Granny Knox's Refrigerator Rolls

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This recipe came from an old Wesson oil pamphlet that my husband's grandmother used. These rolls were her specialty! They are easy to put together, and can be made 2 or 3 days ahead; just shape, rise & bake when you want them. Makes 4 dozen medium rolls. Cooking time includes rising time. To make Cinnamon Rolls, use 1/4 recipe of dough, roll out 8" X 12". Spread with softened butter, and sprinkle with a mixture of 1/4 cup brown sugar, 2 teaspoons cinnamon and 2 Tablespoons flour. Roll up starting on the long side, cut in 12 slices, and place cut side down in buttered 9 X 13 pan. Let rise, and bake at 400 degrees F. for 15 minutes. Remove from pan, and drizzle with powdered sugar glaze.

Ingredients Nutrition


  1. Soften yeast in the warm water in a large bowl. Add sugar, salt, and half the flour. Beat thoroughly for 2 minutes.
  2. Add egg and oil, beat to combine. Gradually beat in remaining flour until smooth.
  3. Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator. Dough may be stored 2-3 days. Punch down occasionally as dough rises in refrigerator.
  4. About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan. Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours.
  5. Bake at 400 degrees F for 12 to 15 minutes until golden brown.
Most Helpful

Fantastic rolls!!! I scaled this back to make 1/4 of the recipe (12 rolls). I made 2 rolls right after making the dough, I just let it rise for about an hour. I rolled two nickel size balls of dough (for each roll) and dipped them in the butter and then put them into a muffin pan. It was so easy to separate and butter. Perfect taste and texture and top all that off, they are so easy to make. Thanks for sharing such a fun recipe. Looking forward to enjoying more rolls with dinner in the next couple of days. Made for Spring PAC 2012.

diner524 March 23, 2012

Interesting recipe. I've never made refrigerator rolls before. I used my KitchenAid stand mixer with the dough hook to mix this up - it took less than 10 minutes easily, with no kneading. Placed into a bowl, covered with a damp towel, and into the fridge. About 6 hours later I pulled it out, punched it down, and pulled off about 9 golf ball sized pieces to let rise for dinner tonight. They turned out very soft but definitely not doughy, with a really lovely taste. Super easy recipe, takes almost no time, and I'm looking forward to fresh rolls for the next few days! Made for PAC Spring '11.

RSL March 12, 2011