Refrigerator Rolls are a traditional yeast roll recipe that can be refrigerated until you are ready to bake them. This allows you to be able to make rolls as needed and bake them fresh for each meal. We're sharing the keys to success for beautiful rolls every time.
Yield: 48
Prep Time: 30 MINUTES
Cook Time: 15 MINUTES
Rising Time: 2 HOURS
Total Time: 2 HOURS 45 MINUTES
INGREDIENTS
- 1/2 cup shortening
- 1/2 cup sugar
- 1 1/2 cups lukewarm water
- 1 pkg active dry yeast
- 2 eggs, beaten
- 2 tsp salt
- 6 cups all-purpose flour
INSTRUCTIONS
- Place lukewarm water in a small bowl and sprinkle active dry yeast over the water. Allow to rest until yeast is foamy, about 5 minutes. Set aside.
- In an electric mixer on medium speed using the paddle attachment, cream together the shortening and sugar.
- Add eggs and salt. Mix well.
- Add in yeast mixture and mix to combine.
- Switch to the dough hook attachment and slowly add in flour a little at a time, beating well.
- Continue kneading until the dough is smooth and elastic, 3-5 minutes.
- Place dough in a large greased bowl, turning to coat both sides of the dough.
- Place a piece of greased plastic wrap loosely over the bowl then drape a clean kitchen towel over the top.
- Allow the dough to rest in a warm place until it has doubled in bulk.
- Punch the dough down. At this point, the dough can be placed into the refrigerator for up to 1 week until it is ready to be used.
- When ready to bake the rolls, pinch off walnut-sized pieces of dough, roll into a tight ball, then place on a baking sheet.
- Cover the baking sheet loosely with greased plastic wrap then drape a clean kitchen towel over it. Allow the rolls to rise in a warm place until they are doubled in size.
- Preheat oven to 350 degrees F. Bake rolls 15-20 minutes until rolls are lightly browned.
Nutrition Information: YIELD: 48 SERVING SIZE: 1
Amount Per Serving: CALORIES: 87TOTAL FAT: 3gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 9mgSODIUM: 100mgCARBOHYDRATES: 14gFIBER: 0gSUGAR: 2gPROTEIN: 2g
Nutrition Information Provided For Educational and Informational Purposes Only.
This is my Grandmother’s Refrigerator Rolls recipe.
The beauty of Refrigerator Rolls is that whip up the dough then leave it in the refrigerator until you’re ready to make the rolls.
You can whip up the dough on Sunday and bake a few immediately, then save the rest of the dough for supper later in the week.
KEY TO SUCCESS #1 – DISSOLVE YEAST IN WARM WATER
The first step to making yeast rolls is dissolving the yeast in warm water.
I put the warm water in a glass 2-cup measuring cup then sprinkle the package of active dry yeast over the water.
Happy yeast needs to dissolve in water that is 105 to 110 degrees F.
You can use a candy thermometer to confirm the temperature of the water.
If you don’t have a candy thermometer, you can do the feel test.
The water should feel slightly warmer than body temperature.
Sprinkle the yeast over the water and allow it to sit for 5-10 minutes until the yeast gets foamy.
KEY TO SUCCESS #2 – MIX TOGETHER THE SHORTENING AND SUGAR
The shortening in this recipe is also known as Crisco.
If you’re not familiar with this product, it’s found in the baking aisle of the grocery store.
Crisco comes in a can or in Crisco baking sticks. Either one will work in this recipe.
If you have a Kitchenaid mixer or another brand of stand mixer, this is the perfect recipe to make in it.
You can also use a hand mixer for this part if you don’t have a stand mixer.
Use the paddle attachment to cream together the shortening and sugar until it is smooth and fluffy.
Next, add in the eggs and salt and mix well until everything is combined.
Finally pour in the water and yeast mixture and blend for just a moment.
KEY TO SUCCESS #3 – SIX OR MORE CUPS OF FLOUR
You will need six cups of flour or perhaps slightly more.
The amount of flour you need to use depends on environmental factors, such as how much humidity is in the air.
Switch to the dough hook attachment on your mixer then start adding in the flour.
Add the flour to the mixer one cup at a time.
Be sure to scrape down the sides of the bowl with a spatula and knead the dough well as you go along.
When you add in all six cups of flour, check your dough and make sure it’s not too soft and sticky.
If the dough is still sticky, add more flour about 1/4 cup at a time, until it is no longer sticky.
Knead the dough another 3-5 minutes until it is smooth and elastic.
KEY TO SUCCESS #4 – LET THE DOUGH RISE
After you have finished kneading the dough, it’s time to let it rise.
Pick a large bowl that is at least twice as big as your ball of dough.
I often let my dough rise in my Kitchenaid mixing bowl.
You can allow your dough to rise in another glass or metal bowl or even a stockpot.
Grease the bowl well then add in the dough ball.
Turn the dough over to coat both sides with oil.
Next, cover the bowl loosely with a piece of plastic wrap that has been sprayed with non-stick cooking spray.
Finally, place a clean kitchen towel over the plastic wrap and set the bowl of dough in a warm place to rise.
If I’m not cooking anything on the stove, I like to place my bowl of dough on the stovetop (stove off) and turn on the light above the stove.
The light adds a bit of warmth and gives the dough a happy place to rise.
KEY TO SUCCESS #5 – REFRIGERATE UNTIL READY TO BAKE
After the dough has risen to twice its original size, you can refrigerate it.
Punch the dough down until it is back to the original size.
Knead the dough and place the plastic wrap back over the bowl.
Place the bowl of dough into the refrigerator until you are ready to make your rolls.
The dough may continue to rise in the refrigerator for a few hours so you might need to continue to check on it and punch it down as needed.
Punch down the dough in the refrigerator as needed to make sure it doesn’t overflow the bowl.
This Refrigerator Roll dough can be kept in the refrigerator for up to a week.
KEY TO SUCCESS #6 – RISE UP BEFORE BAKING
When you are ready to bake your rolls, you’ll need to allow time for your rolls to rise before baking.
To form the rolls, pinch off a piece of dough that is about the size of a large walnut then roll it into a tight ball.
The tip for forming pretty rolls is two things –
- Roll the dough balls on a flat surface, such as a countertop
- Cup your hand around the dough and roll until smooth
You do not need any additional flour when you are forming the rolls.
Roll the dough into balls then place them on a greased baking sheet.
Cover the dough balls with a greased piece of plastic wrap then place a clean dish towel over the top.
Place the baking sheet in a warm place and allow the dough to rise until it has doubled in size.
Since you are starting with cold dough from the refrigerator, it could take up to two hours for the dough to double in size.
Be patient and keep the dough happy and warm until the rolls are big and puffy.
Keep an eye on the rolls and make sure they don’t rise too much.
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