I love to bake but I do not work with yeast that often. These refrigerator rolls are so easy to make and you can leave the dough in the fridge until you are ready to bake them or they freeze quite nicely that you can bake up a whole batch and then freeze them after they cool. Simply defrost what you need.
I like that you can prepare this dough the day ahead of time. Most of the work is done so all you have to do is bake them up in a muffin tin.
Refrigerator rolls
Ingredients
1 pkg yeast
2 sticks unsalted butter
½ cup vegetable shortening
¼ cup sugar
1 egg
4 cups flour
1 teaspoon salt
Instructions
Fill a bowl with 2 cups warm water and sprinkle the yeast over the surface. Let the yeast sit for about 5 minutes or until it is fully dissolved.
In a separate bowl, combine the butter and shortening and melt in the microwave for about 3 seconds to 1 minute.
Pour the butter and shortening into a bowl of the electric mixer with the sugar. Mix until smooth.
Add the egg until combined and then add the yeast mixture and mix until smooth.
With the mixer on low, sprinkle in the flour and salt. Combine until fully combined. Scrape down the bowl and mix again.
Refrigerate for at least 8 hours or overnight.
Preheat the oven to 350. Drop into greased muffin pans.
Bake 20-25 minutes.
These easy refrigerator rolls are perfect for Easter, Thanksgiving and many more holidays but are just as easy to make for a brunch or dinner home with the kids. My husband likes a few sesame seeds on top prior to baking. They are just delicious hot from the oven with melted butter.
Happy Baking!
If you like this recipe, you should try these Pinwheels too!
Easy Refrigerator rolls
Ingredients
- 1 pkg yeast
- 2 sticks unsalted butter
- ½ cup vegetable shortening
- ¼ cup sugar
- 1 egg
- 4 cups flour
- 1 teaspoon salt
Instructions
- Fill a bowl with 2 cups warm water and sprinkle the yeast over the surface. Let the yeast sit for about 5 minutes or until it is fully dissolved.
- In a separate bowl, combine the butter and shortening and melt in the microwave for about 3 seconds to 1 minute.
- Pour the butter and shortening into a bowl of the electric mixer with the sugar. Mix until smooth.
- Add the egg until combined and then add the yeast mixture and mix until smooth.
- With the mixer on low, sprinkle in the flour and salt. Combine until fully combined. Scrape down the bowl and mix again.
- Refrigerate for at least 8 hours or overnight.
- Preheat the oven to 350. Drop into greased muffin pans.
- Bake 20-25 minutes.
