I know we all love that loaf of bread that is light and fluffy and just melts in your mouth or that crusty chewy sourdough bread that becomes a meal by itself.
These Icebox Dinner Rolls are somewhere in between and are perfect when we need a hearty bread that doesn't turn into mush but also doesn't overcome the main dish. A bread that can accompany some Texas BBQ Brisket, goes great with a nice pot of Texas Pinto Beans or a Hearty Minestrone or Pasta Fagioli soup.
These Icebox Dinner Rolls have a great texture, a great flavor and they are not that hard to make! Trust me, making bread is really worth the little extra effort it takes. So grab your flour and lets bake!
*Tip--When you need a little extra time for the big meal tomorrow, mix the dough the night before and let it chill in the icebox.
Icebox Dinner Rolls
- 2-3 cups flour
- 1- 1/4 oz package of yeast
- 1 cup of milk
- 1/2 cup of water
- 3 Tablespoons of vegetable oil
- 1 1/2 Tablespoons of sugar
- 3/4 teaspoon of salt
1. In a large bowl combine 2 cups of the flour and the yeast
2. In a small saucepan, whisk together the milk, water, vegetable oil, sugar and salt over medium high heat until warm
3. Add the warm milk mixture to the flour mixture and beat with a mixer for 3 minutes
4. Gradually add additional flour until a stiff dough is formed
5. Using your dough hook or knead by hand for 5 minutes. Cover and let sit for 20 minutes
6. Lightly knead the dough a few times and divide to make 18-20 rolls
7. Roll each little roll in a smooth ball and place on a greased cookie sheet
8. Cover with plastic wrap coated with vegetable spray and place in fridge for 2 to 24 hours
9. When ready to bake, remove the bread from the fridge and let sit in a warm place for 20 minutes or until nearly room temperature.
10. Meanwhile preheat the oven to 400 degrees
11. Bake the rolls for 14-15 minutes until golden brown, brush with butter