Recipes and Cooking Overnight Refrigerator Rolls 3.8 (94) 5 Reviews Before you go to sleep, make a batch of overnight rolls to go in the refrigerator. The next day, your refrigerator rolls will be ready to go in the oven. We can smell the freshly baked refrigerator yeast rolls now. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 29, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 8 hrs Rise Time: 45 mins Bake Time: 12 mins Total Time: 9 hrs 32 mins Servings: 24 Yield: 24 rolls Jump to Nutrition Facts Ingredients 1 ¼ cup warm water (105°F to 115°F) 1 package active dry yeast 4 - 4 ¼ cup all-purpose flour ⅓ cup sugar ⅓ cup butter, melted, or vegetable oil 1 egg 1 teaspoon salt Nonstick cooking spray 2 tablespoon butter, melted (optional) Directions In a large mixing bowl combine the warm water and yeast; stir to dissolve yeast. Add 1-1/2 cups of the flour, the sugar, 1/3 cup melted butter, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky). Coat a 3-quart covered container with cooking spray. Place dough in container; turn once to grease surface of dough. Cover and chill overnight. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan or baking sheets. Shape dough into 24 balls or desired rolls (be careful not to overwork dough; it becomes stickier the more you work with it) and place in the prepared baking pan or 2 to 3 inches apart on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 45 minutes). Preheat oven to 375°F. Bake for 12 to 15 minutes for individual rolls, about 20 minutes for pan rolls, or until golden. Immediately remove rolls from pans. If desired, brush tops of rolls with 2 tablespoons melted butter. Serve warm. Jason Donnelly Cinnamon-Sugar Butterhorn Rolls: Prepare as directed through Step 3. On a lightly floured surface, roll each dough half into a 10-inch circle. If desired, brush with melted butter and sprinkle with cinnamon-sugar. Cut each dough circle into 12 wedges. To shape rolls, begin at wide end of each wedge and loosely roll toward the point. Place rolls, point side down, 2 to 3 inches apart on the prepared baking sheets. Continue as directed. Make 24 rolls. Parmesan-Herb Rosettes: Prepare as directed through Step 3, except add 1/2 teaspoon dried rosemary, crushed, or 1 teaspoon dried thyme or oregano, crushed, to the dough during Step 1. Divide each dough half into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch rope. Tie each rope in a loose knot, leaving two long ends. Tuck top end under the knot and bottom end into the top center. Brush with melted butter and sprinkle with grated Parmesan cheese. Place 2 to 3 inches apart on the prepared baking sheets. Continue as directed. Makes 32 rolls.Per roll: 94 cal., 3 g total fat (2 g sat. fat), 13 mg chol., 106 mg sodium, 14 g carbo., 1 g fiber, 2 g pro. 2% vit A, 0% vit. C, 1% cal, 4% iron. Salt-and-Pepper Parker House Rolls: Prepare as directed through Step 3. On a lightly floured surface, roll each dough half until 1/4 inch thick. Cut dough with a floured 2-1/2-inch round cutter. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along the crease; press the folded edge firmly. Place rolls, larger half up, 2 to 3 inches apart on the prepared baking sheets. Brush with melted butter and sprinkle generously with kosher salt and freshly ground black pepper. Continue as directed. Makes 24 rolls.Per roll: 122 cal., 4 g total fat (2 g sat. fat), 17 mg chol., 624 mg sodium, 19 g carbo., 1 g fiber, 3 g pro. 2% vit A, 0% vit. C, 1% cal, 6% iron. Whole Wheat Sandwich Buns: Prepare as directed through Step 3, except use 1 cup whole wheat flour and 3 to 3-1/4 cups all-purpose flour. Divide each dough half into six pieces. Shape each piece into a ball, tucking edges under. Place each ball on a greased baking sheet. Using your fingers, slightly flatten ball to 4 inches in diameter. Place balls 2 to 3 inches apart on the prepared baking sheets. Continue as directed. Makes 12 buns.Per bun: 223 cal., 6 g total fat (3 g sat. fat), 29 mg chol., 247 mg sodium, 37 g carbo., 2 g fiber, 5 g pro. 4% vit A, 0% vit. C, 1% cal, 11% iron. Rate it Print Nutrition Facts (per serving) 114 Calories 3g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 114 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 15mg 5% Sodium 123mg 5% Total Carbohydrate 19g 7% Total Sugars 3g Protein 3g Calcium 10.1mg 1% Iron 1.1mg 6% Potassium 30mg 1% Folate, total 48.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.