Refrigerator Rolls I6 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 15 hr
“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.” - by D. W. Cabe
Original recipe yields 12 rolls
- 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.
- 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.
- 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).
- Bake in preheated oven for 15 to 20 minutes, until golden brown.
Amount Per Serving (12 total)
- 359 cal
- 12.3 g
- 53.2 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 o..." See moref 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."
"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..." See more a five star receipe!!!*****"
"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 thi..." See mores 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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