Thursday, August 6, 2009

Refrigerator Bread

I have always wanted to make yeast rolls but could never find the right recipe. I think I found a great one. You make the dough and you don't even have to bake all of it at one time. You are able to keep the dough in your fridge for up to 4 days. Just bake the amount of rolls you want, this way you are able to have fresh baked rolls every morning.With this recipe you can also make it into 2 loaves of bread or cinnamon rolls. I haven't made it into loaves yet but I did make it into cinnamon rolls and everyone could not wait long enough for me to ice them.


Here's the recipe for Refrigerator Bread:
2 pkgs active dry yeast
1 1/2 cups warm water
1 cup lukewarm mashed potatoes
2/3 cup granulated sugar
2/3 cup butter
2 large eggs
1 1/2 tsp. salt
7 to 71/2 cups bread flour ( I used 1 cup wheat flour and the rest in bread flour)
1 .Combine the yeast with all of the water and the remaining ingredients except the flour.
2. Mix in 3 1/2 of the bread flour ( this is where I mixed in the 1 cup wheat flour and 2 1/2 cups bread flour to start with). I put this all in my kitchen aid mixer with the dough hook.
3. Mix in additional flour until the dough starts pulling away from the bowl. I then placed the dough onto a floured board and started to knead and add the remaining flour. I kneaded for about 5 min. until the dough felt like a smooth dough ball. I then sprayed my bowl with Pam Spray and placed the dough ball inside bowl. Cover with plastic and place inside refrigerator. Punch down when doubled in size (about 30 min)
4. Keep dough refrigerated for up to 4 days, punching down if doubled in size.
5. About 2 hrs before baking, shape dough into your loaves and place in pans. Cover with plastic wrap and let rise about 1 hr. Bake at 350 degrees for 25 to 35 minutes.
6. If making cinnamon rolls, I just took out enough dough to roll out a rectangle and I made a spread of cinnamon, brown sugar and softened butter. I then spread this mixture on top of the dough rectangle and also sprinkle chopped pecans. I rolled it up like a jelly roll and sliced. I placed the sliced pieces on baking sheet sprayed with Pam Spray. Covered them with plastic wrap and let double in size about 1 hr.
Bake at 375 degrees 12-15 minutes. Let cool and glaze. I made the glaze with powdered sugar, vanilla 1 tsp. and about 1-2 tablespoons of milk.
I really liked this recipe and will be making these for our Thanksgiving dinner this year.
Hugs :)
Irma


8 comments:

Eggs In My Pocket / Yesteryear Embroideries said...

These look wonderful and sound so delicious. As I was reading the recipe, I noticed the mashed potatoes in the ingredients. I have often heard that potato and water from boiled potatoes make the bread rise and moist. I can't wait to try this recipe. Thanks for sharing! blessings,Kathleen

mythoughtsmyvoice said...

The cinnamon rolls looks so yummy! No wonder everyone couldn't wait to get their hands on it :-)

Li

cindy said...

Yum! Love home-made bread! I'll have to give em a try! Looks lovely as well.

-c
yapping cat

Mary Ellen (megardengal) said...

Irma this is a great looking recipe and I like that you can use the dough at different times instead of having to do all the baking at once!!

My mom use to use a recipe that called for potatoes and it really was yummy!

blessings
mary

Lena said...

I love baking bread too! :-)
These look great! Especially the cinnamon rolls!
I have a book called "Artisan Bread in 5 minutes a day" and it has several different recipes for doughs that can be kept for up to a week in the fridge. They do many different breads with various doughs too.

Irma's Rose Cottage said...

Lena, that sounds like a great bread book. I will need to locate it purchase it. Thanks for sharing.

Irma :)

LaurieStar said...

Oh my goodness! Imagine my surprise when I come to your blog to see one of my creations right up there - front and center! Thank you so much for entering my contest and for posting it on your blog, which is lovely, by the way! I love meeting new friends! :)

~Lavender Dreamer~ said...

I love this recipe! It's what I use to make yeast rolls quick! I made some this week! We have a lot in common!