Mom's Refrigerator Rolls

Libby’s Kids LOVE These Rolls

This week’s Staff Recipe is from Key Ingredient, Libby Hawkins, who has held just about every position at this place except Chef. She knows the CCKC inside & out!

Libby
This is Libby.

When it comes to holiday traditions, every family has some that involve food. Right? And there always seems to be a treasured holiday recipe that gets passed down from generation to generation. Libby Hawkins says that the special recipe in her family is ‘Mom’s Refrigerator Rolls‘.

Libby says her daughters love this family recipe that she received from her mother. “They would run into a burning building to save this recipe!” she says.  It’s a must-serve on Thanksgiving and Christmas Day.

Libby's daughters
These are Libby’s daughters.

The recipe calls for leaving the dough in the refrigerator overnight, but Libby says that you can actually leave it in there up to three days, which can help with pre-planning the holiday meal.

Libby heats her oven a bit then turns it off and proofs the rolls in the slightly warm oven. Her family has a particular way they stretch and twist their dough into rolls, but she says you can make them any way you like – try cloverleaf rolls with 3 little balls in muffin cups or round balls (either on a baking sheet or in muffin cups).

Libby’s son-in-law, Rob, teases that the key to the rolls is the family fretting over whether they’ll rise well. But each year they fret, and each year they rise!

Try out these doughy delights and see if you agree they’re worth the hype. They may just become a treasured recipe in your family as well!
(Find a link to a printer-friendly recipe at the bottom.)

Enjoy…

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Mom’s Refrigerator Rolls

Mom's Refrigerator RollsIngredients

  • 1 pkg yeast
  • ¾ cup lukewarm water, divided
  • ½ cup shortening (such as Crisco)
  • ¼ cup sugar
  • 3 cups flour
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • Melted butter
Preparation

Dissolve yeast in ¼ cup lukewarm water.

Melt the shortening and cool to lukewarm.  Add the sugar.

Sift together 3 cups flour and salt.

Add yeast to shortening mixture, then 1 cup flour, 2 eggs, 2nd cup flour, remaining 1/2 cup lukewarm water, 3rd cup flour. Let rise in refrigerator overnight. (Can keep up to 3 days in the refrigerator.)

Two hours before baking time, roll out. Use small cutter, dip 1 side in melted butter, fold over and place on baking sheet. Let rolls rise in a warm place 1 1/2 – 2 hours.

Bake 10 minutes at 425 degrees.

Makes 3 dozen rolls

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