Refrigerator Rolls

This recipe came from my Aunt Mildred, who got it from a friend.  My aunt was one of the best cooks I have known; she always baked her rolls in muffin tins.  I tweaked it a bit to add water temperatures and mixing instructions.

Light and tender rolls! 

Refrigerator Rolls

½ cup warm tap water, 110° to 115°F

2 packages (4-1/2 teaspoons) active dry yeast

¾ cup melted butter or margarine

¾ cup sugar

2 teaspoons salt

2 eggs

2 cups warm tap water, 110° to 115°F

7 cups all-purpose flour (more or less)

In a small bowl, dissolve yeast in warm tap water.  Use a food thermometer to make sure the water is within the recommended temperature range so that the yeast will be able to do its job.  Set yeast mixture aside.

The water temperature for dissolving yeast should be 110 to 115 degrees F.

In a large microwave-proof bowl, melt butter.  Add sugar, salt, and eggs; beat well with a whisk.  Add 2 cups warm tap water (again, make sure the temperature is correct) to this mixture, along with the dissolved yeast mixture.  Beat well with a whisk.  Add 2 cups flour and beat well.  Add remaining flour, about 2 cups at a time, stirring with a sturdy spoon.  Continue adding flour  until the dough is stiff and sticky. 

Dough should be stiff but not dry.

Cover bowl and refrigerate dough overnight; it may be stored up to one week.


When dough is removed from the refrigerator, it will be light and spongy.

Remove dough from refrigerator and turn onto floured board.  Knead in additional flour until the dough is not sticky.   Shape rolls as desired. 

High tech biscuit cutter, about 2.5 inches in diameter.

 

 

Roll dough to 1/2 inch thickness.

Placed in greased muffin tins or in greased pans. 

Leave a bit of space between rolls to allow for rising.

Let rise until doubled in bulk, approximately 2 hours. Preheat oven to 350°F.  Bake rolls 22-28 minutes or until lightly browned.  Baking time will be influenced by the thickness of the rolls and variations in oven performance.

Variations:  Sometimes I use cooking oil rather than butter; you can reduce the oil and sugar to 1/2 cup each, if you like a less sweet and rich roll.  Brushing the rolls with melted butter immediately after removing them from the oven will make them extra yummy.