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Fluffy No Knead Refrigerator Rolls

Fluffy No Knead Refrigerator Rolls
The fluffiest dinner rolls comes from the easiest no-knead dough.
Yield 16 rolls
5

Reviews

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.

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Review & Comments

Tina | Reply

5 stars
Can you let the dough rise in a bowl on the counter for 2 hours instead of refrigerating?

Red Star Yeast | Reply

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 | Reply

Can I bake these in a cast-iron skillet?

Red Star Yeast | Reply

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 | Reply

Thanks for your prompt reply. I will serve these to my landlady tomorrow; I’ve invited her to come for lunch!

Susan | Reply

Can butter be used in place of shortening?

Red Star Yeast | Reply

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 | Reply

4 stars
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 | Reply

5 stars
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 | Reply

5 stars
Can you freeze this dough to use later?

Red Star Yeast | Reply

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 | Reply

5 stars
I froz mine and they were perfect

Pala | Reply

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?

Red Star Yeast | Reply

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 | Reply

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?

Red Star Yeast | Reply

Hi Sally,
Yes. I would recommend using the refrigerated dough within 48 hours.

Happy baking!
Carol

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