I have made homemade bread dough and after the first rise - I would punch it down and place in a plastic bag and refrigerate until the next day. Then I fored it into a loaf and let it rise again (which takes a bit longer because of the dough being cold; then baked it as usual.
I have not done this with this recipe…but here is one you may want to try -
NEVER FAIL ICE BOX ROLLS
Â· 2 pkgs. Dry yeast
Â· 1/4 cup lukewarm water
Â· 1 tsp. sugar
Â· 1/3 cup sugar
Â· 1/2 cup shortening (do not use oil)
Â· 1 egg
Â· 1 cup warm water
Â· 4 cups plain flour
Â· 1 tsp. salt
Dissolve yeast in 1/4-cup lukewarm water. Add 1-teaspoon sugar. Let stand as you cream shortening and one-third cup sugar. Add egg and 1 cup warm water. Beat. Add yeast cake mixture. Beat in flour and salt. Cover and put in warm place. Let rise until doubled. Then roll out and put in refrigerator. Use as needed. Remove from refrigerator approximately 2 hours before baking to let the rolls rise.
These can be frozen and always rise well. Bake in 350-degree oven for 15-20 minutes or until brown.
To DIE for; this buttery crescent rolls recipe divides up the work between two days.
This yeast raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.
Prep Time: approx. 2 Hours .
Cook Time: approx. 15 Minutes.
Ready in: approx. 10 Hours 15 Minutes.
Makes 32 rolls (32 servings).
1 (0.6 oz.) cake compressed fresh yeast
2 tsp white sugar
1-1/2 cups milk
1 cup butter
1/2 cup white sugar
5-1/2 cups bread flour
1 tsp salt
1/2 cup butter, softened
Low Down: Use a sugar substitute such as SPLENDA, 1% or 2% milk, and an egg substitute.
- Crumble the compressed yeast into a small bowl, and mix in 2 tsp of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
- Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough
will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, (about 1 hour).
- After the dough has risen, punch down, cover, and refrigerate overnight.
- Divide the dough into four (04) pieces. Use one piece at a time, leaving the rest in the refrigerator.
On a lightly floured surface, roll the piece of dough out into a 12 " circle. Spread about 2 Tbsp of butter over the surface.
Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a
lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. (about 2 hours because the dough is cold.)
5. Preheat the oven to 375Â°F (190Â° C). Bake for 15 minutes in the preheated oven, or until golden brown.
PREP NOTE; Folks; this recipe has a “fork in the road” in it.
If you "build’ it just the way it is written; you’ll have nice, middle of the road, plain ole’ rolls
If, however, you decide to take the “other” fork, then you can just let your imagination run totally “Hog wild” here…there’s ALL sorts of things that can be done (and added) to these rolls to make them truly “memorable”…and ultimately “your own” customized version.
This, then is your “blank canvas”…decorate as you will with such things as Parmesan cheese or caraway seeds on the outside, different types of shredded cheeses on the very inside; a “touch” of vanilla, maple. orange or nut flavors added into the basic dough mix; just to mention a few,
If you want to be able to produce a batch of hot, homemade biscuits at the drop of a hat, this recipe will serve your needs for up to a week.
1 package dry yeast
2 tablespoons warm water
5 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
3/4 cup shortening or lard, chilled (see Note, below)
2 cups buttermilk
Dissolve the yeast in warm water and let stand 5 to 10 minutes.
Sift dry ingredients together. Cut in shortening with pastry blender until mixture is consistency of coarse crumbs.
Add 1 cup of the buttermilk, mixing well. Add the yeast and remaining buttermilk and mix thoroughly.
Turn dough out on floured surface and knead 3 or 4 times.
Store in refrigerator in airtight container. Biscuit dough will keep up to one week. Take out amount of dough needed and roll to 1/4-inch thickness. Cut with biscuit cutter, and brush with melted butter if desired. Bake in 425Â°F oven for 15 minutes or until golden.