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
- 2 packages (1/4 ounce each) active dry yeast
- 1-3/4 cups warm water (110° to 115°)
- 2 eggs
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 teaspoon salt
- 6 cups all-purpose flour
- 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. Yield: 2 dozen.
Originally published as Refrigerator Rolls in Taste of Home December/January 1998, p47
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