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Granny Foster’s Refrigerator Rolls

Recipe Summary

Yield: Makes about 2 dozen 2 1/2-inch rolls

Ingredients

Ingredient Checklist

1/2 cup warm water (105 degrees to 115 degrees)

1 quarter-ounce package dry yeast

1 tablespoon sugar

2 cups milk

11 tablespoons unsalted butter, plus more for baking sheet

1 teaspoon salt

6 to 6 1/2 cups all-purpose flour, plus more for kneading

1 tablespoon vegetable oil

Gallery

Granny Foster’s Refrigerator Rolls

Recipe Summary

Yield: Makes about 2 dozen 2 1/2-inch rolls

Granny Foster’s Refrigerator Rolls

Granny Foster’s Refrigerator Rolls

Granny Foster’s Refrigerator Rolls

Recipe Summary

Yield: Makes about 2 dozen 2 1/2-inch rolls

Recipe Summary

Yield: Makes about 2 dozen 2 1/2-inch rolls

Yield: Makes about 2 dozen 2 1/2-inch rolls

Makes about 2 dozen 2 1/2-inch rolls

Ingredients

Ingredients

  • 1/2 cup warm water (105 degrees to 115 degrees)
  • 1 quarter-ounce package dry yeast
  • 1 tablespoon sugar
  • 2 cups milk
  • 11 tablespoons unsalted butter, plus more for baking sheet
  • 1 teaspoon salt
  • 6 to 6 1/2 cups all-purpose flour, plus more for kneading
  • 1 tablespoon vegetable oil

Directions

Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.

Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115 degrees. or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.

Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.

Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.

Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.

Preheat oven to 375 degrees. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.

Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.

Bake until golden brown, 15 to 20 minutes. Serve immediately.

Reviews (4)

Add Rating & Review

114 Ratings

5 star values:

                                  10

4 star values:

                                  14

3 star values:

                                  54

2 star values:

                                  23

1 star values:

                                  13

Reviews (4)

Add Rating & Review

114 Ratings

5 star values:

                                  10

4 star values:

                                  14

3 star values:

                                  54

2 star values:

                                  23

1 star values:

                                  13

Add Rating & Review

114 Ratings

5 star values:

                                  10

4 star values:

                                  14

3 star values:

                                  54

2 star values:

                                  23

1 star values:

                                  13

114 Ratings

5 star values:

                                  10

4 star values:

                                  14

3 star values:

                                  54

2 star values:

                                  23

1 star values:

                                  13

114 Ratings

5 star values:

                                  10

4 star values:

                                  14

3 star values:

                                  54

2 star values:

                                  23

1 star values:

                                  13
  • 5 star values:
  • 10
  • 4 star values:
  • 14
  • 3 star values:
  • 54
  • 2 star values:
  • 23
  • 1 star values:
  • 13

Martha Stewart Member

Rating: 5 stars

11/23/2017

                I’ve been making this recipe for years. The rolls are tasty as are sweet rolls made from the dough. It’s dream dough to work with. Easy to roll out.

Martha Stewart Member

Rating: Unrated

11/24/2012

                I live in Tennessee, and my rolls didn't raise as much as quickly as I anticipated.  Also, they are so bland.  What would be the effect if I added a lot more salt.  I used salted butter already. (Sorry, Martha.  Its a Southern thing.)  Any tips?

Martha Stewart Member

Rating: Unrated

11/02/2010

                Christine, I don't know if this may have been the problem, but it's very important that the milk mixture be cooled to just above lukewarm before you add the yeast to it. Think of the temperature of a baby bottle of milk. Better too cool than too warm; too cool, and it will take the rolls longer to rise. Too warm, and the yeast will die. Best wishes!

Martha Stewart Member

Rating: Unrated

04/24/2010

                Help! for the first time I mess up a recipe, tried twice. My rolls were hard very tasty. I tested another package of yeast it was good. I don't know what happen. I don't give up. Please help.

Martha Stewart Member

Rating: 5 stars

11/23/2017

                I’ve been making this recipe for years. The rolls are tasty as are sweet rolls made from the dough. It’s dream dough to work with. Easy to roll out.

Rating: 5 stars

Rating: Unrated

11/24/2012

                I live in Tennessee, and my rolls didn't raise as much as quickly as I anticipated.  Also, they are so bland.  What would be the effect if I added a lot more salt.  I used salted butter already. (Sorry, Martha.  Its a Southern thing.)  Any tips?

Rating: Unrated

Rating: Unrated

11/02/2010

                Christine, I don't know if this may have been the problem, but it's very important that the milk mixture be cooled to just above lukewarm before you add the yeast to it. Think of the temperature of a baby bottle of milk. Better too cool than too warm; too cool, and it will take the rolls longer to rise. Too warm, and the yeast will die. Best wishes!

Rating: Unrated

04/24/2010

                Help! for the first time I mess up a recipe, tried twice. My rolls were hard very tasty. I tested another package of yeast it was good. I don't know what happen. I don't give up. Please help.

All Reviews for Granny Foster’s Refrigerator Rolls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Granny Foster’s Refrigerator Rolls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest