There is no definitive answer to this question as there are many different ways to make refrigerator rolls. However, one way to make them is to start with a dough made from flour, water, yeast, and sugar. Once the dough has risen, it is then refrigerated for several hours or overnight. When you are ready to bake the rolls, simply shape them into rolls and bake as directed.
MIX SUGAR, SALT, YEAST, 2 1/2 C FLOUR TOGETHER.
HEAT WATER AND 1/2 CBUTTER TILL VERY WARM (120-130 F.
).
WITH MIXER ON LOW SPEED BEAT LIQUIDINTO DRY MIX.
BEAT IN EGG AND INCREASE SPEED TO MEDIUM AND BEAT FOR 2MINUTES.
ADD FLOUR TO MAKE SOFT DOUGH.
KNEAD AND LET RISE UNTIL DOUBLED.
TURN OVER AND BRUSH WITH OIL.
REFRIGERATE FOR AT LEAST 2 HOURS.
2 1/2HOURS BEFORE SERVING TIME, CUT AND SHAPE THE DOUGH INTO CRESSANTS, PANROLLS OR YOUR PREFERENCE.
LET DOUBLE IN SIZE.
BAKE AT 450 DEG F.
FOR 15 TO20 MINUTES.
Ingredients
Directions
MIX SUGAR, SALT, YEAST, 2 1/2 C FLOUR TOGETHER.
HEAT WATER AND 1/2 CBUTTER TILL VERY WARM (120-130 F.
).
WITH MIXER ON LOW SPEED BEAT LIQUIDINTO DRY MIX.
BEAT IN EGG AND INCREASE SPEED TO MEDIUM AND BEAT FOR 2MINUTES.
ADD FLOUR TO MAKE SOFT DOUGH.
KNEAD AND LET RISE UNTIL DOUBLED.
TURN OVER AND BRUSH WITH OIL.
REFRIGERATE FOR AT LEAST 2 HOURS.
2 1/2HOURS BEFORE SERVING TIME, CUT AND SHAPE THE DOUGH INTO CRESSANTS, PANROLLS OR YOUR PREFERENCE.
LET DOUBLE IN SIZE.
BAKE AT 450 DEG F.
FOR 15 TO20 MINUTES.
