Aunt Judy's Refrigerator Rolls

A Holiday tradition in our family is to have Aunt Judy's fresh baked dinner rolls with our Holiday meal. Always a hit and rarely are there any left over.


Judy’s Refrigerator Rolls

6 to 6 ½ cups all purpose floor
½ cup sugar
2 teaspoons salt
2 packages active dry yeast
½ cup butter softened
1 egg
light olive oil

Early in the day or up to one week ahead:

1. In a large bowl, combine 2 ¼ cups flour, sugar and yeast; add butter. With mixer (Kitchen Aid) at low speed, gradually pour two cups warm tap water into dry ingredients. Add egg and salt. Increase speed to medium. Beat two minutes, occasionally scraping bowl. Beat in ¾ cup flour or enough to make a thick batter. Continue beating 2 minutes occasionally scraping bowl. Continue to add remaining flour to make a soft dough.

2. Knead dough via mixer (Kitchen Aid on low speed)) until smooth and elastic – about 10 minutes. Shape dough into ball and place in greased large bowl turning over so that top of dough is greased. Cover and let rise in a warm place until doubled (about 1.5 hours).

3. Punch down dough by pushing down the center and then pushing the sides into the center. Turn dough over, brush with oil. Cover bowl tightly with wrap and refrigerate – punching down dough until ready to use.

About 2 hours before serving:

4. Remove dough from refrigerator. Grease large roasting pan 15 ½” by 10 ½”. Cut dough into 30 equal pieces. Shape into balls and place in pan. Cover with towel. Let rise in warm place until doubled (about 1.5 hours)

5. Preheat oven to 425º. Bake 15 – 20 minutes until golden brown (watch closely so that they do not burn!). Brush rolls with melted butter. Remove from pan and serve.

Notes: Kitchen aid works best for mixing and kneading the dough. For the dough – set oven on warm. Once sufficiently heated turn oven off and place dough/rolls in oven with the door closed. This provides the warmth necessary to allow the dough/rolls to rise.