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