Claudi Sanders Refrigerator Rolls Recipes

CHOCOLATE FRIDGE ROLL

Steps:

• Tip the chocolate and butter into a medium heatproof bowl and melt over a pan of barely simmering water, taking care not to allow the bottom of the bowl to touch the water. Once the chocolate mixture is melted and smooth, add the rum, cocoa powder and orange zest and mix. Remove from the heat and use a rubber spatula to fold in the biscotti, cherries, apricots, pistachios and almonds until thoroughly combined.
• Transfer the mixture to a piece of parchment and roll into a log about 7 inches long and 2 inches in diameter; make sure the log is tightly rolled by twisting both ends of the parchment. Refrigerate for at least 2 hours to chill.
• Spread the confectioners' sugar on a plate. Remove the paper from the log and roll it in the confectioners' sugar, brushing off any excess. Allow the log to sit at room temperature for about 15 minutes. Using a serrated knife, cut the log into 1/2-inch slices
• Or, if you are aren't eating it immediately, store the log in the fridge. If you are gifting it, wrap it in parchment.

OVERNIGHT REFRIGERATOR ROLLS

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.

CLAUDI SANDERS' REFRIGERATOR ROLLS

Steps:

• Preheat oven to 400.
• Cream shortening and sugar until light and fluffy.
• Add potatoes and cream again.
• In separate pot,m heat milk to lukewarm, and dissolve yeast. Pour milk mixture into shortening, sugar and potatoes.
• Ad enough flour (about 4 cups) to make a like a cake dough consistency.
• Stir in salt. Cover.
• Let rise 2 hours, stir in balance of flour (about 6 to 7 cups), baking soda and powder to make like biscuit dough-knead.
• Cover and refrigerate 1/2 hour, make into tolls.
• Let rise until double in size. Bake about 15-20 minutes.
• Refrigerate and use over 5 or 6 days.
• Makes 24 rolls.

ROSY REFRIGERATOR ROLLS

Steps:

• Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
• Line baking sheets with parchment paper, and set aside.
• Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

MRS. HARLAND SANDERS' REFRIGERATOR ROLLS

Steps:

• Cream the shortening and sugar until it is light and fluffy.
• Add mashed potatoes and cream some more.
• Heat the milk to lukewarm, dissolve one .25 ounce packet cake yeast in it.
• Pour warmed milk/yeast mixture into the shortening, sugar and potatoes.
• Add enough flour (approximately 1 cup) to make like cake dough.
• Stir in the salt.
• Let rise 2 hours.
• Stir in remaining flour, baking soda and baking powder to make a biscuit dough.
• Knead dough some.
• Refrigerate dough for 1/2 hour, then shape into rolls.
• Let rolls rise double their size.
• Bake at 450 F degrees for 12-14 minutes.
• Serve hot with my "Kentucky Whipped Butter".