Refrigerator Rolls

INGREDIENTS

 

  • 2 packets of instant yeast
  • 1 cup room-temperature water
  • 1 cup | 8 ounces unsalted butter, room-temperature
  • ¾ cup white sugar
  • 1 teaspoon kosher salt
  • 1 cup boiling water
  • 2 large eggs
  • 6 cups all-purpose flour, sifted

METHOD

  1. Stir yeast and room-temperature water together in a small bowl.  Set aside for 15 minutes.
  2. In a very large bowl or a mixer fitted with the paddle attachment, beat the butter, sugar, and salt together until light and fluffy.
  3. Pour the boing water over the butter mixture and let it sit until room temperature. I’ve never understood this step but I also don’t question Grandma’s ways.
  4. Crack the eggs into the yeast mixture. It should be a little bubbly, proving your yeast is active. Beat the eggs lightly to combine. Add the yeast and eggs to the butter mixture. Make sure it’s cooled to room-temperature; heat can kill the yeast. Add the flour and mix well. For this step, my Grandma’s recipe literally says “mix and mix”. It might be too much dough for a smaller mixer to handle, so stir by hand if needed. Cover the bowl tightly with a double layer of plastic wrap and refrigerate overnight (at least 10 hours) or up to two days.
  5. To bake the rolls, preheat your oven to 400 degrees and line two large sheet pans with parchment paper. Remove the dough from the fridge; it should be almost double in size. Dust your counter with flour and roll the dough to ½ inch thick. Since the dough is cold, it will be easy to roll an cut. Use a round cutter to make 2½ inch rolls. Place on prepared baking sheet. They can be spaced apart, or right next to eachother (for pull-apart rolls).

Notes: These rolls are absolute heaven when stuffed with salty, country ham. Splurge on the good stuff at the deli; go for the Red Eye or Smithfield country ham sliced medium-thin.

Split the rolls after they’ve cooled and spread each side with a smear of softened butter (or, if you’re me, apple butter) then stuff with small slices of ham. This recipe makes about fifty 2 ½ inch biscuits, for which you will need 1 pound of ham.