Favorite Refrigerator Yeast Rolls Recipes

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.

EASY REFRIGERATOR YEAST ROLLS

Steps:

• In a small saucepan, heat margarine and water over low heat. When margarine has melted, remove pan from heat and stir in salt and 1/4 cup sugar.
• In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine yeast mixture and margarine mixture. Stir in beaten eggs and 2 cups self-rising flour. Beat in remaining flour 1 cup at a time, mixing well after each addition, until a stiff dough is formed. Divide dough into two pieces and place each piece in a well oiled freezer bag. Refrigerate for at least 24 hours.
• Remove dough from refrigerator. Pull off pieces of dough and form into 2 inch diameter balls. Place in lightly oiled baking pans so that edges of balls are just touching. Cover and let rise in a warm place until doubled in volume, about 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Bake dough balls 15 minutes, until golden brown.

FAVORITE REFRIGERATOR YEAST ROLLS

Steps:

• Place warm water in large warm bowl. Sprinkle in yeast, stir until dissolved. Add sugar, salt, butter, eggs, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a stiff dough. Place in a greased bowl turning to grease top. Cover tightly with plactic wrap. Refrigerate until chilled - 4 to 5 hours or up to 4 days.
• Pan Rolls: Remove 1/2 of the dough from refrigerator. Divide into 10 equal pieces. Using floured hands, form into round balls. Place in a greased 8-inch round pan. Cover, let rise in warm draft-free place until doubled in size, about 50 minutes. Bake at 400 degrees for 12 minutes or until done. Brush tops with melted butter, remove from pan; cool on wire rack.
• Crescent Rolls: Remove 1/2 of the dough from refrigerator. Roll out on lightly floured surface to a 12-inch circle. Brush with melted butter and cut into 8 wedge shaped pieces. Roll up from wide ends to make crescent shapes, place on a greased baking sheet. Cover and let rise in a warm draft-free place until doubled in size, about 50 minutes. Bake at 400 degrees for 12 minutes or until done. Brush with melted butter, remove from pan and cool on wire rack.
• Cinnamon Rolls Combine 1/2 cup sugar and 2 tsp. ground cinnamon, set aside. Remove 1/2 the dough from refrigerator. Roll out on lightly floured surface to a 12x15-inch rectangle. Brush with 2 tbsp. melted butter, sprinkle with reserved sugar cinnamon mixture.. Roll up from long sides as for jelly roll, pinch seam and ends to seal. Cut into 9 1/2-inch pieces; place in a greased 8-inch square pan. Cover and let rise in warm, draft-free place until doubled in size, about 50 minutes. Bake at 400 degrees for 15-20 minutes or until done. Cool 5 minutes in pan; remove rolls to wire rack to complete cooling. Top with glaze if desired.

DELICIOUS NO KNEAD REFRIGERATOR ROLLS

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 for 8 to 10 minutes.

REFRIGERATOR ROLLS

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.

MOM'S REFRIGERATOR YEAST ROLLS

Steps:

• Dissolve yeast in water. Combine milk sugar, shortening and salt. Cool to lukewarm.
• Add 1 ½ c flour to mixture beat well. Add yeast and egg and gradually add remaining flour till dough is soft. Place in greased bowl, turning once to grease surface. Cover and let rise till double.
• OR, do not let rise, instead cover bowl and refrigerate for 2 hours to 4-5 days.
• 2 hours before serving, shape dough on floured surface then let rise 1.25 hours.
• Bake at 400 for 12-15 minutes.