Refrigerator Dinner Rolls Two Ways

What a great idea to have your dough made ahead of time and when you need to make some dinner rolls just take the dough out  of the refrigerator and bake. The dough will only keep for about 5 days.

Refrigerator Dinner Rolls

  • 1  pkg. active dry yeast
  • 2 cups warm water
  • 3/4 cup butter, melted and cooled slightly
  • 1/4 cup sugar
  • 1 egg, beaten
  • 4 cups self-rising flour (already has salt and baking powder in it)

Dissolve yeast in warm water, about 105 to 115°F, in a small bowl.  In a larger bowl, blend melted butter with sugar.  Stir in yeast mixture and egg.  Add flour, stirring just until blended.  The dough will be lumpy; but do not over mix.  Store covered in the refrigerator at least 2 hours before using or up to 5 days.

Pre-heat the oven to 350°F.  Fill greased muffin pan 2/3 full of batter.  I like to use a stainless steel 2-inch scoop; see Kitchen Gadgets – Stainless Steel Scoops.  Cover with a towel and let sit 30 minutes.  Bake 20 to 25 minutes or until lightly browned.  The smell and taste of the yeast is wonderful.  See also my recipe Beer Dinner Rolls.

Makes about 1-1/2 dozen rolls

Recipe by  

Refrigerator Dinner Rolls

  • 1/4 cup sugar
  • 3 tbsp. vegetable shortening
  • 1-1/2 tsp. salt
  • 1 cup milk
  • 1 pkg. active dry yeast
  • 3/4 cup lukewarm water (105° to 115°F)
  • 1 egg, beaten
  • 4 to 4-1/2 cups flour, divided
  • butter, melted

Combine the sugar, shortening and salt. In a small saucepan scald the milk – there will be bubbles around the edge of the milk. Cool to lukewarm.

Combine yeast and water and stir until yeast is dissolved. Mix in egg until well blended; stir into milk mixture. Add 2 cups flour and gradually stir in any remaining flour that the dough will absorb. Do not add too much or the rolls could be dry! Refrigerate up to 5 days.

When you are ready to bake them you can form them into any shape you want, such as cloverleaf or Parker House. I simply place about 3 oz. in each muffin well, cover and let rise for 30 to 60 minutes before baking. This recipe recommends 375°F. Bake for 15 to 20 minutes.

Recipe by

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