No Knead Refrigerator Rolls Recipe -
No Knead Refrigerator Rolls Recipe

No Knead Refrigerator Rolls

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"A light fluffy yeast roll that melts in your mouth."

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Ingredients Edit and Save

Original recipe makes 4 dozen rolls Change Servings


  1. In a large bowl, dissolve yeast in warm water and set aside to proof.
  2. 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.
  3. Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight.
  4. Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours.
  5. Bake at 400 degrees F ( 205 degrees C) for 8 to 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2006

This is a recipe that I have found pretty hard to mess up! I alternate this recipe with another wheat dinner roll recipe (that needs to be kneaded :), and this one is perfect for those days that you want fresh yeast rolls, but don't have time to let them rise before baking. When you let them rise in the fridge overnight, just use a lint free, dampened towel that will prevent air from coming in. These turn out perfectly browned when you watch the oven closely. They get brown fast so around 8 minutes, be watching for the perfect shade of golden-brown. Thanks for a great recipe and a staple at our house!!

Most Helpful Critical Review
Sep 05, 2005

Definately not the best bread I have ever made,and I have been making bread for years. I only tried this one since the dough can be refridgerated overnight. I follwed the recipe to the T even using a brand new container of Fleishmans yeast, and it came out a tad on the dry side, and didn't rise all that well, but it did have a pretty good taste. I think that rising on the countertop is the only real way to make bread by hand without worry that it is going to dry out, which is what happened to me. I think I will give this recipe 1 more shot, and keep the dough outta the fridge.

Dec 22, 2007

Yummy rolls just as the recipe stands. I made a few substitutions - milk for the water, butter for the shortening and brush them with butter before baking. They melt in your mouth!

May 09, 2005

I made these rolls in my Kitchenaid mixer. Mixed with regular beater and then used the dough hook and mixed on low for about 2 minutes. Very tasty.

Dec 05, 2003

The most delicious, melt-in-your-mouth rolls we have ever tasted!

Dec 05, 2003

being put on the spot to come up with a bread product for a family get together, I found this recipe and had it in the fridge ready to go before going to bed. Tasted great, and everyone loved it!! Have already been asked for the recipe by the family.

Sep 06, 2003

This is the EXACT recipe my mother has used for rolls over many years. The whole family and new-comers to the extended family rave about them! She always bakes them in round pie pans and bakes a bundle so she can give away some in large zip lock bags. Fantastic for sopping up gravy!

Jan 29, 2004

These turned out really great! I made the dough Saturday night and it was quick and easy. Then I made half the batch on Sunday afternoon, put the rest of the dough back in the fridge. Monday night we had fresh hot rolls with the remaining half of dough. They tasted great! I made mine into knots by rolling into 8 in. strips and tying into a loose knot. They turned out soft and yummy!


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  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 99 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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