mom's no-knead refrigerator rolls

How To Make mom's no-knead refrigerator rolls

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  1

  In a large bowl, mix the dry yeast, water, and honey until yeast is dissolved. Let sit for 10 minutes or until the yeast starts to get bubbly and foamy. Next, add to the yeast mixture, the salt, egg, and oil and stir. Finally, add the flour a cup at a time stirring after each addition. The dough should be soft and smooth without being too sticky. ( If you have a electric mixer such as a kitchen aid, you can use the paddle mix attachment untill too thick to mix and the change the attachment to the dough hook, run with the dough hook for about 6-10 minutes)
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  Grease the bowl lightly with oil and put the bowl with the dough in a warm draft free spot to rise. Once the dough has risen to double it's size, gently push it down,form into rolls (any shape you like, clover shape in a muffin tin works well) don't forget to grease the pan you are baking your rolls in. Let your rolls rise a second time untill doubled in size. Bake at 400 F for 15 minutes.
• 3

  Note: I usually make up the dough let it rise and divide the dough in half. One half I use to make the rolls described above and the other half, I roll flat, spread with butter, sugar and cinnamon and you have the easiest and best tasting cinnamon rolls ever. Once cooled, spread with cream cheese frosting- YUMMY!!!
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