I made a mistake when I recently tried to make Refrigerator Rolls.  I misread the recipe and instead of including ¼ cup of water I included a full cup.  When I looked at the dough it was clearly way too wet, and after considering just throwing it out and starting over, I instead I increased the dry ingredients and butter to compensate.  It turned out very well, so I am documenting it here.  Several days later I am still taking part of the dough out of the refrigerator and using it to make rolls and kolaches.

2 tsp. yeast

1 cup warm water (~105 degrees)

1 cup warm milk (~105 degrees)

6 Tbs butter, melted

6 Tbs. sugar, divided

2-1/4 tsp. salt

24 oz. all-purpose flour

Proof the yeast in a small bowl with the warm water, and 1 tsp. of the sugar. Mix together the milk, butter, remaining sugar, and salt in a large mixing bowl. Add in the proofed yeast. Add the flour and knead until smooth. Put the dough in a rising container, coat with oil, and allow to rise in a warm spot until the dough has doubled. Punch the dough down, and put it in the refrigerator.

Preheat the oven to 400 degrees.

About an hour before baking, take out the dough and tear it into 2-inch balls. If making just a few rolls, put each ball in a greased muffin tin. If making a whole batch, either put the balls in muffin tins, or put them all in a greased cake pan. Allow the balls to double while in the pan. Bake for about 15 minutes until the rolls are golden on the top and are cooked through. Allow to cool for a few minutes and then serve.

Note – For longer term storage, make sure the dough is coated in oil and is in a ziplock baggie with the air pushed out so that the surface of the dough does not dry out.

I have had good luck making kolaches with this dough. See Kolaches v.2