Three In One Refrigerator Rolls Recipes

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THREE-IN-ONE REFRIGERATOR ROLLS



Three-In-One Refrigerator Rolls image

Over 50 years, these excellent rolls have never failed me- no matter how I decide to shape them. Once you've tried them, they'll become a mainstay for you, too. There will be no question about what to do with leftover mashed potatoes.

Provided by Taste of Home

Time 40m

Yield 4 dozen.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 cup warm mashed potatoes (110° to 115°, prepared without milk and butter)
2/3 cup sugar
2/3 cup shortening
1-1/2 teaspoons salt
2 eggs, lightly beaten
7 to 7-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Stir in potatoes, sugar, shortening, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a large greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight. , Punch dough down. Turn onto a lightly floured surface; divide dough into three portions., For cloverleaf rolls, divide one portion into 48 pieces. Shape each piece into a 3/4-in. ball; place three balls each in greased muffin cups., For four-leaf-clover rolls, divide one portion into 16 pieces. Shape each into a 1-1/2-in. ball; place in greased muffin cups. With scissors, cut each ball into quarters, but not all the way through, leaving dough attached at bottom., For pan rolls, divide one portion into 16 pieces. Shape each piece into a 1-1/2-in. ball. Place in a greased 9-in. square baking pan., Cover and let rise in a warm place until doubled, about 1-1/4 hours. Bake at 400° for 13-16 minutes or until golden brown. Brush with melted butter.

Nutrition Facts : Calories 108 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

EASY REFRIGERATOR YEAST ROLLS



Easy Refrigerator Yeast Rolls image

Quick and easy make ahead yeast bread. Can also make cinnamon rolls from this recipe.

Provided by TERESAJANE

Categories     Bread     Yeast Bread Recipes

Time 23h20m

Yield 15

Number Of Ingredients 9

1 cup margarine
1 ½ cups water
½ teaspoon salt
¼ cup white sugar
3 (.25 ounce) packages active dry yeast
¼ cup white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 eggs, beaten
6 cups self-rising flour

Steps:

  • In a small saucepan, heat margarine and water over low heat. When margarine has melted, remove pan from heat and stir in salt and 1/4 cup sugar.
  • In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine yeast mixture and margarine mixture. Stir in beaten eggs and 2 cups self-rising flour. Beat in remaining flour 1 cup at a time, mixing well after each addition, until a stiff dough is formed. Divide dough into two pieces and place each piece in a well oiled freezer bag. Refrigerate for at least 24 hours.
  • Remove dough from refrigerator. Pull off pieces of dough and form into 2 inch diameter balls. Place in lightly oiled baking pans so that edges of balls are just touching. Cover and let rise in a warm place until doubled in volume, about 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Bake dough balls 15 minutes, until golden brown.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 44.5 g, Cholesterol 24.8 mg, Fat 13.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 2.4 g, Sodium 862.7 mg, Sugar 7 g

OVERNIGHT REFRIGERATOR ROLLS



Overnight Refrigerator Rolls image

Homemade dinner rolls couldn't be tastier. Their buttery flavor makes them a heartwarming accompaniment to soups, salads and a variety of entrees.-Jennifer Kauffman Figueroa, Greenville, South Carolina

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter-flavored shortening
1 tablespoon sugar
1 teaspoon salt
1 large egg
3 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 207mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

REFRIGERATOR ROLLS



Refrigerator Rolls image

A great dinner roll. Or use this all purpose dough for cinnamon rolls, Swedish Tea Ring, or homemade "brown and serve" rolls. A keeper!

Provided by Aroostook

Categories     Yeast Breads

Time 40m

Yield 48 serving(s)

Number Of Ingredients 9

2 cups hot water
1/2 cup sugar
1/2 cup vegetable shortening
1 teaspoon salt
2 packages dry yeast, in water
1/2 cup warm water
2 eggs, beaten
7 cups (more or less) flour, to form dough
melted butter

Steps:

  • Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
  • In a large bowl, add hot water and shortening. Let set until shortening melts.
  • Add sugar and salt.
  • Let cool until tepid.
  • Add beaten eggs.
  • Add two c.
  • flour and mix well.
  • Add yeast mixture.
  • Stir and continue adding flour until a soft dough is formed
  • Turn out on floured board and knead until the dough is pliable.
  • Generously oil a large bowl and place dough in it.
  • Turn dough in bowl until coated w/ oil.
  • Cover w/ lid or heavy plate.
  • Refrigerate overnight or for several hours.
  • When ready to use, punch dough down.
  • Turn out on floured board and halve dough.
  • You may make several styles of rolls with this.
  • Cloverleaf rolls: Cut dough halve into three equal pieces.
  • Cut the three pieces into 24 equal pieces.
  • You have 72 pieces of dough.
  • Grease 2 muffin tins (makes 24 rolls).
  • Work dough into floured balls.
  • Place three in each muffin tin.
  • Brush with melted butter and let raise until doubled.
  • Cook at 350F for 20 minutes or until golden brown and crusty.
  • Brush w/ melted butter and serve.
  • *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
  • Thaw for an hour and bake as usual.
  • **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
  • Thus ...A homemade version of"brown and serve".
  • ***Dough will keep in fridge for two days.
  • Keep punching it down.
  • ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.

REFRIGERATOR ROLLS



Refrigerator Rolls image

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

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

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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