Refrigerated Bread Dough

Yummy! We thoroughly enjoyed these cinnamon rolls the last couple of mornings! I came across an old dough recipe that used to be a staple in my house when the kids were little and the babies kept coming. The dough should last in your refrigerator for about 4 days--just keep punching it down every morning until you use it. I used to only make rolls with this dough, but because it is a sweet dough, it also makes great cinnamon rolls.

Refrigerated Bread Dough

2 T. yeast
2 c. warm water
1/2 c. sugar
2 t. salt
4 1/2 - 5 cups flour
1 egg
1/4 c. oil
2 c. whole wheat flour

In mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt, and 3 cups flour at low speed until moistened; Beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining white flour to make a soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and refrigerate overnight. When ready to make rolls, punch down dough and shape as desired. Place on greased baking sheets for rolls. Cover and let rise until doubled-- about 1 to 2 hours. Bake at 375 for 10 to 12 minutes or until light golden brown. Makes 2 dozen rolls.

Hints: I used all whole wheat flour this time with great results. If I were not grinding my own wheat, I'd probably still use a little white flour. Also, if you have a mixer with a dough hook, just proof the yeast, then throw it all in there and let the mixer do the kneading. If you like your cinnamon rolls really sweet, then stir together a little powdered sugar, vanilla, and milk or water and drizzle over warm rolls.