“Cool rise rolls, let rise overnight, no kneading needed.” - by Ricki Heronemus
Ingredients
Adjust Servings
Original recipe yields 32 rolls
Directions
- In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. Beat the eggs, 1/2 cup sugar and salt together. In a large bowl, combine the milk mixture, yeast mixture and egg mixture. Sift the flour and baking powder together, and add to the wet mixture; stir until combined, then cover and refrigerate overnight.
- Divide dough into fourths, and roll out on a floured surface. Spread surface with the soft butter. Cut dough into triangles, and roll up from larger to small end. Place rolls on a baking sheet, and allow to rise for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
- Bake in a preheated oven for 8 to 10 minutes, or until golden brown.
Nutrition
Amount Per Serving (32 total)
- Calories
- 168 cal
- 8%
- Fat
- 9.9 g
- 15%
- Carbs
- 17.2 g
- 6%
Based on a 2,000 calorie diet
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Reviews (25)
Rate This Recipe
"These are the best and easiest rolls ever. I've been making them for several years now. I like to use 2 1/2 cups of wheat flour and 2 cups of white. I've also used 1/2 cup butter and 1/2 cup crisco......" See moreto cut down on the trans fat. It can't be any easier than stirring it all in a bowl and sticking it in the fridge. The dough can be left in the fridge for up to a week so you can have fresh warm rolls for dinner every night."
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