"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

NO KNEAD REFRIGERATOR ROLLS Recipe

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This recipe for NO KNEAD REFRIGERATOR ROLLS, by , is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Holder Fine
Added: Saturday, January 29, 2011

Category:
Category:

Ingredients:  
Ingredients:  
5 c. white Lily self-rising flour
1/4 c. sugar
1/2 c. shortening (or oil)
1 teaspoon salt
1 1/2 c. water
1 pkg. yeast

Directions:
Directions:
Dissolve yeast in water. If you plan to bake immediately water should be all lukewarm. If you plan to store dough in refrigerator for later use, dissolve yeast in 1/4 cup warm water and use cold water for other 1 1/4 cups. Sift together flour and sugar. Cut in solid shortening (use a pastry cutter it's easier), or salad oil. Add yeast water. Place the dough into a greased bowl and cover. Now, if you want to serve hot rolls tonight, let your dough rise for 30 minutes. If you want to bake them later in the week, cover the bowl well and put the dough into the refrigerator immediately.
To prepare rolls for the oven place the dough on a well-floured dough board or other flat surface. Now you don't have to knead this dough, just smooth it gently with your hands, then roll out with a rolling pin. Cut out and shape your rolls and place them in a greased pan, cover with a warm, damp cloth and allow to rise for 45 minutes. It also helps to brush melted butter or shortening over them before or after they rise. Bake for about 15 minutes in a preheated 450 degree oven.

Personal Notes:
Personal Notes:
Mary's Collection saved from White Lily Four Sack.
Oil is not listed on the original recipe but can be used instead of the shortening.

 

 

 

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