Tuesday, March 2, 2010

Refrigerator Rolls

5-6 c. flour
1/2 c. sugar
1 1/2 tsp. salt
2 T. yeast
1 c. milk
2/3 c. water
1/4 c. margarine
2 eggs

Mix 2 c. of the flour, sugar, salt, and undissolved yeast in a mixing bowl. Set aside. Heat to warm the milk, margarine and water. Gradually add to the flour mixture while beating for 2 minutes. Then add eggs, and remaining flour to make a stiff dough. Turn out in pan and let rise for 20 minutes. Divide into 3 equal pieces. You will be able to form 10 rolls from each piece. Cover with a damp cloth and let rise. Bake at 350 degrees for about 12-15 minutes.

Now the original recipe calls for refrigerating the rolls for 2 to 24 hours after you let them rise. We never did that, so the rolls will taste great without doing that. But if you are preparing them ahead of time, refrigerate after you let the rolls rise.


  1. Every time I do the damp cloth over bread, the dough sticks to it. What do I do?

  2. Umm, rolls....

    PS Heidi - use a bigger bowl so the oh, so lightly drapped cloth doesn't touch too much.

  3. And you may not be using enough flour.