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

Method:

• 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 cooks.com, 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:

combine:

• 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

filling:

• 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)

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Sylvus Tarn