Refrigerator Rolls II

Refrigerator Rolls II

4 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 40 m
Recipe by  JUST1

“You can refrigerate this easy to make dough for up to a week. So these delicious rolls will be ready when ever you want them to be.”

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Adjust Servings

Original recipe yields 24 rolls



  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine yeast mixture, butter, remaining white sugar, egg, whole wheat flour and salt; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover dough and refrigerate for at least two hours and up to one week.
  3. Break off small even pieces of dough, form into rounds and place in greased muffin tins. Let dough rise until nearly doubled, about 90 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake in preheated oven for 15 to 20 minutes, until golden.

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Reviews (4)

Rate This Recipe


This recipe did not work out very well for me. It seemed like there was way too much flour called for - I had a hard time working it all in and in the end the rolls were pretty tough and heavy.



I made these for christmas and we all really enjoyed them! Very easy to make in the Kitchen Aid with the dough hook!



Very easy to make and delicious!

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Amount Per Serving (12 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 46.7 g
  • 15%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 617 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Light Wheat Rolls


next recipe:

Mom's Yeast Rolls