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.
OVERNIGHT ROLLS
I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 20 rolls.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into 20 balls. Roll each into a 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking. , Bake at 375° until lightly browned, about 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 122mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
MAKE-AHEAD REFRIGERATOR ROLLS
Easy, delicious, and make ahead so that you don't have to rush to have a great meal on the table for your guests. From my Great Aunt Linda. Cook time is overnight refrigeration time.
Provided by Gods_sugarcookie
Categories Yeast Breads
Time 12h10m
Yield 40 rolls (approximately), 40 serving(s)
Number Of Ingredients 7
Steps:
- Mix warm water and yeast in a a large bowl; add sugar and salt and mix. Add three cups of flour (mix), add shortening and egg (mix). Add three more cups flour; if dough is thin add 1/2 cup more flour.
- Grease the bottom and sides of a bowl, put the dough in, turn to coat, cover with plastic wrap, and refrigerate overnight. In the morning you are ready for your rolls!
- About two hours before baking cut off amount needed (return other half to fridge) and shape into rolls.* Place in a greased pan and set rolls on it, let rise until double (about 1 1/2 hours)
- Brush with melted butter and bake at 350 degrees F until lightly golden, around 20-30 minutes.
- *NOTE: For cresent shaped rolls roll dough into a circle, cut wedges, and roll up. For clover leaf rolls, roll dough into small balls and place 3 balls per greased cupcake pan cup.
Nutrition Facts : Calories 100.2, Fat 1.7, SaturatedFat 0.4, Cholesterol 4.7, Sodium 119.1, Carbohydrate 18.4, Fiber 0.8, Sugar 2.5, Protein 2.7
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.
REFRIGERATOR ROLLS
I use this dough as a substitute in recipes that call for frozen bread dough. I like to make things from scratch, including rolls.-Nick Welty, Smithville, Ohio
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or up to 2 days. , Punch dough down and divide in half; shape each portion into 12 rolls. Place in two greased 9-in. round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
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