Barbara's Refrigerated Yeast Rolls (Revised)

Exactly one year ago, I posted this recipe for the first time as a food blogger. Actually, I didn't even know what a food blogging was. My teenage daughter set up this food blog to store my favorite recipes, and my best friend's daughter designed the header and format for me.

I am so grateful for the warmth and encouragement of the blogging community! And to many new friends I have met, who have left gracious comments on this humble blog. So many of you have inspired me to a new level of cooking.

Some recipes are worth reposting. And this yeast roll recipe is one I rely on when I need something easy and delicious to serve at large events.

Buttermilk and yeast bubbling to beautiful foam.

Add bread flour.

And knead until smooth, supple dough forms. Cover and refrigerate overnight! A must for yeasty flavor.

For our Christmas buffet, we made 400 silver dollar rolls and froze them, a week prior to the event.

Freeze completely and dough balls can be stored in a freezer bag.

Thaw and let dough balls rise, doubled in size. Then bake.

We sliced these rolls and stuffed Garlic-Thyme New York Strip to make mini sandwiches.

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Barbara's Refrigerated Yeast Rolls

Makes 50-60 Silver Dollar Rolls

First dissolve the following in a large bowl:

1 Tbsp. Yeast
1 Tbsp. Sugar
½ C. Warm water
½ C. Vegetable or Canola Oil
2 C. Buttermilk
½ C. Granulated Sugar
½ tsp. Baking Soda
5 tsp. Baking Powder
1 tsp. Salt

Then add:
5 to 5 1/2 C. Bread Flour, extra for dusting

Melted butter for brushing

Kosher salt

Mix first 9 ingredients and let sit for about 10 minutes until yeast dissolves and mixture become foamy. Add 5 cups of bread flour and knead well to form smooth dough adding more bread flour until dough is not tacky. Cover well with plastic wrap. Refrigerate overnight. This extra time in the refrigerator will add nice, yeasty flavor.

Pinch a small amount of dough. Shape the dough into 1/2-inch smooth ball with seam side down and place on a greased pan 1-inch apart. If freezing, cover well with plastic wrap, then with foil and freeze, up to a month. (Note: once dough balls are frozen solid, put them in a freezer bag to save room in the freezer)

When ready to bake, loosely cover with plastic wrap so dough will not dry out, thaw frozen rolls on oil sprayed baking sheet, 1 inch apart in room temperature for 2-3 hours until dough balls double in size. Gently peel off plastic wrap, brush with melted butter.

Preheat oven to 350°F.

Bake 10-12 minutes until light brown. Brush lightly with melted butter again and sprinkle lightly with kosher salt. Cool completely before slicing to make mini-sandwiches.


This dough can be used for cinnamon rolls and other sweet dough recipes.