This is my favorite refrigerator roll recipe. Called “ice box butter buns,” these dinner rolls are wonderful for everyday or for a special holiday dinner because you can make the dough ahead of time and bake the rolls just before dinner is ready. I use all butter for the shortening and sometimes substitute half of the flour with whole wheat flour. These dinner rolls are easy and quick to make and add a special touch to any meal.
1 envelope yeast
2 tablespoons water
1/2 cup sugar
3/4 cup melted shortening (half butter)
2 cups warm milk
1 beaten egg
1 teaspoon salt
6 cups flour
Stir yeast into lukewarm water. Add the rest of the ingredients and beat until smooth. Do not knead. Cover the bowl and leave in the refrigerator overnight. On the day you want to bake the rolls, remove the dough from the refrigerator, pinch off portions of dough, and shape into smooth balls.
Place the rolls in a greased pan and let them rise at room temperature until they are doubled in size. Because the dough has been refrigerated, you should plan for A LOT of extra rising time (at least two hours and possibly more). Bake at 350°F for twenty to thirty minutes, depending on the size of the rolls. You can tell if the rolls are fully baked by tapping on the top crust. There will be a hollow sound when they are “done.”
Do not keep unbaked dough in the refrigerator for more than two days.