Mix the night before - then shape and bake for great rolls

Refrigerator Dinner Rolls

4 to 4 ½ cups all purpose flour        ¼ cup sugar

2 packages dry or rapid rise yeast    1 ½ teaspoons salt

1 ¼ cup warm water                         ½ cup dry milk powder

1/3 cup corn oil                                 1 eggs

Optional: Poppy or sesame seed  and 1 more egg to glue seeds onto rolls and glaze rolls.

      Combine 1 ½ cups of flour, sugar, un-dissolved yeast, dry milk powder, and salt in large mixer bowl.  Gradually add warm water and corn oil to dry ingredients, stirring as liquid is added.  Beat 2 minutes at medium speed of electric mixer.  Add 1 egg and ½ cup of flour: beat 2 minutes at high speed.  Stir in enough remaining flour to make soft dough.  Put in large greased/oiled bowl, grease top of dough, cover with plastic wrap and refrigerate for 2 to 24 hours. This will rise to about double in size while in refrigerator so be sure bowl has room for dough to rise.

      Remove from refrigerator.  Punch dough down, turn onto lightly floured surface.  Roll out and shape as desired.  Place rolls about 2 inches apart on greased baking sheets.  Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

      Optional: Beat egg with 1 teaspoon of water.  Brush on rolls. Sprinkle with seeds if desired.

      Bake at 375 F for 15 to 20 minutes until golden brown.  Remove from baking sheets: let cool on wire rack.

Laura:  I adapted this recipe from Fleischmann's Yeast Best-Ever Breads cook book, 1993 publishing date.  I ordered this from an offer on a yeast package - all the recipes are really easy to follow and are good. 

Check out their web site.