Easy Refrigerator Yeast Rolls Recipe - Allrecipes.com
  • READY IN 23+ hrs

Easy Refrigerator Yeast Rolls

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 30 rolls Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    23 hrs 20 mins

Directions

  1. 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.
  2. In a small bowl, dissolve yeast and 1/4 cup sugar in 1 cup warm water. Let stand until creamy, about 10 minutes.
  3. 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.
  4. 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.
  5. Preheat oven to 375 degrees F (190 degrees C). Bake dough balls 15 minutes, until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2003

This is an easy recipe, keeps for 2 weeks in refridgerator.

 
Most Helpful Critical Review
Apr 11, 2003

This recipe was awful. I think the measurements are wrong. Be careful making this. It lists 1 1/2 cups of water, and then again 1 cup of water. 2 1/2 cups of water for 6 cups of flour does not make a stiff dough, it was almost like thick cake batter. Also, it lists sugar, 2 separate places in the recipe, however when you add the ingredients, it does not specify where the 2nd sugar ingredient goes. I would love to have a recipe similar to this, one that works. Thanks.

 

11 Ratings

Apr 11, 2003

There is something wrong with this recipe. I tried it and it looked ok but when I baked them they would not stay together they crumbled. I think 1 1/2 cups of water would do better if it were milk instead which I am going to try instead. It definately lacks work.

 
Nov 09, 2008

Cooked only 1 cup water and real butter Followed rest of directions. Firm dough and melt in your mouth wonderful! Use muffin pan and cook what I need! Stays great in fridge.

 
Nov 26, 2008

This recipe would be good if the ingredient list amounts were correct. To much liquid and to much yeast. The owner of this recipe needs to correct the amounts. All you have to do is compare it to other yeast roll recipes and you can see where it is not likely to work.

 
Jan 23, 2003

AMAZING!!!

 
Jan 19, 2004

I made these ahead for Thanksgiving this year. They were beautiful and tasty. A bit salty for my taste however. (I am on a low sodiun diet and so any salt might be "salty" to my taste.)

 
Jul 02, 2009

These rolls were fine.

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 863 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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