Refrigerator Dough for Quick Soft Rolls
"Throw refrigerator dough together in the morning or evening, or whenever you have a few spare moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days without developing a "sour" taste. We kept one batch for 6 days; the rolls were a little denser, but still tasted good...."
INGREDIENTS
•
4 cups King Arthur Unbleached All-Purpose Flour
•
2 tablespoons sugar
•
2 teaspoons salt
•
1/4 cup (4 tablespoons) unsalted butter
•
6 tablespoons potato flour OR 1/2 cup dried potato buds
•
6 tablespoons Baker's Special Dry Milk or 6 tablespoons non-fat dry milk
•
1 1/2 cups water
•
1 teaspoon instant yeast
•
17 ounces King Arthur Unbleached All-Purpose Flour
•
7/8 ounce sugar
•
2 teaspoons salt
•
2 ounces unsalted butter
•
2 3/8 ounces potato flour or 1 ounce dried potato buds
•
1 7/8 ounces Baker's Special Dry Milk or 1 1/4 ounces non-fat dry milk
•
12 ounces water
•
1 teaspoon instant yeast
•
482g King Arthur Unbleached All-Purpose Flour
•
25g sugar
•
2 teaspoons salt
•
57g unsalted butter
•
64g potato flour or 28g dried potato buds
•
53g Baker's Special Dry Milk or 32g non-fat dry milk
•
340g water
•
1 teaspoon instant yeast
ADVERTISEMENT