A well-stocked pantry and freezer help meal preparation proceed more smoothly.
Here is a recipe that is especially easy because it can be made four or five days ahead of baking time.
FOOD PROCESSOR REFRIGERATOR ROLLS
Preparation time: 25 minutes
Rising time: 2 hours
Cooking time: 20 minutes
Yield: 12 rolls
These rolls are from “Nathalie Dupree’s Matters of Taste” cookbook.
1 package active dry yeast
1 tablespoon sugar
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1 1/4 cups warm milk (105 degrees)
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon salt
2 1/2-3 1/2 cups bread or all-purpose flour
1. In a mixing bowl or food processor, dissolve the yeast and sugar in the warm milk. When it is foamy, turn on the processor or an electric mixer and add 4 tablespoons of the butter, the salt and enough of the flour, 1/2 cup at a time, to make a soft dough.
2. Knead until the dough is elastic and smooth, 1 minute in a processor, 4 to 5 minutes with a mixer. Shape into a ball. Put the dough in an oiled bowl and turn to coat and cover with plastic wrap or place in a plastic bag and let rise until dough has doubled in bulk, 1 to 1 1/2 hours.
3. Pull off dough in egg-sized pieces and roll into balls. Place on a greased baking sheet leaving an egg-sized space in between; let rise until doubled in size, about 1/2 hour.
4. Heat oven to 425 degrees. Brush dough pieces with water to give them a crisp crust. Cut a shallow cross on the top of each piece with a sharp knife. Bake for 20 minutes, until nicely browned. Remove to a rack. Melt the remaining butter and brush over rolls.
Note: For refrigerator rolls, place the bowl of kneaded dough in the refrigerator, covered, and use over a period of 4 or 5 days, removing as many pieces of dough as you need. Shape, then place on a greased baking sheet and let rise until doubled, about 45 minutes. Bake as directed.