Refrigerator Rolls Recipe 5 Stars

ROSY REFRIGERATOR ROLLS

Steps:

• Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
• Line baking sheets with parchment paper, and set aside.
• Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

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.

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.

SUPER 5 STAR ROLL WITH SHUT UP SAUCE

Steps:

• For the shut up sauce: Combine the cilantro, lemon juice, salt, chiles and onions in a blender and mix for 5 minutes until smooth.
• For the super 5 star roll: Cover the bamboo mat with a piece of plastic wrap. Place one sheet of seaweed paper onto the bamboo mat. Spread half the sushi rice onto the seaweed paper and press firmly to create an even layer. Turn the bamboo mat over so the rice becomes the outside of the sushi roll. Place half the spicy salmon and cucumbers onto the seaweed paper. Roll the bamboo mat forward, pressing the ingredients together into a roll. Remove the sushi from the bamboo mat/plastic wrap. Place half the seared tuna on top of the roll. Slice the sushi roll into bite-size pieces and cover in the shut up sauce. Repeat with the remaining ingredients.

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.

GRANNY KNOX'S REFRIGERATOR ROLLS

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.

GRANNY FOSTER'S REFRIGERATOR ROLLS

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.