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Refrigerator Rolls Recipe

Refrigerator Rolls Recipe photo by Taste of Home

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Martha Sue Stroud of Clarksville, Texas prepares these rolls that are golden and crusty on the outside and sweet and tender on the inside. The easy-to-handle dough rises in the refrigerator overnight for added convenience.

This recipe is:

Diabetic Friendly

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Refrigerator Rolls Recipe

Prep: 80 min. + chilling Bake: 15 min.

Yield: 36 Servings

80 15 95

Ingredients

1 package (1/4 ounce) active dry yeast
2-1/2 cups warm water (110° to 115°), divided
1/2 cup shortening
1/2 cup sugar
1 egg
1-1/2 teaspoons salt
7 cups all-purpose flour

Directions

In a small bowl, dissolve yeast in 1/2 cup water; set aside.
In a large bowl, cream shortening and sugar. Add egg, salt, 4 cups flour, yeast mixture and remaining water; beat until smooth. Add enough remaining water; 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 8 hours or overnight.
Punch dough down and divide into thirds; shape each portion into 12 rolls in desired shape. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 400° for 12-14 minutes or until lightly browned. Yield: 3 dozen.

Nutritional Analysis: One roll (prepared with egg substitute equivalent to one egg) equals 126 calories, 3 g fat (0 saturated fat), trace cholesterol, 101 mg sodium, 21 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Refrigerator Rolls in Quick Cooking September/October 1999, p57

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Refrigerator Rolls

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(1-1) of 1 reviews

Reviewed on May. 24, 2011 by juicyfruit007

Very good and easy. Light and yummy. The kids loved them and so did I. The dough doubled in size after only 4-5 hours in the fridge, which was good because I'd started in the morning and wanted to bake them for supper and didn't have time to leave them in the fridge for the full 8 hours. I made 12 rolls for supper and froze the other 2/3 of the dough for later.