Does Anyone Have the LA Times Refrigerated Yeast Rolls Recipe?
This recipe was in the Times a few years ago at Thanksgiving. I've made the rolls and they were fantastic! Thanks in advance!
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This recipe was published on Nov. 20, 2002 by Regina
Schrambling and is paraphrased - I'm not sure it's what you want. Good luck!
Slow-rising Southern dinner rolls
1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (110 to 115 degrees
2 tbs sugar
1 1/2 tsp salt
3/4 cup scalded milk
3/4 cup (1 1/2 sticks) unsalted butter, melted, divided
3 cups flour, plus 1/2 cup more if needed
Add yeast to warm water, let stand until bubbly.
Beat egg, add sugar, salt, milk & 1/2 of butter, then yeast and water. Stir in flour, until you have a soft, sticky dough. Grease a 2 quart bowl and transfer dough to it. Cover with plastic wrap and refrigerate overnight (or at least 6 hours).
The next day remove from fridge and allow to come to room temp for 1 1/2 hours.
Preheat oven to 400 degrees. Butter either 12-1 cup muffin tins or 2-8" cake pans. Kneed and shape dough into rolls. Cover with clean dish towel and let rise for 1/2 hour.
Brush rolls with remaining melted butter and bake until just brown on top - 15 to 18 minutes.