Aunt Trish's Refrigerator Rolls (Plus Skorpor Instructions)

Karine: Here is our favorite roll recipe. It makes a lot but stores in the fridge for a week. We can then have fresh rolls each night. My family is willing to put up with rolls made with the cookie scoop rather than the rolling pin when they are fresh and hot. This makes excellent cinnamon rolls too. For the cinnamon rolls we increase the sugar to 7/8 c. If you want to make a smaller batch, ask me, I have all the conversions made on my recipe. These are Julia’s faves too. They are fabulous and nearly foolproof.

4 c buttermilk (lukewarm)

3 c flour

1 T + 1t yeast

¼ c warm water

I like to soak my yeast in the warm water while I warm the buttermilk in the microwave. It needs to be warm enough to cause the yeast to grow. This is a softening stage. Mix these together and let them sit one hour on the cupboard, covered. Then add:

4 eggs

¾ c melted butter

2 ½ t salt

1 1/3 t baking soda

¾ c sugar (7/8 c for sweet rolls)

6-2/3 c flour

Mix this all thoroughly. Cover and let it sit 1 hour. It is a good idea, if

you made them to this point in the kitchen aid (which is not a problem) to put them in a BIGGER bowl before they sit for the hour. It will overflow your bowl. Punch it down. Refrigerate what you are not using for up to a week. Shape and let rise until double. When making them without refrigerating this takes 45 to 60 minutes. If they are cold (the dough is easier to work with then) it takes about 2 ½ hours. Bake at 375° for 10 minutes (I think it takes at least 15). This batch made about 6 dozen 2” rolls.

To turn these (or any roll recipe) into scorper add 1/4-3/4 t cardamom to the dough. Also make the dough sweeter and stiffer (more flour). Bake a day or so ahead. They are just nice and round (and not folded, more like a bun) so they are easier to cut and butter before toasting.