My Grandma’s Refrigerator Rolls

  • Prep Time: 70 minutes plus overnight chilling
  • Cook Time: 14 minutes
  • Total Time: .
  • Yield: 2 1/2 to 3 dozen rolls 1x


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


  1. In a small bowl combine the water, yeast and 1 teaspoon sugar together. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
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