast is good because it

activates faster right before your eyes!

Also I add some butter to the icing for the cinnamon rolls.. I think it gives it a richer flavor... You can use this same icing to top pound cakes, turnovers and etc... it's a keeper!  I just looked at recipe and found I had changed the recipe to add butter.. lol

Fyi... when I am making cinnamon rolls I often after the dough has risen (after the 4 hrs or over night) I go ahead and roll out the cinnamon rolls as below and place them in a pan uncooked  and covered back in fridge.. Then when I want to bake them I just pull out the pan and let the them rise.   Which takes about 30 mins to an hour depending on the temperature of the area you place them in.   

Remember the dough last 5 days in fridge!   So if you are baking them for something Saturday morning for example you can have them ready on Thursday uncooked in fridge then you just pull them out to rise and bake Saturday!  That is why I love this recipe not to mention they are sooooo good!!

Here are some pics of making cinnamon rolls

Roll out dough

Pour melted butter cover every inch of dough then add cinnamon, sugar and brown sugar

Start rolling the dough.   Roll at the longest side

 (which is normally facing you) so you get more cinnamon rolls per log. Then cut the roll in 3/4 " slices.

         

Rolls have risen and ready to bake

Just out of oven and icing has been topped on each roll ;)

Ready to eat!

1 cup shortening
½ cup sugar
2 teaspoons salt
1 cup boiling water
2 large eggs, lightly beaten
2 (1/4-ounce) envelopes active dry yeast
1 cup warm water (105° to 115°)
6 cups all-purpose flour
1/4 cup butter or margarine, melted

Combine first 3 ingredients in a large bowl; stir in 1 cup boiling water. Cool. Stir in eggs. Combine yeast and 1 cup warm water in a 1-cup glass measuring cup; let stand 5 minutes. Stir into egg mixture. Gradually add flour, stirring until blended. Cover and chill at least 4 hours.

Cover and chill remaining dough up to 5 days, if desired.


Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2-inch round cutter. Place 2 inches apart on lightly greased baking sheets. Brush with melted butter. Let rise at room temperature 30 mins to 1 hour or until doubled in bulk.


I also make clover rolls by making three small balls and placing them in a buttered muffin tin.   Brush with melted butter. Let rise at room temperature 30 mins to 1 hour or until doubled in bulk.

Bake at 375° for 10 to 12 minutes or until golden.  Cinnamon rolls take about 18 to 20 mins...check the middle to make sure they are done....some ovens vary.


Cinnamon Rolls: Roll one-third of dough into a 14- x 10-inch rectangle. Brush with 1/2 cup melted butter; sprinkle with 1/4 c sugar, 1/4 c brown sugar and 2 teaspoons ground cinnamon. Roll up, starting at a long end; cut crosswise into 3/4-inch-thick slices. Place in 2 lightly greased 9-inch round cakepans. Let rise and bake as directed above. Stir together 1/4 cup melted butter  1 cup powdered sugar, 2 teaspoons milk (or water) and 1 tsp vanilla; drizzle glaze over warm rolls. Yield: about 1 1/2 dozen.

Herb Rolls: Follow procedure for Cinnamon rolls, substituting 1 tablespoon each chopped fresh chives, chopped fresh basil, and chopped fresh rosemary for sugar and cinnamon. Omit powdered sugar glaze. Yield: about 1 1/2 dozen.

Yield:  1 1/2 dozen per portion