Grandmaw’s Refrigerator Rolls

I was talking to my Aunt Alice, my dad’s sister, and she has mentioned several times how good my grandmaw’s rolls were and how great her cinnamon rolls were.

She also said that grandmaw always made fresh rolls on New Year’s Day, so I added that to the black eyed peas, collard greens, and pork that I always fix. The rolls made the perfect meal to start the new year.

They are easy to make, take just about 1 1/2 hours from start to finish if you bake a batch right away, but the rest of the dough can sit, covered with a damp towel and plastic wrap, in the fridge for up to a week. As the dough sits, it continues to develop and by the last batch, the dough is even more tender. So, if you have time, make it the day before you want rolls and let the dough sit in the fridge overnight, after the first rise. Then when you are ready, pull off balls of dough to make rolls and put the rest back in the fridge.

The last batch is perfect for a quick cinnamon roll because the dough has had lots of time to develop, making them very easy to roll out, and the cinnamon rolls are so tender, and not dry as some rolls can be.

rolls, fresh baked, homemade

bread

Appalachian

Yield: 30 rolls

Author: The Appalachian Tale Jimmy Proffitt

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Grandmaw's Refrigerator Rolls

Prep time: 20 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 H & 10 M

Ingredients

• 2 packages dry active yeast
• ½ cup warm water
• ½ cup sugar
• 1 ½ teaspoons salt
• 1 ½ cups of hot water
• ¼ cup shortening, softened
• 1 egg, slightly beaten
• 6 – 6 ½ cups Miller’s Choice Unbleached Flour

Instructions

1. Dissolve yeast in ½ cup warm water and let it sit 5 min to activate. It should begin to get foamy when it is activated.
2. In a large bowl, mix the sugar and salt in hot water until sugar is dissolved. Add the shortening and beaten egg. Add in 4 cups of the flour and stir until completely mixed. You should not see any pieces of shortening remaining. Add additional flour 1 cup at a time until the dough is easy to handle. Turn it out onto a floured surface and knead until it is smooth and elastic. Use additional flour as needed to prevent it from sticking.
3. Grease a large bowl and place the dough in the bowl. Cover and place in a warm, draft-free spot to rise. It should double in size, about 30-45 minutes. Punch the dough down and form into rolls and place in a well-greased pan. Cover again and let rise until double in a warm, draft-free spot. Preheat oven to 400 degrees. Bake uncovered for 20-22 minutes. Cover with a sheet of foil the last 4-5 minutes if they are well-browned to prevent them from burning. Brush the tops with a little butter when they come out and let them cool a couple of minutes before serving.
4. Unshaped dough can be stored in the refrigerator for up to a week. Cover well with a damp cloth and make sure the cloth stays damp so the dough does not dry out. Punch down and shape what you want into rolls, bake as above. Store remaining dough in the fridge until it is all used up.
5. Rolls can be frozen for later use. Place shaped rolls in a greased pan and cover well with plastic wrap and freeze. When ready to use, let them thaw and rise, then bake as above.

Nutrition Facts

Calories

121.8

Fat (grams)

2.31 g

Sat. Fat (grams)

0.54 g

Carbs (grams)

21.65 g

Fiber (grams)

0.73 g

Net carbs

20.93 g

Sugar (grams)

3.42 g

Protein (grams)

3.36 g

Sodium (milligrams)

119.98 mg

Cholesterol (grams)

5.46 mg

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