Grandma Youngs Refrigerator Rolls Recipes

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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.

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.

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

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

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.

Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 207mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

EASY REFRIGERATOR YEAST ROLLS



Easy Refrigerator Yeast Rolls image

Quick and easy make ahead yeast bread. Can also make cinnamon rolls from this recipe.

Provided by TERESAJANE

Categories     Bread     Yeast Bread Recipes

Time 23h20m

Yield 15

Number Of Ingredients 9

1 cup margarine
1 ½ cups water
½ teaspoon salt
¼ cup white sugar
3 (.25 ounce) packages active dry yeast
¼ cup white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 eggs, beaten
6 cups self-rising flour

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.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 44.5 g, Cholesterol 24.8 mg, Fat 13.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 2.4 g, Sodium 862.7 mg, Sugar 7 g

GRANDMA YOUNG'S REFRIGERATOR ROLLS



Grandma Young's Refrigerator Rolls image

Marvelous recipe for a lot of rolls. This dough can be kept in the refrigerator, punching it down daily, for up to five days. Pull out as much dough as you need for each day's dinner.

Provided by KnoxFam

Categories     Yeast Breads

Time 1h30m

Yield 24 rolls, 12 serving(s)

Number Of Ingredients 9

1/4 ounce yeast (1 package)
1/2 cup warm water (water in which the potatoes have been cooked for mashed potatoes)
1 cup mashed potatoes, room temperature
2/3 cup shortening
1/2 cup sugar
1 1/2 teaspoons salt
2 eggs, beaten
1 cup milk, scalded and cooled
6 -8 cups flour

Steps:

  • Mix sugar in warm water, then dissolve yeast.
  • Pour liquid into bowl of stand mixer with flat beater attached. Add mashed potatoes (don't worry if a few small lumps remain), shortening, salt, eggs and milk, creaming thoroughly.
  • Mix in two cups flour.
  • Change to dough hook and work in as much of remaining flour as possible.
  • Place in greased bowl away from drafts and let rise until double.
  • Punch dough down, then shape into your choice of roll shapes, leaving unused dough in sealed bowl for later use. If I make the full recipe, it makes a very full lasagna pan of rolls. Be sure to grease the pan using butter or margarine; it makes removing the rolls easy and adds flavor to the crust.
  • Let shaped rolls rise for approximately one hour, then bake at 350° until golden brown and lightly browned on the bottom. Timing will depend on size and shape of rolls.
  • Once rolls are baked and removed from oven, brush with melted butter (or unwrap part of a stick of butter or margarine and rub it along the tops of the rolls).
  • Enjoy!

Nutrition Facts : Calories 401.9, Fat 13.7, SaturatedFat 3.7, Cholesterol 38.5, Sodium 366.9, Carbohydrate 60.3, Fiber 2.1, Sugar 8.8, Protein 8.7

GRANDMA'S POTATO REFRIGERATOR ROLLS



Grandma's Potato Refrigerator Rolls image

Make and share this Grandma's Potato Refrigerator Rolls recipe from Food.com.

Provided by YungB

Categories     Yeast Breads

Time 2h25m

Yield 24 rolls

Number Of Ingredients 11

2/3 cup shortening
1 cup mashed potatoes
1/2 cup sugar
2 eggs
1 cup scalded milk
4 1/2 teaspoons dry yeast
1/2 cup lukewarm water
6 -8 cups flour
1 teaspoon salt
1 cup brown sugar
2 tablespoons cinnamon (adjust to your taste)

Steps:

  • Soak yeast in water.
  • Cream shortening, potatoes, and sugar. Add eggs and beat well; add salt and milk and mix well. Add yeast water, stir in flour.
  • Cover dough and let rise until double. Roll out half of dough in 1/4 inch thick rectangle, sprinkle with 1/2 cup brown sugar and half the cinnamon.
  • Roll up and cut rolls 1 1/2" thick and place on baking sheet; let rise.
  • Bake at 325 until lightly browned approximately 20-25 minutes depends on your oven. Ice while still warm with your favorite cream cheese icing or cinnamon buns icing. The rest of dough can be stored in refrigerator.

Nutrition Facts : Calories 238.3, Fat 6.9, SaturatedFat 1.9, Cholesterol 19.2, Sodium 139, Carbohydrate 39.7, Fiber 1.4, Sugar 13.2, Protein 4.6

GRANDMA'S YEAST ROLLS



Grandma's Yeast Rolls image

I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.

Provided by Dotty Snyder Grohman

Categories     Bread     Yeast Bread Recipes

Time 2h30m

Yield 24

Number Of Ingredients 6

¾ cup white sugar, divided
1 ¾ cups warm water (110 degrees F/45 degrees C)
2 ½ (.25 ounce) envelopes active dry yeast
6 ½ cups unbleached all-purpose flour (such as King Arthur®), or as needed
2 teaspoons salt
¼ cup lard, melted

Steps:

  • Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
  • Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
  • Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
  • Preheat an oven to 325 degrees F (165 degrees C).
  • Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g

GRANNY KNOX'S REFRIGERATOR ROLLS



Granny Knox's Refrigerator Rolls image

This recipe came from an old Wesson oil pamphlet that my husband's grandmother used. These rolls were her specialty! They are easy to put together, and can be made 2 or 3 days ahead; just shape, rise & bake when you want them. Makes 4 dozen medium rolls. Cooking time includes rising time. To make Cinnamon Rolls, use 1/4 recipe of dough, roll out 8" X 12". Spread with softened butter, and sprinkle with a mixture of 1/4 cup brown sugar, 2 teaspoons cinnamon and 2 Tablespoons flour. Roll up starting on the long side, cut in 12 slices, and place cut side down in buttered 9 X 13 pan. Let rise, and bake at 400 degrees F. for 15 minutes. Remove from pan, and drizzle with powdered sugar glaze.

Provided by cathyfood

Categories     Yeast Breads

Time 2h20m

Yield 48 rolls, 48 serving(s)

Number Of Ingredients 7

2 (1/4 ounce) packages dry yeast (5 teaspoons)
2 cups warm water
1/2 cup sugar or 1/2 cup honey
2 teaspoons salt
6 1/2-7 cups flour
1 egg
1/4 cup vegetable oil

Steps:

  • Soften yeast in the warm water in a large bowl. Add sugar, salt, and half the flour. Beat thoroughly for 2 minutes.
  • Add egg and oil, beat to combine. Gradually beat in remaining flour until smooth.
  • Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator. Dough may be stored 2-3 days. Punch down occasionally as dough rises in refrigerator.
  • About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan. Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours.
  • Bake at 400 degrees F for 12 to 15 minutes until golden brown.

GRANDMA'S OLD-FASHIONED YEAST ROLLS



Grandma's Old-Fashioned Yeast Rolls image

This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.

Provided by Asgard Ranch

Categories     Roll and Bun Recipes

Time 2h40m

Yield 24

Number Of Ingredients 7

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
  • Fill a pot with hot (not boiling) water.
  • Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
  • Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
  • Heavily grease two 9x13-inch pans with shortening.
  • Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg

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!

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.

GRANDMA'S YEAST ROLLS



Grandma's Yeast Rolls image

My grandmother use to make these rolls for family get-togethers and holidays. The applesauce adds so much flavor. -Nancy Spoth, Festus, Missouri

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1 cup 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup unsweetened applesauce
2 large egg whites, room temperature, beaten
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the sugar, applesauce, egg whites, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes (dough will be slightly sticky). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a lightly floured surface; divide into 24 pieces. Shape each portion into an 8-in. rope; tie into a knot. Place on 2 baking sheets coated with cooking spray., Cover and let rise until doubled, about 30 minutes.Bake at 375° until golden brown, 12-16 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 83 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

GRANNY'S HOT BUTTERY ROLLS



Granny's hot buttery rolls image

This icebox dough requires no kneading,and can be made up to 4 days ahead.Just take it out of the refrigerator,let rise and bake for perfect rolls every time. I have enjoyed these rolls for more than 30+ years.I do hope you'll enjoy the too.

Provided by marty olguin

Categories     Other Breads

Time 3h15m

Number Of Ingredients 8

1 c warm water (105 f--115 f )
2 pkg active dry yeast
1/2 c butter, melted (1 stick)
1/2 c sugar
3 eggs
1 tsp salt
4- 4 1/2 c unbleached all-purpose flour
additional melted butter (optional)

Steps:

  • 1. Combine the warm water and the yeast in a large bowl.Let mixture stand until yeast is foamy,about 5 minutes.
  • 2. Stir in butter,sugar,eggs,and salt.Beat in flour,1 cup at a time,until dough is too stiff to mix(some flour may not be needed).Cover and refrigerate 2 hours or up to 4 days.
  • 3. Grease a 13in by 9in baking pan.Turn the chilled dough out onto a lightly floured board.Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball;place balls in even rows in the the prepared pan. Cover and let dough balls rise until doubled in volume,about 1 hour.
  • 4. Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 mins. Brush warm rolls with melted butter,if desired. Break rolls apart to serve.
  • 5. helpful hints* *in this recipe,don't use quick rising dry yeast,since it is designed to raise breads quickly. *before adding the yeast mixture,use an instant read thermometer to check temperature of water.

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