Baking with Yeast...Easy Snowflake Rolls like Grandma's

 Here are the snowflake rolls that we had regularly at our Grandmother’s house, especially in the summers, served with main dish salads and cold cuts (an old-fashioned word for Deli meats and cheeses) on Sunday evenings.  These are nice light rolls.
The best thing is that these are a refrigerator dough so you can shape them on the morning you want to bake them, but not have any mixing time or cleanup then.  
                   Easy Snowflake Rolls like Grandma's
  10         ounces  flour, all-purpose (2 cups)
     1/2    tablespoon  Instant Yeast
  2           Tablespoons  potato flakes
  7           Ounces  water -- 120°-125°
  2           Tablespoons  salad oil
  2           Tablespoons  sugar
     1/2    teaspoon  salt
  1. Heat water to 120°.  Add to dry ingredients in mixer bowl. Beat until combined.  Mix 4 minutes more on medium high.  Cover dough with saran wrap and chill at least 2 hours or up to 3 days.  **
  2. Stir down, cover and let rest 10 minutes.   Preheat oven to 400°. 
  3. Shape into 12 rolls in greased 9" round or 8" square pan.  
  4. (Arrange 8 rolls around the outside, 4 rolls in the middle) or make 9 rolls in an 8" square pan.
  5. Dust lightly with flour; a flour sifter or wire strainer works well.  Let rise 30 minutes in a warm place or until doubled.  Dust again with flour before right before baking.
  6.  Bake 20 minutes or until golden brown.  Immediately lift buns from pan .  Serve warm.
**You can let rise the dough rise immediately for 30 minutes and then proceed with the recipe if you want to bake them the same day.
Or substitute 12 frozen rolls from a 3# bag.  Place in pan to let rise.  Decorate tops.  Let bake 25-30 minutes at 350°.


  1. I have never made a refrigerator roll before! I want to try this out. Thanks for the recipe.

    1. You'll like them...the chilled dough is easy to shape and I like having most of the mess cleaned up ahead of time. Remember you have to have room in your refrigerator.

  2. I really like the idea of shaping and then freezing them for later. But why do they bake at 350 instead of 400?

    1. Baking at 350 is for the purchased frozen rolls that are usually baked from frozen, not thawed first.


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