Granny Fosters Refrigerator Rolls Recipes

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GRANNY FOSTER'S REFRIGERATOR ROLLS



Granny Foster's Refrigerator Rolls image

I got this recipe off of Martha Stewarts website you also use this recipe for the Sticky Orange Coconut Pinwheels.

Provided by Petdrwife

Categories     Breads

Time 50m

Yield 2 dozen rolls

Number Of Ingredients 10

1/2 cup warm water (105 to 115)
1 (1/4 ounce) package dry yeast (quarter ounce package)
1 tablespoon sugar
2 cups milk
11 tablespoons unsalted butter, plus
more unsalted butter, for baking sheet
1 teaspoon salt
6 -6 1/2 cups all-purpose flour, plus
more all-purpose flour, for kneading
1 tablespoon vegetable oil

Steps:

  • Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
  • Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
  • Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
  • Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
  • Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
  • Preheat oven to 375°. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.
  • Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.
  • Bake until golden brown, 15 to 20 minutes. Serve immediately.

DELICIOUS NO KNEAD REFRIGERATOR ROLLS



Delicious No Knead Refrigerator Rolls image

My aunt made these rolls for a post New Year's Eve get together and they were to die for. Delicious! I made them after getting the recipe for her and they are incredibly easy as well. A great recipe for a first time bread maker or and experienced pro! I haven't tried this in the bread machine dough cycle yet, but if you have a large capacity machine, I don't see why it wouldn't work! Enjoy :)

Provided by Dine Dish

Categories     Yeast Breads

Time 3h8m

Yield 4 dozen rolls

Number Of Ingredients 7

4 1/2 teaspoons active dry yeast
2 cups warm water
1/2 cup white sugar
2 teaspoons salt
1/4 cup shortening
6 1/2 cups all-purpose flour
1 egg

Steps:

  • In a large bowl, dissolve yeast in warm water and set aside to proof.
  • In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed.
  • Add mixture to yeast, and stir in flour; The last 3 cups of flour will have to be mixed in by hand.
  • Cover dough with a damp cloth, and place in refrigerator; Punch down occasionally as dough rises; (You can leave dough in refrigerator overnight).
  • Two hours before baking, shape the dough into rolls.
  • Place on greased pans, baking trays or muffin pans; Let rise 2 hours.
  • Bake at 400 degrees F for 8 to 10 minutes.

KOHLRABI, APPLE, AND MINT SLAW



Kohlrabi, Apple, and Mint Slaw image

Crisp matchsticks of slightly peppery kohlrabi and sweet apple are tossed with a lively lime dressing, fresh herbs, and for just a hint of heat, sliced Fresno chile.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

3 1/2 cups peeled and julienned kohlrabi (from 2 pounds)
4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime)
1 tablespoon thinly sliced Fresno chile
2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 cups julienned sweet, crisp apple (such as Fuji)
1/4 cup fresh mint leaves, roughly chopped
1/4 cup cilantro leaves, roughly chopped

Steps:

  • Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
  • Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.

GRANNY KNOX'S REFRIGERATOR ROLLS



Granny Knox's Refrigerator Rolls image

This recipe came from an old Wesson oil pamphlet that my husband's grandmother used. These rolls were her specialty! They are easy to put together, and can be made 2 or 3 days ahead; just shape, rise & bake when you want them. Makes 4 dozen medium rolls. Cooking time includes rising time. To make Cinnamon Rolls, use 1/4 recipe of dough, roll out 8" X 12". Spread with softened butter, and sprinkle with a mixture of 1/4 cup brown sugar, 2 teaspoons cinnamon and 2 Tablespoons flour. Roll up starting on the long side, cut in 12 slices, and place cut side down in buttered 9 X 13 pan. Let rise, and bake at 400 degrees F. for 15 minutes. Remove from pan, and drizzle with powdered sugar glaze.

Provided by cathyfood

Categories     Yeast Breads

Time 2h20m

Yield 48 rolls, 48 serving(s)

Number Of Ingredients 7

2 (1/4 ounce) packages dry yeast (5 teaspoons)
2 cups warm water
1/2 cup sugar or 1/2 cup honey
2 teaspoons salt
6 1/2-7 cups flour
1 egg
1/4 cup vegetable oil

Steps:

  • Soften yeast in the warm water in a large bowl. Add sugar, salt, and half the flour. Beat thoroughly for 2 minutes.
  • Add egg and oil, beat to combine. Gradually beat in remaining flour until smooth.
  • Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator. Dough may be stored 2-3 days. Punch down occasionally as dough rises in refrigerator.
  • About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan. Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours.
  • Bake at 400 degrees F for 12 to 15 minutes until golden brown.

KILLER PECAN STICKY BUNS



Killer Pecan Sticky Buns image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 8

Granny Foster's Refrigerator Rolls
1/2 cup (1 stick) unsalted butter, softened
3/4 cup raisins
1/2 cup bourbon
1 teaspoon ground cinnamon
1 1/4 cups firmly packed light-brown sugar
1/2 cup honey
1/2 cup chopped pecans

Steps:

  • Prepare half the recipe for Granny Foster's Refrigerator Rolls dough through step 5.
  • Butter a 9-inch round glass baking dish with 2 tablespoons butter; set aside.
  • In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
  • In a second small bowl, combine cinnamon, 1/2 cup brown sugar, and remaining 6 tablespoons butter; set aside.
  • In a third small bowl, combine remaining 3/4 cup brown sugar, honey, and pecans. Spread mixture evenly in prepared baking dish; set aside.
  • Roll dough into a 12-by-6-inch rectangle about 1/4 inch thick. Spread the cinnamon mixture evenly over dough, leaving a 1-inch border. Drain raisins, and sprinkle over cinnamon mixture. Beginning at the long side of the dough, roll it into a log. Place the log, seam-side down, on a clean work surface. Using a sharp knife, cut the log crosswise into 1-inch-thick slices. Transfer slices, cut-sides down, to prepared baking dish (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
  • Preheat oven to 350 degrees. Place baking dish on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and buns are golden brown, 45 to 50 minutes.
  • Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature.

RICH REFRIGERATOR ROLLS



Rich Refrigerator Rolls image

I have used this recipe for years. Really used it alot when my kids were growing up also when I had day care.The recipe comes from Better Homes and Gardens Cookbook 1953. It is great as you can use it to make different rolls also fried bread. It keeps well refrigerated for a week or better. prep time does not include riseing time.

Provided by Barb G.

Categories     Yeast Breads

Time 50m

Yield 4 Dozen Rolls

Number Of Ingredients 9

2 packages active dry yeast
1 cup water (warm 110 degrees)
1 teaspoon sugar
2 cups milk, scalded
2/3 cup melted shortening
3/4 cup sugar
4 teaspoons salt
2 beaten eggs
10 -11 cups flour

Steps:

  • Soften dry yeast in warn water (110 degrees).
  • Add the 1 teaspoon sugar to yeast mixture.
  • Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt.
  • Add eggs and beat well.
  • Add flour to make a soft dough.
  • (I use my mixer with Dough Hook).
  • Let stand 10 minutes.
  • Knead on lightly floured surface till smooth and elastic.
  • Pleace in greased Bowl, and cover.
  • Store in refrigerator.
  • Shape rolls about 2 hours before serving.
  • Let rise till double in bulk.
  • Bake in hot oven 425 degrees 15 to 20 minutes.
  • Punch down unused dough and return to refrigerator.
  • Makes 4 to 5 dozen medium rolls.
  • This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.

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