Everyone needs a versatile dough recipe… this one happens to be my favorite. You can use it to make anything from dinner rolls, to cinnamon rolls, to bierocks. This Refrigerator Rolls recipe is definitely one to keep on hand!
Begin by gathering around your ingredients. This picture below shows half of the amounts needed for a full recipe. I halved it for Bierocks, so if you intend to make the full recipe, you will need twice as much as what you see below. The full recipe is given below.
Begin by dissolving a small amount of sugar in the water, and then the yeast.
While that’s softening, scald the milk. Scald means to heat the milk just before it begins to boil. You’ll see tiny little bubbles begin to form around the edge of the pan once the milk has been sufficiently heated. After it’s cooled a little while, mix together the yeast, milk, shortening, sugar, salt, and eggs.
Then, it’s time to start mixing in the flour. Mix in a little at a time until you reach the right consistency. Too much flour will result in a tough dough.
Once the dough is ready, knead it awhile until it’s soft and smooth. Then, it’s either ready for the refrigerator, or ready to shape, rise, and bake!
Refrigerator Rolls (Basic Dough)
Ingredients
- 2 1/4- oz packages dry yeast about 4 1/2 teaspoons
- 1 teaspoon sugar
- 1 cup warm water
- 2 cups milk
- 2/3 cup shortening melted
- 3/4 cup sugar
- 4 teaspoons salt
- 2 eggs beaten
- 10 to 11 cups all-purpose flour
Instructions
- Dissolve 1 teaspoon sugar into water. Sprinkle in yeast and let sit for about 10 minutes. Scald milk and let cool to lukewarm. Add milk to yeast with shortening, 3/4 cup sugar, and salt; mix well. Add eggs and enough flour to make a soft dough. Let stand 10 minutes. Knead on a lightly floured surface until dough is smooth and elastic. Place in a greased bowl and turn to coat. Cover and store in refrigerator until ready to use.
- Shape rolls about 2 hours before baking time. Let rise until doubled. Bake in a preheated 400 degree F oven for about 15 to 20 minutes. Do not keep dough in refrigerator over 3 to 4 days.
A recipe from my great-grandmother
Recipe Suggestions for Dough:
Dinner rolls
Bierocks
Cinnamon Rolls
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November 15, 2015 at 1:51 pmI love this recipe, as does my family. A clarification (as this confuses me every time) when the author states “Begin by gathering around your ingredients. When I made this recipe, I halved it for Bierocks, so you’ll need twice as much as what you see below if you are making the recipe in full.” she is referencing the picture. The recipe as written below is a full recipe.
November 16, 2015 at 12:12 pmThanks for letting me know, Melanie! I edited the wording so that hopefully it is more clear now that I show half of the ingredient amounts that you would need if you were making a full recipe, but that the recipe written is a full recipe. I hope it is more clear now.
May 12, 2017 at 7:44 pmHi Alicia, look very nice will try it soon. Just have a concern about sugar amount, aint 3/4 of a cup too much or the idea was to make a sweet like dough? just a thought, sorry
May 16, 2017 at 2:23 pmHi, Juan! You could easily cut the sugar down to 1/4 cup. It is a little sweet for savory uses, so I usually cut it down when making things like bierocks. Thanks for asking 🙂