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Refrigerator Rolls

Rated as 4.73 out of 5 Stars

"Martha Sue Stroud of Clarksville, Texas prepares these rolls that are golden and crusty on the outside and sweet and tender on the inside. The easy-to-handle dough rises in the refrigerator overnight for added convenience."
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Ingredients

1 h 35 m servings
Original recipe yields 36 servings

Directions

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  1. In a bowl, dissolve yeast in 1/2 cup water; set aside.
  2. In a mixing bowl, cream shortening and sugar. Add egg, salt, 4 cups flour, yeast mixture and remaining water; beat until smooth. Add enough remaining water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight.
  3. Punch dough down and divide into thirds; shape each portion into 12 rolls in desired shape. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 400 degrees F for 12-14 minutes or until lightly browned.

Footnotes

  • Nutritional Analysis: One roll (prepared with egg substitute equivalent to one egg) equals 126 calories, 3 g fat (0 saturated fat), trace cholesterol, 101 mg sodium, 21 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews

Read all reviews 11
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is an excellent recipe! I used my Kitchenaid & the dough hook did most of the work for me. The ingredient measurements are right on--I only had to add in about another 1/2 cup flour while k...

Most helpful critical review

I don't know what I did wrong! I was so excited to find this recipe, as it seemed like it would make my Christmas go a lot smoother as I prepared a Christmas feast. I followed the recipe to th...

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This is an excellent recipe! I used my Kitchenaid & the dough hook did most of the work for me. The ingredient measurements are right on--I only had to add in about another 1/2 cup flour while k...

Loved this recipe. I will decrease the water next time by 1/2 cup. I didn't have shortening so I substituted butter and veg. oil. This worked very well.

Loved it. It was extremly easy to make, and where it's been a while since the last time I made Bread, it was a great warm up/starter recipe. Also, on top of all that, they came out delicious,...

Made these into bunnies for easter dinner and they were a hit! I love the fact that you can make the dough the night before. I let mine sit at room temp for an hour before shaping.

I don't know what I did wrong! I was so excited to find this recipe, as it seemed like it would make my Christmas go a lot smoother as I prepared a Christmas feast. I followed the recipe to th...

This is the best roll recipe I have tried...everyone raved about these rolls at Thanksgiving...it's a keeper

These were great. I did use butter instead of shortening. Yummy!

I cup this recipe in half, which yielded me exactly 18 light, soft rolls. I used butter instead of shortening. I really like the fact that this rises in the fridge overnight. I made the dough...

Wow! These rolls are amazing! I made them for Thanksgiving and they were a huge hit. They were super easy to make also! I will definitely be making these anytime I need rolls!