These Refrigerator Rolls are soft, light, and buttery and the dough can be made the night before making them perfect for any family gathering.
Whenever my mom makes these refrigerator rolls she makes a ton of them. And they don’t last long because you can never have just one, or two, or three. I remember one year my mom made these rolls and her from scratch spaghetti sauce for my birthday party. I was one happy camper!
They are still a favorite so when we were making them on Christmas I figured I better snag some pictures. If you aren’t confident in roll making these are a simple one to start with. The process may seem a little complicated but it’s not at all.
Make your dough, roll it out and cut out the dough rounds. They don’t need to be too perfect.
Use a scrap piece of dough to dip in the butter and mop the top of the biscuits.
Fold dough in half.
And pinch the seams shut.
Lay them out in a cookie sheet or jelly roll pan slightly apart. Cover with a clean dishcloth and let rise.
We made 4 pans of these and oh man they were so yummy! The leftovers are yummy when toasted and with a little honey.
When we make these for family gatherings you almost always see No Bake Cherry Cream Cheese Pie as well as it’s another one of our family favorites.
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- 2/3 cup sugar
- 1 1/2 tsp salt
- 1/4 lb butter cut up
- 1 cup boiling water
- 1/2- T sugar
- 2 pkg yeast
- 1 cup warm water
- 2 eggs beaten
- 6 cups flour
- 4 Tbsp butter melted (may need more)
- In a large bowl pour boiling water over the 2/3 cup sugar, salt, and the butter. Mix slightly to insure butter melted. Cool to lukewarm.
- In a separate bowl combine 1/2 T sugar, yeast, and warm water. Mix and let sit for 10-15 minutes.
- Add 2 beaten eggs to the butter and water mixture. Then add the yeast mixture. Add 6 cups unsifted flour and stir- but do not beat. Cover lightly and chill overnight or at least 4 hours.
- Roll dough out 1/4" thick on a floured board. Cut with a biscuit cutter. Dip a small piece of dough in the 4 Tbsp melted butter and use it to mop the top of each roll. Fold round in half and place slightly apart on a greased jelly roll pan or cookie sheet. Pinch open edges to seal.
- Let rise 2 hours in a warm, draft free place. Bake at 375 for 12-15 minutes.