Tender Refrigerator Rolls

Tender Refrigerator Rolls
Source: Sally H.

What makes these rolls the BEST ever? Using lots and lots of {real} butter before baking!


3 (1/4-ounce) envelopes dry active yeast
1/2 cup lukewarm water
1 cup real butter, softened
3/4 cup sugar
2 tsp salt
1 cup boiling water
4 eggs, beaten
7 1/2 cups all-purpose flour, sifted
1 cup cold water
1 cup real butter, melted


Sprinkle yeast in lukewarm water; stir and set aside. Cream 1 cup butter, sugar, and salt in a large bowl. Add boiling water; beat together. Add eggs; beat together. When cool, add yeast; beat together. Alternate adding - flour and cold water; beating in between. Don't add more than 1 cup cold water total. Place dough in a greased container, turning once to grease top. Cover and refrigerate for at least 8 hours, or overnight. Next day, divide dough into thirds. Shape each portion into 12 rolls by flattening each roll between hands like a pancake. Dip both sides of roll into the remaining 1 cup melted butter; fold in half. Place on three 9x13 pans, or on two 12x16 pans. Cover and let rise for 2 hours. Bake at 375° for 18 minutes, or until golden brown.

Makes 3 dozen

No comments:

Post a Comment