How To make Cloverleaf Refrigerator Yeast Rolls
1 package yeast
* see note
2/3 cup milk :
scalded
1/2 cup shortening
1 cup mashed potatoes ** see note
1/4 cup sugar
2 teaspoons salt :
*** see note
3 large eggs
8 cups all-purpose flour
3 tablespoons margarine -- melted
* Do not use instant yeast. ** Use mashed potatoes made from fresh, not instant. *** If using mashed potatoes that have been salted, decrease the amount of salt called for in this recipe.
1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5-10
minutes to soften yeast. 2. Combine scalded milk, shortening, potatoes, sugar and salt in large
bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups flour and mix well. Cover and let rise in warm place for about 1 hour or until mixture is bubbly. 3. Stir in enough of the remaining flour to make a stiff dough. Turn out
onto lightly floured surface. Knead until smooth and elastic. Put into lightly greased bowl, turning to grease all sides. Cover and refrigerator overnight. 4. Shape into small balls. Place 3 or 4 into greased and lightly floured
muffin tins; brush with melted margarine. Let rise in warm place for about 1-1/4 hours, or until doubled in bulk. Bake in preheated 425-degree oven for 20 - 22 minutes.
How To make Cloverleaf Refrigerator Yeast Rolls's Videos
Recipe: Fluffy No Knead Refrigerator Rolls using Red Star Yeast®
The fluffiest dinner rolls come from the easiest no-knead dough with the help of Red Star® Yeast. Simple, great for Fall & the holidays!
Betty's Cloverleaf Icebox Yeast Rolls
Betty demonstrates how to make Cloverleaf Icebox Yeast Rolls. This is an old recipe with great tradition, great looks, and great taste!
Cloverleaf Icebox Yeast Rolls
2 (1/4-ounce) envelopes active dry yeast
1 cup warm water, 100 degrees (F) to 110 degrees (F)
1 cup butter
1 cup sugar
1 cup boiling water
2 eggs
6 cups all-purpose flour
cooking oil spray
2 tablespoons butter, melted
In a small bowl, stir yeast into warm water. Let stand 5 minutes. In a large mixing bowl of a stand mixer, place butter, sugar, and salt. Use a whisk attachment to mix until light and fluffy. Add boiling water and mix until smooth. Add eggs and yeast mixture and mix until well combined, about 1 minute. Using a dough hook, work flour into mixture, adding a little at a time. Spray a large bowl with cooking oil spray. Place dough in bowl and spray top of dough. Cover with plastic wrap and refrigerate 8 hours or overnight. Spray 2 (12-cup) muffin pans with cooking oil spray. Punch dough down and place on a lightly floured surface. Form dough into 72 equally-sized balls, place 3 balls in each cup of the muffin pans. Brush melted butter on top of each roll. Cover, if desired, and let rise in a warm place free from drafts about 45 minutes, or until doubled in bulk. Bake at 375 degrees (F) 15 to 18 minutes, or until a toothpick inserted in the deepest part comes out clean and tops are golden. Remove from oven and serve immediately. To keep these hot, place them in a basket or bowl lined with a clean linen napkin, lapping the napkin over the top of the rolls. These are a great treat at a holiday table—a little more trouble than brown 'n serve rolls--but so worth it! Enjoy! --Betty :)
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How to Make Refrigerator Rolls
Refrigerator Rolls Recipe
2 cups lukewarm milk
1/2 cup sugar
2 tsp salt
1/2 cup butter
1/2 cup warm water with 2 Tablespoons of yeast
5 cups of flour
Bake at 350 degrees for half an hour
These can be refrigerated. Make up, stick in fridge, take out and let rise before baking.
Enjoy!
The Best Homemade Dinner Rolls You’ll Ever Eat
A step by step guide:
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Credits:
30 Minute Dinner Rolls Quick And Easy
How to make 30 Minute Dinner Rolls with simple and basic ingredients. Incredibly yummy and soft for days. You don't need an hour and a half to wait for proofing and rising. This is wonderful and easy to prepare. A perfect addition to any meal, may it breakfast or dinner. All you need is 30 minutes and simple ingredients. Bake along with me my new favorite and go to bread recipe.
Here's what you'll need:
3 cups all purpose flour or bread flour (375g) spooned and leveled all the time
1 tablespoon instant yeast (8g)
1 teaspoon salt (5g)
1/4 cup sugar (50g)
1 cup warm milk (250ml) full cream or any milk you prefer
1 large egg (room temp)
1/3 cup unsalted butter (75g) you can skip salt if using salted butter
-You can handknead this too if standmixer is not available, you just need an elbow grease :)
-Baking time may vary depending on your ovens specs. Please adjust accordingly.
-Please make sure to use instant yeast or rapid rise yeast for a quicker proofing.
-Please let me know if you tried this and comment down below for any questions and requests. I would love to hear from you!
Thank you all so much my dear darlings! I can't thank you all personally but please know that I appreciate you all so much. I'm so glad that we're in this baking community together. From the bottom of my heart, I am sending you all the love wherever you are???????????? Stay safe and God bless you all!
Food for the soul:
John 20:21 Again Jesus said, Peace be with you! As the Father has sent me, I am sending you.
#dinnerrolls
#30minute
#savoreasy
Refrigerator Rolls--5 Variations
One recipe. Five variations--with many more possible. These refrigerator rolls are the best! Mix the dough and pop in the refrigerator until the next day when you are ready to shape it into dinner rolls, cinnamon rolls, or many kinds of specialty breads. Perfect for holiday baking.
Here is the complete recipe:
8-10 cups flour
1.5 teaspoons salt
2 Tbs yeast
1 cup sugar
6 beaten eggs
1 cup real butter, melted
2 cups lukewarm water
Mix yeast in water until nearly dissolved. Pour into mixer bowl and add beaten eggs, melted butter, and mix. Add sugar and mix slowly while adding salt and then flour, one cup at a time, until mixture is the consistency of very thick peanut butter. Turn dough out into a plastic bowl with a tight-fitting lid and refrigerate overnight. Melt a cube of butter. Cut dough into six equal parts and brush with melted butter. Roll each part into a circle and cut into 12 pizza-shaped wedges. Roll up each triangle starting from the wide end and place on greased baking sheet. Let rise 2-3 hours until light and fluffy. Bake at 375 degrees for 15-20 minutes until browned on top and bottom. Makes 6 dozen rolls.
If making cinnamon rolls as shown in the video, here is the recipe for the buttercream icing:
Place 1 lb. (about 2 cups) powdered sugar in mixer bowl and add 1/4 c. softened/melted butter. Add 1 teaspoon vanilla and then add heavy cream until icing reaches desired consistency. Whip on high for 3-4 minutes.
For orange buttercream icing, prepare as above but add orange juice instead of heavy cream along with the zest from one orange.
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