Here is a recipe I've been making and selling at the farmers' market -- very easy, very good and light!

*LucileÂs Favorite Refrigerator Rolls  Kitchen Klatter magazine 1952 makes 3 dozen crescent rolls

2 cups milk
1/4 cup shortening or butter
5 TB sugar
1 TB scant instant yeast
5 to 6 cups of flour
1/2 tsp. soda
1 tsp. baking powder
1 egg
1 TB salt

ÂScald milk. Add shortening and sugar. When mixture is lukewarm, add yeast and dissolve. (If dry yeast is used, dissolve it in one-fourth cup warm water and reduce milk to one and three-fourths cups.) Add soda and baking powder sifted with three cups flour. Beat until bubbles come. Allow to rise one-half hour.

ÂBeat egg and salt until light and add to the sponge. Add remaining flour to make a soft dough. (The less flour you use, the lighter the rolls and doughnuts.) Knead until smooth. Place in greased bowl, grease the top, and place in refrigerator.

FOR CRESCENT ROLLS
ÂDivide dough into three parts. Roll each part into a circle about nine inches in diameter and spread each circle with melted butter. Cut each circle into 12 wedge-shaped pieces. Roll each piece beginning at the wide end. Place on greased baking sheet. Allow to rise for one and one-half hours; then bake 20 minutes in a 400 degree oven.

I believe these were posted by margiene (please, please correct me if I'm wrong! I save in the "early days" and didn't note the poster).

Very, Very, VERY good! I like these alot. They remind my of a slightly sweet, yeasty roll that I used to buy from a local restaurant. Yum!
Did I mention these are VERY good? LOL

You can put them into the refrigerator during the second rise and they'll rise slowly or even freeze after shaping, then take them out a couple of hours before you want to bake (depending on your house temp).

The Spicery Rolls

Sweet, yeasty flavor

1 1/2 cups boiling water
1/2 cup margarine (I use butter)
1 1/2 teaspoons salt
1 cup sugar
1 1/2 cups water (hot but not boiling)
6 ounces evaporated milk
1/4 cup yeast (yes, that is correct...I use Instant yeast)
9 1/8 cups flour

In a large bowl, pour boiling water over butter.
Add salt and sugar and stir well.
When butter is melted, mix in additional water.

Stir in evaporated milk.
Slowly add flour and yeast.
Turn out onto floured board and knead for about 10 minutes.
Next grease a large bowl thoroughly, put the dough in it and turn it over so the surface will be greased.
Let rise in a warm place until doubled, punching down twice, about an hour.
Form into dinner-size rolls.
Let rise until doubled.
Bake 20-25 minutes at 375 degrees.

Makes 36 large rolls.

Deanna

I've used this recipe of Linda's with great results.

Buttermilk Refrigerator Rolls - Lindac

AKA Angel biscuits

1 Pkg dry yeast
1/2 Cup warm water
1/2 Cup melted butter
4 1/2 Cup all purpose flour
1/4 Cup sugar
1 Tbl plus 1 teaspoon baking powder
1 Tsp salt
1/2 Tsp soda
2 Cup buttermilk

Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes.

Stir in butter. Combine dry ingredients; add to yeast mixture along with buttermilk.

Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week.

Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes. You do not have to let them rise again.
Bake on greased baking sheet at 400 for 8-10 minutes
OR When ready to bake`, roll dough until about 3/4" thick, cut with biscuit cutter and bake in preheated 400° oven until nicely browned.
Dough does not need to rise before baking.

oh YEAH - I have made sol's honey rolls several times and last Christmas, I got a whisper from my son asking me to save a couple - everyone was gobbling them up. LOL. I will be making these again for Thanksgiving. And I am so baking challenged - but these are impressive! I make them in 9 inch round cake pans - one in the center and the others surrounding.

Sol's Honey Rolls
1 cup milk
1/2 cup honey
1/2 cup butter [1 stick]
2 teaspoons salt
1-2 tablespoons granulated sugar*
2 pkges. dry yeast
1/2 cup warm water [110º-115ºF]
2 large eggs, lightly beaten
6 - 6 1/2 cups All Purpose flour
Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey.
In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes.
Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough.
Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour.
Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375ºF and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven.
Note (from sol): You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar.

I also make Sol's Honey Rolls, they are so good. I've never refrigerated them, though I don't see why that wouldn't work.

I do make these, they require no kneading and are made the day before and refrigerated overnight:

Butterflake Rolls
2 packages active dry yeast
2 cups warm water
1/2 cup sugar
2 tsp salt
6 to 6 1/2 cups flour
1 egg
1/2 cup shortening (use butter)
1/2 cup butter, softened (in addition to the 1/2 cup above)
In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening, mix well, stir in enough flour to form a soft dough. Do not knead. Cover and refrigerate overnight.

In the morning, punch dough down and divide into 4 portions. Roll each portion into a 14 x 12 inch rectangle, spread 2 tbls butter over dough. Fold in half lengthwise and cut into 12 strips. Tie each strip into a knot, tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400 for 10-12 minutes or until golden brown.

Yield: 4 dozen

Annie