Refrigerator Pan Rolls
Soft and Tender Rolls…With a Rich, Buttery Flavor
Batter Recipe Requires No Kneading;
Most of the Preparation Can Occur the Day Before
Makes 24 Rolls (Or Two 12-roll “Pull-Aparts”)
6-1/2 cups all-purpose flour
3/4 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1/2 teaspoons salt
1 cup water
1 cup milk
3/4 cup butter or margarine
2 eggs, large
1/3 cup melted butter
In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; cut in half, returning other half to the refrigerator. Divide remaining dough into 12 equal pieces; shape each piece into a ball. Dip each ball into melted butter; place in greased 8-inch round pan. Repeat dividing, shaping and dipping with remaining dough and melted butter. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375oF for 20 minutes or until done. Remove from pans; cool on wire racks.
Serving Size: one roll
Calories: 230; Total Fat: 9 g; Saturated Fat: 5 g;
Cholesterol: 40 mg; Sodium: 240 mg; Carbohydrates: 33 g; Dietary Fiber: 1 g; Protein: 5 g