An Early Christmas Present

It is really about time that I post the recipe for these refrigerator rolls.  Several people have asked me, and it is such an easy and satisfying treat with a sweet, southern touch.   This is my Grandmother's recipe, and she owned and ran a small catering company for many years, so she really knows her stuff.  These rolls are absolutely heaven when stuffed with salty, country ham.  (Splurge on the good stuff at the deli, go for the  Red Eye or the Smithfield country ham, sliced medium thin.  You won't regret it.)  This recipe makes about 50, 2 - 1/2" biscuits, for which you would need about 1 pound of ham.  There is also a variation where you can turn these into cinnamon rolls, but I need to get the  specifics from Nanny on that one, as I've never made them that way before.   

-Refrigerator Rolls-

You will need:

2 packets of yeast

1 cup luke warm water

1 cup unsalted butter

3/4 cup of white sugar

1 tablespoon of salt

1 cup of boiling water

2 eggs, well beaten

6-1/2 cups of unbleached, all purpose flour

Directions

Stir together:  2 packets of Yeast and 1 cup luke warm water.  *Put aside for 15 minutes. 

While the yeast mixture is resting, cream together in the biggest bowl you have:

1 cup (2 sticks) of unsalted butter at room temperature

3/4 cup of white sugar

1 tablespoon salt

*Pour 1 cup of boiling water over butter mixture and let sit until room temperature.  (Don't rush it.  Make sure it cools down, if it's too hot, you will kill the yeast when you add it in later.)

When mixture has cooled, add in: 2 beaten eggs and yeast mixture.  Mix well.

Add in: 6- 1/2 cups of flour.  Mix well, really well.  Cover the bowl with a double layer of plastic wrap and put in the refrigerator.  Leave it overnight, or up to 2 days. 

When you are ready to bake your rolls:  preheat your oven to 400 deg.  Remove mix from fridge (dough should have risen and about doubled in size) and roll out on a well floured surface.  Roll to abaout 1/2 inch thick, and cut your rolls (hear shaped cutters look nice too!)  Don't over work the dough.  Place rolls on lightly greased baking sheet (Pam works better than butter.  Silpats are awesome, if you have them. )  You can place them close together, for pull-apart rolls, or leave some space between to keep them separate...it really doesn't matter.  Let them rise, covered with a cloth, in a warm place for 1-1/2 to 2 hours.  Brush the tops with melted butter or a whisked egg.  Bake in oven for about 15 minutes, be sure to rotate the pans for even browning.   And watch 'em, cause they bake up quick and are easy to burn! 

That's just about it! It may seem like a lot of trouble, but they really go together quickly, you don't have to knead the dough, and since the first rise is done in the fridge, that second rise just flies by.  Also, since the dough is so cold, it's really quite easy to work with and roll out.    Please let me know if you have any questions, and if you try the recipe, I'd love to hear how they turn out!

Happy Baking!!!

   

Comments

[julie (jane's apron)]

I'm sitting here eating my Cheerios...but now I've got a serious hankerin' for ham and biscuits. Printing this recipe out right now. thanks!

[Sara]

I've never had the courage to bake bread or rolls, but I think I might be able to manage this recipe! Thanks!

[Kat]

It is interesting to note that finding "biscuit ham", that is Smithfield or Surry Ham, is hard to find outside of VA, believe me I know! I am talking about the salty, dry ham, not the honey baked stuff. But I am really missing being in VA now!

[Marilyn]

Mmmmm ship one to me, in a padded envelope. :)

[shell]

Thanks for sharing! If I get time I'm going to give these a go - I just need to find a baking day before Christmas...eeek!

[punky]

I love your site...i added you to my links

[Jenny]

I just found you and I have to give these a try. They look so Yummocious! Especially as hearts. Wish me luck on my first rolls!