Delicious No Knead Refrigerator Rolls Recipes

SOFT NO KNEAD DINNER ROLLS

Steps:

• Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
• Place flour, remaining sugar and salt in a bowl. Mix to combine.
• Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
• Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

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.

NO-KNEAD DINNER ROLLS

Steps:

• Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
• Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
• Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
• Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
• Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

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.

NO KNEAD REFRIGERATOR ROLLS

Steps:

• 1. Dissolve yeast in warm water (wrist test)in a large bowl. Add sugar. Let yeast stand for 5 minutes or until it starts to bubble. Add salt, egg, buttermilk powder and melted butter (not to hot). Add 1/2 flour.
• 2. Beat the ingredients well. Gradually beat in the rest of the flour until smooth and starts to pull away from the side of bowl.
• 3. Remove dough ball to floured surface and knead the ball for a few minutes until it is smooth and sightly sticky. Put dough into a buttered bowl and turn to cover all sides. Cover with a damp cloth and place in refrigerator. Keep cloth damp. Punch down as needed.
• 4. About 2 hours before before dinner, cut off amount needed for rolls. Return the remainder back to refrigerator, covered with damp cloth. Form into large egg size rolls with buttered hands and place into a buttered baking dish or cookie sheet, cover with dry cloth and let rise (double) in a warm place for 2 hours.
• 5. Bake in a preheated oven at 400 degrees for 12 to 15 minutes. Pure convection: 375 degrees for 25 minutes or until lightly browned. Remove from oven and brush butter over top of rolls. This dough will keep for about a week in the refrigerator if you keep the cloth damp. The dough will have a better flavor after a day or two. I butter the dough really well and put into a gallon zip lock bag and seal. The dough will not dry out, but you will have to check it all the time to make sure that dough is punched down and does not get any bigger than the bag.

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.