Grandma Joy's Refrigerator Roll Dough
1/2 cup warm water
1 package yeast (I always use rapid rise)
1 tablespoon white sugar
Stir yeast and sugar in the water to dissolve. Let this react for about 5-10 minutes until the yeast foams. While you are waiting...
2/3 cup white sugar
2/3 cup melted and cooled butter (or margarine; I prefer butter)
2 cups warm water
1 teaspoon salt
Add the yeast mixture. Then mix in 6-8 cups of flour. You want to use a majority of white flour because whole wheat flour will not rise the same as white flour. I usually use 8 full cups with 7 being white flour and one whole wheat for good measure. I always use unbleached/enriched flour.
Knead for 5-7 minutes until smooth and elastic. Kneading can be a real cardiovascular workout. Here's some good technique to try:
Let the dough rise for about an hour in a lightly floured bowl. Make sure to cover with plastic wrap and a towel. When doubled, punch down and divide into two lumps. I always place them in lightly floured gallon freezer bags and send to the refrigerator. When you are ready to use the dough, you can make all sorts of goodies--from dinner rolls to donuts. One of my favorites, of course, is the good old fashioned cinnamon roll. Shape, cut, etc., and let rise for a while (the longer you wait, the more puffy/air-filled the dough will become, but you run the risk of it falling or drying out). Bake for 15-20 minutes in a preheated 350 degree oven. If you like soft crust, brush with butter before removing from your pan to cool on a rack.
And just how does one roll out cinnamon rolls?
Much better than that crap from a can or impotent frozen rolls. Just my humble opinion. Enjoy!
*I didn't make the videos, but I did make this: