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Fluffy No Knead Refrigerator Rolls
The fluffiest dinner rolls comes from the easiest no-knead dough.
Yield: 16 rolls
  • 1 cup shortening
  • 1 teaspoon salt
  • ½ cup sugar
  • 1 cup boiling water
  • 2 packages (4½ teaspoons) RED STAR Platinum Yeast
  • 1 cup warm water (110-115°F)
  • 2 eggs, lightly beaten
  • 6 cups sifted flour
  1. Dissolve shortening, salt and sugar in 1 cup of boiling water in a large mixing bowl. Mix and let cool to 110-120°F (shortening does not need to completely melt).

  2. 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.

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

  4. 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.

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

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

  7. Recipe created by Stephie Cooks.

Fluffy No Knead Refrigerator Rolls | The fluffiest dinner rolls comes from the easiest no-knead dough. Find recipe at redstaryeast.com.

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  1. 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!

  2. 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!

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

  3. 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!

  4. 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.

  5. 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.

  6. Can you freeze this dough to use later?

  7. 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?

  8. 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?

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