Refrigerator Rolls I Recipe

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Aug 21, 2012

I made this recipe in my Kitchen Aid mixer. I let the yeast bloom with the warm liquids and sugar in the mixer bowl for ten minutes, then added the other ingredients. I did use melted butter instead of shortening only because I am out of Crisco right now AND I added a teaspoon of salt. I added the flour a half cup at a time up to four cups, then a quarter cup at a time until it was where it formed a solid ball without sticking to the bowl. I then kneaded it with the dough hook for five minutes. After the first rise, I rolled the dough into heaping 1/3 cup balls and plopped them into the greased cast iron skillet, then covered the with a dishtowel and let them rise until the doubled. I baked them at 400* for just about 17 minutes. These turned out absolutely wonderful. I was telling my husband these rolls reminded me of the "church lady rolls" I used to get at church dinner nights. They were light and fluffy and just wonderful. This absolutely was a success. Great dinner roll. MAKE SURE YOU ADD SALT.

—Sarah Jo

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Feb 06, 2004

I used this for Thanksgiving and every event since. I get phone calls requesting me to make bread!!!! I revised it just a little by doubling the sugar (my family like to extra sweet taste). This is a five star receipe!!!*****

—CCHATTMAN

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5 Ratings

Jun 10, 2004

Contrary to what the description says, I found these rolls pretty easy to make. I did not have self-raising flour so used plain flour with added baking powder. I don't know whether it was due to this or the lack of kneading that the texture was more like cake than bread. The rolls were sweet and tender, as specified, but a bit too crumbly for me. There was nothing really wrong with them but I doubt I will make them again.

—RAZZMATAZZ

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Nov 10, 2008

This recipe was easy to make; however, I did not find them light. They were sweet but I came up with a heavy consistency. The way you have to roll them out and cut them I had a feeling of more like biscuits. I may have misunderstood the directions. They were ok just not what I was looking for when compared to the description.

—IAMASLP

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Nov 21, 2012

I made these for Thanksgiving. I've always brought the rolls, but everybody went on and on about these and asked for the recipe. I saw some of the reviews said their rolls came out heavy, mine were light as thistle. I used my mixer to beat in the flour and I let it set overnight in the frig. (a full 9 hours)maybe that was the difference. I used butter instead of shortening and I made my own self-rising flour by adding 1 1/2 tsp of baking powder and 1/2 tsp of salt per cup of flour. I tripled the recipe and they were all gone! I thought the idea of melting the butter into the milk and warm water was a grand time saving idea. These rolls will be a staple at our family get-togethers.

—Aunt Alice

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Nutrition

Calories
359 kcal
18%

Carbohydrates
53.2 g
17%

Cholesterol
42 mg
14%

Fat
12.3 g
19%

Fiber
1.8 g
7%

Protein
8.1 g
16%

Sodium
828 mg
33%

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

Nutritional Information

Refrigerator Rolls I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 359
** Calories from Fat: 111

% Daily Value *
** Total Fat 12.3g 19 %
** Saturated Fat 4g 20 %
** Cholesterol 42mg 14 %
** Sodium 828mg 33 %
** Potassium 132mg 4 %
** Total Carbohydrates 53.2g 17 %
** Dietary Fiber 1.8g 7 %
** Protein 8.1g 16 %
** Sugars 6.7g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 30 %
** Iron 32 %
** Thiamin 45 %
** Niacin 43 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 78 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.