No Knead Refrigerator Rolls Recipes

Steps:

• 1. Dissolve yeast in warm water (wrist test)in a large bowl. Add sugar. Let yeast stand for 5 minutes or until it starts to bubble. Add salt, egg, buttermilk powder and melted butter (not to hot). Add 1/2 flour.
• 2. Beat the ingredients well. Gradually beat in the rest of the flour until smooth and starts to pull away from the side of bowl.
• 3. Remove dough ball to floured surface and knead the ball for a few minutes until it is smooth and sightly sticky. Put dough into a buttered bowl and turn to cover all sides. Cover with a damp cloth and place in refrigerator. Keep cloth damp. Punch down as needed.
• 4. About 2 hours before before dinner, cut off amount needed for rolls. Return the remainder back to refrigerator, covered with damp cloth. Form into large egg size rolls with buttered hands and place into a buttered baking dish or cookie sheet, cover with dry cloth and let rise (double) in a warm place for 2 hours.
• 5. Bake in a preheated oven at 400 degrees for 12 to 15 minutes. Pure convection: 375 degrees for 25 minutes or until lightly browned. Remove from oven and brush butter over top of rolls. This dough will keep for about a week in the refrigerator if you keep the cloth damp. The dough will have a better flavor after a day or two. I butter the dough really well and put into a gallon zip lock bag and seal. The dough will not dry out, but you will have to check it all the time to make sure that dough is punched down and does not get any bigger than the bag.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

Steps:

• In a large bowl, dissolve yeast in warm water and set aside to proof.
• In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed.
• Add mixture to yeast, and stir in flour; The last 3 cups of flour will have to be mixed in by hand.
• Cover dough with a damp cloth, and place in refrigerator; Punch down occasionally as dough rises; (You can leave dough in refrigerator overnight).
• Two hours before baking, shape the dough into rolls.
• Place on greased pans, baking trays or muffin pans; Let rise 2 hours.
• Bake at 400 degrees F for 8 to 10 minutes.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Beat in egg and shortening. Stir in enough remaining flour to form a soft dough (do not knead). Cover and refrigerate overnight., Punch dough down and divide into 4 portions; roll each portion into a 14x12-in. rectangle. Spread 2 tablespoons butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 in. apart on greased baking sheets. Repeat with remaining dough. , Cover and let rise until doubled, about 1 hour. Bake at 400° until golden brown, 10-12 minutes. Remove to wire rack to cool.

Steps:

• Mix oil, salt, water, yeast, sugar, wheat germ, and eggs in a large bowl.
• Add flour 1 cup at a time, beating after each addition. Cover with plastic wrap, and place in refrigerator for at least two hours before using. This dough lasts up to five days in the refrigerator.
• To bake, make 2-inch balls from the dough. Place them in a large greased cake pan, about 1 inch apart, and cover with a damp cloth until they double in size.
• Preheat oven to 375 degrees. Bake for about 20 minutes, or until golden.
• Invert pan to remove rolls. Serve warm.