Overnight Refrigerator Rolls
Servings
48
servingsPrep time
30
minutesCooking time
10
minutesThese rolls have been a part of many holiday dinners. The recipe may sound difficult but the more you make them the easier it becomes. The important thing is only add enough flour so the dough doesn’t stick to your hands. Too much flour makes them heavy. I use my Kitchen Aid mixer with the paddle.
Ingredients
2 Cups Scalded Milk (I put in microwave for 1 Minute and 50 Sec)
5 1/2 Cups of Flour
1/2 Cup of Sugar
1 Stick of Butter (softened)
2 Large Eggs
1/2 Cup of Warm Mashed Potatoes
2 Pkgs of Dry Yeast
1 Teaspoon Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Soda
Directions
- Combine sugar, butter, eggs, then mashed potatoes
- Add scalded milk and then mix in the yeast.
- Add 2 cups flour, along with all the dry ingredients and mix well.
- Gradually add the remaining 3 ½ cups, a cup at a time so does not spill out all over. If sticky, add just enough flour so can pull away from your bowl.
- Place in a greased bowl, cover, and refrigerate overnight. I take out 1-2 hours ahead of time before trying to roll out.
- Cut dough into 4 even portions. I use parchment paper and cover it with flour. It helps on cleanup. Roll 1/4 dough into a round shape, 1/8 inch thick; spread with butter. Cut into 12 pie shaped pieces. (I cut the round in ¼’s then each one into 3 pie-shaped pieces). If you want larger rolls cut the circle of dough in 8 equal pieces. You may have to bake them 1 or 2 minutes longer.
- Roll each pie-shaped piece from the large end to the small and place the end underneath when laying it on the ungreased cookie sheet. Place each one so they don’t touch each other.
- Let raise between 1 to 2 hours to raise (depending on room temp). Bake each pan at 400 degrees for 10 minutes.
Notes
- Adapted from the recipe of Maxine Bach, my Mother-in-Law
