Refrigerator Rolls/ Refrigerator Cinnamon Rolls2004-07-20
- Course: Breads & Rolls
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
- Add to Recipe Box
Great Fresh Cooked Rolls. This recipe shows how to prepare the basic refrigerator rolls. Then using the same basic recipe to prepare cinnamon rolls.
- 1 cup milk
- 1 (2 oz) cake compressed yeast
- 1/4 to 1/2 cup sugar
- 1 cup lukewarm water
- 1 egg
- 3 1/2 cups sifted flour
- 3 tbsp melted butter, margarine, or shortening
- 1 tsp salt
- Cinnamon Rolls:
- 2 tbsp melted butter or margarine
- 1/4 cup sugar
- 2 tsp cinnamon
- 1/4 cup currants or raisins (optional)
Refrigerator Rolls – Plain: Scald milk over hot water in top of a double boiler or over very low heat. Cool to lukewarm.
Add the crumbled yeast, sugar, water and egg to milk. Beat with a beater until beated (Whew!). Combine well.
Add the flour, shortening and salt to the yeast mixture. Stir until blended.
Place dough in a greased bowl, cover and store in refrigerator for a couple of hours or overnight.
To bake, remove dough from fridge and shape into rolls. Let rise until double in size.
Bake rolls at 425 degrees for 15 to 20 minutes.
Use half of the recipe of refrigerator rolls above. Instead of shaping into rolls, roll dough on lightly floured board into an oblong 1/4 inch thick. Brush with butter and sprinkle with sugar, cinnamon and raisins.
Roll like jelly rolls and cut in 1 inch slices.
Place cut side down in greased muffin pans; let double in size.
Bake at 375 degrees for 25 minutes.