Easy Refrigerator Rolls

Freshly baked bread is my absolute favorite comfort food. A lot of times, homemade baked goods go stale quickly since they lack all the preservatives their cousins, store-bought bread, contain. That’s the beauty of this recipe. You can prepare the dough up to 3 days ahead of time and just store it in the refrigerator until you bake it. Or, you can bake a little bit each day and have 2-3 days of warm, fresh rolls on hand. Win, win, win!

I did just that this week. I prepared the dough on Wednesday and baked 12 of these golden orbs of delight to go with my homemade Vegetable Beef Soup. Then on Thursday, I prepared the rest of them up to take to a friend who had recently lamented not being able to eat her Grandmother’s dinner rolls anymore. She deemed them “perfect!”

Easy Refrigerator Rolls

1 cup warm water
2 Tbls. yeast*
1⁄2 cup real butter, melted
1⁄2 cup sugar
3 eggs
1 teaspoon salt
4 1⁄4 cups bread flour

Combine water and yeast in a large bowl. Let stand for 5 minutes.
With wooden spoon, stir in the melted butter, sugar, eggs and salt.
Add flour, 1 cup at a time and mix to combine thoroughly. I use the dough hooks on my handheld mixer. Do not overwork.
Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
Grease a 13×9 baking pan or two 9-inch cake pans. Divide dough into 24 equal pieces, rolling into smooth round balls.
Place in prepared pan. Cover with a tea towel and let rise for about 1 hour; or until doubled.
Preheat your oven to 375°F. Bake until golden brown, about 18-20 minutes. Best served warm. ♥

*do not use rapid rise yeast

You can easily eat them without anything on them, thanks to all the butter already in them, but I love them with a good, homemade jam.

 

Last Minute Dinner Rolls

Have you ever realized a half hour before dinner time that supper would be so much better with fresh baked bread? This recipe can be a lifesaver! Okay, so really only a meal saver, but you get the idea. I believe the original recipe came from a Taste of Home magazine about 15 years ago. It called for self-rising flour, which I never use. If you do, just omit the baking powder and salt. (By the by, if you haven’t tried the new, at least to me, baking powder without aluminum, you should. It tastes so much better than traditional baking powder. No metallic aftertaste!)

Even though the texture of these rolls aren’t as chewy as a traditional yeast roll, they are lighter and fluffier than a muffin. They are excellent with soups, stews or just with jam on them. I bet they’d be tasty with some herbs added to them as well.

Last evening, I made them buttermilk. It made the batter thicker than usual, so I thinned it down with water. Next time, I’d probably use 1/2 cup buttermilk mixed with 1/4 cup water. They sure were delicious!

Last Minute Dinner Rolls

1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
3 tablespoons sugar
1 1/2 tablespoons mayonnaise

Combine all ingredients.
Fill 6 greased muffin tins half full.
Bake at 375°F for 18-20 minutes or until lightly browned.