The dough for this no-knead dinner roll recipe can be made ahead of time – like a week ahead of time. It’s similar to a refrigerator roll recipe in that the raw dough can be kept in the refrigerator for days and used as you need it.
The longer the dough stays in the refrigerator the more it tastes like sourdough biscuits. And whilethey aren’t the same as traditional sourdough, they taste just like them.
This no-kneed dinner roll recipe makes a big batch. I like to make it in a large bowl with a lid or one of those round ice cream tubs. Once it’s mixed up you can make the rolls right away but we think it tastes best when it’s been allowed to sit in the refrigerator for at least a day.
You can remove just what you need to make dinner rolls or biscuits for that day and leave the rest of the raw dough in the refrigerator. I’ve keep this in the refrigerator for two week and the last batch baked up just as well as the first batch – it was just more sour.
Dinner rolls or biscuits?
Same recipe…two names. We call these dinner rolls and biscuits, it just depends on what we’re eating them with. If it’s with soup or at breakfast they’re “sourdough” biscuits. If we’re eating them with pot roast and veggies, they’re dinner rolls.
If you want to make fancier dinner rolls that look like Parker House rolls, make marble size balls with the dough and put three of them in an oiled muffin tin.
- Warm water – hot tap water is just fine
- Yeast – I’ve used both dry active yeast and instant yeast with the exact same results
- Buttermilk – I usually use reconstituted powdered buttermilk
- Baking powder
- Baking soda
- Oil – I prefer a mild flavored oil such as canola oil, avocado oil, or refined coconut oil
- 7 cups unbleached white flour – I’ve tried using freshly ground whole wheat but the dough sours VERY quickly
Freezing no-knead dinner rolls
Since this no-knead dinner roll dough can be stored in the refrigerator I rarely see a need to freeze the raw rolls. However, there are times that it’s even more convenient to just pull out frozen rolls, put them on a baking sheet, let them thaw and rise, and then bake them. At Thanksgiving, for instance.
After the dough is make and has been refrigerated so it can sour to your liking, you can make rolls by making golf ball size balls of the dough. Line a baking sheet with parchment paper and put the ball of dough on the baking sheet. Freeze overnight. The next day, put the balls in a freezer bag and label.
When you’re ready to make dinner rolls, put the frozen dough balls on a baking sheet to thaw and rise. It will take longer than it says in the recipe instructions. Let them rise for about 2 hours and then check them every 30 minutes until they have doubled in size. Bake as instructed below.
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- 1 cup warm water
- 2 1/4 tsp yeast
- 1/2 cup sugar
- 2 cups buttermilk
- 3 tbsp. baking powder
- 1/2 tsp. soda
- 1/2 tsp. salt
- 3/4 cup oil
- 7 cups white flour (I've tried whole wheat but the bread tastes like beer - not sour dough)
To make no-knead dough
- Mix water, yeast and sugar and set aside.
- In large bowl, mix buttermilk, baking powder, soda, salt, oil and 6 cups flour.
- Then add yeast mixture and last cup of flour.
- Mix well.
- Store in refrigerator for up to 2 weeks. The longer it is stored, the more sour it will get.
To make no-knead dinner rolls
- Preheat oven to 400F
- Roll out dough with extra flour and cut into squares or with biscuit cutter. Or form golf ball size balls with the dough.
- Put the rolls on a baking sheet and let rise for 20 minutes or until they double in siize.
- Bake at 400F degrees until golden brown (about 12-15 minutes).
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Another easy bread option
If I don’t happen to have any no-knead dinner roll dough or if we want a more traditional biscuit, I make quick no-fail biscuits. These biscuits take just a few minutes to mix together and then bake. I also keep bags of the dry biscuit mix in the freezer for those really busy times.