Best 5 Granny Knoxs Refrigerator Rolls Recipes
Discovering the most delectable recipe for Granny Knox's Refrigerator Rolls can be an exciting culinary adventure. These soft, fluffy rolls, with their irresistible buttery flavor, have been a beloved staple in kitchens for generations. Whether you're a seasoned baker or just starting your journey in the kitchen, this article will guide you in finding the perfect recipe to create these delectable treats. From simple and straightforward to more intricate variations, there's a Granny Knox's Refrigerator Roll recipe out there to suit every skill level and preference. Dive in, explore the world of baking, and uncover the secrets to creating these delightful rolls that will surely become a cherished family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
GRANNY FOSTER'S REFRIGERATOR ROLLS
Sara Foster uses this dough to create a variety of sweet breakfast pastries, including sticky orange-coconut pinwheels and killer pecan sticky buns.
Provided by Martha Stewart
Yield Makes about 2 dozen 2 1/2-inch rolls
Number Of Ingredients 8
Steps:
- 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.
GRANDMA'S YEAST ROLLS
I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.
Provided by Dotty Snyder Grohman
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 24
Number Of Ingredients 6
Steps:
- Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
- Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
- Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g
GRANNY KNOX'S REFRIGERATOR ROLLS
This recipe came from an old Wesson oil pamphlet that my husband's grandmother used. These rolls were her specialty! They are easy to put together, and can be made 2 or 3 days ahead; just shape, rise & bake when you want them. Makes 4 dozen medium rolls. Cooking time includes rising time. To make Cinnamon Rolls, use 1/4 recipe of dough, roll out 8" X 12". Spread with softened butter, and sprinkle with a mixture of 1/4 cup brown sugar, 2 teaspoons cinnamon and 2 Tablespoons flour. Roll up starting on the long side, cut in 12 slices, and place cut side down in buttered 9 X 13 pan. Let rise, and bake at 400 degrees F. for 15 minutes. Remove from pan, and drizzle with powdered sugar glaze.
Provided by cathyfood
Categories Yeast Breads
Time 2h20m
Yield 48 rolls, 48 serving(s)
Number Of Ingredients 7
Steps:
- Soften yeast in the warm water in a large bowl. Add sugar, salt, and half the flour. Beat thoroughly for 2 minutes.
- Add egg and oil, beat to combine. Gradually beat in remaining flour until smooth.
- Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator. Dough may be stored 2-3 days. Punch down occasionally as dough rises in refrigerator.
- About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan. Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours.
- Bake at 400 degrees F for 12 to 15 minutes until golden brown.
REFRIGERATOR ROLLS
I use this dough as a substitute in recipes that call for frozen bread dough. I like to make things from scratch, including rolls.-Nick Welty, Smithville, Ohio
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or up to 2 days. , Punch dough down and divide in half; shape each portion into 12 rolls. Place in two greased 9-in. round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
GRANNY FOSTER'S REFRIGERATOR ROLLS
I got this recipe off of Martha Stewarts website you also use this recipe for the Sticky Orange Coconut Pinwheels.
Provided by Petdrwife
Categories Breads
Time 50m
Yield 2 dozen rolls
Number Of Ingredients 10
Steps:
- 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°, 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°. 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.
Tips:
- Be precise with measurements: Baking is a science, and precise measurements are essential for success. Use a kitchen scale for the most accurate results.
- Activate the yeast properly: Make sure the water or milk is warm enough to activate the yeast (105-115°F). If it's too hot, it will kill the yeast; if it's too cold, it won't activate properly.
- Knead the dough until smooth and elastic: This will help develop the gluten in the flour, which will make the rolls chewy and flavorful.
- Let the dough rise in a warm place: This will allow the yeast to do its work and the dough to double in size. A warm, humid place is ideal for rising.
- Roll the dough out evenly: This will ensure that the rolls are all the same size and cook evenly.
- Bake the rolls until golden brown: Keep an eye on them so they don't overcook.
- Serve the rolls warm: They're best fresh out of the oven, but they can also be stored at room temperature for a few days.
Conclusion:
Granny Knox's Refrigerator Rolls are an easy and delicious recipe that can be enjoyed by people of all ages. With just a few simple ingredients and a little time, you can have a batch of soft, fluffy rolls that are perfect for any occasion. So next time you're looking for a delicious and easy bread recipe, give Granny Knox's Refrigerator Rolls a try. You won't be disappointed!
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