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No Knead Refrigerator Rolls

It is a nice recipe to make when you have company and want to serve fresh baked bread with out all the last minute fuss. You keep them in the fridge for up to four days, bake as many as you would like, and Voila fresh baked buns hot out of the oven. I made a Herb and Cheese variation here, but will give you the base recipe first.
  • 4-41/2 cups flour
  • 1/4 cup sugar 
  • 1 tsp. salt
  • 1 pkg. or 1 tbsp. instant yeast
  • 2 cup very warm water
  • 1/2 cup melted butter or margarine
  • 3 beaten eggs
  1. In a bowl combine 2 cups flour, sugar, salt and yeast. Blend well.
  2. Add warm water, butter and eggs.
  3. Blend at a low speed til well mixed, continue beating for two minutes.
  4. Stir in remaining flour by hand until you have a stiff dough.
  5. Cover dough with a plastic wrap a refrigerate for a minimum of two hour up to 4 days.
  6. Lightly grease two 8-9" pans.
  7. Divide dough into 12 rolls for each pan.
  8. Brush with 1 tbsp. of melted butter.
  9. Cover and rise for one hour.
  10. Bake in a preheated oven @ 375 for 20 minutes or until golden brown. Watch your oven since every oven temperature is different.
Herb and cheese variation:
  • 2 cups of old/aged cheddar
  • 2 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. thyme or,
  • 1 tbsp. dill with the cheddar to make them dill and cheese buns.
Just add the cheese and herbs in with the dry ingredients. This is a no fail recipe, because you don't need to knead them, they always turn out.


  1. I love the variation! I make rolls pretty often...I'll try this new twist! Thanks! ♥

  2. Oh those look so good. I can almost smell and taste them. Warm fresh rolls always are a hit. Kathy

  3. I'd like to make the herb and cheese variation but am not an experienced dough maker. Can someone tell me at what stage I'd add the cheese, etc.?

  4. Joan , added the instructions of when to add the cheese and herbs to the recipe.
    Just add it to the dry ingredients and you are good to go.

  5. How wonderful to have them ready to pop in the oven. They really look good!

  6. Jason and Erin
    I personally have not tried freezing the dough, but if you do, comment back and let us know how it works.
    Some how I think that should work, but I can't for surr.

  7. can't wait to try these buns, they look so good....

  8. Is the flour All-Purpose or Self-Rising? Thank you!

  9. to anonymous - that would be all purpose flour.

  10. As a Canadian mennonite who now lives in southern france we do not really like things that are so sweet anymore. But this no knead recipe made the best cinnamon rolls.
    Thanks again for your web site. It helps me relive many great memories from my youth.

  11. I've been making yeast bread for years now. Bread that requires many hours of preparation. Kneading, etc. My minimum time to serve good buns on my table was 4 hours. One early morning, while my coffee was brewing, browsed MGCC recipe index, became curious seeing this no knead refrigerator dough. The same morning, collected all the ingredients in my pantry. After having my mug of coffee, put together in a bowl what the recipe calls for, followed every instruction given. Put the mixed dough in the refrigerator. Left the house to do some errands. Came back home after 5 hours. Checked the dough bowl in the refrigerator. It was so beautiful. The dough has risen more than double. To my excitement, immediately divided the risen dough to 16 large buns and allow them to rise for an hour. Then baked. Just realized now that I can have very soft and delicious bread without kneading. Thanks again MGCC for sharing your brilliant recipes. Learning new things each time I visit your blog. From Vancouver, BC


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