Heavenly Refrigerator Rolls Recipes

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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



Overnight Refrigerator Rolls image

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.

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter-flavored shortening
1 tablespoon sugar
1 teaspoon salt
1 large egg
3 cups all-purpose flour

HEAVENLY REFRIGERATOR ROLLS

These are my families absolute favorite home-made bread recipe. I have been making it for years and am always asked for the recipe. You can also use this recipe for caramel, cinnamon or sticky buns. This is a wonderful recipe to make Sat. night, roll out before you leave for churchu and then have ready to bake when you get home.

Provided by blessedgramma6

Categories     Yeast Breads

Time 35m

Yield 24-36 serving(s)

Number Of Ingredients 8



Heavenly Refrigerator Rolls image

Steps:

  • Stir and dissolve yeast in 1/4 cup of warm water. Let it stand for 10 minutes. Combine the dissolved yeast, eggs, 2 1/2 cups flour, 1 cup warm water, shortening, sugar and salt in a mixer bowl. Beat until smooth at medium speed for 2 minutes, scraping the sides of the bowl.
  • With a wooden spoon, stir in the remaining flour to make a soft dough. It will be sticky. Cover and let rise until double in bulk, about an hour. Punch down and refrigerate overnight. (If you are using a KitchenAid mixer, do all the mixing with it and forget the wooden spoon).
  • Three hours before baking, divide dough in half,and then roll each half into a 1/2 inch thick rectangle. Spread with butter. Starting with long side, roll up jelly-roll style. Cut in 1 inch slices. Place cut side down in greased muffin-pan cups.
  • Cover and let rise about 3 hours until doubled. Bake at 400°f for 12-15 minutes.
  • OR: Divide the dough in half as directed, but roll into a circle. Cut 12 pie shaped wedges with a pizza cutter, and then roll up like a crescent roll. I usually butter these also, and sometimes add fresh parmesan cheese before rolling. These make large rolls, so if you smaller ones divide the dough into three pieces, and end up with 36.

Nutrition Facts : Calories 156.2, Fat 5.2, SaturatedFat 1.3, Cholesterol 26.4, Sodium 204.6, Carbohydrate 23.1, Fiber 1.2, Sugar 4.3, Protein 4.2

2 1/4 ounces active dry yeast (small packets)
1 1/4 cups warm water
3 eggs, well beaten
4 1/2-5 cups flour
1/2 cup shortening (I usually use butter)
1/2 cup sugar
2 teaspoons salt
butter

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



Refrigerator Rolls image

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.

2 packages (1/4 ounce each) active dry yeast
1-3/4 cups warm water (110° to 115°)
2 eggs
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon salt
6 cups all-purpose flour

EASY REFRIGERATOR YEAST ROLLS

Quick and easy make ahead yeast bread. Can also make cinnamon rolls from this recipe.

Provided by TERESAJANE

Categories     Bread     Yeast Bread Recipes

Time 23h20m

Yield 15

Number Of Ingredients 9



Easy Refrigerator Yeast Rolls image

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.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 44.5 g, Cholesterol 24.8 mg, Fat 13.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 2.4 g, Sodium 862.7 mg, Sugar 7 g

1 cup margarine
1 ½ cups water
½ teaspoon salt
¼ cup white sugar
3 (.25 ounce) packages active dry yeast
¼ cup white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 eggs, beaten
6 cups self-rising flour

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