My Grandmother's Refrigerator Rolls

Growing up, our house was the gathering spot. My parents hosted so many dinner parties and holiday meals. Our kitchen and dining room were filled with friends and family on any given weekend evening. When I was a kid, I remember falling asleep in my room upstairs while listening to the laughter and conversation below. There was something so comforting about that -- being lulled to sleep by familiar voices. Dinners would stretch long into the evening, and eventually, my friends joined as well. I loved those occasions when we could all be together, and they were a constant throughout my childhood. 

So many delicious things made an appearance at that table, especially during the holidays: my Mother's chocolate mousse, a sparkling champagne beverage with a raspberry floating in the glass, Swedish meatballs with lingonberries and Lutefisk at Christmas (as is the Swedish tradition -- though I admit to only trying the lutefisk once and shunning it from then on. It's definitely an acquired taste, mostly enjoyed by the Swedes.)

On the Thanksgivings that my Grandmother on my Father's side would come to visit from Davenport, Iowa, her rolls always made a special appearance. They were my favorite thing on the table. She was an incredible cook -- I remember her blueberry pies especially. Each Christmas we eagerly awaited the giant box of Christmas cookies she would send. Dozens of different kinds, from Russian teacakes to pecan sandies, divinity, and gingersnaps, and my favorite -- a sugar cookie in the shape of a holly leaf, with mint green icing and 2 red hots at the base for berries. I can't imagine how many hours it would take her to make so many different kinds.

But back to the rolls -- these were special. They had such an unusual shape, like little clamshells. Everything she did was so elegant and delicate, just like her. These were no exception. I've made them for several years now, and I have yet to get the perfect shape as she did. This year, I came closer. They are exactly what I want in a roll -- just a slight crisp on the outside, warm, fluffy, and buttery on the inside. They were my kid's favorite thing on the table this year, and that makes me feel pretty accomplished. I love traditions like these. Just the smell wafts back so many good memories. And the taste can transport me right back to that table in our dining room. 

I had misplaced the recipe this year, but luckily my Sister had the decades-old card on hand and send it to me. I'm including it here to have moving forward so I don't lose it again. My hope is that this one will continue to be passed down. Henry and Addie both did their part this year by helping to mix ingredients and even rolling out a few. 

Grandma Dunn's Refrigerator Rolls

Ingredients:

1 cup boiling water (I tweaked this to be 1/2 cup warm milk and 1/2 cup warm water and it worked perfectly)

1/4 cup sugar

1 1/2 tsp salt

1/4 cup softened butter

1 egg, beaten

1 package yeast (2 1/4 tsp)

3 1/2 - 3 3/4  cups flour (all-purpose or bread flour - I found I needed 3 3/4 cups to keep the dough from being too sticky to roll out)

Dissolve yeast in 1/4 cup of lukewarm water. Add 1 tsp sugar and let it rise to the top of the cup. To the water/milk add sugar, and then the softened butter. Cool to lukewarm. add the dissolved yeast and the beaten egg. Stir in 2 1/2 cups four, and beat until smooth. Beat in remaining flour. Place dough in the refrigerator for a slow rise overnight. Cover the bowl with a plate or loose plastic wrap. 

When ready to roll out and bake the next day, work with 1/2 the dough at a time. Pat out on a floured board to about 1/4 inch thick. Cut out with small round cookie cutters, about 3 inches in diameter. Brush butter over the entire top, and use a knife to make an indentation just off-center. Fold the smaller side over the other half and press down slightly to make a clamshell shape. Place on a cookie sheet covered with parchment. Cover with a tea towel and let rise for 2 to 2 1/2 hours until nearly doubled in size. Bake for 15 minutes at 350 degrees until the tops are golden and just browning. Serve warm.