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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. Note: If you plan to use the dough within 12 hours or so, knead it and then let it rise at room temperature for 1 hour before refrigerating. — S.G.
4 cups (17 ounces)King Arthur Unbleached All-Purpose Flour
2 tablespoons (1 ounce) sugar*
2 teaspoons salt
1/4 cup (2 ounces, 1/2 stick) unsalted butter
6 tablespoons (2 1/4 ounces) potato flour OR 1/2 cup (1 ounce) dried potato buds
6 tablespoons (2 ounces) Baker's Special Dry Milk or non-fat dry milk
1 1/2 cups (12 ounces) water
1 teaspoon instant yeast
*Use up to 4 tablespoons sugar if you like your rolls on the sweet side.
Manual /Mixer Method: Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding up to 4 tablespoons additional water if needed. The dough will become shiny and elastic, but should stay very soft, since it firms up quite a bit in the refrigerator. Place the kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days.
Bread Machine Method: Place all of the ingredients into the bucket of your bread machine. Program the machine for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking, but very soft. Add additional water or flour as needed. Cancel the machine after the final kneading cycle, and refrigerate the dough as directed at left.
Shaping: Remove the dough from the refrigerator, fold it over gently a few times, and cut off the desired amount for the number of rolls you want. You'll need about 1 1/2 to 2 ounces dough per dinner roll (golf-ball sized pieces); about 4 1/2 ounces per hamburger bun (a ball of dough about 2 1/2 inches in diameter); or 3 ounces per hotdog bun (about 2 1/4 inches in diameter). Return the remaining dough to the refrigerator.
To form dinner rolls, shape the pieces into balls, then roll them under your lightly cupped fingers on an unfloured work surface to make smooth balls. To form hamburger buns, shape each piece into a smooth ball, and flatten the balls till they're about 4 inches in diameter, trying to keep the tops of the rolls smooth; the nicer the top looks at this point, the nicer it will turn out to be once it's baked. To form hotdog buns, roll the balls into cylinders 5 1/2 inches in length. Flatten the cylinders slightly; dough rises more in the center, so this will give the buns gently rounded tops.
Place the shaped rolls onto a greased or parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they're very puffy. Note that these rolls need to rise longer than rolls made from unrefrigerated dough; be sure to leave yourself sufficient time for this extra rise.
Baking: Bake the dinner rolls in a preheated 375°F oven for 15 to 18 minutes. Bake the hamburger or hotdog buns in a preheated 350°F oven for 20 to 22 minutes. The rolls or buns will be golden brown when done. Yield: 36 ounces of dough, enough for 18 to 24 rolls, 8 hamburger buns, or 12 hotdog buns.
Nutrition information per serving (1 roll, 27g): 72 cal, 1g fat, 2g protein, 12g complex carbohydrates, 1g sugar, 1g dietary fiber, 4mg cholesterol, 126mg sodium, 71mg potassium, 19RE vitamin A, 1mg iron, 17mg calcium, 29mg phosphorus.
Nutrition information per serving (1 hamburger bun, 124g): 325 cal, 6g fat, 9g protein, 53g complex carbohydrates, 3g sugar, 2g dietary fiber, 18mg cholesterol, 568mg sodium, 321mg potassium, 85RE vitamin A, 2mg vitamin C, 5mg iron, 77mg calcium, 131mg phosphorus.
Nutrition information per serving (1 hotdog bun, 82g): 216 cal, 4g fat, 6g protein, 36g complex carbohydrates, 2g sugar, 2g dietary fiber, 12mg cholesterol, 379mg sodium, 214mg potassium, 56RE vitamin A, 1mg vitamin C, 3mg iron, 51mg calcium, 87mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 5, Summer 2001 issue.