Best Refrigerator Roll Dough Recipe

OVERNIGHT REFRIGERATOR ROLLS



Overnight Refrigerator Rolls image

Homemade dinner rolls couldn't be tastier. Their buttery flavor makes them a heartwarming accompaniment to soups, salads and a variety of entrees.-Jennifer Kauffman Figueroa, Greenville, South Carolina

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter-flavored shortening
1 tablespoon sugar
1 teaspoon salt
1 large egg
3 cups all-purpose flour
Calories 168 calories
Fat5g fat (1g saturated fat)
Cholesterol19mg cholesterol
Sodium207mg sodium
Carbohydrate26g carbohydrate (2g sugars
Fiber1g fiber)
Protein4g protein.

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

EASY REFRIGERATOR ROLL DOUGH



Easy Refrigerator Roll Dough image

The shape's the thing! From a basic dough you can enjoy a different roll every day of the week. And hot rolls have a way of making even the simplest of meals say, "I care"

Recipe From justapinch.com

Provided by Jean Romero

Categories     Other Breads

Time 2h30m

Number Of Ingredients 7

2 pkg active dry yeast
2 c water, warm (105* to 115*)
1/2 c sugar
1/4 c shortening
1 medium egg
2 tsp salt
6 1/2 c all purpose flour can use up to 7 cups if needed

Steps:

  • 1. Dissolve yeast in warm water in large mixer bowl. Stir in sugar, shortening, egg, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
  • 2. Place dough in greased bowl; turn greased side up. Cover loosely with plastic wrap; refrigerate at least 2 hours or ready to use. (Dough can be kept up to 4 days in refrigerator at 45* or below. Keep covered.)
  • 3. Punch down dough; divide, shape on lightly floured surface and let rise as directed below. Heat oven to 400*. Bake as directed.
  • 4. SHAPINGS: Cheese Crescents. Using 1/4 of the dough, roll into 12-inch circle. Sprinkle the circle with 3 tab. grated Parmesan cheese or American cheese food. Cut into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls with points underneath on a lightly greased baking sheet; curve to form crescents. Cover; let rise in warm place until crescents are double, about 45 minutes. Bake until rolls are golden brown, about 12 minutes. 16 rolls
  • 5. COBBLESTONE ROLLS Using 1/4 of the dough, shape bits into 1-inch balls, tucking edges under so they resemble mushroom caps. Place in lightly greased 8-inch round pan. Cover; let rise in warm place until double, about 1 hour. Brush on melted butter (about 1 tab.) over rolls. Bake until rolls are golden brown, about 15 minutes. 18 rolls
  • 6. COCKTAIL BUNS Using all the dough, shape bits into 1-inch balls, tucking edges under so they resemble mushroom caps. Beat 1 egg yolk and 2 tab. water slightly and dip tops of balls into egg mixture, then into poppy seeds or sesame seeds. Place 1 inch apart on a lightly greased baking sheet. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Bake until rolls are golden brown, about 10 minutes. yield about 5 dozen rolls

OVERNIGHT CINNAMON ROLLS



Overnight Cinnamon Rolls image

For a sweet treat, bake Alton Brown's Overnight Cinnamon Rolls; let the dough rest overnight so they become plump, fluffy and perfect with cream cheese icing.

Recipe From foodnetwork.com

Provided by Alton Brown

Time 11h45m

Yield 12 rolls

Number Of Ingredients 16

4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Steps:

  • For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
  • Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
  • Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
  • Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
  • Preheat the oven to 350 degrees F.
  • When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
  • While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

WHOLE WHEAT REFRIGERATOR ROLLS



Whole Wheat Refrigerator Rolls image

This roll recipe is easy and versatile. I like to mix up the dough beforehand and let it rise in the refrigerator. The rolls brown nicely and are wonderful served warm. -Sharon Mensing, Greenfield, Iowa

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 2 dozen

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1 large egg, room temperature
1/4 cup canola oil
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
2 cups whole wheat flour
Calories 159 calories
Fat3g fat (0 saturated fat)
Cholesterol9mg cholesterol
Sodium200mg sodium
Carbohydrate29g carbohydrate (5g sugars
Fiber2g fiber)
Protein4g protein.

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. , Turn out onto a lightly floured surface. Knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. , Punch down dough; divide into 24 portions. Divide and shape each portion into three balls. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough. , Bake at 375° until light golden brown, 10-12 minutes. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.

NO KNEAD REFRIGERATOR ROLLS



No Knead Refrigerator Rolls image

A light fluffy yeast roll that melts in your mouth.

Recipe From allrecipes.com

Provided by Debbie Rowe

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Yield 48

Number Of Ingredients 7

4 ½ teaspoons active dry yeast
2 cups warm water
½ cup white sugar
2 teaspoons salt
¼ cup shortening
6 ½ cups all-purpose flour
1 egg
Calories81.7 calories
Carbohydrate15.2 g
Cholesterol3.9 mg
Fat1.4 g
Fiber0.5 g
Protein2 g
SaturatedFat0.3 g
Sodium99.2 mg
Sugar2.1 g

Steps:

  • In a large bowl, dissolve yeast in warm water and set aside to proof.
  • In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast, and stir in flour. The last 3 cups of flour will have to be mixed in by hand.
  • Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight.
  • Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours.
  • Bake at 400 degrees F ( 205 degrees C) for 8 to 10 minutes.

CLASSIC DINNER ROLLS



Classic Dinner Rolls image

Who can resist warm yeast rolls, fresh from the oven?

Recipe From allrecipes.com

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h30m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour, or more if needed
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
½ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons butter OR margarine
Calories107.9 calories
Carbohydrate18.5 g
Cholesterol5.9 mg
Fat2.3 g
Fiber0.6 g
Protein2.8 g
SaturatedFat1.4 g
Sodium115.3 mg
Sugar2.6 g

Steps:

  • Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

REFRIGERATOR ROLLS



Refrigerator Rolls image

A great dinner roll. Or use this all purpose dough for cinnamon rolls, Swedish Tea Ring, or homemade "brown and serve" rolls. A keeper!

Recipe From food.com

Provided by Aroostook

Categories     Yeast Breads

Time 40m

Yield 48 serving(s)

Number Of Ingredients 9

2 cups hot water
1/2 cup sugar
1/2 cup vegetable shortening
1 teaspoon salt
2 packages dry yeast, in water
1/2 cup warm water
2 eggs, beaten
7 cups (more or less) flour, to form dough
melted butter

Steps:

  • Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
  • In a large bowl, add hot water and shortening. Let set until shortening melts.
  • Add sugar and salt.
  • Let cool until tepid.
  • Add beaten eggs.
  • Add two c.
  • flour and mix well.
  • Add yeast mixture.
  • Stir and continue adding flour until a soft dough is formed
  • Turn out on floured board and knead until the dough is pliable.
  • Generously oil a large bowl and place dough in it.
  • Turn dough in bowl until coated w/ oil.
  • Cover w/ lid or heavy plate.
  • Refrigerate overnight or for several hours.
  • When ready to use, punch dough down.
  • Turn out on floured board and halve dough.
  • You may make several styles of rolls with this.
  • Cloverleaf rolls: Cut dough halve into three equal pieces.
  • Cut the three pieces into 24 equal pieces.
  • You have 72 pieces of dough.
  • Grease 2 muffin tins (makes 24 rolls).
  • Work dough into floured balls.
  • Place three in each muffin tin.
  • Brush with melted butter and let raise until doubled.
  • Cook at 350F for 20 minutes or until golden brown and crusty.
  • Brush w/ melted butter and serve.
  • *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
  • Thaw for an hour and bake as usual.
  • **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
  • Thus ...A homemade version of"brown and serve".
  • ***Dough will keep in fridge for two days.
  • Keep punching it down.
  • ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.

GRANNY FOSTER'S REFRIGERATOR ROLLS



Granny Foster's Refrigerator Rolls image

Sara Foster uses this dough to create a variety of sweet breakfast pastries, including sticky orange-coconut pinwheels and killer pecan sticky buns.

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes about 2 dozen 2 1/2-inch rolls

Number Of Ingredients 8

1/2 cup warm water (105 degrees to 115 degrees)
1 quarter-ounce package dry yeast
1 tablespoon sugar
2 cups milk
11 tablespoons unsalted butter, plus more for baking sheet
1 teaspoon salt
6 to 6 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon vegetable oil

Steps:

  • Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
  • Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115 degrees. or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
  • Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
  • Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
  • Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
  • Preheat oven to 375 degrees. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.
  • Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.
  • Bake until golden brown, 15 to 20 minutes. Serve immediately.

People also searched

More recipes about "best refrigerator roll dough recipe"

OVERNIGHT REFRIGERATOR ROLLS | BETTER HOMES & GARDENS
overnight-refrigerator-rolls-better-homes-gardens image
From bhg.com
2012-08-30  · In a large mixing bowl combine the warm water and yeast; stir to dissolve yeast. Add 1-1/2 cups of the flour, the sugar, 1/3 cup melted butter, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping sides of …

4/5 (94)
Total Time 9 hrs 32 mins
Servings 24

  • In a large mixing bowl combine the warm water and yeast; stir to dissolve yeast. Add 1-1/2 cups of the flour, the sugar, 1/3 cup melted butter, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky).
  • Coat a 3-quart covered container with cooking spray. Place dough in container; turn once to grease surface of dough. Cover and chill overnight.
  • Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan or baking sheets.
  • Shape dough into 24 balls or desired rolls (be careful not to overwork dough; it becomes stickier the more you work with it) and place in the prepared baking pan or 2 to 3 inches apart on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
See details ››


REFRIGERATOR DOUGH FOR QUICK SOFT ROLLS | KING ARTHUR BAKING
refrigerator-dough-for-quick-soft-rolls-king-arthur-baking image
From kingarthurbaking.com
Place the kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days. To shape the rolls: Remove the dough from the …

5/5 (17)
Total Time 14 hrs 15 mins
Servings 12-24

  • To make by hand or in a mixer: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Knead the dough, by hand or mixer, until it's smooth, about 5 to 10 minutes, adding up to 4 tablespoons additional water if needed.
  • The dough will become shiny and elastic, but should stay very soft, since it firms up quite a bit in the refrigerator., To make in a bread machine: Place all of the ingredients into the bucket of your bread machine.
See details ››


POTATO REFRIGERATOR DOUGH ⋆ TWO LUCKY SPOONS
From twoluckyspoons.com
2008-11-11  · How to Make Refrigerator Dough Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 c. of the flour.
See details ››


REFRIGERATOR CRESCENT ROLL RECIPE | BARBARA BAKES
From barbarabakes.com
2019-01-28  · Refrigerator remaining dough until ready to shape. To shape crescent rolls: Roll 1/3 of the dough into a 10-inch circle. Cut into 12 pie-shaped pieces. Roll each piece of dough from the wide side toward the point, stretching the dough slightly as it …
See details ››


HOW TO MAKE OVERNIGHT REFRIGERATOR ROLLS (WITH PICTURES ...
From wikihow.com
2019-09-06  · Overnight refrigerator rolls are the ideal solution because you prepare the dough the night before. The next day, you only have to shape the rolls, let them rise, and throw them in the oven. Best of all, you can create simple buttery rolls with this recipe or add extra flavorings for delicious herbed rolls, cinnamon sugar rolls, or salt and pepper rolls to create the ideal complement for your ...
See details ››


MASTER SWEET DOUGH RECIPE (FOR BREADS & PASTRIES) – SUGAR ...
From sugargeekshow.com
2020-01-01  · Instructions. Warm milk to 110ºF. Add in 1 Tablespoon of your sugar and then the yeast and whisk to combine. Set aside for 5 minutes. Add your flour to your mixing bowl and then add in your milk/yeast mixture. Stir on low to combine. While mixing on …
See details ››


OVERNIGHT REFRIGERATOR YEAST ROLLS | HOME. MADE. INTEREST.
From homemadeinterest.com
2019-11-25  · Turn the dough out onto a floured surface and pat it into a large ball. Place it in a large bowl lightly greased with vegetable oil or olive oil. Rub a little of the oil over the top of the dough to keep it from drying out. Cover the dish with plastic wrap and place in the refrigerator overnight.
See details ››


EASY YEAST ROLLS RECIPE FOR BEGINNERS | THE ANTHONY KITCHEN
From theanthonykitchen.com
2018-10-16  · Instructions. Add a 1/4 cup warm water to a large bowl or the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle in yeast, gently stir and allow to sit for 5 minutes or until foamy. In a small bowl, beat 2 large eggs and set aside. Also, have 1 cup of flour set aside in a small bowl.
See details ››


REFRIGERATOR ROLL DOUGH - RECIPE | COOKS.COM
From cooks.com
2013-11-05  · Home > Recipes > Breads > Refrigerator Roll Dough. Printer-friendly version . REFRIGERATOR ROLL DOUGH : 9 c. sifted flour 2 pkg. dry yeast 1 c. milk, scalded 1/2 c. sugar 1 tsp. salt 1/2 c. vegetable oil 1 c. cold water 2 eggs 1/2 c. warm water. In preparation: sift and measure 9 cups flour. Soften: 2 packages dry yeast in 1/2 cup warm water, let stand 5 minutes. Scald: 1 cup milk and …
See details ››


REFRIGERATOR DOUGH WHITE BREAD RECIPE - ALL THINGS BREAD
From allthingsbread.com
2020-08-26  · 1 pound refrigerator dough (453 grams) Instructions. Remove the Refrigerator Dough from the fridge, sprinkle the top of the dough with a little flour (1-2 tablespoons) and remove 1 pound (453 grams). Then place remaining dough in the fridge. Quickly form the dough into a round loaf.
See details ››


REFRIGERATOR SWEET ROLL DOUGH - RECIPE | COOKS.COM
From cooks.com
REFRIGERATOR SWEET ROLL DOUGH : 3/4 c. shortening 2 1/2 c. water 2 eggs (beaten) 3/4 c. sugar 2 pkg. dried yeast 2 1/2 tsp. salt 7 c. flour. Put shortening into 1 cup boiling water. When melted add 1 cup cold water. Add beaten eggs. Dissolve yeast and sugar in 1/2 c. lukewarm water, then add to shortening mixture stirring until well mixed. Put mixture into large greased bowl. Cover and leave ...
See details ››


MOM'S REFRIGERATOR DINNER ROLLS, WHATS COOKING AMERICA
From whatscookingamerica.net
Cover bowl (with dough in it) with plastic wrap. Refrigerate at least 8 hours but no longer than 5 days. Grease a baking pan or muffin cups. To bake, shape into desired amount of rolls (cloverleaf rolls, Parker House rolls, or crescent-shaped rolls) and shape dough into tight balls).
See details ››


BEST REFRIGERATOR SWEET ROLL RECIPE- TFRECIPES
From tfrecipes.com
Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15 ...
See details ››


BEST CRESCENT ROLL RECIPES - PILLSBURY.COM
From pillsbury.com
2020-03-24  · Since Pillsbury™ crescent rolls were introduced in 1965 (along with everyone’s favorite Doughboy), we’ve been experimenting with new, stellar ways for you to use our famously versatile refrigerated dough. From breakfasts to dinners, appetizers to desserts, we’ve rounded up more than 30 of our best crescent roll recipes to inspire you in the kitchen.
See details ››


REFRIGERATOR ROLLS - EASY FAMILY-FRIENDLY RECIPES, CRAFTS ...
From jonesinfortaste.com
2017-10-24  · Roll dough out 1/4" thick on a floured board. Cut with a biscuit cutter. Dip a small piece of dough in the 4 Tbsp melted butter and use it to mop the top of each roll. Fold round in half and place slightly apart on a greased jelly roll pan or cookie sheet. Pinch open edges to seal.
See details ››


OVERNIGHT REFRIGERATOR ROLLS - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
2020-04-10  · Spray a large bowl with non stick cooking spray. Place dough in bowl, spray the top of the dough, cover with plastic wrap and place in the refrigerator to chill overnight. Pour dough onto a well floured surface, sprinkle a good amount of flour on top of the dough. Knead a couple times until the dough will form a ball.
See details ››


GRANDMA'S REFRIGERATOR DOUGH - SOCK BOX 10
From sockbox10.com
2016-09-05  · Grease dough on all sides and place in a greased bowl. The dough can be divided into rolls, loaves or coffee cake...whatever you like or the dough can be refrigerated up to 4-5 days. The dough can be placed in the refrigerator immediately after mixing.
See details ››


POTATO BREAD RECIPE - MAKE-AHEAD REFRIGERATOR DOUGH
From housewifehowtos.com
2021-07-27  · Switch to the dough hook and knead at medium speed for 5 minutes. Transfer the dough to the greased bowl and cover it tightly with greased cling wrap or a clean tea towel. Refrigerate the dough for at least 2 hours and up to 5 days before baking. For one loaf, remove half the dough …
See details ››


REFRIGERATOR ROLL DOUGH RECIPE - TFRECIPES.COM
From tfrecipes.com
Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15 ...
See details ››


Recently Search