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easy refrigerator roll dough

Jean_Romero avatar
Recipe by
Jean Romero
@Jean_Romero
Lewiston, ID

The shape's the thing! From a basic dough you can enjoy a different roll every day of the week. And hot rolls have a way of making even the simplest of meals say, "I care"

yield 16 serving(s)
prep time 2 Hr 15 Min
cook time 15 Min
method Bake

Ingredients For easy refrigerator roll dough

  • 2 pkg
    active dry yeast
  • 2 c
    water, warm (105* to 115*)
  • 1/2 c
    sugar
  • 1/4 c
    shortening
  • 1 md
    egg
  • 2 tsp
    salt
  • 6 1/2 c
    all purpose flour can use up to 7 cups if needed

How To Make easy refrigerator roll dough

  • 1
    Dissolve yeast in warm water in large mixer bowl. Stir in sugar, shortening, egg, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
  • 2
    Place dough in greased bowl; turn greased side up. Cover loosely with plastic wrap; refrigerate at least 2 hours or ready to use. (Dough can be kept up to 4 days in refrigerator at 45* or below. Keep covered.)
  • 3
    Punch down dough; divide, shape on lightly floured surface and let rise as directed below. Heat oven to 400*. Bake as directed.
  • 4
    SHAPINGS: Cheese Crescents. Using 1/4 of the dough, roll into 12-inch circle. Sprinkle the circle with 3 tab. grated Parmesan cheese or American cheese food. Cut into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls with points underneath on a lightly greased baking sheet; curve to form crescents. Cover; let rise in warm place until crescents are double, about 45 minutes. Bake until rolls are golden brown, about 12 minutes. 16 rolls
  • 5
    COBBLESTONE ROLLS Using 1/4 of the dough, shape bits into 1-inch balls, tucking edges under so they resemble mushroom caps. Place in lightly greased 8-inch round pan. Cover; let rise in warm place until double, about 1 hour. Brush on melted butter (about 1 tab.) over rolls. Bake until rolls are golden brown, about 15 minutes. 18 rolls
  • 6
    COCKTAIL BUNS Using all the dough, shape bits into 1-inch balls, tucking edges under so they resemble mushroom caps. Beat 1 egg yolk and 2 tab. water slightly and dip tops of balls into egg mixture, then into poppy seeds or sesame seeds. Place 1 inch apart on a lightly greased baking sheet. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Bake until rolls are golden brown, about 10 minutes. yield about 5 dozen rolls
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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