Sunday, November 2, 2008
This icebox dough requires no kneading and can be made up to 4 days ahead. Just take it out of the refrigerator, let rise and bake.
1 cup warm water (105°F to 115°F)
2 packages active dry yeast
1/2 cup butter, melted
1/2 cup sugar
1 tsp salt
4-4 1/2 cups unbleached all-purpose flour
Additional melted butter (optional)
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
Grease a 9x13 baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-sized pieces.
Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
Cover and let dough balls rise until doubled in volume, about one hour.
Preheat oven to 375°F. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.