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Overnight Refrigerator Rolls Recipe

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This recipe for Overnight Refrigerator Rolls, by , is from Winter Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Della Winter Rone
Added: Friday, January 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 packages dry yeast
2 1/2 cups warm water
1/4 cup soft or melted shortening
3/4 cup sugar
2 eggs, well beaten
88 1/2 cups flour
2 1/2 teaspoons salt2

Directions:
Directions:
Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups flour and salt. Stir and then beat until smooth, about one minute. Stir in the remaining flour. This will be a soft dough. Cover tightly and store in the refrigerator overnight or until needed. When ready to use, punch down and pinch off amount desired to make dinner rolls (crescent, cloverleaf, Parkerhouse, etc.), cinnamon rolls, doughnuts, or whatever.

Place on greased cookie sheet and let rise until double in bulk. Bake at 400 degrees F. 10 12 minutes. (Or fry doughnuts in deep fat, drain, and shake in bag of sugar or glaze).

To make cinnamon rolls,divide dough in half. Roll out in a rectangle 18" x 12". Spread generously with butter. Sprinkle cinnamon and sugar mix over the butter. Roll up from long side, pinch edge to seal. Cut into 1" slices and place on a baking sheet cut side down. Let rise until double. Bake according to recipe. I drizzle confectioner sugar icing over the top. Makes 30 large cinnamon rolls

Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
This is quick to mix up and have on hand. It will keep in the refrigerator for three days. It requires no kneading, and rolls out extremely well when cold. Sometimes I use half the recipe for dinner rolls and the other half for cinnamon rolls.

 

 

 

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