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Refrigerator Rolls

I’m currently sitting here stuffed to the brim with baked potato soup. Hearty, chunky, comfort food. Today was my day to bring in a big batch of soup for a group of staff at work. I’m not a soup person. I’m not even a savoury person. I’m a sweets person.

Sometimes you have to branch out a bit, carve out a new path, push the boundaries and thus I decided to join the school soup group. It would be fun I told myself. Instead of constantly searching blogs for all things sugary, I could dive into unknown territory. Of course I would still end up going to my favourite food blog for advice and Smitten Kitchen’s baked potato soup was my lucky winner.

Image from Smitten Kitchen

As it turns out, soup isn’t that difficult to make. Cut a few things here, toss them in there, let them do their own thing and consume. Sort of like baking, minus the bowl licking bonus. I meant to take a photo of the finished product, had planned on setting everything up when I had a bowl for dinner, that was before I realized that my co-workers had finished off the entire pot of soup. Just check out Smitten Kitchen. She’s my hero. For real.

The real reason why I loved this soup? Hands down the toppings. Who in their right mind could turn down bacon bits, grated cheese, green onions and sour cream? So perfect.

Of course I still had to some how fit some baking into this so I decided that refrigerator rolls would be the perfect accompaniment to the soup. Still hot from the oven, I loaded the buns and soup into my car and took off for school. Unlike the soup, I managed to get a few pictures of these before they were demolished. Sure the soup was good, but the real winner was the buns, which received compliment after compliment.

Double this recipe. Trust me. I ended up with 28 buns and that wasn’t even near enough.

Nothing could be more depressing than getting into your car, which smells like fresh from the oven buns, and driving home empty-handed and bun less.

 

 

 

Refrigerator Rolls

2 packages of instant dry yeast

2 eggs                    2 1/2 cups warm water

2 tbsp shortening    8 cups flour

1/2 cup sugar         1 tbsp salt

Dissolve the yeast and 2 tsps sugar in 1 cup of warm water.

Beat the eggs, add the yeast mixture and 1 1/2 cups water.

Gradually add half of the flour and all of the sugar and salt. Mix.

Add the melted shortening and mix again.

Knead in the remaining flour. Turn out onto a floured board and knead until smooth.

Place the dough in a greased bowl. Brush the top of the dough with melted butter and cover closely.

Keep in the fridge until needed. (I kept mine in there over night for convenience purposes)

Shape into rolls. Cover with a dish towel.

Let rise in a warm place (or on the counter) for an hour.

Bake for 12 minutes at 375F.

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