Refrigerator Roll Dough 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.

OVERNIGHT CINNAMON ROLLS

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
• Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
• Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

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.

EASY REFRIGERATOR ROLL DOUGH

Steps:

• 1. Dissolve yeast in warm water in large mixer bowl. Stir in sugar, shortening, egg, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
• 2. Place dough in greased bowl; turn greased side up. Cover loosely with plastic wrap; refrigerate at least 2 hours or ready to use. (Dough can be kept up to 4 days in refrigerator at 45* or below. Keep covered.)
• 3. Punch down dough; divide, shape on lightly floured surface and let rise as directed below. Heat oven to 400*. Bake as directed.
• 4. SHAPINGS: Cheese Crescents. Using 1/4 of the dough, roll into 12-inch circle. Sprinkle the circle with 3 tab. grated Parmesan cheese or American cheese food. Cut into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls with points underneath on a lightly greased baking sheet; curve to form crescents. Cover; let rise in warm place until crescents are double, about 45 minutes. Bake until rolls are golden brown, about 12 minutes. 16 rolls
• 5. COBBLESTONE ROLLS Using 1/4 of the dough, shape bits into 1-inch balls, tucking edges under so they resemble mushroom caps. Place in lightly greased 8-inch round pan. Cover; let rise in warm place until double, about 1 hour. Brush on melted butter (about 1 tab.) over rolls. Bake until rolls are golden brown, about 15 minutes. 18 rolls
• 6. COCKTAIL BUNS Using all the dough, shape bits into 1-inch balls, tucking edges under so they resemble mushroom caps. Beat 1 egg yolk and 2 tab. water slightly and dip tops of balls into egg mixture, then into poppy seeds or sesame seeds. Place 1 inch apart on a lightly greased baking sheet. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Bake until rolls are golden brown, about 10 minutes. yield about 5 dozen rolls

POTATO REFRIGERATOR DOUGH

Steps:

• Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept in the refrigerator up to 5 days at 45 degrees or below. Keep covered.) When ready to use, punch down dough. Shape into desired type of bread. For Cinnamon Rolls: roll dough out in large rectangle, spread with butter, add cinnamon and sugar. Roll up, slice, and place in round baking pans. Let rise, bake. Glaze with icing made from powdered sugar and a little milk. For Parker House and Crescent Rolls: shape as desired, let rise 20-30 minutes and bake at 400F for 20 minutes. For Doughnuts: shape, let rise, fry in oil. Dip in sugar or add icing. For Bagels: shape, let rise, boil in water and then bake. For Soft Pretzels: shape, let rise, boil in water with 1/2 tsp. baking soda added. Shape, brush with butter, sprinkle with Kosher salt, bake. For Pizza Crust: grease pizza pan, roll out, let rise. Add sauce, cheese and toppings. Bake at 400 degrees for 20 minutes. cook's notes You can make the dough into dinner rolls, dumplings, hot pockets, pizza crust, doughnuts, monkey bread, you name it!