Favorite Refrigerator Yeast Rolls

Karen Caudle

By
@klc

These versatile rolls are so well liked they are requested at family dinners and get togethers.


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Comments:

Cook:

15 Min

Ingredients

1 pkg
active dry yeast (2 1/4 tsp.)
1 c
warm water
1/2 c
sugar
1 tsp
salt
2 Tbsp
butter or margarine, melted
2
eggs, lightly beaten
4-4 1/2 c
flour
additional melted butter

Directions Step-By-Step

1
Place warm water in large warm bowl. Sprinkle in yeast, stir until dissolved. Add sugar, salt, butter, eggs, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a stiff dough. Place in a greased bowl turning to grease top. Cover tightly with plactic wrap. Refrigerate until chilled - 4 to 5 hours or up to 4 days.
2
Pan Rolls:
Remove 1/2 of the dough from refrigerator. Divide into 10 equal pieces. Using floured hands, form into round balls. Place in a greased 8-inch round pan. Cover, let rise in warm draft-free place until doubled in size, about 50 minutes. Bake at 400 degrees for 12 minutes or until done. Brush tops with melted butter, remove from pan; cool on wire rack.
3
Crescent Rolls:
Remove 1/2 of the dough from refrigerator. Roll out on lightly floured surface to a 12-inch circle. Brush with melted butter and cut into 8 wedge shaped pieces. Roll up from wide ends to make crescent shapes, place on a greased baking sheet. Cover and let rise in a warm draft-free place until doubled in size, about 50 minutes. Bake at 400 degrees for 12 minutes or until done. Brush with melted butter, remove from pan and cool on wire rack.
4
Cinnamon Rolls
Combine 1/2 cup sugar and 2 tsp. ground cinnamon, set aside.
Remove 1/2 the dough from refrigerator. Roll out on lightly floured surface to a 12x15-inch rectangle. Brush with 2 tbsp. melted butter, sprinkle with reserved sugar cinnamon mixture.. Roll up from long sides as for jelly roll, pinch seam and ends to seal. Cut into 9 1/2-inch pieces; place in a greased 8-inch square pan. Cover and let rise in warm, draft-free place until doubled in size, about 50 minutes. Bake at 400 degrees for 15-20 minutes or until done. Cool 5 minutes in pan; remove rolls to wire rack to complete cooling. Top with glaze if desired.

About this Recipe

Course/Dish: Other Breads