Tuesday, November 5

MAKE IT: Refrigerator Overnight Dough


Making homemade rolls, pizza crust, and cinnamon rollls is a great way to start the day or dinner. But, let's be honest, we do not all have 4-6 hours to make dough, let is rise, prepare it, and let it rise again. Here is a great way to have dough ready to go when ever you want it, without all the fuss.

Prep time 20 minutes
Full time 8-12 hours (overnight)
Yields 3 batches of dough

You will need:

1 stick butter, softened
2 eggs
5-6 cups flour
1 1/2 cup warm water, 110-115'
4 1/4 tsp active dry yeast
2 tsp salt

Let us begin:

In a small bowl proof yeast in water and allow to soak 5-10 minutes.

In a large bowl cream together softened butter, salt, and sugar.

Add in eggs.

Add in yeast mixture and 3 cups of flour.

Add in remaining flour 1 cup at a time, until a nice sticky dough forms.

You may not need all the flour, I usefully only need 2 extra cups, just feel it out. Once it forms, stop adding flour.

Once the dough forms, stop mixing. There is no need to do anything else.

Cover tightly with plastic wrap and place in your refrigerator.

Here is the great part about this dough, no kneading! 

The next day turn dough onto a lightly floured surface and make sure to dust all exposed sides of the dough.

Use a sharp serrated knife to cut the dough into 3 equal portions. Wrap each tightly with plastic wrap or place in air tight container. You have a week to use it!

Each portion will yield 12 dinner rolls, or 2 pizza crusts, or 12 cinnamon rolls, 6 sandwich rolls or anything you would want to use a can of refrigerator dough for. Enjoy!