No-Knead Refrigerator Rolls
15 rolls Nearly any yeast roll can be prepared using this method.
Ingredients
- ½ cup (120g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 1 cup (235g) lukewarm (80° to 90°F) milk
- 6 tablespoons (85g) unsalted butter, melted and slightly cooled
- ¼ cup (50g) sugar
- 1 large egg
- 1 teaspoon salt
- About 3 ½ cups (440g) all-purpose flour
- (Melted butter)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ½ cup (120g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 1 cup (235g) lukewarm (80° to 90°F) milk
- 6 tablespoons (85g) unsalted butter, melted and slightly cooled
- ¼ cup (50g) sugar
- 1 large egg
- 1 teaspoon salt
- About 3 ½ cups (440g) all-purpose flour
- (Melted butter)
Let's Cook
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Step 1.
Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes: ½ cup (120g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
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Step 2.
Stir into the dissolved yeast: 1 cup (235g) lukewarm (80° to 90°F) milk; 6 tablespoons (85g) unsalted butter, melted and slightly cooled; ¼ cup (50g) sugar; 1 large egg; 1 teaspoon salt
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Step 3.
Add and beat in until a soft dough forms: About 3 ½ cups (440g) all-purpose flour
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Step 4.
Transfer the dough to a large oiled bowl and turn once to coat with oil. Cover tightly and refrigerate for at least 12 hours and up to 3 days. When ready to bake, remove the dough from the refrigerator and allow it to rest, covered, for 30 minutes.
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Step 5.
Punch down the dough, divide it into 15 equal portions, and round them into balls. Place the rolls in 2 cake pans or one larger baking pan and allow to rise until doubled in bulk, 45 minutes to 1 hour.
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Step 6.
While the dough rises, preheat the oven to 425°F.
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Step 7.
Bake the rolls until golden brown, about 15 minutes. If desired, brush the tops with: (Melted butter)