mother's refrigerator rolls

Name: Mother's Refrigerator Rolls
Prep time: 20 min
Cook time: 15 min
Yield: 12 serving(s)
Cuisine: American
Ingredients: 2 package(s) active dry yeast; 1 large egg, beaten with fork; 3/4 teaspoon(s) salt; 1/2 cup(s) plus 1 tablespoon granulated sugar; 1/2 cup(s) warm water, not too hot; 1/2 cup(s) shortening (Crisco or lard); 2 cup(s) warm water, not hot; 6 cup(s) plain all-purpose flour (martha white or white lily bread flour); 2 stick(s) margarine or butter (for dipping & brushing)

(3 RATINGS)

1.38K Pinches 13 Photos

Linda Barker

Mt. Pleasant, TN

Updated on Jan 22, 2026

My mother made these rolls for as long as I can remember. She made them for friends and family. They are easy to make and very light and fluffy.

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Mother's Refrigerator Rolls baked until golden brown.

Blue Ribbon Recipe

Want fresh yeast rolls with every dinner for a week? With this recipe, it's possible. Make the dough at the beginning of the week and take out what you need daily. Once baked to a golden brown, they're fluffy, savory, and slightly sweet. Brushing these rolls with butter makes them even better.

— The Test Kitchen

prep time 20 Min

cook time 15 Min

method Bake

yield 12 serving(s)

Ingredients

2 packages active dry yeast
1 large egg, beaten with fork
3/4 teaspoon salt
1/2 cup plus 1 tablespoon granulated sugar
1/2 cup warm water, not too hot
1/2 cup shortening (Crisco or lard)
2 cups warm water, not hot
6 cups plain all-purpose flour (martha white or white lily bread flour)
2 sticks margarine or butter (for dipping & brushing)

How To Make mother's refrigerator rolls

Test Kitchen Tips

You'll see in our step 9 photos, instead of using a floured biscuit cutter, by mistake we rolled the dough. Even in the wrong shape, the rolls were still delicious.

Step 1

Mix yeast in the 1/2 cup warm water, and set aside.

Step 2

Beat egg with a fork, and set aside.
Step 3

Mix shortening, salt, and sugar in a large bowl.
Step 4

Add egg, yeast mixture, and 2 cups water.
Step 5

Mix in 6 cups of flour.
Step 6

Scrape the sides of the bowl to make sure everything is incorporated.
Step 7

Pour into a (large) oil-greased bowl and grease the top of the dough. Cover TIGHTLY with Saran Wrap. Put in the refrigerator at least overnight. The dough will keep up to a week. You can take out the amount you need and make out rolls or make them all at once.
Step 8

Knead on floured board.
Step 9

Cut out with a floured cutter. Dip in melted margarine before placing in pan. Cover with cloth or waxed paper and let them rise until double.
Step 10

Bake in a 375-degree oven until golden brown, about 15 to 20 minutes.
Step 11

While still hot, brush with melted margarine using a pastry brush. The less you handle the dough, the lighter the rolls. Don't use an abundance of flour on the board when you cut them out.
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Nutrition Facts

(per serving*)

calories: 480kcal, carbohydrates: 57g, cholesterol: 16mg, fat: 25g, fiber: 2g, protein: 8g, saturated fat: 6g, sodium: 334mg, sugar: 9g, unsaturated fat: 18g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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