Easy Refrigerator Rolls


prep 0:30       total 8:50


18 to 24 servings



1/4 cup sugar
3 tbsp. butter or
vegetable shortening
1-1/2 tsp. salt
1 cup milk
1 pkg. active dry yeast
3/4 cup lukewarm water (105 to 115°F)
1 egg, beaten
4 to 4-1/2 cups all-purpose flour, divided (sometimes a little more on humid days)
Butter, melted


In a large bowl, combine sugar, butter or vegetable shortening, and salt; stir until well blended. In a small saucepan, scald milk; pour over sugar mixture. Cool to lukewarm (105 to 115°F).

In a small bowl, combine yeast and water; stir until yeast is dissolved. Mix in egg until well blended; stir into milk mixture. Add 2 cups flour. Gradually stir in as much of the remaining flour as dough will absorb, mixing well. (Add additional flour carefully. You can always add more flour, but once you've added too much, the result will be a dry product.). Place bread dough into a greased bowl. Turn bread to grease top.

Cover bowl and dough with wax paper and a towel, held in place with a rubber band. Refrigerate at least 8 hours but no longer than 2 days. Grease a baking pan or muffin cups.

To bake, shape into desired rolls (cloverleaf rolls, Parker House rolls, or crescent-shaped rolls) and place onto prepared baking pan or into prepared muffin cups. Cover and let rise in a warm place (85 degrees), free from drafts, until double in bulk, about 1 hour.

Preheat oven to 400°F. Bake 15 to 20 minutes or until golden brown. Remove from oven and remove from pans.

Types Of Rolls:

CLOVERLEAF ROLLS: Form dough into one-inch balls. Place three balls into each greased muffin cup. Brush with melted butter.

PARKER HOUSE ROLLS: Roll dough into an oblong shape, about one-fourth inch thick. Cut into three-inch circles and brush with melted butter. Make a crease across each circle; fold so top half overlaps slightly. Press edges together. Place close together onto greased baking pan. Brush with butter.

CRESCENT-SHAPED ROLLS: Roll dough into a twelve-inch circle, about one-fourth-inch thick. Spread with melted butter. Cut into sixteen wedges. Roll up, beginning at rounded edge. Place rolls, with point underneath, onto greased baking sheet, curving slightly. Brush with butter.

Author's Comments

I can't remember where I got this recipe, but its a good one. At my house they never last 24 hours LOL. Preparing the dough in advance sure saves time. I like to let the kids shape the rolls, they love to help.

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