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Violet's Refrigerator Roll Recipe

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“For light, fluffy, faintly sweet dinner rolls, this is the best recipe..and versatile. It can be used to make cinnamon rolls, yeast coffee cakes, loaf bread, and many other uses I will be posting. These rolls freeze well, baked or unbaked. Reheating frozen baked rolls on Defrost microwave setting makes them taste just like they came hot from the oven!”

Ingredients Nutrition


  1. In mixing bowl, add yeast and warm water.
  2. Mix on low about 2 seconds.
  3. Let sit 5 minutes or until foamy.
  4. Add butter, eggs, sugar and salt.
  5. Mix on low about 1 minute or until well mixed.
  6. Add flour, one cup at a time, and mix on low until dough is mixed and soft dough is formed.
  7. After 3 cups of flour have been added, you can turn mixer to medium speed while adding remaining flour.
  8. ***Doughwill not be stiff enough to completely pull away from sides of bowl.
  9. Place in greased bowl (I spray with Pam), cover tightly and refrigerate.
  10. For lighter, higher rolls, let dough rest in refrigerator at least 2 days or up to 4 days.
  11. TO FORM ROLLS: Turn dough onto a floured board and roll into a log.
  12. Cut into 24 pieces, Roll each piece in your hands to form a smooth ball.
  13. Place on a greased 13x9-inch baking pan, spray top of rolls with non-stick cooking spray, and cover with a soft cloth.
  14. Let rise about 30 minutes or until doubled in bulk.
  15. Place in unheated oven and turn oven to 375 degrees.
  16. Bake 25-35 minutes or until lightly browned on top.
  17. While hot, brush tops of rolls with melted butter.
  18. NOTE: This can be made into 2 loaves of bread, instead of forming into rolls.

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