Thanksgiving Idea 2: (No Knead) Overnight Refrigerator Rolls

Thanksgiving day can be very hectic with lots of food to make, especially if you're preparing everything by yourself! I know - husbands can be pretty useless at times! :) Homemade rolls are essential on Thanksgiving. But all the trouble that you have to go through to make them. And it takes long to make great rolls.

When I went to my cooking group meeting Tuesday night, I was so excited to get this recipe. There is no need to knead. And you can make the dough the day before Thanksgiving (or the day before you want the rolls) and just refrigerate it overnight and just let it rise the next day. Isn't it great? And they taste so buttery and  great.

So instead of trying to make rolls while you're making turkey, all the side dishes and desserts, make them the night before! :) Lisa usually doubles her recipes because these rolls are so yummy!

No Knead Overnight Refrigerator Rolls 

from Lisa Cragun

Printable Recipes

(Rolled dough can be frozen also)

Ingredients:

1 cake Fleishmans yeast
1 tablespoon sugar

1 cube butter (1/2 cup butter)
1 cup warm milk
2 eggs
1/4 cup sugar
4 cups flour
1 teaspoon salt
soft butter to spread on dough

Directions:


Dissolve yeast in sugar. (no water- just squish sugar into the yeast cake in a small bowl.  It becomes liquid by just adding sugar!.)  Set aside until syrupy.


In a large bowl, add butter and milk and stir to mix. In a small bowl, mix eggs and sugar well.


Add syrupy yeast to butter and milk solution in the large bowl.  Stir well and then add the egg mixture and stir well.


Mix flour and salt in a bowl. Stir this into the liquid solution with a spoon.. (Mixture should be fairly sticky.)  Just mix as well as you can.  Then cover this with plastic wrap and set a plate on top.  Let this stand in the refrigerator over night. The dough should look like this.

3 ½  hours before baking, divide dough in half.  Roll half of the dough out on a lightly floured surface, into a circle shape.  Spread top with soft butter.

Cut circle into quarters and then cut each quarter into thirds, making 12 long triangles.

Roll each triangle up beginning with the large end-and ending with the point—this makes a crescent shape– and place on cookie sheets (12 on each sheet making 24 rolls).

Cover  with a dry dish towel and let rise for 3 hours.

Bake at 350 degrees for 10 -12 minutes or until golden brown.

If you can not find yeast cakes in the refrigerator dairy section of the grocery store you may be able to substitute 1 tablespoon dry yeast for the yeast cake.  You would need to mix it into 1/4 cup of very warm water about 105 degrees…with the sugar and set it aside until it bubbles up.  You may need to add  just a bit more flour –but I have not ever made them this way.

TO FREEZE:  freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put into plastic freezer bags until ready to use. Return them to cookie sheets and let rise about 6 hours or until light. Proceed with previous baking instructions.

Sook the Cook