OVERNIGHT REFRIGERATOR ROLLS
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
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.
REFRIGERATOR ROLLS
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
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.
CLAUDI SANDERS' REFRIGERATOR ROLLS
Make and share this Claudi Sanders' Refrigerator Rolls recipe from Food.com.
Provided by Ron Joyce Ripple S
Categories Healthy
Time 5h
Yield 24 rolls
Number Of Ingredients 9
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.
Nutrition Facts : Calories 329, Fat 10.6, SaturatedFat 3.1, Cholesterol 5.7, Sodium 201.2, Carbohydrate 51.3, Fiber 1.6, Sugar 8.5, Protein 6.9
RICH REFRIGERATOR ROLLS
I have used this recipe for years. Really used it alot when my kids were growing up also when I had day care.The recipe comes from Better Homes and Gardens Cookbook 1953. It is great as you can use it to make different rolls also fried bread. It keeps well refrigerated for a week or better. prep time does not include riseing time.
Provided by Barb G.
Categories Yeast Breads
Time 50m
Yield 4 Dozen Rolls
Number Of Ingredients 9
Steps:
- Soften dry yeast in warn water (110 degrees).
- Add the 1 teaspoon sugar to yeast mixture.
- Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt.
- Add eggs and beat well.
- Add flour to make a soft dough.
- (I use my mixer with Dough Hook).
- Let stand 10 minutes.
- Knead on lightly floured surface till smooth and elastic.
- Pleace in greased Bowl, and cover.
- Store in refrigerator.
- Shape rolls about 2 hours before serving.
- Let rise till double in bulk.
- Bake in hot oven 425 degrees 15 to 20 minutes.
- Punch down unused dough and return to refrigerator.
- Makes 4 to 5 dozen medium rolls.
- This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.
REFRIGERATOR ROLLS
I use this dough as a substitute in recipes that call for frozen bread dough. I like to make things from scratch, including rolls.-Nick Welty, Smithville, Ohio
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
GRANNY FOSTER'S REFRIGERATOR ROLLS
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
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.
MRS. HARLAND SANDERS' REFRIGERATOR ROLLS
Make and share this Mrs. Harland Sanders' Refrigerator Rolls recipe from Food.com.
Provided by Colonel Sanders
Categories Breads
Time 58m
Yield 12 serving(s)
Number Of Ingredients 9
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".
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