I'll make dinner rolls and start them the day before using this recipe from my grandmother that she called "Icebox Rolls" due to the dough's refrigeration. I've changed it subtly for the use of instant yeast and it makes light-as-a-feather, rich-flavored rolls with a crispy top when brushed with butter just prior to baking.
Icebox Rolls
4 to 4 1/2 cups all-purpose flour
1/4 cup sugar
3 teaspoons instant yeast (or 2 pkts of rapid rise)
1 1/2 teaspoons salt
3/4 cup very warm milk (120 to 130 degrees F)
1/2 cup very warm water (120 to 130 degrees F)
1/3 cup butter or margarine, softened
2 eggs
In the bowl of your KitchenAid/Hobart pal (or a large bowl if using a smaller mixer), combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Gradually add warm milk, warm water, and butte. When combined, beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 egg and 1/2 cup flour. When combined, beat 2 minutes at high speed. Add enough of the remaining flour (about 2 more cups usually) and knead with the dough hook for about ten minutes to achieve a soft dough. (If you don’t have a heavy-duty stand mixer, at this point use a heavy wooden spoon to stir in enough remaining flour to make soft dough.) Turn out into a greased bowl, turning the dough to grease its top, cover loosely with plastic wrap and refrigerate for 2 to 24 hours.
Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. For Pan Rolls, divide dough into 18 equal pieces. Roll each piece into ball. Place 9 balls in each of 2 greased 8-inch round baking pans. Cover; let rise in warm (85-degree), draft-free place until doubled in size, about an hour to an hour and a half.
Beat remaining egg; brush on the tops of the risen rolls. Bake in a preheated 375-degree (F) oven for 15 to 20 minutes, or until golden brown. Remove from pans and allow to cool on wire racks.
If the No.2 Son is on hand, we’ll probably have Butterhorns (crescent rolls)! After removing the dough from the refrigerator, divide the dough in half. Roll each half into a 16-inch circle. Using a sharp knife, cut each circle into 12 wedges. Roll up each wedge tightly, beginning from the wide end. Place rolls, with points down, on greased baking sheets. Curve ends to form crescents. Allow to rise for about an hour, then bake in preheated 375-degree oven for 15-20 minutes, or until golden.
This recipe makes about 18-24 rolls.
