No Knead Refrigerator Rolls

No Knead Refrigerator Rolls

39

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

servings 82 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

39
  1. 45 Ratings

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Most helpful positive review

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 tha...

Most helpful critical review

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 ...

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 tha...

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!

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.

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

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 i...

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...

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 ...

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 ni...

This is the first bread recipe I tried with success! I used it on Thanksgiving and again a week later. My daughter loved helping assemble the ingredients and punching the dough down and I swea...