Hello everyone! Ever since I was a little girl, I’ve always had a soft spot for homemade bread. There’s just something about the aroma of freshly baked bread that makes a house feel like a home. It’s comforting, heartwarming, and incredibly satisfying. That’s why today, I’m super excited to share with you a recipe that’s very close to my heart – Madge’s Refrigerator Rolls. These rolls have a rich history. They’re named after Madge, a wonderful woman who was known for her exceptional baking skills. Madge’s Refrigerator Rolls were her signature, and she would make them for every family gathering. They were the star of every meal, and everyone would always look forward to them. Fast forward to today, and her rolls are still as loved and cherished as they were back then. What makes these rolls unique is the process of making them. They’re left to rise in the refrigerator overnight which gives them their distinct light and fluffy texture. Plus, this method allows you to prepare the dough ahead of time and bake them fresh when you’re ready to serve them. It’s a win-win situation! I love these rolls because they’re incredibly versatile. They’re perfect for breakfast, as a side dish for your favorite meal, or even as a snack. Plus, they’re super easy to make. With just a few basic ingredients and some patience, you can create these wonderful rolls that are sure to impress everyone. So, are you ready to roll up your sleeves and get baking? Let’s dive into the recipe!
Ingredients
- 1 Tbsp. sugar
- 1 pkg. yeast
- 1/2 c. lukewarm water
- 1 pt. milk
- 1/2 c. sugar
- 1/2 c. shortening or oleo
- 1 Tbsp. salt
- 2 egg whites, beaten stiff
- 6 c. sifted flour
Baking Instructions
- Put sugar over yeast in lukewarm water and let foam.
- Scald milk, sugar, oleo and salt.
- When cool, add dissolved yeast.
- Fold in egg whites, stir in flour.
- Dough should be soft.
- Do not add more flour.
- Let stand covered until double in size.
- Stir down and put covered in refrigerator.
- Let set overnight.
- Bake in muffin tins.
- Two small balls dipped in melted oleo forms one roll.
Calorie: 150
Total cooking time: Overnight
Difficulty level: Medium
The Comical Chronicles of Madge’s Refrigerator Rolls
The Sweet Beginnings
There I was, standing in my kitchen, armed with a tablespoon of sugar, a package of yeast, and half a cup of lukewarm water, ready to wage war against what can only be described as a culinary Everest—Madge’s Refrigerator Rolls. I sprinkled that sugar over the yeast like a fairy godmother in a Disney movie, then added water, and waited for the magic to happen. Now, yeast is a funny thing. It just sits there, doing nothing until it decides to foam up like a rabid dog.
The Epic Scalding Saga
The next step was to scald the milk, sugar, shortening, and salt. I’ve always found scalding a bit of a misnomer. It’s really just a fancy way of saying ‘heat it up but don’t let it boil,’ but try telling that to my milk—it ended up hotter than the sun and twice as volatile. But no matter, I had shortening to add, which cooled things down a bit, and then in went the salt, because even pastries need to stay grounded.
The Yeast Joins the Party
Now came the moment of truth. The yeast, having had its spa day in sugary lukewarm water, was ready to join the party. The cool milk mix greeted the yeast like an old friend, and there was much rejoicing in the bowl.
The Floury Finale
The egg whites were next, beaten stiff and folded in with the finesse of a seasoned baker (which I am not). Then, in went the flour, all six cups of it. The recipe called for it to be sifted, but who has time for that? The dough was soft, a little sticky, and seemed to be begging me not to add any more flour. I obliged.
The Waiting Game
Once covered, I left the dough to rise. This is where time and patience come in, but mostly time, because patience and I are not on speaking terms. It was like waiting for paint to dry but less exciting. After what seemed like an eternity (or you know, a couple of hours), it had doubled in size. I felt like a proud parent at a school play.
The Cold Night
The next part is where Madge’s Refrigerator Rolls get their name. I covered the dough and tucked it into the fridge for the night. It was like sending your kid to the first day of school. You know they’ll be okay, but you check on them anyway.
The Glorious Baking Day
The next morning, it was time for the moment of truth. The dough was portioned into muffin tins, with two small balls dipped in melted oleo forming one roll. Into the oven they went, and out came fluffy, golden rolls that tasted like heaven on a plate. They were so good, I almost didn’t mind the mountain of dishes left in their wake.
The Verdict
So, is it worth the effort to make Madge’s Refrigerator Rolls? Absolutely. Is it worth the mountain of dishes? Debatable. But one thing is certain—nothing beats the taste of freshly baked bread. Or the smug sense of satisfaction you get when you pull it off. So go forth, arm yourself with sugar, yeast, water, milk, shortening, salt, egg whites, and flour, and conquer that culinary Everest!
