Refrigerator Rolls
also, cinnamon sticky buns

This page has notes for refrigerator roll (aka Claire Turner rolls) recipe & how to make sticky buns or glazed pecan buns from it

Refrigerator Rolls, regular recipe:[1]

  • 2 pkg active dry yeast (1 pkg eq 2.25 t)
  • 2 C milk, divided
  • 1/4 C sugar
  • 2 t salt
  • 2 eggs, beaten (opt)
  • 6.5 C all-purpose flour
  • 1/2 C butter (1 stick eq 8 T) or other shortening


  • measure half the milk into pan; scald (bubbles at edges of pan)
  • add butter & let melt
  • add sugar and salt; stir to dissolve
  • add remaining milk
  • turn out into bowl; test; add yeast[2]

Bake at 375 F.

Using the dough—notes

  • Brush rolls with an egg wash (water mixed with beaten egg) or cream for sheen
  • 1/2 C buttermilk substituted for milk will make for lighter and more delicate rolls and an easier handling dough
  • for more protein, substitute two eggs for 1/2 C milk. Rolls will brown more quickly.
  • From, submitted by CM (retrieved 08jul2014, with minor changes to get recipe to align more precisely with my memory)

Add'l notes 22jul

How I made the dough:

  • proofed yeast in muffin batter pan with a bit of water
  • let sponge rise for several hours
  • let dough rise for several more (doubled plus)
  • kneaded and refrigerated (doubled again)
  • used 1 t yeast, 1 t salt, 1 T sugar, 2 C cooled scalded milk, approx 1/2 c coconut spread (no egg)

using starter discard:


  • 200 gram starter (50-50 water/flour)
  • 150–250 g flour
  • 1/4 C scalded cream (or milk)
  • 3/4 t salt
  • 1/2 t yeast

Note: I ended up with a very sticky dough, but it was fine.

  • preheat oven to 170, shut off immediately
  • knead 4–5 minutes?
  • oil bowl
  • cover with damp napkin
  • let rise till doubled (about an hour)
  • flour counter
  • stretch out to 10x15x1/4 " rectangle.
  • make filling below & continue


  • 3/4 1 C chopped nuts (pecans)
  • 1/2 C chopped dates or raisins
  • .5 t chai spice mix
  • 1 t cinnamon
  • 2 t ginger sugar
  • 2 T sugar, divided
  • 3 T melted butter, divided
  • approx 2 t molassus
  • 2–3 t rum
  • canola oil (for greasing pan)

making the sticky buns:

  • preheat oven to 170; shut off immediately
  • grease pan (use oval casserole pan for a 10x15" piece of dough)
  • melt butter
  • grind 1 T sugar and spices in spice grinder
  • roll or stretch dough to 10 X 15 X 1/4" rectangle
  • brush lightly with 1 T butter
  • roll in nuts and dried fruit
  • sprinkle on sugar mixture
  • with 1ong edge facing you, roll into snake
  • brush outside with of snake with butter if desired (or just spray them in the pan with pam, below)
  • mix 2 T butter, 1 T sugar, 2 t molassus, and rum in bottom of pan
  • cut 1" slices and position in bottom of casserole dish—little gaps fine
  • spray generously with pam
  • cover with damp napkin and let rise till doubled, 60–90 minutes
  • remove napkin
  • brush with cream or egg glaze
  • set oven to 375 (no need to remove rolls) & bake till golden brown
  • remove from oven, invert on oval platter
  • serve warm with butter and/or rum-powedered sugar icing (phone picture, 28feb22)

Older notes

  • Don't forget to grease sides of pan first! —plus, oil outside of roll
  • melt butter, sugar, molassus etc in 170 keep warm while chopping nuts/rolling dough
  • 1 C chopped nuts (pecans) divide —only 1/2 C rolled in
  • 1/2 C chopped dates –roll into dough
  • 1 T sugar, mixed with spices, below
  • .5 t chai spice mix
  • 0.5 t cinnamon
  • 2 T butter
  • approx 2 t molassus
  • 2–3 t rum
  • place risen rolls in oven; set to 375/25 min. Rolls will rise a bit more & be perfectly browned
  • run knife around perimeter, use spatula to loosen—sugar hardens rapidly, flip quickly

Suggestions: Also, grease outside roll (just use canola)

Glaze: see Betty Crocker cookbook: basically 1/3 C butter, 1/2 C sugar, 1 t karo syrup and a layer of pecans. Needs to be updated/adjusted. (29nov2019)

[1]Cut in half for a 9x13 pan's worth of sticky buns.

[2]if going for 24 hr rise, reduce yeast—1/8 t per 24 hrs, 1/4 for 12, 1/2 for 6–8) once milk has sufficiently cooled add egg if desired add 1/3 flour to form sponge. Let rise, covered with damp cloth in warm place add remaining flour; stir; turn out onto counter and knead 8-10min.<