Rolls to bake now or later This versatile dough can be used in two ways: make it and bake therolls right away, or let the dough rise overnight in the refrigerator,then shape and bake.
Ready-to-go Rolls 2 packages active dry yeast 1/2 cup each warm water (110|), milk, salad oil, and sugar 1/2 teaspoon salt 2 eggs About 5 1/2 cups all-purpose flour In a large mixer bowl, combine yeast and water; let stand tosoften, about 5 minutes. Add milk, oil, sugar, salt, eggs, and 3 cupsflour. Beat on medium speed until dough creeps up beaters, about 5minutes. Stir in 2 more cups flour. Scrape dough onto a floured board and knead until smooth, about 5minutes; add flour as needed to prevent sticking. Turn dough over in agreased bowl; cover with plastic wrap and set in a warm place untildoubled, about 1 1/2 hours (or overnight in refrigerator). Punch dough down, turn out onto a board, and knead briefly to expel air.
Cut dough into 24 equal pieces. Shape each into a smooth ball andarrange, smooth side up, 2 inches apart on two greased 11- by 17-inchbaking sheets. Cover with plastic wrap and let stand in a warm placeuntil puffy, about 20 minutes; discard plastic. Bake rolls in a 350|oven until golden, 15 to 20 minutes. Makes 2 dozen.
Photo: Tender-textured hot rolls are made from dough you can holdovernight