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Refrigerator Yeast Rolls
Make the dough for these tender buttery rolls the day before and let it rise in the refrigerator.
2 to 24 hours + 45 to 60 minutes
15 to 18 minutes
7 to 7-1/2 cups all-purpose flour
3/4 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon salt
2 cups water
3/4 cup butter OR margarine
2 to 3 tablespoons butter OR margarine (optional)
Combine 2-1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat water and butter until very warm (120°F to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap, refrigerate 2 to 24 hours.
Remove from refrigerator; divide dough into 36 equal pieces. Shape into smooth balls. Grease three 9-inch round baking pans. Place 12 balls in each pan. Cover; let rise in warm, draft-free place for 45 minutes to 1 hour or until doubled in size.
Preheat oven to 375°F. Bake for 15 to 18 minutes or until done. Brush with melted butter, if desired. Remove from pans; cool on wire racks.