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Refrigerator Rolls


1 pkg. yeast (about 1 tablespoon)
1/3 cup (83 ml) white sugar
1 egg
1/3 cup (83 ml) shortening
2 cups (500 ml) cold water (reserve 1/2 cup for yeast)
4 cups (1000 ml) all-purpose flour
1 tsp (5 ml) salt
1 tsp (5 ml) baking powder


1. Dissolve yeast as directed on package in 1/2 cup of the water.
2. Cream together sugar and egg.
3. Add and mix in shortening
4. Add cold water (1 1/2 cups) and then 2 cups of flour.
5. Add yeast mixture.
6. Add remaining flour to which salt and baking powder have been added.
7. Take out of bowl and knead one (1) minute, using a little flour on board.
8. Place in large bowl, cover with waxed paper and put in refrigerator.
9. Can be used when chilled (about four (4) hours) or will keep for 1 week.
To use:
Butter or spray muffin tins and fill 1/2 full. Let rise in warm place for one (1) hour (no more). Bake in 375 degree oven until brown, about 15-20 minutes.
I often use warm water for the yeast and add about 1 tsp of sugar.
It may be necessary to add a little more than four cups of flour to get the right consistency for kneading.
Makes 18 - 24 buns.
This is my mother's recipe (and she doesn't remember where she got it from). It is a favourite with just about everyone who has tried these rolls.

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