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Refrigerator bread rolls


  • Combine the yeast and warm milk and set aside for 2 mins. 
  • When ready, place the salt, sugar, egg and 2½ cups flour with the melted butter and yeast mixture in a large bowl. Beat well with a wooden spoon and then knead for about 2 mins to form a manageable dough, adding more flour if needed. Set aside for 10 mins. Then resume kneading for up to another 10 mins until the dough is smooth and elastic, adding more flour if needed. 
  • Place the dough in an oiled bowl, cover with plastic wrap and leave in a warm spot until doubled in size (or refrigerate overnight).
  • If refrigerating, bring the dough back to room temperature. Otherwise, punch it down on a lightly floured workbench and cut into 3-4 even pieces and then into 3-4 each again.
  • Flatten out each piece a little and fold in each corner into the centre. Then turn over and shape into a round ball. Roll each ball in a circular motion with the palm of your hand and place on a lightly oiled oven tray. Set aside for 20 mins until risen. 
  • Preheat oven to 190°C fan forced (210°C normal).
  • Then cook the rolls in the oven for about 15 mins.
  • nb. The dough can be refrigerated for up to 1 week. 
  • from American food writer, Marion Cunningham


  • 2 small packets dry yeast
  • 1 cup warm milk
  • 2 tspn salt
  • 3 tbsp sugar
  • 1 egg, lightly beaten
  • plain flour
  • 2 tbsp melted butter
  • cooking oil spray

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