Tasty Tuesday: No Need to Knead

There is nothing I like more than the smell of bread in the oven, especially yeast rolls. But I do not like the kneading, let it rise, punch it down, knead again, let it rise. Come on, I want some bread already! Many years ago, my mom passed this recipe into my greedy hands. A homemade yeast roll recipe that did not require kneading and the dough can be kept in the refrigerator and used as you need it. That means you can make twenty rolls (all of the dough) or two depending on how many you are cooking for.

Here is what you “knead” to make Refrigerator Yeast Rolls:

 6 cups self-rising flour

½ cup sugar

½ cup shortening

1 package of yeast

1 cup hot water

1 ½ cups milk

1. Combine flour and sugar in a very large bowl.

2. Cut in shortening. My tip is to melt the shortening in a microwave safe bowl or measuring cup. Pour it into the flour and sugar. Stir to mix it in and continue stirring and pressing the clumps against the side of the bowl to make them as small as possible. Takes waaayyyy less time than cutting it in.

3. Mix the yeast with the cup of hot water stirring to dissolve.

4. Pour yeast and water into dry ingredients. Mix together.

5. Add milk and mix.

6. Cover bowl with lid or dish towel and set on counter to rise for a couple of hours.

7. To bake the dough, melt enough butter in baking pan (I use a round cake pan) to coat the bottom.

8. Place some dough on a floured surface and pat out. 

9. Use a biscuit cutter to cut out however many rolls you need. Place remaining dough back in bowl.

10. Dip cut out rolls in butter. Flip and dip the other side, then place in the baking pan.

11. Place in 350 degree oven and bake until brown on top (about 20 minutes).

To bake the dough after it has been in the refrigerator follow steps 7-11, but at step 10, leave rolls in the pan and let rise on the counter for about an hour before baking.

Enjoy some delicious homemade rolls without the hassle!

Taking the knead out of homemade bread in the tree house,

Chelli