HILLARY'S AMAZING REFRIGERATOR ROLLS

1/2 cup warm water
2 T yeast
1 cup milk, warmed
1/4 cup butter
1/2 cup sugar
1 t. salt
2 eggs
4 cups bread flour

dissolve the 2T yeast in 1/2 cup warm water, sprinkled with a little bit of sugar until the mixture becomes foamy.

Scald milk and pour over the butter in a large mixing bowl.
Add sugar, salt and 2 cups of the flour.  Mix thoroughly.

add eggs and yeast mixture.  Mix again, adding the remaining flour.

Dough will be very soft and sticky...this is the secret for the light and fluffy rolls

cover and let rise until double (dough can be put into in the frig overnight at this point)

Put dough on well-floured surface and lightly coat all sides (this makes it workable)  Divide into 2 balls

Roll each ball into a 15" circle and brush rolled surface lightly with melted  butter

Using a pizza cutter, cut into 12 wedges.  Starting at the wide end roll each wedge into a crescent roll
Put on lightly greased baking sheet.  Brush tops with a little more melted butter.  Repeat with second ball.

place pans in plastic bags and allow to rise until double.

Bake at 375 for 10-12 minutes

now THE best cinnamon Rolls

CINNAMON ROLLS from ree drummond

DOUGH 1 qt whole milk 1 cup vegetable oil 1 cup sugar 2 pkg yeast 9 cups all-purpose flour 1 heaping teaspoon baking powder 1 scant teaspoon baking soda 1 T salt FILLING 2 cups butter melted 1/4 cup cinnamon 2 cups sugar ICING powdered sugar milk as needed for right consistency 1/4 cup butter 4 oz cream cheese, room temperature 1/2 teaspoon vanila

1. for the dough, heat the milk, oil and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. set aside and cool to lukewarm  2. sprinkle the yeast on top and let it sit on the milk for 2 minutes  3. add 8 cups of the flour. stir until just combined, covered with a clean kitchen towel, and set aside in a relatively warm place for 1 hour  4. remove the towel and add teh baking powder baking soda, salt and the reaminning 1 cup flour. stir thoroughly to combine.  5. to assemble the rolls, remove half the dough from the pan. on a floured baking surface, roll the dough into a large rectangle, about 30" x 10"  6. pour 1 cup of the melted butter over the surface of the dough. use your fingers to spread the butter evenly  7. generously sprinkle half of the round cinnamon and 1 cup of the sugar over the butter. (i put on the cinnamon and then the sugar. i did not mix the two first  8. roll the rectangle tightly toward you. be sure to keep the roll tight. don't worry if the filing oozes as you work; that just means the rolls are going to be wonderful  9. when you reach the end, pinch the seam together. 10. transfer to a cutting board and with a sharp knife, make 1-1/2" slices. One log will produce 20-25 rolls 11. pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes swirl to coat 12. place the sliced rolls in the pans, being careful not to overcrowd 13. repeat the process with the other half of the dough 14. preheat the oven to 375°. cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes 15. remove the towels and bake approx 17 minutes until golden brown. don't allow the rolls to become overly brown. 16. while the rolls bake, mix the icing and when the rolls cool slightly, ice them

Yield: 40-50