Ice Box Dough For Rolls

Course : Breads
Serves: 1
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1 package active dry yeast
1 1/2 cups water -- divided
5 cups white lily plain all-purpose flour
1/4 cup sugar
1 teaspoon salt
8 tablespoons butter -- 1 stick

Preparation / Directions:

Dissolve yeast in 1/2 cup warm water (105 - 115 F). In large bowl, combine flour, sugar and salt. Divide the butter into pieces and scatter on top of the flour. Work the pieces into the flour with a pastry cutter, two knives, or your fingertips until they are about the size of a pea. Add dissol ed yeast and 1 cup of cool water. Stir several minutes until stiff dough forms. Place in another large, greased bowl. Cover tightly and place on ice [refrigerator] until ready to use (up to 5 days). About 2 hours before baking, remove the dough from refrigerator. Turn out onto lightly floured surface and roll out 1/2 inch thick. Cut with 2 inch biscuit cutter. Shape each piece into a ball and place on greased baking sheet. Cover with a damp towel and let rise in a warm place until doubled in size. This may take as long as 1 1/2 hours. Preheat oven to 450 F. Bake for 15 mintues, or until light golden brown. Brush tops with butter. Serve hot out of the oven. Makes 2 dozen rolls.


Nutritional Information:

1027 Calories (kcal); 92g Total Fat; (78% calories from fat); 4g Protein; 53g Carbohydrate; 248mg Cholesterol; 3083mg Sodium

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