How great is that?
I thought I would put it to the test. I used my traditional Dinner Roll recipe and got to work.
My mom used this roll shape frequently. She would pinch off a piece of dough and begin tucking in the edges. If you want your rolls to all be the same size, cut your dough into 24 equal pieces prior to shaping. If you have a kitchen scale, you can use that.
Your rolls are now ready for rising in the fridge. You can use them anywhere from 2-24 hours. Any longer than 24 hours and the rolls will begin to develop a fermented, sourdough like flavor.
If you are like me and don't have a lot of room in the fridge for all your lovely rolls, here are some ideas: Divide the rolls out and have friends, neighbors or relatives babysit them and bring them to the dinner. If you live in a colder climate in the winter (like Utah), another idea is to store them in the garage if the temperature is between 35-40 degrees F. Make sure they are in a safe place, and covered well ~
When you are ready to bake your rolls, take them out of the fridge and allow to get to room temperature. This can take anywhere from 10-30 minutes, depending on how warm your kitchen is, size of rolls, etc.
Preheat oven to 375 degrees.
Take the plastic off the rolls, and bake as the recipe directs.
Want to make your rolls earlier than 24 hours and have them hot-n-ready for dinner? Stay tuned for the brown~n~serve method...