Refrigerator Dinner Rolls

refrigerator rolls done

I love this recipe when I don’t have any bread or other rolls prepared for Sunday lunch.  I mix it up Saturday evening and toss it into the refrigerator (well, I don’t exactly toss it, but you know what I mean).

Let me give you several hints on this!

  •  Make sure you use a bowl that is large enough to allow the dough to rise a little.   (It will blow the lid off and spill onto your refrigerator shelves.  Ask me how I know!).  A bowl double the size of the dough works well.
  • Put the lid on tightly.  I’m sure you can imagine why.
  • Put something heavy on top of the lid.  Something like a gallon of milk turned on its side so it will fit on that shelf.  The extra weight reminds the lid that it is to stay put no matter how much pressure it receives from down below.
  • Because the dough will be stiff and cold in the morning, you can actually put it on the counter and cut it with a good knife. That way you don’t have to twist and turn and pull to get the dough divided into smaller pieces, especially if your hands are stiff and sore.  I’ve done this, and I can’t tell any difference in the rolls.

cut the cold dough with a knife


refrigerator dough

this is the dough just after it is mixed

In the morning (or about three hours before serving), take the dough out of the refrigerator and shape it into 24 balls. (See my note and the photo above about using a knife if it’s hard to tear pieces off the dough.)

Put them on a greased baking sheet (or pan).  Leave enough space between the rolls so they can spread out as well as up.

For the bread, you’ll need all-purpose flour instead of bread flour – which is especially nice if your bread flour supply is low.  Warm water, yeast, sugar, salt, shortening and an egg round out this recipe.  The dough will be a little sticky, so you’ll want to toss some flour on the counter when you’re ready to roll the dough into balls.

referigerator rolls on tray 2

Woops. My OCD hadn’t kicked in yet or these rolls would be in a straight line.

Forget about them for about two hours until they look like this:

refrigerator rolls rising 2

Then pop them into the oven to bake.  I always brush some butter on the tops when they come out of the oven.

refrigerator rolls done

After  that, have somebody find a basket and plop the rolls into the basket.  Enjoy!

refrig rolls basket 2

Refrigerator Dinner Rolls
Recipe type: Bread - Rolls
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
The nice thing about these rolls is that you can serve them fresh out of the oven even though you've mixed them up the day before.
  • 2 Tablespoons active dry yeast
  • 2 cups warm water (110-115)
  • ½ cup sugar (I use less)
  • 1 teaspoon salt
  • 6 cups all-purpose flour
  • 1 egg
  • ¼ cup shortening (I use vegetable oil)
  1. Dissolve yeast in warm water
  2. Mix 2 cups flour, sugar and salt, then add the yeast/water mixture.
  3. Mix together on medium speed for 2 minutes
  4. Add egg, shortening, and the remaining flour to form a soft dough.
  5. Do not knead.
  6. Put dough into a greased bowl, turning to grease all side of the dough.
  7. Cover with lid and refrigerate overnight.
  8. Punch down and turn onto lightly floured surface.
  9. Separate into 24 rolls and roll into balls.
  10. Place on greased baking sheet
  11. Cover and let rise until double - 2-3 hours.
  12. Bake at 400 for 12-15 minutes or until nicely browned.
  13. Grease tops with butter or margarine.

This recipe comes from Taste of Home.  Find more great recipes at

Coffee Can Bread

Coffee can bread is fun to make. When you’re looking for a dainty sandwich bread or an easy way to make sandwiches that can be served to children, try this idea.  You can use any bread recipe you’d like.  Pick your favorite, whether it’s whole wheat, oatmeal, rye, or basic white bread.  The photo above shows loaves from regular bread pans as well as coffee can loaves.

Mix up the dough and let it rise.  Then, instead of putting the dough into bread pans, use metal coffee cans for your pans.

Make sure you grease the pans well inside.  Put the dough into the coffee can, filling about one-fourth of the can. See this photo below.

Allow the bread to rise as you normally would, until the dough fills about half of the can.  (The angle of the photo makes it harder to see how high the dough has raised at this point.)  I grant you the inside of the can looks dirty, but it’s just where the dough is sticking on the inside from a previous batch.  I wipe out the pans instead of washing them each time, because it make for less sticking to the insides of the pan.

Bake the coffee cans in the oven at the temperature specified in your recipe.

Remove from oven and brush the tops with butter.   When cool enough, slice the bread for sandwiches.  It works great toasted as well.  Enjoy!


Easy Homemade Butterhorns

These easy homemade butterhorn rolls are a delight to serve. You can make them ahead of time and freeze them. Place them on a tray about three hours before you want to serve them, and let them rise as they thaw. I got this recipe from my sister Loretta years ago, and sometimes I only make half a batch. Most times, I make the entire batch and have some to store in the freezer.

For this recipe, you’ll need butter and margarine or shortening, sugar, salt, yeast, water, eggs, milk, and bread flour. I’m showing a chart here for the recipe and a half-recipe. I prefer the whole recipe because I like having extra ones in the freezer for later use.

Easy tip: I melt the butter and margarine in the microwave, then add the milk and mix it together. This cools the temperature of the butter/margarine so it will not kill the yeast.

64 Rolls 32 Rolls
3 cups milk 1 1/2 cups milk
1 ½ cups sugar ¾ cup sugar
1 Tbsp. salt 1 ½ tsp. salt
½ cup water ¼ cup water
12 Tbsp. butter 6 Tbsp butter
12 Tbsp. margarine or shortening 6 Tbsp margarine or shortening
 8 medium eggs 4 medium eggs
   13 1/2 Cups bread flour   6 3/4   Cups bread flour

Mix your dough, then divide into 8 sections. Roll each section into a circle, then brush the circle with melted butter or margarine. Using a pizza cutter (or a knife), cut into 8 pie-shaped wedges.

Beginning at the wide end, roll each wedge, leaving the end on the bottom.

Place the butterhorns onto a greased tray, and let them rise until double.

Place close together if you are freezing the unbaked butterhorns. If you are baking the rolls, leave more space between each roll.

To freeze, put the butterhorns onto a tray and place in freezer for several hours. Then place the rolls into a freezer bag and put into the freezer. These are great for a Sunday lunch. Allow the rolls to thaw and rise while you are in church.  They will be ready to pop into the oven when you get home.

Easy Homemade Butterhorns
Recipe type: Yeast Rolls
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 64 4olls
An easy yeast butterhorn recipe. Make ahead and freeze for later, or bake the day you mix them.
  • 3 cups milk
  • ¾ cup margarine or butter
  • ¾ cup shortening
  • 1½ cups sugar
  • 8 medium eggs
  • 1 Tbsp. salt
  • ½ cup water
  • 6 level Tbsp. yeast
  • 13½ cups bread flour
  • Melted margarine or butter
  1. Warm milk - do not boil.
  2. Dissolve yeast in warm water and milk with some of the sugar.
  3. Add shortening, butter, and the rest of the sugar.
  4. Add salt, about 2 cups of flour and mix well.
  5. Add eggs and mix.
  6. Add the rest of the flour, a little at a time.
  7. Knead by hand or with mixer for 5-10 minutes
  8. Let dough rest for a few minutes, then divide into 8 pieces.
  9. On a floured surface, roll each piece into a circle.
  10. Brush the circle with melted margarine
  11. Using a pizza cutter (or a knife) cut into 8 pieces (like you would cut a pie)
  12. Beginning at the wide end, roll each piece up to the narrow end
  13. Make sure the end is on the bottom
  14. Place onto a greased tray and brush with melted butter or margarine.
  15. Let rise until double
  16. Bake in 350-375 oven for 14 minutes.

I do like my pizza cutter.  It gets used for a lot more than just slicing pizza.  Amazon has free shipping, too.

Oatmeal Bread

Hands down, this oatmeal bread is my husband’s favorite homemade bread.  I got the recipe from his aunt Sue, who got it from her sister Edna. I’ve seen oatmeal bread recipes in many cookbooks over the years, so I don’t know from where it originated.  I don’t make it as often as I make other bread, so every once in a while Dave has to remind me that this is his favorite, and he wonders when I’m going to make the oatmeal bread again.  That’s what happened the other week after I had made the rye-wheat bread.  He let me know he’d really appreciate having some of his favorite bread.  Lucky man, he got to eat it fresh out of the oven the next day for supper.

In addition to oatmeal (and you can use regular or minute, despite the fact that the recipe calls for minute oatmeal), you’ll need brown sugar, margarine (I use butter), salt, sugar, and water.

Mix your dry ingredients together first.

oatmeal, sugar, and butter

Add boiling water and stir until it is all dissolved.

oatmeal with hot water

Once the mixture has cooled to lukewarm, add yeast dissolved in warm water.  Next, add flour until the dough is the right consistency.  Put the dough into a greased bowl and let it rise until double.


Punch the dough down and let it rise again.  Then put the dough into pans.  This recipe makes two loaves.

Prick the loaves with a fork.  This helps the air escape and keeps the bread from developing bubbles in the crust. In our Pennsylvania dutch language, the word we use is gix (it rhymes with fix.)  So you can gix the dough or prick it.  (It’s the same thing.)

Let it rise until double and then bake at 350 for 30 minutes.

Once you remove the bread from the oven, brush the tops with margarine, butter, vegetable oil, or Crisco.  It gives the crust a nice glow and softens the texture.

Oatmeal Bread
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
A homemade bread with a slight oatmeal flavor and texture. This recipe makes two loaves.
  • ½ cup brown sugar
  • 2 Tbsp. butter or margarine
  • 1 cup oatmeal
  • 2 cups boiling water
  • 1 Tbsp yeast
  • ½ cup warm water
  • 5 cups bread flour
  1. Put brown sugar, butter and oatmeal into a bowl
  2. Pour boiling water over the mixture and stir until well-mixed
  3. Let cool to lukewarm
  4. Dissolve yeast in warm water
  5. Add yeast mixture to oatmeal mixture
  6. Add 5 cups bread flour
  7. Place in greased bowl and let rise until double
  8. Punch down and let rise again
  9. Punch down and then make into loaves
  10. Prick through the loaves with a fork
  11. Let rise until double (about an hour)
  12. Bake at 350 for 30 minutes or until done


I have both a Kitchen Aid and a Bosch mixer.