Keep a batch of this very simple dough in the fridge,  and you will have beautiful, healthy, homemade, hot out of the oven, dinner rolls, or cinnamon rolls at the ready, at your convenience.  All you have to do is shape, proof until double in bulk, and bake.  There is only one rise,  so it is a huge time saver.  This recipe is from one of my favorite sources, Favorite Recipes From our best Cooks.  A sweet little collection of recipes from the parishioners at St. Luke’s Lutheran Church, Woodland Hills, ca.,  written by June Barthel 1968.


1 cup plus 1 tsp. sugar

1 cup sour cream

2 pkgs. yeast (5 tsp.)

1 tsp salt

1/4 cup Crisco or butter, or half and half, butter and Crisco

6 cups all purpose flour, (approximately) preferably un-bleached

1 pint lukewarm water


Dissolve the yeast in 1 pint of water pus 1 teaspoon sugar.  In bowl (large), blend Crisco/butter, sugar, salt and sour cream.  When yeast has dissolved and has bubbled to a foam at the top of the pint jar, add it to the blended mixture.  Add the flour, mixing dough thoroughly.  Dough should be kneaded, so a little extra flour to alleviate stickiness may be needed. Store covered, in the refrigerator overnight. Shape the next day, using flour (small amount) for stickiness.  Place in greased pans; let rise in warm, draft free place, 1 hour,  or until double in bulk.

Note: Dough will be viable for 1 week in the refrigerator.