Best 20 Refrigerator Rolls Recipes

OVERNIGHT REFRIGERATOR ROLLS

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.

PIZZA ROLLS USING PILLSBURY REFRIGERATOR BISCUITS

Steps:

• Preheat oven to 375 degrees. Flatten biscuits; layer a pepperoni slice, cheese square and another pepperoni slice on biscuit. Gather edges and pinch closed at top. Place rolls in a small greased pan. Brush tops with egg, sprinkle with Italian seasoning, garlic powder, and parmesan cheese. Bake for 20 minutes. Serve with warmed marinara sauce.
• Tip: to keep the top from browning too much before baking is complete, cover with tinfoil.
• Tip #2: If you prefer more filling and less dough in each roll, then cut each biscuit of dough in half lengthwise through the middle (like a hamburger bun) and make each roll using half a biscuit rather than an entire biscuit. The dough cuts best using a serrated knife (bread knife) when the dough has barely been pulled from the fridge and is still chilled. I prefer this way.

EASY REFRIGERATOR YEAST ROLLS

Steps:

• In a small saucepan, heat margarine and water over low heat. When margarine has melted, remove pan from heat and stir in salt and 1/4 cup sugar.
• In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine yeast mixture and margarine mixture. Stir in beaten eggs and 2 cups self-rising flour. Beat in remaining flour 1 cup at a time, mixing well after each addition, until a stiff dough is formed. Divide dough into two pieces and place each piece in a well oiled freezer bag. Refrigerate for at least 24 hours.
• Remove dough from refrigerator. Pull off pieces of dough and form into 2 inch diameter balls. Place in lightly oiled baking pans so that edges of balls are just touching. Cover and let rise in a warm place until doubled in volume, about 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Bake dough balls 15 minutes, until golden brown.

REFRIGERATOR ROLLS

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

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.

GRANNY FOSTER'S REFRIGERATOR ROLLS

Steps:

• Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
• Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115 degrees. or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
• Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
• Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
• Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
• Preheat oven to 375 degrees. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.
• Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.
• Bake until golden brown, 15 to 20 minutes. Serve immediately.

REFRIGERATOR ROLLS / ICEBOX ROLLS

Steps:

• Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening.
• Let stand 30 minutes or until completely cooled.
• Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let mixture stand 5 minutes Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt.
• Add shortening mixture and yeast mixture.
• Reduce speed to low, and gradually add 5 cups flour, beating until blended.
• Cover and chill dough 12 hours or up to 5 days.
• Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness.
• Cut with a lightly floured 2 1/2-inch round cutter.
• Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal.
• Place rolls on lightly greased baking sheets.
• Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk.
• Brush rolls evenly with melted butter.
• Bake at 400° for 15 minutes or until golden brown.
• Brush again with melted butter, if desired.

REFRIGERATOR ROLLS I

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the cooled milk mixture and the yeast mixture. Stir in eggs and flour; beat well. Cover bowl with a damp cloth and let rise until doubled; about 1 hour. Stir batter to deflate. Cover bowl and refrigerate several hours or overnight.
• Pour batter onto a lightly floured surface and roll out to 1/2 inch thickness. Cut rolls into desired shape and place on lightly greased baking sheet. Brush with melted butter and let rise until doubled; about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 15 to 20 minutes, until golden brown.

RICH REFRIGERATOR ROLLS

Steps:

• Soften dry yeast in warn water (110 degrees).
• Add the 1 teaspoon sugar to yeast mixture.
• Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt.
• Add eggs and beat well.
• Add flour to make a soft dough.
• (I use my mixer with Dough Hook).
• Let stand 10 minutes.
• Knead on lightly floured surface till smooth and elastic.
• Pleace in greased Bowl, and cover.
• Store in refrigerator.
• Shape rolls about 2 hours before serving.
• Let rise till double in bulk.
• Bake in hot oven 425 degrees 15 to 20 minutes.
• Punch down unused dough and return to refrigerator.
• Makes 4 to 5 dozen medium rolls.
• This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.

WHOLE WHEAT REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. , Turn out onto a lightly floured surface. Knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. , Punch down dough; divide into 24 portions. Divide and shape each portion into three balls. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough. , Bake at 375° until light golden brown, 10-12 minutes. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.

EASY REFRIGERATOR YEAST ROLLS

Steps:

• 1. Sprinkle yeast over warm water in large bowl. Stir until dissolved. Blend in next 4 ingredients & mix well. Add one-half flour. Beat for 2 minutes. Add remaining flour & mix well. Shape into ball & place in well greased large bowl. Turn to coat. Cover & let rise until double, about 1-1/2 to 2 hrs depending on room temp. Punch down, pull edges to center & turn over. Again coat lightly with oil. Cover well & refrigerate at least 2 hours but can be kept several days. Remove & shape into rolls & place in well greased baking pan. Let rise until double about 1-1/2 - 2 hrs. Bake 375 degrees approx 20 min or until lightly browned. Makes 4-1/2 doz. rolls. Just bake a few at a time as needed.

ROSY REFRIGERATOR ROLLS

Steps:

• Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
• Line baking sheets with parchment paper, and set aside.
• Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

DELICIOUS NO KNEAD REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water and set aside to proof.
• In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed.
• Add mixture to yeast, and stir in flour; The last 3 cups of flour will have to be mixed in by hand.
• Cover dough with a damp cloth, and place in refrigerator; Punch down occasionally as dough rises; (You can leave dough in refrigerator overnight).
• Two hours before baking, shape the dough into rolls.
• Place on greased pans, baking trays or muffin pans; Let rise 2 hours.
• Bake at 400 degrees F for 8 to 10 minutes.

POTATO REFRIGERATOR ROLLS

Steps:

• Dissolve yeast in warm water along with 1 tablespoon sugar; allow to stand for five minutes.
• Cream butter and remaining sugar until light.
• Add milk to mashed potatoes and combine with creamed butter.
• Cool to lukewarm and add to yeast mixture with egg and salt.
• Beat in 2 cups of the flour and set aside to rise until light.
• Knead in remaining flour; return to bowl, brush top with shortening and cover closely.
• Store in refrigerator until ready to use.
• Shape as desired; let stand in a warm place until doubled.
• Bake at 400F for 15 to 20 minutes.

GRANNY KNOX'S REFRIGERATOR ROLLS

Steps:

• Soften yeast in the warm water in a large bowl. Add sugar, salt, and half the flour. Beat thoroughly for 2 minutes.
• Add egg and oil, beat to combine. Gradually beat in remaining flour until smooth.
• Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator. Dough may be stored 2-3 days. Punch down occasionally as dough rises in refrigerator.
• About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan. Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours.
• Bake at 400 degrees F for 12 to 15 minutes until golden brown.

POTATO REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the mashed potatoes, butter, sugar, molasses, egg, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; 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., Coat baking sheets with cooking spray and sprinkle with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into a ball. Place 2 in. apart on prepared baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes., Brush rolls with milk; sprinkle with wheat germ. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.

BRAN REFRIGERATOR ROLLS

Steps:

• In a small bowl, combine boiling water and bran; set aside to cool. In another bowl, dissolve yeast in warm water; set aside. In a bowl, cream shortening, sugar and salt; add eggs. Add yeast mixture and mix well. Add brand mixture and 2 cups flour, mixing well after each addition. Gradually add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Punch dough down; form into rolls. Place on greased baking sheets or in greased muffin cups. Cover and let rise until doubled, 1 to 1-1/2 hours. Bake at 375° for 15 minutes or until light brown. Remove from pan and cool on wire racks.

NO KNEAD REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water and set aside to proof.
• In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast, and stir in flour. The last 3 cups of flour will have to be mixed in by hand.
• Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight.
• Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours.
• Bake at 400 degrees F ( 205 degrees C) for 8 to 10 minutes.

MRS. HARLAND SANDERS' REFRIGERATOR ROLLS

Steps:

• Cream the shortening and sugar until it is light and fluffy.
• Add mashed potatoes and cream some more.
• Heat the milk to lukewarm, dissolve one .25 ounce packet cake yeast in it.
• Pour warmed milk/yeast mixture into the shortening, sugar and potatoes.
• Add enough flour (approximately 1 cup) to make like cake dough.
• Stir in the salt.
• Let rise 2 hours.
• Stir in remaining flour, baking soda and baking powder to make a biscuit dough.
• Knead dough some.
• Refrigerate dough for 1/2 hour, then shape into rolls.
• Let rolls rise double their size.
• Bake at 450 F degrees for 12-14 minutes.
• Serve hot with my "Kentucky Whipped Butter".

DILLY BRAN REFRIGERATOR ROLLS

Steps:

• In a small bowl, combine boiling water and bran; set aside. In a large bowl, dissolve yeast in warm water. Stir in the butter, sugar, salt, dill, eggs, 2 cups flour and bran mixture; beat until smooth. Stir in enough of the remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into 12 balls; place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 1 to 1-1/2 hours. , Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.