Baking: Refrigerator Roll Dough

My grandmother has a great roll dough recipe that is so versatile. It's delicious for dinner rolls, cinnamon rolls, or even a loaf of bread. It also keeps in the fridge for a few days so you can make parker house rolls one day, then fresh cinnamon rolls for breakfast the next morning and a mini loaf of bread the day after that – all with the same batch of dough.

Grandma Margaret's Refrigerator Roll Dough:

2 1/2 cups warm water

1/2 cup sugar

3 pkg. (or 2 1/2 Tbsp.) dry yeast

3 cups flour

Mix well, then add:

1 Tbsp. salt

1 egg

1/2 cup oil

4 1/2 cups flour (if making a loaf, I will substitute bread flour here)

Beat with dough hook or knead by hand. Let rise until doubled or store in refigerator in a covered container (may need to punch down occasionally).

Shape into rolls and bake at 400º F for 15-20 minutes for rolls, 30-35 minutes for a loaf. Can store dough in refrigerator up to 4 days.

After dough has risen until doubled, punch down and knead slightly until smooth.  Let the dough relax for about 5 minutes, then you can roll it out to make cinnamon rolls.

After shaping your dough by rolling it tightly into a log, place seam-side down in greased bread pan and let rise 30-45 min.

My favorite way to slice into cinnamon rolls is using fishing line.  After you've rolled out the dough, spread thinly with butter, sprinkled with brown sugar and cinnamon, roll up and pinch to seal seam.  Then slide the fishing line (or sturdy thread) underneath dough.  Cross the ends of the line across the top and pull.  This slices the dough without tearing or making a mess.  Save you from scratching your counter top as well. 

To make caramel rolls, make cinnamon rolls as noted above.  Mean while, in a medium-sized microwave bowl, combine: 1/2 cup corn syrup, 1/2 cup brown sugar and 1 1/2 Tbsp. butter.  Microwave for 1-2 minutes on high.  Stir to combine.  Pour into greased 8x8 pan.  Place cinnamon rolls on top.  Let raise 30-45 minutes.   (Doubling the caramel recipe will fill a 9x13 or slightly larger pan)

One batch of the refrigerator roll dough made all this.  Bake everything at 350.  Cinnamon and caramel rolls bake for about 20-25 minutes until golden, the loaves take a bit longer.

If only you could smell what this picture captured visually.  :)  Don't let your baked goods sit in their pans too long following baking, otherwise their crusts will turn soggy.  Cool loaves on a rack, and immediately invert the caramel roll pan onto a large tray or cutting board.  Wait a moment or two until they release from the bottom of the pan then lift away the pan. 

These freeze well.  You can freeze them in the pan, then after defrosting, just place the pan in a hot oven for a minute or two to warm the caramel, then invert and eat!  Nuts are obviously optional with this recipe - just place pecans on top of caramel before placing rolls. 

This dough recipe makes a great loaf of bread for dinner.

My kids' favorite baking day is when they get to make their own swirled mini loaves of bread. We start with a roll dough recipe, then they roll it out, layer it with cinnamon, sugar, chocolate chips or raisins, roll it up, seal and bake in mini loaf pans.

Emma chose marshmallows and chocolate chips as filling for her bread.

After kneading, and rolling out the dough, she spread it with butter, brown sugar, cinnamon and her toppings of choice.

Roll up and pinch to seal, then place in a greased mini loaf pan.

After raising until doubled (about 30-45 minutes). bake at 350 for 25-30 minutes.