Barbeque Basics, 1975

Very Easy Refrigerator Rolls! and whole grain baking tips

I finally found a recipe for refrigerator rolls whose batter/dough will last more than a day or two! By the way, if you're having trouble finding flour or yeast these days, I saw this recommended online though note I have never tried them: https://www.bakersauthority.com/collections/flours/whole-wheat-flours .

These are whole grain, which I've found possible to use exclusively -- the two tricks to it I got from a course I took years ago by the very charming Michael Kalanty at Craftsy, "Secrets to Whole-Grain Bread Baking." He had many other tips, but what I found by far most essential were (1) adding 10% more liquid to any recipe using 100% whole grain flour but which was originally a white- or mixed-white-and-whole recipe; and (2) using your fingers dipped into water to generously wipe down the sides of your bowl so you don't have flour just sitting there to dry out, and also adding even more liquid. Also, I read that the longer rise using your refrigerator helps the whole grain flour to really get soaked with liquid; what I read said that it takes longer for whole grain to soak up liquid.

Whole Wheat Refrigerator Rolls

good for 5 days in the refrigerator!

not the lovely chewy texture of Kneadlessly but still decent

especially if add flavors per notes

Stir in standalone mixer bowl with paddle:

3-1/2 cups whole wheat flour

6 tbl sugar

1 envelope yeast

1-1/2 tsp salt

Add and let run with paddle for up to 2 minutes:

1 cup milk plus about 10% (I just eye it in a glass measuring cup)

½ cup water plus about 10% (ditto)

6 tbl olive oil (the original was a solid fat so this already is about 10% more)

1 egg

It will be rather goopy, but not as thin as cake batter.

Keep in bowl; use very wet fingers to push down anything on sides.

Brush olive oil over top with fingers. Cover eg with the mixer bowl's lid.

Let sit in refrigerator at least 24 hours and for up to 5 days total.

to make rolls etc

Get out of the refrigerator what you need a little over 2 hours before you want them, and cut through the dough to help it deflate a little. Note it probably will not really look like it's risen; but it would have been working....

You can leave them plain or flavor these as you wish, eg:

For cinnamon: push out a ½" ish layer onto pastry paper on a pan, then sprinkle with cinnamon-[vanilla]-sugar, drizzle over olive oil, then top with another layer, then push in raw walnuts. Maybe a sprinkle of oats too.

For olive garlic: do same shaping as above but put fresh garlic in the middle with some olive oil, then top with black olives and some olive oil (not a huge amount or it'll smoke). Maybe a little coarse salt too.

Let rise until about doubled, at least 1-1/2 hours, at most a little under 2 hours.

Bake individual rolls about 20 minutes at 350. Bake the larger coffee cakeish shapes also about 20 minutes but at 400.

Much adapted from the 1951 Joy of Cooking's Refrigerator Rolls, pp524-525.

Tea at the theatre, 1948

From an interesting history at, of course, my history -- ahem, my time travel -- site, at https://associationoftimetravelers.blogspot.com/2020/05/tea-at-theatre-1948.html