Refrigerator Rolls

Refrigerator Rolls

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 48

    • About This Recipe

    “A great dinner roll. Or use this all purpose dough for cinnamon rolls, Swedish Tea Ring, or homemade “brown and serve” rolls. A keeper!”

    Ingredients

  • 2cupshot water
  • 1/2 cupsugar
  • 1/2 cupvegetable shortening
  • 1teaspoonsalt
  • 2packagesdry yeast, in water
  • 1/2 cupwarm water
  • 2eggs, beaten
  • 7cups(more or less) flour, to form dough
  • melted butter

    • Directions

  • 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.

    • Reviews

  • “Very easy to make. I like the fact that I can make it in advance and have fresh rolls whenever we need them. I made the clover leaf rolls per the directions. The rolls were very crunchy on the outside but soft and fluffy on the inside. There were oohs and ahs and sighs of pleasure coming from my family when I brought the rolls to the table.”

  • “Excellent recipe! I followed directions exactly…except I used 1/2 whole wheat flour.It worked perfectly!I made one batch and left overnight in the fridge as a test for cinnamon rolls and they were GREAT!I am making a second batch right now as we are having a bake sale at church tomorrow and I can tout them as a bit healthier with 1/2 whole wheat!Thanks for a real keeper! Can’t wait to try them out for everyday rolls!”

  • “These made a rather sweet roll. I halved the recipe and it made 12 very large rolls. They’re definitely tasty.”

  • “This is an excellent recipe! I’ve made it several times now and have used half for rolls and the other half for cinnamon buns each time. I had to substitute bread machine yeast and it worked just fine. Thanks Roo!!!”

  • “I couldn’t rate this the first time I made it because it wouldn’t rise, no one’s fault but my own.I had bought what I thought was my regular yeast but no, it was different.Just made tonight and made cloverleaf rolls and 3 mini loaves.Paritally baked the clover leafs and 1 mini loaf, froze one mini loaf and baked the other all the way.Boy it was great!Can’t wait to stock my freezer with a few more batches.This will be a staple in our house from now on!(Along with your crab quiche, I always have 2 in the freezer!)”

  • “An awesome and versatile dinner roll recipe! I did all kneading in the kitchen aid and left it in the refrigerator overnight. I pulled out punched it down and cut up into experimental sections. Made some cloverleaf rolls, some tiny bite size dinner rolls, and some regular rolls. After all this, I think I could have just stuck the entire batch in the oven and made a loaf of bread out of this and still had to fight everyone off it for the flavor was outstanding regardless to thickness or size of rolls I made! Thank you so much for sharing this “keeper” recipe I would recommend to all! ~Buddha”

  • “This was an absolutely fantastic roll!It did everything it was suppose to do.I am not very good when it comes to baking and after reading all the reviews, knew I could probably handle this.Used my mixer with the dough hook.Kept it in the fridge for one night, used half.Another night in the fridge, used the other half. Both were fantastic.I made fairly large rolls, and I got alot out of halving it.I definately would roll these out at least a couple of hours before they need to be baked.”

  • “These were superb!! I made regular rolls for dinner and also used part of the dough for recipe #193846. The rest went into freezer for later. 🙂 Thanks for the great recipe, Aroostook!This recipe made it into our book#179809!”

  • “These rolls are easy to make, tender, and outstanding!Definitely are keeper!”

  • “Man I hate to leave only 3 stars with all the 5’s.I had my mom, dad and brother over for dinner and prepared these to go with our roast.We all agreed that they were just okay.Definitely a lot like brown and serve rolls.On the bright side it was really easy to put together.”

  • “I told my friend that I would make her anything she wanted for her birthday.She wanted Refrigerator Rolls like her mother used to make.Well, I told her I had never made refrigerator rolls before, they were usually just plain rolls.But I said I would try.I went onto Zaar and picked this one after looking at several.These are delicious.I made her rolls and then made some Cinnamon Rolls for us.They were the best Cinnamon Rolls I have ever made; better than my recipe.Thank you Aroostook, up there in the county, for posting these yummy rolls.I will be making them again and again.Can’t wait for my granddaughter to come home from college as she loves Cinnamon Rolls and I will make sure I have them for her. I love them and thanks.”

  • “These are great!I made the dough late this morning, and tore some off for rolls for dinner. Later this evening, I’ll make more rolls and freeze them for later.I also plan on making cinnamon rolls for tomorrow’s breakfast.What a versatile recipe!And rise, do they ever!!Thanks for a great recipe for my collection.By the way, the rolls just came out of the oven, and I am eating them with melted garlic butter.Yum, yum!”

  • “Soft and tender rolls.So good coming out of the oven.”

  • “Best roll recipe on this site that dosnt call for a bread machine,i tried them all. They are perfect.”

  • “I want to say I have made these 2x now. The first time I tried to cut recipe in half and somewhere I messed everything up. Rolls didnt rise. Not sure if I killed yeast or just messed up by trying to change recipe. I really wanted these rolls so I tired again and I followed recipe exactly. It made alot of Dough, but they came out this time. Since there was sooo much dough, I was able to try different ways to make the rolls. I froze half the dough for later and froze half cooked rolls as in your directions and made a batch for dinner that night. I forgot to brush butter before I let them rise which I think will help the outside not dry out so much. Thank you for great recipe!”

  • “This was my first time making dough by hand (in my kitchenaide vs. my breadmaker) and I think I didn’t add enough flour because when I first turned it out it stuck to everything, but I kneaded in soem more flour and it became more manageable.This makes a ton of dough, and rises like crazy.I made dinner rolls and then used the remainder to make cinnamon rolls.I put one plate in the freezer and the other in the fridge to rise overnight.They were excellent this morning! Thank you!”

  • “This dough has an excellent consistancy.We haven’t eaten them yet.I cooked them for tomorrow; my son’s birthday, but I can tell they will be very good.I put garlic powder in with the melted butter to brush on the rolls.Can’t wait to try them!They look wonderful!”

  • “Definitely the prettiest little rolls I ever made; just perfect.And, they tasted great. They were light and flaky and a bit yeasty, just the way I like them.Makes quite a large batch so I’ll be checking the appropriate forum here for ideas on how to use the rest of it.”

  • “EXCELLENT! I made these to go along with my Easter dinner and they tasted great. I made the cloverleaf rolls and also cooked some half way and then froze them for later. Thanks Aroostook….”

    •