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.
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.
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.
Fluffy No-Knead Refrigerator Rolls
Equipment
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.
Nutrition
- Pumpkin Spice Cinnamon Knots from A Kitchen Addiction
- Pumpkin Challah from Bakeaholic Mama
- Apple Crisp Sweet Roll Coffee Cake from Barbara Bakes
- Sweet Potato Crescent Rolls from Completely Delicious
- Chocolate Glazed Pumpkin Donuts from Foodness Gracious
- Apple Cinnamon Streusel Pull Apart Bread from Girl Versus Dough
- Cream Cheese Filled Brioche Sweet Rolls from Miss in the Kitchen
- Sourdough Sandwich Bread from My Kitchen Addiction
- Pumpkin Cinnamon Rolls with Caramel Icing from Roxana’s Home Baking
- Snickerdoodle Bagels with Cinnamon Crunch Topping from The Law Student’s Wife
- Apple Honey Pecan Sticky Buns from Tutti Dolci
Lemme borrow your shortening and I’m totes making these! Or you can just bring over a pan and get your chickpea fix =) Bring the fam bam
I’ll be there pronto.
These look perfect! I was just thinking I need an easy roll recipe for Thanksgiving!
These are so easy! And perfect since you can make the dough the day before
Yum! These look delicious! And kudos to you for bringing attention to Stop Hunger Now 🙂
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
I forgot to write about Uncle Bob! Man. Problems with writing late at night.
bahahaaa Nancy sounds hilarious! These rolls look DELICIOUS-looove how simple they are. Yum yum yummm
I truly wish I could have met her!
Love the way these rolls look, such a great thing you are doing Red Star!
Thank you, Cheri!
Please explain the roll up process. It is a bit unclear to me. Thanks.
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!)
Your rolls look so good and easy to make. I can’t wait to make them!
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/
I can smell that warm yeastiness from here! Mouthwatering! Thanks as always Stephie for sharing at #theWeekendSocial. I love seeing what you bring to our table. Hope to see you again Thursday 9:00 PM EST. Pinned. http://www.theKitchenChopper.com
I’m loving all the carbs on your site lately. This is such a great cause. This recipe is the perfect way to celebrate.
Thanks for coming and linking up at #TheWeekendSocial. Please be sure to come back this week starting Thursday at 9PM EST on KitchenDreaming.com ! I hope to see you there! Pinned
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.
Hi Barbara – You should be able to substitute unsalted butter with no problem.
Hi,
May I ask if I could replace shortening with butter? Thanks:)
You should be able to use butter in this recipe with no problem.
can you use any other yeast if you can not find the red star, I use fleischmann’s, do I use regular or rapid rise
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.
Just wondering can they be cooked right away instead of putting in frig? How would you do that
. Thanks for any help!
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.
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. 🙂
Yay! I am so glad you all love them, Judy!
I’m a sucker for a good bread and these rolls look delicious and easy. I love that it makes extra….perfect for the freezer! Can’t wait to give them a try. Pinning now!
Can I use only half of the dough to bake and save the rest for the next day?
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.
Why water and not milk please and Thank you
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!
These are simply perfect. Trying for Christmas!
Thank you! I hope you enjoyed them!
These look amazing! Love that they are no knead and fluffy!
Thank you!
Holy fresh baked rolls how I need you in my life !
Can’t argue with that!
Can i use butter instead of shortening? Thanks a lot!!
You sure can.
Hi,
I want to do it today but i have one question, 1cup shortening – how much is that in grams?
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;)
They look yummy
This is like the recipe that my Mom would make when we were kids.
I have the ingredients written down, but not temp to cook or how long.
Thanks! Making them tomorrow!??
I hope you enjoyed them!
Hi, do you need to give them extra time to rise just coming out of the refrigerator?
Once you remove the dough from the fridge, you shape them and let them rise for a bit before baking. Hope this helps!