Overnight Soft and Fluffy Refrigerator Rolls
These Overnight Soft and Fluffy Refrigerator Rolls are a delightful addition to any meal. A cherished recipe from my Great Aunt Linda, these rolls are perfect for busy hosts who want to impress their guests without the stress of a last-minute bake. The dough rests overnight in the refrigerator, allowing for a slow rise that enhances the flavor and texture of the rolls. With a golden, tender crust and a soft, airy interior, these rolls are sure to be a hit at your next dinner party or holiday gathering.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
warm water
2 cups (heated to approximately 110°F)
dry yeast
2 (1/4 ounce) packages (activated in warm water)
sugar
1/2 cup (granulated)
salt
2 teaspoons (table salt)
flour
6 1/2 - 7 cups (all-purpose, divided into three cups and the rest for dough consistency)
egg
1 (large, beaten)
shortening
1/4 cup (melted)
Instructions
1
In a large bowl, combine the warm water and dry yeast. Allow it to sit for about 5-10 minutes until frothy.
2
Stir in the sugar and salt until well mixed.
3
Add three cups of flour and mix until the dough begins to come together.
4
Incorporate the melted shortening and egg, mixing until combined.
5
Gradually add the remaining flour, one cup at a time, mixing until the dough pulls away from the sides of the bowl. If the dough is still too sticky, add an additional 1/2 cup of flour.
6
Grease the bottom and sides of a clean bowl. Place the dough in the bowl, turning to coat it with grease. Cover with plastic wrap and refrigerate overnight.
7
The next day, preheat your oven to 350°F (175°C).
8
Remove the dough from the refrigerator about two hours before baking. Cut off the desired amount of dough (return the remaining dough to the fridge) and shape it into rolls.
9
Place the shaped rolls into a greased baking pan, spacing them evenly. Cover lightly with a cloth and let them rise until doubled in size, about 1.5 hours.
10
Once risen, brush the rolls with melted butter and bake in the preheated oven for 20-30 minutes, or until golden brown.
11
For crescent rolls, roll the dough into a circle, cut into wedges, and then roll each wedge up. For cloverleaf rolls, divide the dough into small balls and place 3 balls in each greased cupcake cup.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Overnight Soft and Fluffy Refrigerator Rolls?
These are a make-ahead yeast bread roll that utilizes a slow, cold rise in the refrigerator to develop flavor and a tender, airy texture.
Where does this recipe originate?
This is a cherished family recipe passed down from Great Aunt Linda.
How long should the yeast sit in warm water?
The dry yeast should sit in warm water for about 5-10 minutes until it becomes frothy.
What is the ideal temperature for the warm water?
The water should be heated to approximately 110°F to properly activate the yeast without killing it.
How much yeast do I need for this recipe?
You will need 2 (1/4 ounce) packages of dry yeast.
When do I add the sugar and salt?
Stir in the sugar and salt after the yeast has become frothy in the water, but before adding the flour.
How much flour is added initially?
Start by adding three cups of all-purpose flour and mixing until the dough begins to come together.
Should the shortening be solid or melted?
The 1/4 cup of shortening should be melted before being incorporated into the dough.
How should the egg be prepared for the dough?
Use one large egg that has been beaten before adding it to the mixture.
How do I add the remaining flour?
Gradually add the remaining flour one cup at a time, mixing until the dough pulls away from the sides of the bowl.
What if the dough is still too sticky after adding 7 cups of flour?
If the dough remains too sticky, you can add an additional 1/2 cup of flour to reach the desired consistency.
How do I prepare the bowl for the refrigerator rise?
Grease the bottom and sides of a clean bowl, place the dough inside, and turn it to coat the surface with grease.
How should the dough be covered in the fridge?
The bowl should be covered tightly with plastic wrap before being placed in the refrigerator overnight.
What temperature should the oven be for baking?
Preheat your oven to 350°F (175°C) before baking the rolls.
When should I take the dough out of the refrigerator?
Remove the dough from the refrigerator about two hours before you plan to bake.
Can I bake only a portion of the dough?
Yes, you can cut off the desired amount of dough to shape and return the remaining dough to the refrigerator.
How do I shape the rolls into crescents?
Roll the dough into a circle, cut it into wedges, and then roll each wedge up from the wide end to the point.
How do I make cloverleaf rolls?
Divide the dough into small balls and place three balls into each greased cup of a cupcake or muffin pan.
How long do the shaped rolls need to rise?
Once shaped in the pan, cover them lightly with a cloth and let them rise for about 1.5 hours until doubled in size.
What is the final step before putting the rolls in the oven?
Brush the risen rolls with melted butter just before baking.
How long do the rolls take to bake?
The rolls typically bake for 20-30 minutes.
How do I tell if the rolls are finished baking?
The rolls are done when they have achieved a golden brown color on the crust.
Why is the overnight refrigerator step important?
The slow rise enhances the flavor and ensures a soft, airy interior texture.
Is the baking pan supposed to be greased?
Yes, place the shaped rolls into a greased baking pan, spacing them evenly.
What type of flour is best for these rolls?
All-purpose flour is recommended for this recipe.
Can I use table salt?
Yes, the recipe calls for 2 teaspoons of table salt.
Is this recipe suitable for holidays?
Absolutely; it is perfect for holiday gatherings or dinner parties because much of the work is done the day before.
What is the texture of the finished rolls?
They feature a golden, tender crust with a soft and fluffy interior.
How much total flour is used in the dough?
The recipe uses between 6 1/2 and 7 cups of flour, plus potentially an extra 1/2 cup if needed.
What kind of sugar is used?
The recipe uses 1/2 cup of granulated sugar.