Refrigerator Rolls

Preparation info
  • Makes about

    3 dozen

    average size rolls
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Make rolls any time up to 3 to 5 days after the dough has chilled 2 hours


  • 2 pkgs. active dry yeast
  • c. warm water (110 to 115°)
  • ½ c.


  • Sprinkle yeast over warm water in large bowl; stir to dissolve. Add sugar, salt and about half the flour. Beat with electric mixer on medium speed 2 minutes, or by hand until mixture is smooth.
  • Add egg and shortening. Beat to mix. Mix in remaining flour with hands or a spoon until dough is easy to handle. Shape into a ball and place in lightly greased bowl; turn