Large-Batch Refrigerator Rolls
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Bread A versatile, large-batch recipe for soft yeasted rolls. The dough can be refrigerated for up to two weeks, allowing you to bake fresh hot rolls whenever you like.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 15 mins | 2 hours | 5-6 dozen rolls |
🔪 Key Equipment
- Large saucepan
- Very large mixing bowl
- Greased baking sheet
- Greased bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 qt (4 Cups) | Milk | None |
| 1 Cup | Crisco | Solid vegetable shortening |
| 1 Cup | Sugar | None |
| 1 tsp | Salt | None |
| 2 pkgs (4 ½ tsp) | Yeast | Active dry yeast |
| 9 - 10 Cups | Flour | All-purpose recommended, divided |
| 1 tsp | Baking Powder | None |
| ½ tsp | Baking Soda | None |
Instructions
Step 1: Scald and Cool
- In a large saucepan, combine the 1 qt (4 Cups) milk, 1 cup Crisco, 1 cup sugar, and 1 tsp salt. Heat over medium heat, stirring, until the mixture comes to a rolling boil.
- Remove from heat and let the mixture cool until it is lukewarm (105-115°F).
Step 2: Make the Sponge
- Pour the lukewarm liquid into a very large mixing bowl. Sprinkle the 2 pkgs (4 ½ tsp) yeast on top and let it dissolve for a few minutes.
- Add 4-5 cups flour to the bowl and beat well until you have a smooth batter (this is the “sponge”).
- Cover the bowl and let the sponge rise in a warm place until doubled in size (about 1-2 hours).
Step 3: Form the Dough
- Stir the sponge down. Add the 1 tsp baking powder and ½ tsp baking soda, then gradually mix in the remaining 4-5 cups flour to form a soft dough.
- Turn the dough out onto a floured surface and knead for 5-10 minutes until smooth and elastic.
Step 4: Bake or Refrigerate
- To bake immediately, shape the dough into rolls, place them on a greased baking sheet, and let them rise for about 30 minutes. Bake at 375°F for about 15 minutes, or until golden brown and fragrant.
- To refrigerate, place the kneaded dough in a large, greased bowl, cover tightly, and store in the refrigerator for up to 2 weeks. When ready to bake, pinch off dough, shape into rolls, let rise for 30-60 minutes, and bake at 375°F for about 15 minutes until golden brown.
💡 Make-Ahead & Storage: The kneaded dough can be stored tightly covered in the refrigerator for up to 2 weeks, ready to be shaped and baked in small batches as desired.
Original Recipe Scan
