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Overnight Refrigerator Rolls

 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
12 ServingsPrep: 25 min. + chilling Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1/4 cup butter-flavored shortening
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • 3 cups King Arthur Unbleached All-Purpose Flour

Directions

  • 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. Yield: 1 dozen.
Nutritional Facts: 1 roll equals 168 calories, 5 g fat (1 g saturated fat), 19 mg cholesterol, 207 mg sodium,

2 of 2

Overnight Refrigerator Rolls (continued)

Nutritional Facts: 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.