OVERNIGHT REFRIGERATOR ROLLS
Homemade dinner rolls couldn't be tastier. Their buttery flavor makes them a heartwarming accompaniment to soups, salads and a variety of entrees.-Jennifer Kauffman Figueroa, Greenville, South Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 207mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
HEAVENLY ROLLS RECIPE RECIPE - (4.6/5)
Provided by á-6184
Number Of Ingredients 12
Steps:
- Instructions Mix 1 TB yeast with ¼ cup warm water and ½ tsp. sugar. Let stand until bubbly. In a large bowl mix 1 cup warm milk, ½ cup oil, ½ cup sugar, 1 tsp. salt with a wooden spoon. Add 1 cups of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously be hand). Add yeast mixture and mix vigorously until smooth. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size. Once the dough has doubled in size punch down and divide in half. Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about ⅜" thick. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an 11 x16 metal pan and do 3 across and 8 rows down). Cover dough with a tea towel and let rise for a few hours until it doubles in size. Bake at 375 until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back - if they do not, bake a little longer). Brushed with melted butter right while warm. ENJOY!
REFRIGERATOR ROLLS
A great dinner roll. Or use this all purpose dough for cinnamon rolls, Swedish Tea Ring, or homemade "brown and serve" rolls. A keeper!
Provided by Aroostook
Categories Yeast Breads
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
- In a large bowl, add hot water and shortening. Let set until shortening melts.
- Add sugar and salt.
- Let cool until tepid.
- Add beaten eggs.
- Add two c.
- flour and mix well.
- Add yeast mixture.
- Stir and continue adding flour until a soft dough is formed
- Turn out on floured board and knead until the dough is pliable.
- Generously oil a large bowl and place dough in it.
- Turn dough in bowl until coated w/ oil.
- Cover w/ lid or heavy plate.
- Refrigerate overnight or for several hours.
- When ready to use, punch dough down.
- Turn out on floured board and halve dough.
- You may make several styles of rolls with this.
- Cloverleaf rolls: Cut dough halve into three equal pieces.
- Cut the three pieces into 24 equal pieces.
- You have 72 pieces of dough.
- Grease 2 muffin tins (makes 24 rolls).
- Work dough into floured balls.
- Place three in each muffin tin.
- Brush with melted butter and let raise until doubled.
- Cook at 350F for 20 minutes or until golden brown and crusty.
- Brush w/ melted butter and serve.
- *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
- Thaw for an hour and bake as usual.
- **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
- Thus ...A homemade version of"brown and serve".
- ***Dough will keep in fridge for two days.
- Keep punching it down.
- ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.
HOMEMADE PAN ROLLS
One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h18m
Yield 48
Number Of Ingredients 9
Steps:
- Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
- Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
- Heat oven to 400°F.
- Bake 12 to 18 minutes or until golden brown.
Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 60 mg
GRANDMA YOUNG'S REFRIGERATOR ROLLS
Marvelous recipe for a lot of rolls. This dough can be kept in the refrigerator, punching it down daily, for up to five days. Pull out as much dough as you need for each day's dinner.
Provided by KnoxFam
Categories Yeast Breads
Time 1h30m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugar in warm water, then dissolve yeast.
- Pour liquid into bowl of stand mixer with flat beater attached. Add mashed potatoes (don't worry if a few small lumps remain), shortening, salt, eggs and milk, creaming thoroughly.
- Mix in two cups flour.
- Change to dough hook and work in as much of remaining flour as possible.
- Place in greased bowl away from drafts and let rise until double.
- Punch dough down, then shape into your choice of roll shapes, leaving unused dough in sealed bowl for later use. If I make the full recipe, it makes a very full lasagna pan of rolls. Be sure to grease the pan using butter or margarine; it makes removing the rolls easy and adds flavor to the crust.
- Let shaped rolls rise for approximately one hour, then bake at 350° until golden brown and lightly browned on the bottom. Timing will depend on size and shape of rolls.
- Once rolls are baked and removed from oven, brush with melted butter (or unwrap part of a stick of butter or margarine and rub it along the tops of the rolls).
- Enjoy!
Nutrition Facts : Calories 401.9, Fat 13.7, SaturatedFat 3.7, Cholesterol 38.5, Sodium 366.9, Carbohydrate 60.3, Fiber 2.1, Sugar 8.8, Protein 8.7
BROWN AND SERVE ROLLS (ABM)
These rolls are initially baked for only 5 minutes, then cooled and frozen. Whenever you want fresh rolls, pull out amount needed and bake - no thawing necessary. They will taste as delicious as though you just made them. Great make aheads for company dinners.
Provided by Marie
Categories Yeast Breads
Time 35m
Yield 18 rolls
Number Of Ingredients 8
Steps:
- Beat egg in large measuring cup and add enough water to equal 1 1/2 cups liquid.
- Add liquid to breadmaker.
- Add remaining ingredients except cooking spray in order as suggested by your breadmaker.
- Select dough cycle.
- When cycle is complete, remove dough and place in large greased bowl and spray top with butter spray.
- Cover with plastic wrap and let rise until doubled, about 30 minutes.
- Punch dough down and turn out onto a lightly floured board.
- Cut dough in half, then cut each half into 3 equal pieces.
- Cut each of these pieces into 3 equal pieces to make 18 pieces of dough.
- Lightly flour hands and roll each piece into a ball and place into muffin tins that have been sprayed with butter spray.
- Spray tops of rolls, cover and let stand for 30 minutes to rise until doubled.
- Bake at 400° for 5 minutes or just until they begin to brown.
- Remove from oven and cool in pans for a few minutes.
- Remove to racks to cool completely, then place on a tray and put in freezer until firm.
- Place in plastic freezer bags and freeze.
- To complete cooking, place as many frozen rolls as you need in muffin tins and bake at 400° until golden brown, about 6 or 7 minutes.
- Note: If you want to bake them immediately, bake for 8 to 10 minutes or until golden brown.
HEAVENLY SPINACH ROLLS
This is the perfect recipe for an awesome appetizer! I learned it from a close friend, and I have been making it for over 10 years. It is easy to make and is a favorite among everyone who has ever tried it. NO COOKING REQUIRED!! You can also use it as a dip or spread!
Provided by Ssmilesss
Categories Spreads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Defrost the 2 packages of spinach.
- Drain any excess water from defrosted spinach.
- In a large mixing bowl, combine the mayonnaise, sour cream, powder ranch dressing, and bacon bits and stir thoroughly.
- After mixing ingredients, add the spinach and continue to stir until all of the spinach is completely mixed with the other ingredients.
- Lay out uncooked flour tortilla and spread mixture over flour tortilla (DO NOT put too much otherwise when rolling the tortilla the excess mixture will spill out!) Roll the tortilla tightly.
- Continue process until all tortillas are used.
- Set for 1 hour in the refrigerator.
- Take out the rolls and cut them into smaller segments.
- Ready to serve!
Nutrition Facts : Calories 343.1, Fat 18.8, SaturatedFat 8.7, Cholesterol 36.7, Sodium 584.5, Carbohydrate 34.3, Fiber 3.8, Sugar 3.7, Protein 10.5
HEAVENLY REFRIGERATOR ROLLS
These are my families absolute favorite home-made bread recipe. I have been making it for years and am always asked for the recipe. You can also use this recipe for caramel, cinnamon or sticky buns. This is a wonderful recipe to make Sat. night, roll out before you leave for churchu and then have ready to bake when you get home.
Provided by blessedgramma6
Categories Yeast Breads
Time 35m
Yield 24-36 serving(s)
Number Of Ingredients 8
Steps:
- Stir and dissolve yeast in 1/4 cup of warm water. Let it stand for 10 minutes. Combine the dissolved yeast, eggs, 2 1/2 cups flour, 1 cup warm water, shortening, sugar and salt in a mixer bowl. Beat until smooth at medium speed for 2 minutes, scraping the sides of the bowl.
- With a wooden spoon, stir in the remaining flour to make a soft dough. It will be sticky. Cover and let rise until double in bulk, about an hour. Punch down and refrigerate overnight. (If you are using a KitchenAid mixer, do all the mixing with it and forget the wooden spoon).
- Three hours before baking, divide dough in half,and then roll each half into a 1/2 inch thick rectangle. Spread with butter. Starting with long side, roll up jelly-roll style. Cut in 1 inch slices. Place cut side down in greased muffin-pan cups.
- Cover and let rise about 3 hours until doubled. Bake at 400°f for 12-15 minutes.
- OR: Divide the dough in half as directed, but roll into a circle. Cut 12 pie shaped wedges with a pizza cutter, and then roll up like a crescent roll. I usually butter these also, and sometimes add fresh parmesan cheese before rolling. These make large rolls, so if you smaller ones divide the dough into three pieces, and end up with 36.
Nutrition Facts : Calories 156.2, Fat 5.2, SaturatedFat 1.3, Cholesterol 26.4, Sodium 204.6, Carbohydrate 23.1, Fiber 1.2, Sugar 4.3, Protein 4.2
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