Mother’s Refrigerator Rolls

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These nostalgic refrigerator rolls bring back memories of weeknight dinners at mom’s house, where fresh bread was never more than an arm’s reach away. The beauty of this recipe lies in its make-ahead convenience – the dough happily rests in your fridge until you’re ready to bake.

Perfect for busy families, these rolls deliver that homemade touch without the usual time commitment of traditional yeast breads. They emerge from the oven golden-brown, tender, and absolutely irresistible.

Why You’ll Love This

  • Make-ahead friendly: prepare the dough up to 24 hours in advance
  • No special equipment needed – just basic kitchen tools
  • Foolproof recipe that works every time
  • Perfectly portioned for a family meal
  • Freezer-friendly for future meals
Mother’s Refrigerator Rolls

Ingredients

  • 1 cup warm milk
  • 2 ¼ teaspoons active dry yeast
  • ⅓ cup sugar
  • 1 teaspoon salt
  • 2 large eggs
  • ⅓ cup melted unsalted butter
  • 4 –4 ½ cups all-purpose flour
  • Butter for brushing

Instructions

  1. Combine warm milk, sugar, and yeast; let foam 5–8 minutes.
  2. Add eggs, butter, and salt. Mix thoroughly.
  3. Stir in 3 ½ cups flour; knead while adding more flour until soft and elastic.
  4. Let rise 45–60 minutes until lightly puffy.
  5. Refrigerate 4–24 hours.
  6. Shape into rolls and place in buttered pans.
  7. Rise until almost doubled, 45–75 minutes.
  8. Bake at 190°C (375°F) for 14–20 minutes, depending on size.
  9. Brush warm rolls with butter.

Tips & Variations

  • Add herbs like rosemary or thyme to the dough for savory variations
  • Brush with honey butter for a sweeter finish
  • Make smaller rolls for dinner parties or larger ones for sandwiches
  • Test if dough is ready by pressing with your finger – it should spring back slowly

Serving Suggestions

These versatile rolls pair beautifully with any main course, from holiday roasts to weeknight soups. Serve them warm with softened butter, or split and use as sandwich buns for leftover meats.

Notes

  • Store baked rolls in an airtight container for up to 3 days
  • Freeze unbaked shaped rolls for up to 1 month
  • For best results, bring refrigerated dough to room temperature before shaping

FAQs

  • Can I use instant yeast instead? Yes, simply skip the proofing step and mix it directly with the dry ingredients.
  • Why didn’t my rolls rise? Check that your yeast is fresh and ensure your milk wasn’t too hot, which can kill the yeast.
  • Can I make these dairy-free? Yes, substitute plant-based milk and vegan butter alternatives.
  • How do I know when they’re done baking? The tops should be golden brown and the internal temperature should reach 190°F.
Mother’s Refrigerator Rolls

Mother’s Refrigerator Rolls

Recipe by

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These nostalgic refrigerator rolls bring back memories of weeknight dinners at mom’s house, where fresh bread was never more than an arm’s reach away.

Servings4
Prep60 min
Cook18 min
Calories160 kcal

Ingredients

  • 1 cup warm milk
  • 2 ¼ teaspoons active dry yeast
  • ⅓ cup sugar
  • 1 teaspoon salt
  • 2 large eggs
  • ⅓ cup melted unsalted butter
  • 4 –4 ½ cups all-purpose flour
  • Butter for brushing

Steps

  1. Combine warm milk, sugar, and yeast; let foam 5–8 minutes.
  2. Add eggs, butter, and salt. Mix thoroughly.
  3. Stir in 3 ½ cups flour; knead while adding more flour until soft and elastic.
  4. Let rise 45–60 minutes until lightly puffy.
  5. Refrigerate 4–24 hours.
  6. Shape into rolls and place in buttered pans.
  7. Rise until almost doubled, 45–75 minutes.
  8. Bake at 190°C (375°F) for 14–20 minutes, depending on size.
  9. Brush warm rolls with butter.

Nutrition (per serving)

  • Calories: 160 kcal

Notes

  • Store baked rolls in an airtight container for up to 3 days
  • Freeze unbaked shaped rolls for up to 1 month
  • For best results, bring refrigerated dough to room temperature before shaping

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