Monday, November 12th, 2007...11:03 pm
Refrigerator Dinner Rolls
Hot, buttery dinner rolls are a “must-have” for Thanksgiving, but in between the cooking and cleaning, it’s almost impossible to find the time to make homemade rolls.
This is where Refrigerator Dinner Rolls come to the rescue. Simply prepare the dough several days ahead of time, then bake fresh rolls in minutes while the turkey is waiting to be carved.
You won’t sacrifice taste for convenience! These rolls are light and fluffy, and are sure to be a delicious addition to your Thanksgiving table!
Refrigerator Dinner Rolls
Ingredients:
2 ¼ ounce packages active dry yeast
2 cups warm water (110-115°F)
⅓ cup sugar
1 ½ teaspoon salt
½ cup butter, softened
2 eggs
Approximately 7 cups all-purpose flour
Instructions:
- In a large bowl of an electric mixer dissolved yeast in warm water. Let sit for five minutes, until bubbly.
- Stir in 2 cups of flour, plus sugar, salt, butter, and eggs. Beat until well mixed, scraping sides if necessary.
- Mix in remaining flour, enough to form a soft dough.
- Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.
- Place in greased bowl, then turn dough over so both sides are greased. Cover bowl tightly and refrigerate for at least 8 hours or overnight. Dough can be kept in fridge for up to 5 days.
Now you are ready to turn your dough into rolls!
Brown and Serve Dinner Rolls
- Punch down dough, then shape into 1 ½” balls. Place in a lightly greased round cake pan. Cover and let rise until double, about 45-60 minutes.
- Brush rolls with butter. Bake at 400°F for 18-20 minutes.
- Invert rolls to cool, then pull apart and enjoy!
Dinner Roll Variations:
Triangle Dinner Rolls
- On a lightly floured surface, roll dough into ½” thick rectangle. Using a pizza cutter or knife, cut dough into triangles. Place triangles on a lightly greased cookie sheet. Cover and let rise until double, about 45-60 minutes.
- Brush rolls with butter. Bake at 400°F for 8-10 minutes, or until golden brown.
Cloverleaf Rolls
- Shape dough into small balls. Place three balls in each greased muffin cup. Cover and let rise until double, about 45-60 minutes.
- Brush rolls with butter. Bake at 400°F for 8-10 minutes, or until golden brown.
Butterhorn Rolls
- On a lightly floured surface, roll dough into ½” thick circle. Cover and let rise until double, about 45-60 minutes. Brush dough with melted butter. Cut circle into 8-12 wedges, depending on how large you want your rolls. Roll up each wedge, starting at the wide end.
- Place rolls point side dow on a lightly greased cookie sheet. Brush rolls with butter. Bake at 400°F for 8-10 minutes, or until golden brown.
Bread Wash Variations
Instead of brushing your rolls with butter, try making garlic butter by mixing three tablespoons of melted butter with ¼—½ teaspoon garlic powder. Or, try an egg wash made with one egg and one tablespoon of water.
Topping Variations
For extra flavor, you can top your rolls just before popping them into the oven.
Try oatmeal, or poppy seeds, or sesame seeds.
Reheating Instructions
Microwave ovens do terrible things to bread. To reheat leftover rolls, heat an oven to 350°F and heat the rolls on a cookie sheet for 4-8 minutes.
20 Comments
Filed under Recipe, Bonus, Autumn 2007
20 Comments
November 13th, 2007 at 12:05 am
[…] forum Image Quality Refrigerator Dinner Rolls […]
November 13th, 2007 at 8:34 am
These look wonderful!
November 13th, 2007 at 11:22 am
You do such a great job with these recipes..I know how much time you put into them just POSTING them. I really appreciate your work. I have been looking for a recipe for fridge rolls to replace storebought tubes. WA-HOO!
November 13th, 2007 at 12:48 pm
This is great and just the thing I need to know right now–how do y’all know what I’m always needing? Thank you!
November 13th, 2007 at 1:51 pm
sgrbear724, you aren’t kidding! I lost track of how many hours it took to put this together, even though I got to start with all photos already taken and the entire recipe typed up by Kelli! It’s crazy.
This many photos is slightly unusual, though, as is the eight-page printout. Yikes!
Next week I think we’re finally running a Pumpkin Roll recipe, just in time for Thanksgiving. That should be a *slightly* smaller recipe, which is interesting, given that the Refrigerator Dinner Rolls are *easier* than the Pumpkin Roll. I think.
November 13th, 2007 at 1:52 pm
Junie, we’re reading your mail.
No, I’m kidding. It’s your phone calls we’re monitoring.
November 13th, 2007 at 11:15 pm
I, too, appreciate all the work you are doing to put out such quality posts! I know it’s time consuming, but thank you so much for being thorough! The photos are so very helpful, too! God bless you! =)
November 13th, 2007 at 11:15 pm
This looks awesome…can’t wait to try these.
November 15th, 2007 at 10:26 am
This recipe looks wonderful! I was wondering if Kelli has ever tried using any whole wheat or other whole grain flours as part of the flour in them?
Also, I know how much work you put into these layouts, but this is one that I would love in .pdf format to save on my computer….would you consider offering that for subscribers for this recipe?
And thank you for all you do for your readers/subscribers!
Blessings!
Lori
November 15th, 2007 at 2:52 pm
Hi Lori! I have tried substituting half of the white flour with wheat with good results. Let me know if you try it!
Kelli
November 15th, 2007 at 11:14 pm
I just wanted to drop you a note and say that I hope your Thanksgiving is fabulous. I’m leaving in the morning for our own festivities with family in Florida and won’t return to the online world until Nov. 27. I’m so excited about making the Baked Ziti, etc. for our humongous family–I have a nice little collection of your recipes so everyone will think I’m ever so wonderful a cook.
November 18th, 2007 at 8:26 pm
Just in time to try for Thanksgiving! Thank you for the great recipe, and the lovely photos! :0)
November 19th, 2007 at 5:11 pm
Lori, I’ll make a note about creating a PDF version of this, but I don’t think I’ll be able to do it before December, as we’re working pretty hard on getting the Winter 2007 issue ready!
Thanks.
November 20th, 2007 at 10:51 am
I just wanted to say that I made these rolls with 100% wheat flour and they turned out nice and soft! I do have a grain mill, so I’m not sure how they would turn out with store bought flour. And I didn’t start them in enough time to chill the dough, so I “skipped” that part and made them the regular way. They still turned out great! I did divide the dough in half and I will make the other part tonight (it has been in the fridge since Monday). Thanks for the recipe!
Jennifer D
November 22nd, 2007 at 11:42 pm
These were a hit on thanksgiving! My family couldn’t believe I went to the ‘trouble’ of making rolls from scratch! And they were easy, as my 4 and 2 year old helped roll and shape them and sprinkle with seeds. Good to know they work well with wheat flour. Thanks. I’ll definitely be making these again.
November 29th, 2007 at 9:09 am
I made these EASY and DELICIOUS rolls for Thanksgiving! It made plenty, and everyone loved them.
I made them into all the various shapes, and they even looked great because of the variety!
Thank you, thank you for your hard work and for sharing these with us!
I am loving this!
December 6th, 2007 at 5:49 pm
I am making these tonight (I made the dough yesterday) and am wondering if the dough stores in the fridge lightly covered after having been punched down? Will it still work in a day or two when I want to make rolls for dinner again? Thank you for all the wonderful recipes! I’m visual and the pics help so much!! Thank you!
December 7th, 2007 at 7:07 pm
A missionary friend who lived here gave me a very similar recipe and it’s the best rolls recipe I have ever had!
December 8th, 2007 at 1:39 pm
Hi Cathy! Yes, the dough should rise again after being punched down. Sometimes I just punch down a small section and leave the rest for later. I hope you enjoyed them!
Kelli
January 24th, 2008 at 12:41 am
[…] Swirl Bread Jump to Comments November’s Refrigerator Dough recipe is good for more than dinner rolls! This sweet and sticky Cinnamon Swirl Bread is perfect […]
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