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Homemade Dinner Rolls | Can't Stay Out of the Kitchen | these easy #GooseberryPatch #dinnerrolls are fantastic. There's no kneading & you refrigerate the dough overnight. They're perfect for company or #holidays like #Thanksgiving or #Christmas. #bread

Homemade Dinner Rolls

Homemade Dinner Rolls don't have to be kneaded! These rolls raise in the refrigerator. Roll out and place in a warm place and then bake! Amazing recipe that's perfect for holidays like Thanksgiving, Christmas or Easter! They're also terrific for family or company dinners. Perfect with any main dish entree!
Prep Time 30 mins
Cook Time 20 mins
Total Time 12 hrs 50 mins
Course Breads, Rolls and Muffins
Cuisine American
Servings 36

Ingredients
  

  • 1 cup boiling water
  • 1 cup sugar
  • 1 cup Crisco shortening no substitutes
  • 1 1/2 tsp. sea salt or kosher salt
  • 1 cup lukewarm water see directions below
  • 2 pkgs. active dry yeast
  • 3 large eggs beaten
  • 6 cups bread flour
  • unsalted butter

Instructions
 

  • In medium bowl place sugar, shortening and salt.
  • Pour boiling water over top and stir to dissolve shortening and mix ingredients together.
  • You may have to break up the shortening with a wooden spoon or press the shortening against the edge of the mixing bowl so it’s easier to dissolve.
  • This may take a few minutes.
  • Dissolve yeast in a cup of water – about 90-95°.
  • Stir with a wooden spoon until the yeast is totally dissolved. This, also, may take a few minutes.
  • Add yeast-water mixture to other ingredients in the bowl.
  • Add beaten eggs and bread flour and stir to combine.
  • Transfer mixture to a lightly greased bowl.
  • Cover bowl with lid and refrigerate dough overnight.
  • On a lightly floured surface, roll out dough.
  • Cut the dough with a biscuit cutter and place rolls on well-greased cookie sheets or pans.
  • Brush rolls with melted butter.
  • Allow dough to raise in a warm place for one to two hours.
  • Once dough is close to being raised, preheat oven to 375°.
  • Bake at 375° for about 15-20 minutes or until tops are lightly browned. Rotate pans to other racks half way through cooking time.
  • Brush tops with butter after removing from oven.

Notes

NOTE: Lukewarm water is somewhat misleading. You don’t want the water so hot that it burns your hands but if it’s too cool it won’t activate the yeast. About 90-95° is what I recommend.
NOTE: You can heat your oven for about one to two minutes and then turn off the heat. Place the cookie sheet with the rolls in the oven covered with a tea towel to allow to raise. If the dough hasn’t raised enough in an hour, remove the cookie sheet, heat oven again, turn off heat, and repeat until rolls have raised successfully.
NOTE: I recommend you roll these out at least a half-inch to an inch-thick if you want them to have the proper shape. Otherwise, these are too flat.
NOTE: I highly recommend St. Dalfour’s sugar-free jams and preserves also made without artificial sweeteners. They have quite a few flavors and all are wonderful for spreading on bread and rolls.
Recipe source: adapted from Gooseberry Patch's Country Baking.
© Can’t Stay Out of the Kitchen
Keyword bread, breakfast, dinner rolls
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