Whole Foods Refrigerator Rolls
My first Thanksgiving with my husband’s family was a whirlwind. He has a lot of family, and family with some amazing recipes might I add. I begged his Aunt for this recipe, but she wouldn’t budge. Then after we were married, she finally caved and gave me the recipe. I love these rolls because they are so light and sweet but go so well with your holiday feasts. The dough can also be made days ahead of time and stored in the fridge or freezer. And my favorite secret is that it is the perfect dough for cinnamon buns!
Refrigerator Rolls (or Cinnamon Bun Dough)
Author/Source:
Kelly @ Onceamonthmom.com
Ingredients:
- 2 Tablespoons active dry yeast
- 2 Cups lukewarm water
- 1 Cup organic butter, melted
- 1 Cup sugar or sucanat
- 6 eggs, beaten
- 1 1/2 teaspoons salt
- 9 Cups flour, all purpose, unenriched, unbleached
Directions:
Mix the yeast with 2 T sugar and the 2 cups lukewarm water Add melted butter (make sure this is cool enough to add or it will kill the yeast). Add the sugar and beaten eggs; mix well with wire whip or hand mixer. Add 4 cups flour and salt and mix again with whip or mixer. Add 4 ½ cups flour and mix with wooden spoon until completely mixed together. The remaining ½ cup flour is used when dough is rolled out. It will form a huge ball. Now just cover it over with lid or plastic wrap and let it rise until double in bulk ( about 2 hours depending on temperature of house). After it rises, it can either be rolled out, or punched down (don’t knead) and placed covered in refrigerator. Dough will be good up to 4 days in refrigerator.
Rolling out dough:
For crescent rolls divided dough into fourths rolling each fourth into a circle leaving dough 1/4 – 1/3 inch thick. Brush circle with melted butter; cut like a pie into 12 pieces. Roll up, starting from wide end, to point. Place on greased cookie sheet with point-face-down on pan. I use ungreased parchment paper and love it. Cover with towel and let rise (2-4 hours depending on whether dough was refrigerated or frozen). Bake at 400 for 10 minutes (no longer). Brush with melted butter and enjoy
Freezing Directions:
Prepare dough as outlined above. After first rise, divide dough among freezer bags and place in freezer until ready to serve. Or roll out dough as outlined above and freeze rolls pre-made flat in freezer bags until ready to serve. TO SERVE: Thaw in refrigerator. Place onto greased baking sheet or use parchment paper. Cover with towel and let rise (2-4 hours depending on whether dough was refrigerated or frozen). Bake at 400 for 10 minutes (no longer). Brush with melted butter and enjoy
Servings: Makes approximately 4 dozen dinner rolls
This Post will be linked at:
- Mouthwatering Mondays at A Southern Fairytale
- Monday Mania at The Healthy Home Economist (Real Food)
- Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
- Meatless (Vegan) Mondays at Veggie Converter (Vegan)
I was wondering if these could be made with a whole wheat flour? Do you know what changes would need to be made to convert to whole wheat? They sound delicious!
Nikki – I have not tried them with WW Flour. I would just start with a half and half mixture and see how it goes. If you go with 100% whole wheat I think you need to add in an extra rising agent like vital wheat gluten to help.
Ok. Thanks for the advice, I will have to try it out!
I was hoping you’d post the result of the cin. roll recipe! :) please!!!
Kaci it’s exactly the same as above really! I like to make a smear for the inside of the rolls, about 8 T butter, 3 T sugar and 2 T cinnamon, blended together then smeared onto the rolled out dough. Then slice into about 1″ thick strips and roll up into buns. Place into greased baking dish and let rise for about an hour. Bake at 400 for around 10-15 minutes until golden! Serve with the cream cheese frosting I have in this cake recipe, and you won’t be disappointed. :)
I am SO excited. Thank you so much!!!!! This will be our Thanksgiving breakfast! :)
Any trick to making this regular rolls instead of crescent? How many rolls should this make? Thanks!
I have made these into regular rolls, I just simply punch down the dough, then pull off about a golf ball size ball and place that onto the baking sheet to rise. And as you can see from the servings above, it makes about four dozen rolls.
Thanks, Kelly! I’m still a novice baker — it’s good to know that I can change the shape (and keep the amount of dough/roll the same). And thanks for all hard work you put into this site. It’s an amazing resource.
I am baking these for a family gathering that is taking place right after work, so I have to bake them the night before. Will they store ok overnight if wrapped well? I know homemade bread doesn’t keep very well….and was just wondering.
yes they should be fine, I would cover them tightly or in a ziploc.