Great Grandma Marge’s Refrigerator Rolls
These are a staple at every family gathering we have throughout the year. When my great aunt gathered all the family recipes and put them in our own family book and she gifted me with my very own copy, I was delighted that I finally had Grandma Marg’s roll recipe.
At Thanksgiving, I’d always 5 or 6 rolls, some times more. I’d take a bag home and eat them over the next few days. I never had enough to last me till the next family gathering at Christmas, but I always looked forward to them.
Sharing with you today one of my family food traditions, Grandma Marge’s Refrigerator Roll recipe.
Grandma Marge's Refrigerator Rolls
Overnight dinner rolls that can go with any meal.
- Stand mixer with dough attachment
- Measruing cups
- Measuring spoons
- Bowl (for yeast)
- Sheet trays with parchment paper
- 2 pkg active dry yeast
- 2 cups water
- 1/2 cup sugar
- 7 cups flour
- 1 each egg
- 1/4 cups oil
- 2 tsp salt
- Soften (bloom) yeast in warm water with the sugar. Let rest 10 minutes then stir.
- In a mixing bowl of a stand mixer fitted with a dough hook (or paddle if you do not have the dough hook), add salt and half the flour. Beat for 2 minutes.
- Add egg and oil, mix until combined.
- Gradually add the rest of the flour until smooth dough ball forms.
- Cover with a damp cloth and plastic wrap and place in the fridge. Punch down the dough as necessary. The dough can be made up to 3 days in advance and store in the fridge in an air-tight container.
- Two hours before baking, take dough out of the fridge and let come to room temperature.
- After about an hour and a half, begin cutting the dough into sections and shaping into rolls (or knots if you like). Place rolls onto baking sheet with parchment paper and cover with a plastic wrap and let rise till double in size.
- Pre-heat over to 400°F (205°C). Bake rolls for 12 to 15 minutes, rotating trays half way through.
Can make into cinnamon rolls: Instead of shaping into rolls, roll out entire dough on a well-floured surface into a rectangle. Spread with 3 tbsps of melted butter. 1/4 c of white sugar and 1 tbsp cinnamon (basically enough cinnamon and sugar to cover the entire surface of butter. Roll the dough from the top down and cut into 1" pieces. Place the pieces into a 9" round baking pan or a 9x13 casserole dish and let the rolls rise until doubled in size (about 1 1/2 to 2 hours). Bake 12 to 15 minutes at 400°F (205°C), rotating half way through.
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