Refrigerator Yeast Rolls Recipe

Active dry yeast: This is the leavening agent that helps the dough rise and become fluffy.

Warm water: Used to activate the yeast.

Scalded milk: Milk that has been heated to just below boiling and then cooled, which helps improve the texture of the rolls.

Sugar: Adds a touch of sweetness and helps feed the yeast.

Melted butter: Adds richness and flavor to the dough.

Salt: Enhances the overall flavor of the rolls.

Beaten eggs: Adds structure and richness to the dough.

All-purpose flour: The main structure of the dough, providing the necessary gluten for the rolls.

When scalding the milk, make sure to heat it until small bubbles form around the edges but do not let it come to a full boil. This process helps to denature the proteins in the milk, which can improve the texture of the dough. After scalding, allow the milk to cool to a lukewarm temperature before adding it to the yeast mixture to avoid killing the yeast.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first, making it a convenient alternative.

• warm water - Substitute with warm milk: Warm milk can activate yeast similarly to water and adds a richer flavor to the dough.

• scalded and cooled milk - Substitute with plant-based milk: Plant-based milk like almond or soy milk can be used for those who are lactose intolerant or prefer a dairy-free option.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and adds a unique flavor profile to the rolls.

• melted butter - Substitute with melted coconut oil: Melted coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may provide a slightly different mineral content and flavor.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a vegan alternative.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture for the rolls.

• To store the refrigerator yeast rolls, first allow them to cool completely after baking. Place them in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• For longer storage, refrigerate the baked rolls. Wrap them tightly in plastic wrap or aluminum foil, then place them in an airtight container. They will stay fresh for up to 1 week in the refrigerator.

• To freeze the dough, shape it into rolls after the initial refrigeration period. Place the shaped rolls on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen rolls to a resealable plastic bag or airtight container. They can be frozen for up to 3 months.

• When ready to bake frozen dough, remove the desired number of rolls from the freezer. Place them on a greased baking sheet and cover with a clean kitchen towel. Allow them to thaw and rise at room temperature until doubled in size, which may take 2-3 hours.

• To reheat baked rolls, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. For a quicker option, microwave individual rolls on a microwave-safe plate for about 20-30 seconds.

• If you prefer a crispier exterior, you can reheat the rolls directly on the oven rack for the last 5 minutes of reheating time. This will give them a delightful crunch while keeping the inside soft and fluffy.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the yeast rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through. This method will help maintain their soft and fluffy texture.

• Microwave Method: Place the yeast rolls on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for about 20-30 seconds. Check if they are warm enough; if not, continue to heat in 10-second intervals. Be careful not to overheat, as this can make them tough.

• Steaming Method: If you have a steamer, this is a great way to reheat yeast rolls without drying them out. Place the rolls in the steamer basket, making sure they are not touching each other. Steam for about 5-7 minutes, or until they are heated through. This method keeps them soft and moist.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Lightly butter the skillet and place the yeast rolls in it. Cover with a lid and heat for about 2-3 minutes on each side, or until they are warmed through. This method can give the rolls a slightly crispy exterior while keeping the inside soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the yeast rolls in aluminum foil and place them in the toaster oven. Heat for about 10-12 minutes, or until they are warmed through. This method is convenient and effective for small batches.

• Mixing bowl: A large container used to combine and mix ingredients together.

• Measuring cup: Used to measure the volume of liquid ingredients like water and milk.

• Measuring spoons: Used to measure smaller quantities of ingredients such as yeast and salt.

• Whisk: Useful for beating eggs and mixing ingredients to ensure a smooth consistency.

• Wooden spoon: Ideal for stirring the dough mixture.

• Plastic wrap: Used to cover the mixing bowl while the dough is refrigerating.

• Baking sheet: A flat sheet used to place the shaped rolls on for baking.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent sticking.

• Pastry brush: Useful for brushing melted butter on the rolls before or after baking.

• Oven: Essential for baking the rolls to a golden brown.

• Cooling rack: Used to cool the rolls after they come out of the oven.

Prepare ingredients ahead: Measure and prepare all ingredients before starting. This ensures a smooth process.

Use a stand mixer: A stand mixer can save time when mixing the dough and ensure it is well combined.

Refrigerate overnight: Make the dough the night before and refrigerate. This allows you to shape and bake the next day.

Preheat the oven early: Preheat your oven while the rolls are rising to save time.

Shape uniformly: Shape rolls uniformly to ensure even baking and save time checking for doneness.