Moms Refrigerator Yeast Rolls Recipes

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.

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.

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.

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.

MAMA'S YEAST ROLLS

Steps:

• Place water in large bowl.
• add yeast.
• stir in sugar, oil, salt, and 4 cups flour.
• Beat well with electric mixer at med to high speed.
• Stir in the last 2 cups of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and is soft and elastic.
• Turn out on floured board and knead for 5 to 10 minute.
• Transfer to greased bowl, cover and place in warm, draft-free area.
• Allow to rise to double.
• Punch down and turn out on floured board.
• Knead to remove most of the air bubbles.
• Pinch off approx 2 inch diameter pieces.
• Place in greased pan.
• When all rolls made, brush with oil or butter.
• Allow to rise to double.
• Bake in hot (425) oven until golden brown.
• Remove from pans and cool on wire rack or serve while still warm.
• May be frozen after baking.

REFRIGERATOR ROLLS

Steps:

• In a bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or up to 2 days. , Punch dough down and divide in half; shape each portion into 12 rolls. Place in two greased 9-in. round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown.