Moms Refrigerator Yeast Rolls Recipes

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.

MOM'S DINNER ROLLS

Steps:

• 1. In a large mixing bowl, proof yeast in the 1/2 cup lukewarm water, with half the sugar dissolved in it.
• 2. In a 2-cup measuring cup, heat the milk and butter together until the butter is melted.
• 3. When the yeast is bubbly, add 1 cup flour and beat well.
• 4. Then add eggs, salt, and another cup flour. Beat well.
• 5. Last, add the warm milk and butter, remaining sugar, then 3 cups flour and mix by hand; gradually adding another cup of flour.
• 6. Turn out onto silicone mat or floured surface and knead until you have worked in the flour.
• 7. Work until the dough is only slightly sticky.
• 8. Set in a warmed oven covered by a tea towel, to rise.
• 9. When the dough is doubled in size, remove from oven.
• 10. Using two 9x13" pans, form dough into dinner roll shapes and place dough into the pans (20 per pan).
• 11. When rolls have doubled in size, bake in a 375 F preheated oven for 13- 15 min.
• 12. When out of the oven, brush with melted butter.

MOM'S YEAST ROLLS

Steps:

• Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
• Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
• Punch down and let rise 30 more minutes or until doubles.
• Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.

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.

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 / ICEBOX ROLLS

Steps:

• Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening.
• Let stand 30 minutes or until completely cooled.
• Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let mixture stand 5 minutes Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt.
• Add shortening mixture and yeast mixture.
• Reduce speed to low, and gradually add 5 cups flour, beating until blended.
• Cover and chill dough 12 hours or up to 5 days.
• Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness.
• Cut with a lightly floured 2 1/2-inch round cutter.
• Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal.
• Place rolls on lightly greased baking sheets.
• Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk.
• Brush rolls evenly with melted butter.
• Bake at 400° for 15 minutes or until golden brown.
• Brush again with melted butter, if desired.