0
Fluffy No Knead Refrigerator Rolls
The fluffiest dinner rolls come from the easiest no-knead dough.
Yield 16 rolls
Ingredients
- 2 cups water, divided
- 1 cup shortening
- 1/2 cup granulated sugar
- 1 teaspoon table salt
- 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
- 2 eggs (lightly beaten)
- 6 cups bread flour
Instructions
- Add 1 cup water and shortening to a saucepan. Heat on medium heat until shortening melts. Cool to 110-115°F. Add cooled water mixture to large mixing bowl. Add sugar and salt, stir until dissolved.
- Add yeast, eggs and remaining water (lukewarm) to mixing bowl. Whisk thoroughly to combine. Stir in the flour until well combined.
- Cover 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 taut, 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 13×9-inch pan. Cover lightly and let rise for one hour.
- While rolls rise, preheat oven to 425°F . Bake rolls for 20-25 minutes, until deeply golden on top.
Notes
Recipe by Stephie Cooks.
Review & Comments
Joan | •
Fluffy, nice texture but flavorless rolls. I used an egg wash before baking. Brushed with salted butter after baking and sprinkled with everything bagel seasoning to up the taste. Overall they looked great but lacked flavor.
Sandy Larivee | •
Can I cut the recipe in half and bake them in my Emile Henry Crown Baker.
Hi Sandy,
You certainly can cut the recipe in half. I don’t have experience in using a Emily Heny Crown Baker but it should work just fine. I would just keep an eye on your bake time. I am thinking the bake time would be reduced.
Happy Baking!
Susan | •
Can you use regular yeast instead of platinum?
Hi Susan – Yes, you can use Red Star active dry or Quick-Rise yeast, substitute 1-for-1. Keep an eye on the dough as rise times may vary.
Happy baking!
Karen | •
I plan to give these a try and use portions of the dough over a couple days. Recipe says cover with foil, will the dough be okay in a sealed container in the fridge?
Hi Karen – I don’t recommend using a sealed container, the yeast will be producing gas in the refrigerator and you want to have a way for it to escape. You could use a lid that is slightly open, or cover container with plastic wrap or foil – tightly sealed around the edges.
Enjoy the rolls! Happy baking!
Paula | •
Can you use all purpose flour instead of bread flour?
Hi Paula – Bread flour is recommend, however you can substitute all-purpose flour. Just keep an eye on our dough as you may need to adjust the liquid/flour ratio, and kneading & rise times may vary.
Happy baking!
Tina | •
Can you let the dough rise in a bowl on the counter for 2 hours instead of refrigerating?
Hi Tina,
You can certainly try that method. We recommend at least 4-6 hours in the refrigerator to let the fat cool down and the dough will be easier to work with. A longer refrigeration time will allow more flavor to develop.
Happy baking!
Carol
Catherine Bilow | •
Can I bake these in a cast-iron skillet?
Hi Catherine,
Yes, you can bake these in a cast-iron skillet. Bake time may need to be adjusted, just keep an eye on the rolls.
Happy baking!
Carol
Catherine Bilow | •
Thanks for your prompt reply. I will serve these to my landlady tomorrow; I’ve invited her to come for lunch!
Susan | •
Can butter be used in place of shortening?
Hi Susan,
Yes. The rolls may not be as light and fluffy, but the butter will lend a delicious flavor. Let us know how they turn out!
Happy baking!
Carol
Margaret | •
I made this recipe as-is and it made 24 good sized dinner rolls (not 16 as the recipe says). I agree that using butter flavored shortening would taste better and I will be doing that next time! These have a great texture, though they do not store well.
Donna K | •
The first time I made these I used regular shortening. Texture was great but the flavor fell a little flat. The second time I used the butter flavor shortening and that did the trick. Really good, easy to do around your schedule. Will be making these a lot.
Donna Y | •
Can you freeze this dough to use later?
Hi Donna,
I would not recommend freezing the dough, but par-baking the rolls and then freezing them. Here’s a link to par-baking instructions: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/.
Happy baking!
Carol
Bev | •
I froz mine and they were perfect
Pala | •
Have you tried using gluten free flour with this recipe? Tempted to find a GF refrigerator dough but do not know how this would work?
Hi Paula,
I would recommend using one of our gluten-free recipes (such as https://redstaryeast.com/gluten-free-fine-dinner-rolls/). For overnight rolls, pour the batter into the muffin tins, then cover and place in fridge. Let rolls sit out on counter (or top of stove) while oven preheats, then bake and enjoy! Let us know if you try them.
Happy baking!
Carol
Sally | •
Would it be ok to only use part of the dough from the refrigerator and keep the other part in there to use in the next few days?
Hi Sally,
Yes. I would recommend using the refrigerated dough within 48 hours.
Happy baking!
Carol