REFRIDGERATOR PAN RECIPES
OVERNIGHT REFRIGERATOR ROLLS | BETTER HOMES & GARDENS
Before you go to sleep, make a batch of overnight rolls to go in the refrigerator. The next day, your refrigerator rolls will be ready to go in the oven. We can smell the freshly baked refrigerator yeast rolls now.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 9 hours 32 minutes
Prep Time 35 minutes
Yield 24 rolls
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine the warm water and yeast; stir to dissolve yeast. Add 1-1/2 cups of the flour, the sugar, 1/3 cup melted butter, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky).
- Coat a 3-quart covered container with cooking spray. Place dough in container; turn once to grease surface of dough. Cover and chill overnight.
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan or baking sheets.
- Shape dough into 24 balls or desired rolls (be careful not to overwork dough; it becomes stickier the more you work with it) and place in the prepared baking pan or 2 to 3 inches apart on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
- Preheat oven to 375°F. Bake for 12 to 15 minutes for individual rolls, about 20 minutes for pan rolls, or until golden. Immediately remove rolls from pans. If desired, brush tops of rolls with 2 tablespoons melted butter. Serve warm.
Nutrition Facts : Calories 114 calories, CarbohydrateContent 19 g, CholesterolContent 15 mg, FatContent 3 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 123 mg, SugarContent 3 g
REFRIGERATOR FRUITCAKE RECIPE - FOOD.COM
This is a recipe that my mom made every Christmas. It's a great alternative to baked fruit cakes and stays moist. Never dry. Tastes very much like the Claxton's fruitcakes that you can buy in the grocery store. I wanted to post this to save and found it as a newspaper clipping in my grandmother's recipe box. My grandmother had pinned it to a card with her cost estimate to make. I don't know how old the recipe is but given that a 1 pd of pecans was listed as 1.05, I assume it's pretty old! Total cost for cake was listed as $3.04. Hope you enjoy! It's been a holiday favorite in our family for years!
Total Time 30 minutes
Prep Time 30 minutes
Yield 1 cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Pack into a loaf pan lined with waxed paper.
- Cover pan tightly with plastic wrap.
- Can be stored in refrigerator for several weeks.
Nutrition Facts : Calories 879.6, FatContent 31.7, SaturatedFatContent 6, CholesterolContent 13.5, SodiumContent 679.3, CarbohydrateContent 143.5, FiberContent 7.8, SugarContent 103, ProteinContent 15.8
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