My Grandma’s Refrigerator Rolls are a family favorite! Soft, fluffy, simple to make and will make your life easier because the dough is made the night before.
My Grandma’s Refrigerator Rolls hold a really special place in my heart. Just thinking about them brings back a flood of childhood memories. I don’t think there was ever a dinner at her house where she didn’t make these rolls.
It wasn’t just these rolls we loved, it was the rolls with her homemade grape jelly . . .seriously the best ever! She’s been gone 8 years now and I can still remember exactly what they tasted like. What I wouldn’t give for one of these rolls with her grape jelly right now. I guess I’d better start making grape jelly.
These rolls are simple and delicious. Being able to make the dough the night before is going to be a lifesaver for you, I promise. The next morning, divide the dough in half and roll out each half to about 1/4 to 1/3-inch thick. Cut into desired shaped.
Let them raise 45 to 60 minutes in a warm place and then bake at 375° for 12 to 15 minutes.
You can see from this picture that I used a darker baking sheet to bake this batch of rolls. I had forgotten that I like to use lighter baking sheets because I feel like the bottoms of the rolls get too dark, too quick on the darker baking sheets. So note to self . . . USE LIGHTER PANS NEXT TIME!
Does it matter if I use butter or shortening?
My grandma’s recipe calls for shortening and that is what she always used. When I called my mom and asked her about this recipe she said she always made these with shortening as well. But knowing there are a lot of shortening haters out there, I asked my Aunt Debbie if she’d ever made these rolls with butter. She said she always uses butter. So I made a batch with shortening and a batch with butter and here are my thoughts . . .
- The rolls made with shortening have a much lighter and fluffier texture, then the rolls made with butter. They’re tender and soft and so, so good.
- On the flip side, the rolls made with butter have a more buttery flavor then the rolls made with shortening, but they aren’t as light and fluffy in texture (trust me though, they’re both still delicious!).
So which do I prefer, butter or shortening?
I am a butter lover through and though, but I definitely prefer the rolls made with shortening because I love the lighter, fluffier texture. And even though the rolls made with butter have a slightly “better/richer flavor”, after we’ve slathered our rolls in butter and jam, you can’t even tell a difference between the flavor of the two rolls. Hopefully that helps and makes sense to everyone.
How soft/sticky is the dough supposed to be?
The dough is probably softer & stickier than what you’re used to when making breads/rolls. Don’t keep adding flour to get it less sticky because then the rolls will be too heavy after they bake. Keep in mind that refrigerating the dough overnight obviously makes the dough firm up and easy to roll. It will no longer be sticky after being in the fridge, but you still will need to flour your surface well before rolling them out. I usually end up using 3 3/4 cups flour.
The beauty of these rolls is the dough it made the night before so all you have to do is roll them out the next day and let them raise in a warm place for 45-60 minutes.
My boys devour these rolls when I make them. Half the time they just grab one and don’t even bother to but butter or jam on it, they just shove the whole thing in their mouth (savages😂!).
If you’re looking for the perfect roll recipe to make your Thanksgiving meal prep a little less stressful, then you are going to love these!Print
My Grandma’s Refrigerator Rolls are a family favorite! Soft, fluffy, simple to make and will make your life easier because the dough it made the night before.
- 1/4 cup warm water
- 2 1/4 teaspoons yeast (I use instant)
- 1 teaspoon sugar
- 1 cup milk
- 1/2 cup shortening or butter
- 2 teaspoons salt
- 3 eggs, beaten
- 1/3 cup sugar
- 3 1/2 to 4 cups flour
- Plus flour for rolling out the dough*
- Melted butter
- In a small bowl combine the water, yeast and 1 teaspoon sugar together. Set aside.
- In a small saucepan combine the milk and shortening or butter and heat over medium low heat until shortening/butter is melted and milk is barely simmering. Set aside to cool slightly.
- In the bowl of a stand mixer add cooled milk mixture, salt, eggs and sugar, mix on low speed until combined. Add yeast mixture and enough flour to make a soft dough forms (dough will be soft and still slightly tacky/sticky). Cover and refrigerate overnight.
- Remove dough from fridge the next day and divide in half. On a WELL FLOURED surface, roll each dough half about 1/4 to 1/3- inch thick. Cut dough with a floured 2-1/2 to 3-inch round cutter. Use the blunt end of a knife to crease the dough just off center, brush with butter, and fold the round onto itself, pressing it gently together. Brush with additional melted butter, if desired.
- Place on large baking sheet that has been sprayed or lined with parchment paper. Cover and let rise in warm place until doubled in size, about 45 to 60 minutes.
- Bake at 375 degrees for 12 to 15 minutes or until golden brown on the top.
- I usually end up using about 3 3/4 cup of flour.
- I like using a lighter baking sheet vs. a darker baking sheet for these rolls. The rolls tend to get darker on the bottom too fast when I have baked these rolls on a darker baking sheet (Like in the pictures). If you only have darker baking sheets, I suggest doubling up the pans so the bottoms don’t get too brown before the rolls are done.
- Category: Bread
- Cuisine: American