No Knead Refrigerator Rolls

deb baldwin


Although these say no knead, I usually knead them just a little.

I have been making these for years and everyone else probably has the same recipe.
My daughter is now making them.

Recipe out of blue recipe box.

★★★★★ 1 vote
20 to 25 rolls
15 Min
15 Min


2 pkg
active dry yeast
2 c
warm water
1/2 c
2 tsp
1/4 c
butter, melted
6 1/2 to 7 c
4 Tbsp
buttermilk powder


1Dissolve 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.
2Beat the ingredients well.
Gradually beat in the rest of the flour until smooth and starts to pull away from the side of bowl.
3Remove 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.
4About 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.
5Bake 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.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Hashtags: #Rolls, #yeast, #buttermilk