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No-Knead Refrigerator Rolls Recipe

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This recipe for No-Knead Refrigerator Rolls, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Hess
Added: Saturday, July 9, 2005


2 packages dry yeast
2 C warm water (warm, not hot, on wrist)
1/2 C sugar
2 tsp. salt
6 ~ 7 C flour (sifted)
1 egg
1/4 C cooking oil

Sprinkle dry yeast over hot water and dissolve.

Combine sugar, salt and 1/2 of the flour. Add the yeast water and mix well. Add egg and oil.

Gradually add enough of the remaining flour to form a fairly stiff dough.

Cover with a damp cloth.
(May be stored in refrigerator up to 6 days) Dampen
cloth each day to keep crust from forming on top.

About 2 hours before baking pinch off necessary amount of dough and shape into rolls. Return remaining dough to refrigerator.

Cover rolls and let rise until double in bulk, about
1 1/2 hours.

Bake in greased pan at 350 ~ 375 (depending on oven) for 15 ~ 20 minutes or until golden brown and done.

Personal Notes:
Personal Notes:
Although the recipe does not require kneading, I work up the last cup+ flour in by kneading - makes me feel good. Knead until dough springs back when poked with a finger.




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