Refrigerator Roll Dough

  • 1 cup Milk
  • 2 sticks Butter (1 cup)
  • 2 packages of yeast (1 Tbsp + 2 tsp or 1.75 Tbsp)
  • 1/2 cup warm water
  • 1 cup cold water (ice water if you want)
  • 3 eggs
  • 1 cup Sugar
  • 2 tsp Salt
  • about 4 lbs of Flour


  1. Heat milk and butter til butter is melted and mixture is warm, on stove top.
  2. Dissolve yeast and 1 Tbsp of Sugar in 1/2 cup warm water (bathwater temp so warm to the touch) cover with Saran Wrap and let sit. This will help you know if your yeast is activated. When you come back to add it to your bread it should have a layer of bubbles formed on top. Then you know it is ready to go into your dough.
  3. In a separate large bowl. Beat your eggs, sugar and salt together. I usually use a whisk and hand beat this together.
  4. Add your ice water to your warm milk mixture. When the warm milk has cooled down, the ice has all melted, and the whole is a lukewarm temperature add this to your bowl with the egg mix.
  5. Now add your yeast. You want to make sure that the previous mixture isn’t too hot as that can kill the yeast and make it so that your dough doesn’t rise.
  6. Next you add your Flour. Stir it in as you add it. Don’t add it all at once. This part isn’t exact. Just add enough to make a non sticky dough that pulls to itself as you knead it. Personally I do all of this mixing by hand, so that as I am kneading I can feel and better mix the dough.
  7. I then split the dough in half and put it into 2 greased gallon size Ziplock bags. Then I store it in the fridge, for at least few hours. (However, if I am impatient I do use it right away sometimes.) I will get better results if I let it sit in the fridge for at least 2 hrs. Make sure you use it up before 2 weeks. After that it is no good and needs to be thrown away. (That always makes me sad)
  8. Form and place on greased pan. Raise til double.
  9. Bake at 400 degrees until light brown, about 12 mins.

I use this recipe to make many other things:


  • donuts: raise then roll out and cut– fry as they are or let raise for nice fat, yummy ones!
  • hot cross buns: after a first rising, add a little nutmeg, citrus, raisins and nuts.
  • cinnamon rolls: roll out flat, slather on the butter! Evenly spread on the cinnamon sugar, and add other sweet ingredients as you like. Roll the dough up, and cut with your trusted kitchen string. Place in un-greased or greased cake pan. Let rise and then bake. After baking, I like to add a light glaze made from powdered sugar and milk.
  • scones, or fry bread: this is a little sweet for fry bread but can be used just the same. Make sure you stretch the dough out as thin as you can and there is no need to let it rise, unless you are going to stretch it again before you fry it. Heat up oil and fry until it turns a golden color. Not brown that is too much. Golden is perfect.
  • Bohemian Braid: My Grandmother used to make this every Christmas Morning and they would have to drink Orange Juice and eat a slice of the braid with real butter before they could go downstairs and eat candy! You make make bread dough recipe, now Grandma added a cup of raisins to the dough along with 2 teaspoons of Lemon Zest and 1/4 teaspoon of Nutmeg but you can leave it as is or change it up. After it rises, divide into two parts, make the larger one into three big strands -as if making snakes with Play Doh- then braid them, then with the rest make another three smaller strands to place on top. Make sure any seams are underneath the loaf. Let the braid rise until double, then bake at 350 degrees for 30 to 40 minutes depending on your oven. She always made a thick glaze with powdered sugar and milk and added almond or vanilla flavoring to drizzle on the top then added cherries and pecans depending on who was going to be eating it.

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