Easy Refrigerator Rolls

Freshly baked bread is my absolute favorite comfort food. A lot of times, homemade baked goods go stale quickly since they lack all the preservatives their cousins, store-bought bread, contain. That’s the beauty of this recipe. You can prepare the dough up to 3 days ahead of time and just store it in the refrigerator until you bake it. Or, you can bake a little bit each day and have 2-3 days of warm, fresh rolls on hand. Win, win, win!

I did just that this week. I prepared the dough on Wednesday and baked 12 of these golden orbs of delight to go with my homemade Vegetable Beef Soup. Then on Thursday, I prepared the rest of them up to take to a friend who had recently lamented not being able to eat her Grandmother’s dinner rolls anymore. She deemed them “perfect!”

Easy Refrigerator Rolls

1 cup warm water
2 Tbls. yeast*
1⁄2 cup real butter, melted
1⁄2 cup sugar
3 eggs
1 teaspoon salt
4 1⁄4 cups bread flour

Combine water and yeast in a large bowl. Let stand for 5 minutes.
With wooden spoon, stir in the melted butter, sugar, eggs and salt.
Add flour, 1 cup at a time and mix to combine thoroughly. I use the dough hooks on my handheld mixer. Do not overwork.
Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
Grease a 13×9 baking pan or two 9-inch cake pans. Divide dough into 24 equal pieces, rolling into smooth round balls.
Place in prepared pan. Cover with a tea towel and let rise for about 1 hour; or until doubled.
Preheat your oven to 375°F. Bake until golden brown, about 18-20 minutes. Best served warm. ♥

*do not use rapid rise yeast

You can easily eat them without anything on them, thanks to all the butter already in them, but I love them with a good, homemade jam.

 

Beef and Bean Oven Tacos

These are a nice change from traditional tacos. Baking them in the oven adds a different dimension to the overall taste. It also helps soften the hard shells, which makes them easier to eat. Sometimes, I place the filling in a crock-pot and used it to assemble traditional tacos later. This approach works well for having supper ready within minutes of walking in the door or when taking something to a potluck meal. It’s especially popular with the kids.

Beef and Bean Oven Tacos

1 lb lean ground beef
1 small onion, finely diced
1 (15 oz) can black beans, drained and rinsed
2 tablespoons taco seasoning
1 (15 oz) can petite diced tomatoes, drained
1 (15 ounce) can corn, drained (optional)
8-10 taco shells
1 cup shredded cheese

Preheat the oven to 350°F.
Brown the lean ground beef with the chopped onion. Drain well, if needed. Stir in the black beans, taco seasoning, petite diced tomatoes and corn. Let simmer for 5 minutes.
Line up the taco shells in a 7×11-inch baking dish that has been lined with foil. (Easy clean up!)
Spoon meat mixture into the taco shells. Top with cheese. Bake in the preheated oven for 10 minutes.
Serve with any or all additional toppings: shredded lettuce, salsa, sour cream, avocado chunks or guacamole.

Roasted Italian Sausage and Potatoes

True comfort food!! So easy to make and the taste is sublime! Plus, if you are careful with the amount of olive oil and use the turkey sweet Italian sausage instead of pork, it is a comfort-food dish you can indulge in without any guilt!

Using red potatoes versions white or yellow versions cuts down on the roasting time. Make sure to cut your peppers and onions into big chunks or they overcook.

The foil-lined pan makes for super easy clean up as well. I prefer non-stick foil to make sure the potatoes are easy to stir while baking. Leftovers can be made into an easy soup or used as pizza toppings.

Roasted Italian Sausage and Potatoes with peppers and onions

red potatoes, cut into 1 inch chunks
red bell pepper(s), cleaned, and cut into 1 inch pieces
sweet onion(s), peeled and cut into 1 inch chunks
olive oil
1 lb sweet Italian turkey sausage

Preheat oven to 425.
Spread the vegetables in a single layer on a large foil-lined cookie sheet. (There should be space between the pieces or they won’t brown.)
Spray lightly with the olive oil and stir to coat. Place sausages on top of vegetables.
Roast for 45-60 minutes, stirring once or twice. Bake until potatoes pierce easily with a fork and the sausages are browned. Serve hot.