These rolls are inspired by my mother-in-law’s famous refrigerator rolls. She made them twice a month and undercooked them just slightly, put them in large sealable bags and added them to her large freezer in the basement. She pulled them out every night to heat up before dinner and had batches of them when her six children and 30+ grandchildren came home for the holidays. Although my wife’s family loved smothering them with butter and eating them with their dinner meal, I like them with a drizzle of good extra virgin olive oil, as a sandwich roll, or even for hamburgers.
Makes 52 rolls (so you can freeze some and enjoy later!)
- 1 1/2 tablespoons insta yeast
- 1 teaspoon sugar
- 1 cup lukewarm water
- 2 cups whole milk, scalded
- ⅔ cup Canola oil
- 4 teaspoons salt
- 2 beaten eggs
- 8-9 cups flour
- In a medium size bowl, soften the yeast and 1 teaspoon of the sugar in the cup of lukewarm water.
- Allow the scalded milk to cool so that it is lukewarm. Add it to the bowl and then add the oil, remaining sugar, salt and the water with the sugar and the yeast.
- Add the egg to the mix and beat well.
- Remove the mixture from the bowl and begin to knead by hand in a large bowl. You can also use a using a mixer with a bread dough hook.
- Once the dough is soft and the ingredients are incorporated, let the dough rise for an hour.
- Flour your surface and begin to shape the rolls into small balls, about 3 inches in diamter.
- Bake a 350 degrees for approximately 20 minutes until golden brown.