GRANNY KNOX'S REFRIGERATOR ROLLS
This recipe came from an old Wesson oil pamphlet that my husband's grandmother used. These rolls were her specialty! They are easy to put together, and can be made 2 or 3 days ahead; just shape, rise & bake when you want them. Makes 4 dozen medium rolls. Cooking time includes rising time. To make Cinnamon Rolls, use 1/4 recipe of dough, roll out 8" X 12". Spread with softened butter, and sprinkle with a mixture of 1/4 cup brown sugar, 2 teaspoons cinnamon and 2 Tablespoons flour. Roll up starting on the long side, cut in 12 slices, and place cut side down in buttered 9 X 13 pan. Let rise, and bake at 400 degrees F. for 15 minutes. Remove from pan, and drizzle with powdered sugar glaze.
Provided by cathyfood
Categories Yeast Breads
Time 2h20m
Yield 48 rolls, 48 serving(s)
Number Of Ingredients 7
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.
QUICK AND EASY SPOON ROLLS
So delicious and very easy. From Capper's Magazine. They are like the biscuits from the refrigerator department at the grocer, only better.
Provided by Well-Aged Cooky
Categories Breads
Time 1h15m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, whisk together flour, sugar,yeast and salt.
- On stove or in microwave, heat water and butter together until butter is melted and mixture is 120 - 130 degrees.
- With dough whisk or large wooden spoon, stir into flour mixture along with beaten egg until blended. The dough will be very sticky.
- Cover and let rise until doubled, about 35 to 45 minutes.
- Stir dough down (just a few strokes). With a 1/4 c measure, scoop dough into well-greased muffin tins. (you can use cooking spray instead of greasing). Fill tins 2/3 full.
- Let rise, uncovered, 20 to 30 minutes, or until dough has risen to the top of the cups.
- During the last 15 minutes, heat oven to 400 degrees.
- Bake 20 minutes, or until rolls are golden brown.
- Let stand 5 minutes before removing from tins.
POTATO REFRIGERATOR ROLLS
A handy dough always ready for you to make lovely, hot rolls. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Rising and refrigeration time not included in preparation time.
Provided by Molly53
Categories Yeast Breads
Time 40m
Yield 36-48 rolls
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water along with 1 tablespoon sugar; allow to stand for five minutes.
- Cream butter and remaining sugar until light.
- Add milk to mashed potatoes and combine with creamed butter.
- Cool to lukewarm and add to yeast mixture with egg and salt.
- Beat in 2 cups of the flour and set aside to rise until light.
- Knead in remaining flour; return to bowl, brush top with shortening and cover closely.
- Store in refrigerator until ready to use.
- Shape as desired; let stand in a warm place until doubled.
- Bake at 400F for 15 to 20 minutes.
Nutrition Facts : Calories 116.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13.7, Sodium 106.3, Carbohydrate 19.1, Fiber 0.7, Sugar 1.9, Protein 2.7
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.
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.
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
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
GRANNY FOSTER'S REFRIGERATOR ROLLS
I got this recipe off of Martha Stewarts website you also use this recipe for the Sticky Orange Coconut Pinwheels.
Provided by Petdrwife
Categories Breads
Time 50m
Yield 2 dozen rolls
Number Of Ingredients 10
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°, 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°. 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.
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.
REFRIGERATOR POTATO ROLLS
Make and share this Refrigerator Potato Rolls recipe from Food.com.
Provided by Will Parkinson
Categories Potato
Time 1h35m
Yield 32 rolls, 32 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes.
- Add to dry mixture in bowl.
- Add eggs.
- Beat at low speed for 1/2 minute. Beat 3 minutes at high speed.
- By hand stir in enough remaining flour to make a soft dough.
- Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week.
- To use dough, grease 13 x 9-inch pan.
- Makes 32 rolls.
- Cover and let rise about 45-60 minutes.
- Bake at 375 for 25 - 30 minutes.
Nutrition Facts : Calories 132.2, Fat 4, SaturatedFat 1.1, Cholesterol 14.3, Sodium 82.6, Carbohydrate 21, Fiber 1, Sugar 3.4, Protein 3
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