Make Ahead

Old Mission Refrigerator Rolls

December 13, 2010
1 Ratings
  • Serves 18
Author Notes

From my great grandmother. We have them every Thanksgiving and Christmas. You make the dough ahead of time and you don't have to knead them. You can form them in any roll shape you like; I usually do them as cloverleaf rolls. —mtncook

What You'll Need
  • 2 cups milk, scalded and cooled
  • 1/2 cup butter, melted in the hot milk
  • 5 1/2 cups flour, divided, bread or all purpose
  • 2 1/4 teaspoons dry yeast, 1 envelope
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  1. Make sure the milk/shortening mixture is cooled to no more than 110°. Beat milk/shortening, sugar, 3 1/2 cups flour and yeast at medium speed. Set aside and let rise until double.
  2. Stir in 2 cups flour, baking soda, baking powder and salt. Can refrigerate at this point for up to 4 days.
  3. Shape into rolls and place in greased pan. Let rise (about 30 to 45 minutes). Bake 12 to 15 minutes at 425°.
Contest Entries

See what other Food52ers are saying.

  • louisez
  • dymnyno
  • mtnnewf

5 Reviews

louisez December 22, 2020
Sugar was omitted. Added 6Tbs.
mtnnewf December 24, 2020
You're right. I omitted the sugar. The original recipe called for 1/2 cup, which I thought was too much. I use a scant 1/3 cup.
louisez January 17, 2021
Rolls are wonderful!
dymnyno December 13, 2010
They sound like a great recipe...what about the name?
mtnnewf December 24, 2020
My great grandparents bought a resort in Old Mission, MI, in 1895 and ran it as that until 1946.