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Refrigerator Rolls
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
1 package active dry yeast
cup warm water (110 to 115 degrees)
cup sugar
cup shortening
2 cups buttermilk
6-6 cups bread flour, divided
2 teaspoons salt
2 teaspoons baking powder
teaspoon soda

Instructions
Dissolve yeast in water. With mixer, cream sugar and shortening. Add buttermilk, yeast
mixture, 2 cups flour, salt, baking powder and soda. Beat until smooth. Stir in
enough additional flour to make a very soft dough. Turn out onto floured surface
and knead 8 minutes or until dough is smooth and elastic.

Place in a greased
bowl, turning dough to coat top. Cover with plastic wrap. Let rise in a
warm place 1 hour or until doubled in bulk. Punch down. Place in a
covered bowl and store in refrigerator up to 48 hours.

Remove from refrigerator and bring
dough to room temperature. Shape into rolls and place on a greased baking sheet.
 

 
Let rise 1 hour or until doubled. Bake in a preheated 375 degree oven
and bake 12 to 15 minutes. Remove rolls to cooling rack.

Caramel Rolls
4 teaspoons butter, divided
1 teaspoon
cinnamon
3 tablespoons white sugar
1 cups brown sugar
1 cup cream
1 tablespoon light corn syrup

Remove dough from refrigerator. Divide dough
into 2 portions; set one aside. On a lightly floured board, roll dough into
a 10x18-inch rectangle. Spread with 2 teaspoons butter. Combine cinnamon and white sugar and
sprinkle half of the mixture over dough. Starting with the long side, roll up,
press to seal. Cut into 15 slices.

Combine brown sugar, cream and light corn syrup.
Pour half into bottom of 9 x 13-inch pan. Place rolls on top. Repeat
with remaining dough. Let rise until doubled. Bake in preheated 375-degree oven 25 to
30 minutes.

Nutritional Information
With 30 rolls, each provides approximately: 150calories, 4 g protein, 24 carbohydrates, 1 g
fiber, 4 g fat, 1 mg cholesterol, 48 mg folate, 1 mg iron, 226
mg sodium.

 

 
With 30 caramel rolls, each provides approximately: 235 calories, 4 g protein, 39
g carbohydrates, 1 g fiber, 7 g fat, 11 mg cholesterol, 52 mcg folate,
2 mg iron, 240 mg sodium.