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Refrigerator Rolls I

Refrigerator Rolls I

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    15 h
D. W. Cabe

D. W. Cabe

These rolls take a while to make but are certainly worth the effort. My maternal grandmother made a double batch of these at each major holiday, and they were almost always gone before anything else! They're very tender and lightly sweet.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 828 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the cooled milk mixture and the yeast mixture. Stir in eggs and flour; beat well. Cover bowl with a damp cloth and let rise until doubled; about 1 hour. Stir batter to deflate. Cover bowl and refrigerate several hours or overnight.
  3. Pour batter onto a lightly floured surface and roll out to 1/2 inch thickness. Cut rolls into desired shape and place on lightly greased baking sheet. Brush with melted butter and let rise until doubled; about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake in preheated oven for 15 to 20 minutes, until golden brown.
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Reviews

Sarah Jo
34

Sarah Jo

8/21/2012

I made this recipe in my Kitchen Aid mixer. I let the yeast bloom with the warm liquids and sugar in the mixer bowl for ten minutes, then added the other ingredients. I did use melted butter instead of shortening only because I am out of Crisco right now AND I added a teaspoon of salt. I added the flour a half cup at a time up to four cups, then a quarter cup at a time until it was where it formed a solid ball without sticking to the bowl. I then kneaded it with the dough hook for five minutes. After the first rise, I rolled the dough into heaping 1/3 cup balls and plopped them into the greased cast iron skillet, then covered the with a dishtowel and let them rise until the doubled. I baked them at 400* for just about 17 minutes. These turned out absolutely wonderful. I was telling my husband these rolls reminded me of the "church lady rolls" I used to get at church dinner nights. They were light and fluffy and just wonderful. This absolutely was a success. Great dinner roll. MAKE SURE YOU ADD SALT.

CCHATTMAN
26

CCHATTMAN

2/6/2004

I used this for Thanksgiving and every event since. I get phone calls requesting me to make bread!!!! I revised it just a little by doubling the sugar (my family like to extra sweet taste). This is a five star receipe!!!*****

RAZZMATAZZ
6

RAZZMATAZZ

6/10/2004

Contrary to what the description says, I found these rolls pretty easy to make. I did not have self-raising flour so used plain flour with added baking powder. I don't know whether it was due to this or the lack of kneading that the texture was more like cake than bread. The rolls were sweet and tender, as specified, but a bit too crumbly for me. There was nothing really wrong with them but I doubt I will make them again.

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