Best 4 Delicious No Knead Refrigerator Rolls Recipes

DELICIOUS NO KNEAD REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water and set aside to proof.
• In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed.
• Add mixture to yeast, and stir in flour; The last 3 cups of flour will have to be mixed in by hand.
• Cover dough with a damp cloth, and place in refrigerator; Punch down occasionally as dough rises; (You can leave dough in refrigerator overnight).
• Two hours before baking, shape the dough into rolls.
• Place on greased pans, baking trays or muffin pans; Let rise 2 hours.
• Bake at 400 degrees F for 8 to 10 minutes.

OVERNIGHT REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

SOFT NO-KNEAD DINNER ROLLS

Steps:

• Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
• Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
• Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
• Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
• Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
• Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
• Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.

REFRIGERATOR ROLLS

Steps:

• Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
• In a large bowl, add hot water and shortening. Let set until shortening melts.
• Add sugar and salt.
• Let cool until tepid.
• Add beaten eggs.
• Add two c.
• flour and mix well.
• Add yeast mixture.
• Stir and continue adding flour until a soft dough is formed
• Turn out on floured board and knead until the dough is pliable.
• Generously oil a large bowl and place dough in it.
• Turn dough in bowl until coated w/ oil.
• Cover w/ lid or heavy plate.
• Refrigerate overnight or for several hours.
• When ready to use, punch dough down.
• Turn out on floured board and halve dough.
• You may make several styles of rolls with this.
• Cloverleaf rolls: Cut dough halve into three equal pieces.
• Cut the three pieces into 24 equal pieces.
• You have 72 pieces of dough.
• Grease 2 muffin tins (makes 24 rolls).
• Work dough into floured balls.
• Place three in each muffin tin.
• Brush with melted butter and let raise until doubled.
• Cook at 350F for 20 minutes or until golden brown and crusty.
• Brush w/ melted butter and serve.
• *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
• Thaw for an hour and bake as usual.
• **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
• Thus ...A homemade version of"brown and serve".
• ***Dough will keep in fridge for two days.
• Keep punching it down.
• ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.