Real Recipes From Real Home Cooks ®

mother's refrigerator rolls

★★★★★ 3
a recipe by
Linda Barker
Mt. Pleasant, TN

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.

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 @kitchencrew
★★★★★ 3
serves makes 4- 8" pans 12 to pan
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For mother's refrigerator rolls

  • 2 pkg
    active dry yeast
  • 1 lg
    egg, beaten with fork
  • 3/4 tsp
  • 1/2 c
    plus 1 tablespoon granulated sugar
  • 1/2 c
    warm water, not too hot
  • 1/2 c
    shortening (Crisco or lard)
  • 2 c
    warm water, not hot
  • 6 c
    plain all-purpose flour (martha white or white lily bread flour)
  • 2 stick
    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.
  • Yeast in warm water.
    Mix yeast in the 1/2 cup warm water, and set aside.
  • Beaten egg in a bowl.
    Beat egg with a fork, and set aside.
  • Shortening, salt, and sugar in a bowl.
    Mix shortening, salt, and sugar in a large bowl.
  • Egg, yeast mixture, and water mixed in.
    Add egg, yeast mixture, and 2 cups water.
  • Slowly mixing in flour.
    Mix in 6 cups of flour.
  • Scraping the side of the bowl while mixing.
    Scrape the sides of the bowl to make sure everything is incorporated.
  • Dough in a greased bowl.
    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.
  • Kneading the dough.
    Knead on floured board.
  • Dough in a cast iron skillet.
    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.
  • Baking the refrigerator rolls.
    Bake in a 375-degree oven until golden brown, about 15 to 20 minutes.
  • Brushing rolls with melted butter.
    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.