Rolls to bake now or later
This versatile dough can be used in two ways: make it and bake the
rolls right away, or let the dough rise overnight in the refrigerator,
then shape and bake.
2 packages active dry yeast
1/2 cup each warm water (110|), milk, salad oil, and sugar
1/2 teaspoon salt
About 5 1/2 cups all-purpose flour
In a large mixer bowl, combine yeast and water; let stand to
soften, about 5 minutes. Add milk, oil, sugar, salt, eggs, and 3 cups
flour. Beat on medium speed until dough creeps up beaters, about 5
minutes. Stir in 2 more cups flour.
Scrape dough onto a floured board and knead until smooth, about 5
minutes; add flour as needed to prevent sticking. Turn dough over in a
greased bowl; cover with plastic wrap and set in a warm place until
doubled, 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 and
arrange, smooth side up, 2 inches apart on two greased 11- by 17-inch
baking sheets. Cover with plastic wrap and let stand in a warm place
until 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 hold