From the Chef: Easy Refrigerator Rolls

Written by Mark Marques

This Thanksgiving Day, instead of making store bought dinner rolls, try making homemade rolls instead.  There is no substitution for fresh made rolls.  This recipe is easy to make, as the name implies, and tastes great when complete.   

 Ingredients:

  • 2 packages of active dry yeast
  • 2 cups warm water (105 to 115 degrees)
  • 1/2 cup sugar
  • 1 Large Egg, beaten
  • 1/4 cup shortening or lard
  • 2 tsp salt
  • 6 1/2 to 7 cups flour

 In mixing bowl dissolve yeast in warm water with 1 teaspoon of the sugar. Let stand for 10 minutes. Yeast should be active and bubbly and expanded. If not, you have bad yeast and need new yeast. Once yeast is expanded, add remaining sugar, shortening, egg, salt, and half the flour.  Beat until smooth.  Mix in remaining flour with spoon or by hand until dough is easy to handle.  Place in a greased bowl, turning once to bring the greased side up.  Cover loosely with plastic wrap or foil.  Refrigerate for at least 2 hours.  When dough rises, punch it down occasionally.  2 hours before baking, shape and let rise until double in size.  Bake at 400 degrees for 12 to 15 minutes. Once browned, remove from oven and rub butter on the top to make them shine and stay moist.

 Notes:

When shaping rolls, if you have a have a scale, weight out the dough and divide by 24 to make dinner rolls. Or divide by 12 to make really good hamburger rolls. You can divide into two and place dough into loaf pans and bake until golden brown and the top of the bread sounds hollow when tapped with your finger. Always leave some space between dough, for the rolls, after you have shaped them to leave room for expansion. The 24 rolls can be rolled into long log shaped pieces for hotdog or brat buns too. You can freeze any unused dough before rising a second time. Thaw overnight when you are ready to use it.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

 

 

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