This simple refrigerator roll recipe is brought to you by my friend Val. And look, toddlers can help! What I love about this recipe is that if you start making them after lunch, they are ready by dinner.
I took Val’s delicious recipe and easily made it free of milk and egg. And while they may not raise quite as much with the egg substitute, they are still delicious. I have also made these wheat-free, and they turned out really well.
Refrigerator Rolls can be made in bulk for holiday dinners, too!
Dairy-Free & Egg-Free Refrigerator Rolls
1 3/4 c. warm water
2 pkg. yeast
1/2 c. sugar
1 Tbs. salt
1 unbeaten egg (3 Tbs. applesauce or 1 flax egg)
1/4 c. dairy-free margarine
6 c. sifted flour
1 Tbs. dairy-free margarine melted
Pour warm water into a bowl. Sprinkle yeast over water, add sugar, and salt and stir to dissolve.
Add egg, 1/4 c. margarine, and 3 c. flour.
With wood spoon or electric mixer, beat 2 minutes.
Gradually add 1 c. flour. Use hands to work in remaining 2 c. flour.
Brush top of dough with melted margarine and cover bowl.
Let rise in fridge for 2 hours or until double. Punch down dough and refrigerate.
Approximately 2 hours before you want fresh rolls, remove from the fridge and form into balls for clover leaf rolls.
Grease 2 muffin tins. Place 3 balls in each muffin container and allow to rise until double.
Bake 12-15 min at 400 degrees. Brush with butter when removed from oven.
You can also make larger balls and place them in a 9×13″ pan, instead. This is what I do because I’m too lazy to roll 3x the amount of balls for clovers.
Hope you and your kiddos get to make these refrigerator rolls soon!