Stephie Cooks

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Fluffy No-Knead Refrigerator Rolls

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Fluffy No-Knead Refrigerator Rolls: The fluffiest dinner rolls come from the easiest, no-knead refrigerator-roll dough. It’s a dream come true!

This post is sponsored by Red Star Yeast. All opinions are, as always, 100% my own.

Fluffy No-Knead Refrigerator Rolls

I can’t even beat around the bush with this post. We have to get right to business – because the business, today, is bread.

I know I just shared my Texas Roadhouse Rolls recipe with you last week, but I think you’ll forgive me for the carb overload with this recipe.

This recipe for Fluffy No-Knead Refrigerator Rolls comes from my great-grandmother’s recipe box.

REFRIGERATOR ROLLS

This recipe was originally given to my Ma-Ma by a woman named Nancy Nanovski, who lived across the street from my mother’s family when she was growing up.

Nancy is known in my family for two things: this refrigerator roll recipe, and her “cleaning tip” that she would give to young women who were getting married: leave the vacuum cleaner out all of the time so that if someone stops by unexpectedly, they will think they interrupted your cleaning and automatically forgive your mess.

I think Nancy and I would have been friends.

And so, in the spirit of sharing – both this recipe and the delicious rolls that it makes – I am bringing you this recipe today in partnership with Red Star Yeast and Stop Hunger Now.

Stop-Hunger-Now-Blogger-Graphic

Did you know that nearly one billion people worldwide suffer from chronic hunger, and that every 10 seconds a child dies because they are severely underweight or lack essential nutrients?

Because of statistics like these, and so many more, Stop Hunger Now has made it their mission to end hunger through working together. Red Star Yeast is partnering with Stop Hunger Now to share this mission and to encourage people to start working in their own communities to end hunger by baking with Red Star Yeast and sharing in their community.

A portion of proceeds from Red Star Yeast purchases will go towards Stop Hunger Now to provide meals and life-saving aid to children and families around the world. It is Red Star Yeast’s goal to provide 200,000 meals annually.

To help further this mission and support this partnership, I am joining 11 other amazing bloggers to each bring you a “double batch” baking recipe, with hopes that you will bake and share in your community this fall.

NO KNEAD DINNER ROLLS

One of the best thing about Nancy’s Refrigerator Rolls (as they’re known in my family) is that they’re incredibly easy no-knead dinner rolls.

I have friends ask me all the time for recommendations on easy dinner roll recipes around the holidays, and I always recommend refrigerator rolls.

All you have to do is stir together the dough, cover it, and let it rest in the refrigerator for up to 48 hours. When you’re ready to bake the refrigerator rolls, simply shape them and let them rise for an hour before baking.

You’ll be left with the fluffiest, dreamiest no-knead dinner rolls you could possibly have. They’re a hit with everyone who eats them!

One of the other amazing things about this recipe is that it makes a ton of refrigerator rolls. Bake the rolls, then share half with someone in your community.

These refrigerator rolls would be perfect alongside a roast chicken, a pan of pasta, or a pot of soup, and the easy no-knead dinner roll dough makes it simple for you to share a full meal with a friend or a neighbor in need.

You could even make them a batch of Cinnamon Honey Butter or Instant Pot Persimmon Butter to take the gift to a whole new level.

Make sure to visit the Bake & Share Pinterest Board to scope out all of the fantastic recipes.

 

No-Knead Refrigerator Rolls
Alright – Enough fooling around. Time to get to the recipe! Trust me, this one is so easy, you’ll want to make it all of the time.

Yield: 16 rolls

Fluffy No-Knead Refrigerator Rolls

Fluffy No-Knead Refrigerator Rolls: The fluffiest dinner rolls come from the easiest, no-knead refrigerator roll dough. It’s a dream come true!
Prep Time 35 minutes
Bake Time 20 minutes
Inactive Time 7 hours
Total Time 7 hours 55 minutes

Ingredients

  • 1 cup shortening
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 cup boiling water
  • 2 packages (4 1/2 teaspoons) Red Star PLATINUM Yeast
  • 1 cup warm water
  • 2 eggs, lightly beaten
  • 6 cups sifted flour

Instructions

Dissolve shortening, salt and sugar in 1 cup of boiling water in a large mixing bowl. Mix and let cool (shortening does not need to completely melt).

Dissolve yeast in 1 cup of warm water. Add to the cooled shortening mixture along with the eggs. Whisk thoroughly to combine. Stir in the flour until well combined.

Top the bowl with lightly greased foil and place in the refrigerator for at least 6 hours or up to 48 hours.

When ready to bake, remove dough from the refrigerator. Gently turn dough out onto a lightly floured surface and divide into 16 equal pieces. For each piece, tuck the edges under until the top of the dough is taught, like a bubble of bubble gum. Then place the roll on the floured surface, "bubble" side up, and roll it between your hands in a clockwise motion to tighten up the roll. Repeat with each dough piece.

Place rolls in 2-3 greased cake pans or 1 greased 13x9-inch pan. Cover lightly and let rise for one hour.

While rolls rise, preheat oven to 425 degrees. Bake rolls for 20-25 minutes, until deeply golden on top.

More bake-and-share recipes to explore:

Comments

  4. You already know how much I love these rolls. Now you see why Uncle Bob ate so many of them that Christmas. May I point out that you know how I always told you that I usually lost a point or two for my presentation? Yeah. That wouldn’t have happened with you. These seriously look like those perfect ones you buy in the freezer department. Bravo!! Ma-Ma would have been so proud of you. xoxo

    Reply

    • Hi Deby – Here is a link to a video that might help you: http://youtu.be/5Q_HaC8NgPg – Basically, you want to get the edges tucked under, then “tighten” the roll by rolling it on the countertop, as you can see in the video. (It’s a bit hard to explain in recipe instructions, I will admit. Sometime I’ll make my own video to help explain!)

      Reply

  9. Thank you so much for attending week 8 of #PureBlogLove and linking your fantastic blog post. These buns sound fantastic! I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
    Nicole
    http://picnicnz.blogspot.co.nz/

    Reply

  13. Hello – when you say shortening – can I use butter instead, or stick with the shortening? thanks this looks great and can’t wait to try it.

    Reply

    • Hi Kathy – You can buy Red Star Platinum yeast online if you are having trouble finding it in stores. Otherwise, you can use an instant/rapid rise yeast of your choice.

      Reply

  16. Just wondering can they be cooked right away instead of putting in frig? How would you do that
    . Thanks for any help!

    Reply

    • Hi Corinne – They need the time in the refrigerator to rise and to “age” (which sounds weird, but is really a good thing when you’re talking about yeast and bread dough). You can make the dough up to 48 hours ahead of time, though, so it can just hang out in the refrigerator until you’re ready to bake! If you’re looking for a roll recipe that can be baked all in one go, check out my Texas Roadhouse Rolls.

      Reply

  17. This recipe is a big hit every time! I was nervous about making them ahead, but it works just beautifully. Thanks for the easy-to-follow instructions. My new son-in-law LOVES these rolls. 🙂

    Reply

    • You should be able to keep the dough in the refrigerator for up to 48 hours, so as long as you stay within that window you should be fine! You could try going longer but I can’t vouch for how that would go.

      Reply

    • That’s a question for my great-grandmother – who, unfortunately, is no longer with us! I just follow her recipes and don’t question her southern wisdom. The recipe works so it works for me!

      Reply

    • Hi ,
      I’ve check already in internet because I couldn’t wait so long for the answer…. In my country we bake always with grams that’s why I was asking. I didn’t want to make a mistake. They were good but little bit dry when they cooled down, maybe too long bake, but still my family likes them;)

      Reply

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