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Refrigerator Rolls

September 21, 2010
YUMMYYYY! This is a recipe that lots of people use on Big Daddy’s side of the family. They are so light and fluffy, and practically melt in your mouth. The batch makes 32 and they usually don’t last two days. We may like them a little too much, if that is even possible. With fall in full swing, I thought a nice roll recipe would be good so you have a couple times to master them before the holidays arrive.

After you get your dough nice and prepped here are a couple secrets to success.

Divide the dough into two balls and roll them out into large circles. Then I melt my butter and lather it on with a pastry brush. Butter = happiness.

Then I just use my pizza cutter and slice it like a pizza into 16 pieces (or 11, like in this pic).ο»Ώ
Then you just start from the outside and roll towards the middle. Placing them on your greased cookie sheet.
Once that is done you cover them with a towel and let them rise to perfection. Throw them in the oven and then you have the perfect Refrigerator Rolls.
2 pkgs dry yeast (1 1/2 tbs)
1/2 cup warm water
1 tbs sugar
2 eggs
1/2 cup sugar
1 tsp salt
3/4 cup warm water
1/2 cup melted butter
4 3/4 cups flour
melted or softened butter
1. Dissolve yeast in 1/2 cup warm water with one tbs sugar and set aside for at least 10 minutes.
2. In a large bowl, beat the eggs. Add the sugar and mix. Mix in the salt and warm water, then add the melted butter and dissolved yeast mixture. (Make sure the butter is not super hot, we do not want to make scrambled eggs:)). Stir in the flour (the dough should be a tiny bit sticky, I also just usually mix in the flour with my hands). Cover the dough and refrigerate for two hours or over night.
3. Grease two large cookie sheets.
4. Split dough into two balls and roll out into big circles. Spread on the melted or softened butter (this is where is like to melt it and use my pastry brush). Using a pizza slicer cut each circle into 16 pieces. Roll up into crescent shapes and place onto greased cookie sheet. Cover rolls with a towel and let rise for about 1 1/2 hours.   
5. Preheat oven to 350 F. Cook one sheet at a time for about 10 mins or until golden brown. If you are feeling crazy right when you take the rolls out of the oven spread some butter on the top!
5 Comments leave one →
  1. September 21, 2010 9:01 am

    Those look awesome. I will be perfecting those before the holidays. Thanks for the extra five lbs. πŸ™‚

  2. September 21, 2010 9:17 am

    I just popped on over from "Just for Me…And You" and can't wait to try out your recipes πŸ™‚ Do you take requests? I have to bring tortilla soup to a potluck on Saturday and need a fool-proof recipe…

  3. September 21, 2010 9:23 am

    Oh I do have the best recipe for you!! I will post it this week! And I love requests!

  4. September 21, 2010 11:21 am

    looks tasty πŸ™‚ tell your friends to stop by my blog too!–Carmel

  5. September 21, 2010 11:31 am

    I was just thinking I need a good roll recipe, so thank you :-)Also, you being the "great one", do you think I can substitute apricot jam for peach jam????

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