No-knead Refrigerator Dough
Source of Recipe
Bisquick Like and Other Mixes
List of Ingredients
Makes about 3 dozen rolls
1 cup hot milk
1/2 cup sugar
2 tablespoons salt
1/2 cup butter
2 envelopes yeast
3/4 cup warm water
1 egg, beaten
6 cups all-purpose flour
Melted butter
Recipe
Add hot milk to sugar, salt and butter; cool to lukewarm. Dissolve yeast in warm water. Add to sugar mixture. Stir in egg and three cups
of the flour, beating until smooth, about two minutes. Stir in remaining three cups of flour. Place in greased bowl large enough to accommodate rising; brush top of dough with melted butter; then cover airtight with plastic wrap and refrigerate overnight (see note).
To bake, punch dough down and pull off as much as needed. Shape and bake as directed in the following recipes.
Note: If you don't want to refrigerate the dough overnight, place it in a greased bowl, cover it loosely with plastic wrap or a damp towel, and allow to rise in a warm place until light and doubled in size, about 45 to 60 minutes. Proceed as directed in the following recipes.
For plain rolls: After first rising, shape dough into rolls and place on a greased baking pan or in buttered muffin tins. Cover and let
rise in warm place until doubled (30 to 45 minutes if unchilled, about one hour if dough has been refrigerated). Brush lightly with melted butter and
bake in preheated 400-degree oven for about 15 minutes, or until golden brown. For cloverleaf rolls, dip one-inch balls in melted butter and place three in each muffin cup.
Fruit-filled Danish
Makes 1 1/2 dozen
ROLLS
Half of the sweet roll
dough from the first recipe
4 tablespoons melted butter, divided
1/3 cup fruit preserves, any flavor
Lightly grease two cookie sheets. On floured surface, divide
dough into 18 pieces. Roll each into a 12-inch rope. Starting at center, form each rope into a loose spiral, tucking ends under. Cover and let rise until light and doubled in size (20 to 25 minutes if unchilled, about 45 minutes if dough has been refrigerated).
Heat oven to 375 degrees. Uncover dough and brush rolls lightly with half of the melted butter. Make a deep thumbprint in the center of each roll and fill with a rounded teaspoonful of the preserves.
Bake for 12 to 16 minutes, or until light golden brown. Immediately remove from the pans and brush with the remaining butter.
GLAZE
1 tablespoon softened butter
3/4 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons milk
Cream butter with sugar; then add vanilla and enough milk to
reach a thin consistency. Drizzle over hot rolls.
Sticky buns
Makes 1 1/2 dozen
1/2 cup, plus 2 tablespoons softened butter, plus more for greasing pan
1/2 cup firmly packed brown sugar
2 tablespoons light corn syrup
1/4 cup chopped nuts
Half of the sweet roll dough from the first recipe
1/4 cup white sugar combined with 1 teaspoon cinnamon
Generously grease a 13-by-9-inch pan with softened butter. Combine the half cup of butter with the brown sugar and corn syrup; blend well. Drop by spoonfuls into the greased pan, spreading evenly. Sprinkle with the nuts.
On a floured surface, roll out the dough to a rectangle measuring 18-by-12 inches. Spread with the remaining two tablespoons of softened butter and sprinkle with the cinnamon sugar. Starting with the 18-inch side, roll up tightly, pressing edges to seal. Cut into 18 slices; place cut side down in prepared pan. Cover and let rise in warm place until light and doubled in size (35 to 45 minutes if unchilled, 50 to 60 minutes if dough has been refrigerated).
Heat oven to 375 degrees. Uncover dough. Bake for 25 to 30 minutes, or until deep golden brown. Cool in pan for one minute; then invert onto wire rack. Serve warm.
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