Recipe: Refrigerator Pan Rolls (no knead, makes 24 pull-apart rolls)

REFRIGERATOR PAN ROLLS

"Soft and tender rolls with a rich, buttery flavor. Batter recipe requires no kneading and most of the preparation can be done the day before."



6 1/2 cups all-purpose flour, divided use
3/4 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
1 cup water
1 cup milk
3/4 cup butter or margarine
2 eggs, large
1/3 cup butter, melted

TO PREPARE THE DOUGH:
In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt.

Heat 1 cup water, milk, and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1 cup flour; beat 2 minutes at high speed.

Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

TO SHAPE THE ROLLS:
Remove dough from refrigerator; cut in half, returning other half to the refrigerator. Divide remaining dough into 12 equal pieces; shape each piece into a ball. Dip each ball into melted butter; place in greased 8-inch round pan. Repeat dividing, shaping and dipping with remaining dough and melted butter. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

TO BAKE THE ROLLS:
Bake at 375 degrees F for 20 minutes or until done. Remove from pans; cool on wire racks.

Makes 24 rolls (or two pans of 12-roll "pull-aparts")
Source: Fleischmann's Yeast