Rich Refrigerator Rolls
Rich Refrigerator Rolls are a flavorful and perfectly light dinner roll, quick to put together and refrigerated over night before baking. I will be adding these to my holiday menus for sure!
This is a sponsored post on behalf of Red Star Yeast. 
It has been too long since I have made homemade bread. Between moving and adjusting to the summer heat and humidity, I just haven’t been baking like I usually do.
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Fall is upon us which brings cooler weather and the holidays. When the holidays are mentioned I immediately start thinking of food, but then again I’m always thinking about food.
Fall also brings out my cravings for comfort food and I think that homemade bread is pretty close to the top of my favorite comfort foods. 
Homemade bread is so simple. Once I learned to keep fresh packages of Red Star Yeast in my pantry, I never looked back. Red Star Yeast offers great information on baking with yeast along with storage, shelf life and testing yeast freshness.
With Red Star Yeast’s PLATINUM Yeast you get the advantage of dough enhancers that gives your dough a little better flavor, a better rise and wonderful texture.
How to Make Rich Refrigerator Rolls:
- Combine yeast, 1 cup flour and dry ingredients.
- Heat water to 120 to 130 degrees F.
- Combine dry mixture, water and butter in mixing bowl with mixer and beat in eggs.
- Add remaining flour and knead until smooth.
- Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap.
- Refrigerate overnight. Punching the dough down in a couple hours.
- Remove dough from refrigerator, punch down and rest for 10 minutes before shaping.
- Shape into rolls and place rolls on greased cookie sheets.
- Cover; let rise at room temperature until indentation remains when touched.
- Combine 1 egg and 1 tablespoon water; gently brush onto rolls.
- Bake at 400° oven 8 to 10 minutes.
The egg wash gives the rolls a shiny golden brown crust. These Rich Refrigerator Rolls were downright amazing. Red Star Yeast has the best bread recipes, I am always pleased with the results. While the rolls were baking I decided to mix up a little honey butter. Best decision ever.
It was a nice change of pace to stop and bake these rolls and I savored every last bite. So easy to mix up in my KitchenAid mixer, and I really think the slow rising really cranked up the flavor and texture in these rolls. I know I will be making these for Easter, Thanksgiving and Christmas dinner for sure.
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Rich Refrigerator Rolls
Ingredients
- 1 cup water
- 1 egg
- 3 tablespoons butter
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 1/4 cup sugar
- 2 1/4 teaspoons
For Honey Butter
- 6 tablespoons softened butter
- 2 tablespoons honey
Instructions
- Combine yeast, 1 cup flour, and other dry ingredients.
- Heat water to 120 to 130 degrees F.
- Combine dry mixture, water and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute.
- Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
- Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap or foil.
- Refrigerate 6 to 12 hours. The dough will need to be punched down in a couple hours.
- Remove dough from refrigerator, punch down and allow to rest for 10 minutes before shaping.
- Divide dough into 4 parts. Divide each fourth into 4 pieces and shape into rolls.
- Place rolls 2 to 3 inches apart on greased cookie sheets. Cover; let rise at room temperature until indentation remains when touched.
- Combine 1 egg and 1 tablespoon water; gently brush onto rolls. Sprinkle with sesame seeds, if desired.
- Bake in preheated 400° oven 8 to 10 minutes.
- Remove from cookie sheets. Serve warm or at room temperature.
For Honey Butter
- Mix softened butter and honey together in a small bow until well combined.
Notes
Nutrition
Disclosure: This post is sponsored by Red Star Yeast. Red Star Yeast has been a pantry staple in my kitchen for years and I hope to spread my love of baking with yeast by encouraging others to give it a try. All opinions are my own.
When you say “dough must be punched down after a couple hours”, I do not understand. After initially putting in the refrigerator, do I punch down after 2 hours and cover and return to refrigerator for remainder of time?
I am wondering about the punched down after 2 hours.
Hi Molly,
You are just going to push the air out of the dough after it rise in order to shape the rolls. You can just smash the dough with your hands and knead it a bit until the air is gone. I hope that helps.
~ Milisa