Reviewed: Mar. 23, 2012

Years ago a friend brought a batch of Refrigerator Rolls to a get together, they were great. Lost recipe, but now that I found it, plan to bake some @ least once a week. Great with Pot roast, chicken or whatever. Kudos to person sharing this oldie but goodie. keenpetite southeast arizona

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

keenpetite

Reviewed: Mar. 5, 2012

These are really good,easy to make,and very handy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

veronicam

Reviewed: Aug. 11, 2010

The texture and taste of these rolls is pretty good considering how easy they are to make. Just know if you make the whole recipe you will not get 48 rolls unless you want flat as a pancake disks. There is no way you can make 48 actual normal sized rolls from this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

maude s.

Cooking Level: Intermediate

Reviewed: Aug. 16, 2009

I've made these many times and have found that they are always too wet. I use rice milk with vinegar for the buttermilk and margarine for the fat, but that should not effect the wetness. Eliminating the water helps, or just adding more flour to get the right consistency works well too. These make incredible hamburger buns! Shape them, let rest 10-20 minutes and bake at 375 until golden. The taste and texture, after the changes, is terrific.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Panda Cooks

Cooking Level: Expert

Reviewed: Mar. 14, 2009

These are wonderful you can make your dough in the morn and cook the bisciuts for dinner.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ginny

Reviewed: Dec. 29, 2008

I gave it 4 stars only because like some other folks found it too thin no problem just add a tad bit more flower and bring it closer to bread dough.Then kneed fold and roll or whitch ever you prefer.keeps good and darn tasty.Be brave and use full receipe you,ll be glad you did.Ps love the texture.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

carl

Reviewed: Nov. 30, 2008

I wish I could give this recipe more stars! It is easy to make, and the dough stays great in the fridge for days. I made the dough on the weekend, and used it 5 days later, and the end result was a huge hit! I didn't have buttermilk, so I used some vinegar in regular milk, and it was fine. Thanx for a wonderful recipe!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

canadiancook

Cooking Level: Intermediate

Home Town: Kentville, Nova Scotia, Canada

Living In: Grimsby, Ontario, Canada

Reviewed: Jun. 11, 2007

For sure I'll use this recipe again! I used it to make hamburger buns in the end so I cut way back on the sugar. Also I added a couple of Tbls olive oil, garlic powder, and rosemary. The texture and taste were out of this world! Try it with salmon burger patties...Mmmmmmm

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Natalie Ercolini

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Carlos, California, USA

Reviewed: Apr. 15, 2006

This recipe makes really good biscuits if you follow the directions differently. I halved the recipe and I mixed the yeast water and sugar togeather, then cut in the butter and soda, salt, and powder. Then I added the two and a half cups of flower and added buttermilk until the dough became doughy. It kneeded well and I let it rise for an hour before rolling it out and making biscuits. The end result was airy and light rolls that would have tasted a lot like real sourdough biscuits IF the sugar content had been less. I will make this recipe again and I encourage others to try as well.

Was this review helpful? [ YES ]
4 users found this review helpful