Fluffy No-Knead Refrigerator Rolls

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The fluffiest dinner rolls come from the easiest, no-knead dough. It’s a dream come true!

This post is sponsored by Red Star Yeast. All opinions are, as always, 100% my own.

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I can’t even beat around the bush with this post. I have to get right to business – because the business, today, is bread. I know I just shared my Texas Roadhouse Rolls recipe with you last week, but I think you’ll forgive me for the carb overload with this recipe.

This recipe for Fluffy No-Knead Refrigerator Rolls comes from my great-grandmother’s recipe box. This recipe was originally given to my Ma-Ma by a woman named Nancy Nanovski, who lived across the street from my mother’s family when she was growing up. Nancy is known in my family for two things: this roll recipe, and her “cleaning tip” that she would give to young women who were getting married: leave the vacuum cleaner out all of the time so that if someone stops by unexpectedly, they will think they interrupted your cleaning and automatically forgive your mess.

I think Nancy and I would have been friends.

And so, in the spirit of sharing – both this recipe and the delicious rolls that it makes – I am bringing you this recipe today in partnership with Red Star Yeast and Stop Hunger Now.

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Did you know that nearly one billion people worldwide suffer from chronic hunger, and that every 10 seconds a child dies because they are severely underweight or lack essential nutrients? Because of statistics like these, and so many more, Stop Hunger Now has made it their mission to end hunger through working together. Red Star Yeast is partnering with Stop Hunger Now to share this mission and to encourage people to start working in their own communities to end hunger by baking with Red Star Yeast and sharing in their community. A portion of proceeds from Red Star Yeast purchases will go towards Stop Hunger Now to provide meals and life-saving aid to children and families around the world. It is Red Star Yeast’s goal to provide 200,000 meals annually.

To help further this mission and support this partnership, I am joining 11 other amazing bloggers to each bring you a “double batch” baking recipe, with hopes that you will bake and share in your community this fall. One of the best thing about Nancy’s Refrigerator Rolls (as they’re known in my family) is that the recipes makes a ton of rolls. Bake the rolls, then share half with someone in your community. These rolls would be perfect alongside a roast chicken, a pan of pasta, or a pot of soup, and the easy no-knead dough makes it simple for you to share a full meal with a friend or a neighbor in need. Make sure to visit the Bake & Share Pinterest Board to scope out all of the fantastic recipes.

And because Red Star Yeast loves all of my readers as much as I do, they’re giving one reader a baking prize pack so that you can start on your own bake and share recipes! One lucky reader will win a bread basket with warming stone, a signed copy of Artisan Bread in 5 Minutes a Day, and a Red Star Yeast mixing bowl, towel, dough whisk, apron, and yeast. In case you’re wondering, that’s $90 worth of baking goodies right to the door of the lucky winner! Just use the widget below to enter to win.

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Alright – Enough fooling around. Time to get to the recipe! Trust me, this one is so easy, you’ll want to make it all of the time.
5.0 from 1 reviews
Fluffy No-Knead Refrigerator Rolls
 
Prep time
Cook time
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Yield: 16 rolls
Ingredients
  • 1 cup shortening
  • 1 teaspoon salt
  • ½ cup sugar
  • 1 cup boiling water
  • 2 packages (4½ teaspoons) Red Star PLATINUM Yeast
  • 1 cup warm water
  • 2 eggs, lightly beaten
  • 6 cups sifted flour
Instructions
  1. Dissolve shortening, salt and sugar in 1 cup of boiling water in a large mixing bowl. Mix and let cool (shortening does not need to completely melt).
  2. Dissolve yeast in 1 cup of warm water. Add to the cooled shortening mixture along with the eggs. Whisk thoroughly to combine. Stir in the flour until well combined.
  3. Top the bowl with lightly greased foil and place in the refrigerator for at least 6 hours or up to 48 hours.
  4. When ready to bake, remove dough from the refrigerator. Gently turn dough out onto a lightly floured surface and divide into 16 equal pieces. For each piece, tuck the edges under until the top of the dough is taught, like a bubble of bubble gum. Then place the roll on the floured surface, "bubble" side up, and roll it between your hands in a clockwise motion to tighten up the roll. Repeat with each dough piece.
  5. Place rolls in 2-3 greased cake pans or 1 greased 13x9-inch pan. Cover lightly and let rise for one hour.
  6. While rolls rise, preheat oven to 425 degrees. Bake rolls for 20-25 minutes, until deeply golden on top.

PS – Red Star Yeast is hosting a friendly Pinterest contest between the 12 Bake & Share participating bloggers. Visit the Bake & Share Pinterest Board and repin your favorite recipe – the blogger with the most repins on November 7 will win some big prizes! And I know you all will pin your favorite Fluffy No-Knead Refrigerator Rolls…right? 

Texas Roadhouse Rolls

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Fluffy and buttery homemade Texas Roadhouse Rolls with Cinnamon Honey Butter. Going out has just been replaced with staying in, and I think you’re gonna like it.

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I have a confession to make: it took me 4 tries to get these rolls right for you.

Let’s back up a bit – When I decided that I wanted to make a homemade version of Texas Roadhouse Rolls, I immediately knew that I wanted to adapt one of my great-grandmother’s yeast roll recipes for the project. Only, my dumb ass kept forgetting to add the water to the recipe. Emphasis on dumb.ass.

Spoiler alert: Don’t leave the water out of this recipe. It won’t work.

But, as it turned out, making the recipe 4 times was worth it in the long run. Boyfriend came home from work, popped a warm roll into his mouth, and said, “Are these Texas Roadhouse Rolls?”

#winning

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Pumpkin Sage Biscuits

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Fluffy buttermilk biscuits loaded with pumpkin and sage make for the perfect fall carb. 

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Well guys, I done diddly did it. I cracked open my first can of pumpkin for the season.

I say my “first” can and not my “only” can (which has been known to be the case in previous years) because for some reason I was feeling festive and bought two cans of pumpkin at the store. Now that I’ve used up my yearly can and have another staring at me every time I open my pantry, I have to decide what else I will make with pumpkin this year. Maybe some Pumpkin Swirl Cake or Pumpkin Cinnamon Chip Cookies. Maybe I’ll put it towards a new recipe. Maybe I’ll just eat Pumpkin Sage Biscuits until the cows come home.

Yeah, that sounds like a good plan.

I’m the Designated Biscuit Maker in my family. My sweet potato biscuit recipe is probably 97% to thank for snagging Boyfriend (although that’s another recipe and story for another time). So it seemed only fitting to adapt my favorite recipe and throw in some pumpkin for the season. I also added some dried sage and black pepper – I saw The Pioneer Woman do it once on her show (although I can’t for the life of me remember which episode), and while I couldn’t recall exactly how much she used, I just went with my gut and spiced up my biscuits as I saw fit. And I saw fit to have a good amount of dried sage and spicy black pepper. The herby sage and the mellow pumpkin balance nicely with the occasional zing when you bite into a bigger piece of black pepper.

I love it.

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{Friends First with Foodie with Family} One-Hour Swedish Limpa

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A one-hour version of the traditional orange-scented Swedish rye bread – say it isn’t so!

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Hello, dear readers! We are back for another Friends First post on this lovely first day of October. As appropriate as a pumpkin recipe would be today, I’ll let every other blogger in the world handle that one for you – I think today’s recipe is even better. (Say it isn’t so! …It is.)

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Today I am thrilled to introduce you to Rebecca. Rebecca is the blogger over at Foodie with Family, and – in addition to being one of the most articulate, intelligent women I have ever had the pleasure of meeting – is a mother of 5 boys, wife to her best friend, fellow theatre and literary nerd, and all-around amazing cook and baker. Oh, and she thinks nothing of roasting an entire goat over a spit or smoking her own Canadian bacon. I mean…come on. How could we not love this girl? Today she is showing us how to make a traditional Swedish Limpa in one hour – Swedish Chef totally optional.

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My dear friend Stephie asked me if I’d like to guest post for her. Well, hello. Of course I’d like to meet all of Stephie’s people! She left the door wide open for me to post about whatever I love best. The little voice in my head kept saying, “Bake bread!” As this is a pretty innocuous thing for a voice in one’s head to say, I decided to mind it and make something extra special for you kind folks: One-Hour Swedish Limpa Bread.

WHAT?!? No really. It’s a yeast bread that is done –start to finish- in a little under one hour. It’s not just any bread, though, oh no; it’s a lightning speed makeover of a classic Swedish rye bread that is lightly scented with orange zest and fennel seed. Please fire up your imagination and take a deep whiff of a piece of that bread lightly toasted in a frying pan with a little sweet butter. Maybe it’s just me, but my head gets all swimmy just pretend-smelling that. When I take it a step further and slather the bread with preserves or jam, I get borderline weepy. Maybe Stephie is rethinking asking me to post right now… “What the heck? Who knew she was so loopy?” In my defense, I have just two words to share: FRESH BREAD.

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Caramel Apple Layer Cake

Brown sugar buttermilk layer cake smothered in apples cooked in brown sugar syrup and finished with a drizzle of the easiest vanilla bean caramel sauce.

Brown sugar buttermilk layer cake smothered in apples cooked in brown sugar syrup and finished with a drizzle of the easiest vanilla bean caramel sauce. 

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While I was off celebrating a family wedding this weekend and pretending not to have internet (don’t lie – we all have those days), something pretty big happened around here: This little blog turned 3 years old!

Yep, that’s right. Stephie Cooks – originally Eat Your Heart Out – is a toddler! Which is only fitting, considering that on Sunday our 19-month-old niece and I both spilled food down ourselves at lunch and spent the rest of the afternoon running around with stains on our shirts. Forever young?

Now is the point in this post where I thank all you for being loyal readers. It probably sounds cliche and dorky when you read that on sites celebrating their blogiversaries, but believe me – we mean every word of it. Think about it – without our lovely readers, us bloggers would just be babbling into the void. Which, while interesting, would also make us a little crazy. Thank you for justifying my babbling and making me less of a crazy person.

Thank you for commenting, liking, sharing, cooking, baking, and – of course – eating! Really, you’re the reason I’m here and still typing away 3 years later. The differences between my original Cream Cheese Ranch Roll-Ups and my new Bacon Ranch Cream Cheese Roll-Ups should serve as evidence enough of how I have grown in the past 3 years. All of that work? For you.

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No-Chill Sugar Cookies

Perfect cut-out sugar cookies maintain their shape and don't require any chill time. Plus, use any flavor extract to flavor your cookies however you like!

Perfect cut-out sugar cookies maintain their shape and don’t require any chill time. Plus, use any flavor extract to flavor your cookies however you like!

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I’m an impatient person. I won’t even pretend otherwise. I grew up hearing my mother constantly tell me, “Patience is a virtue.” I usually mentally responded with something along the lines of, “Well, being prompt is also a virtue.”

It’s really no surprise that my future restaurant manager from my college server days would someday love me for my “great sense of urgency.” My current boss finds this same sense of urgency to be quite an asset, as well. I suppose you could say that I have found my people.

So, when I want cookies…I don’t really want to have to wait for them. The Whirling Dervish over here wants to be able to make them, throw them in the oven, and have cookies in front of my face 12 minutes later. Waiting for dough to chill? So not my thing.

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As such, this is my new go-to cut-out sugar cookie recipe. The dough has been fiddled and tweaked until it holds it shape quite excellently without any chilling, meaning that I can be frosting my sugar cookie cut-outs in no time. Plus, you can use any flavor extract you like in these cookies, allowing you to customize them to the season. Fall? Try almond extract. Spring? Give lemon a try! Winter? Peppermint should do the trick. No-Chill Sugar Cookies are indeed a thing of beauty.

A few loyal readers may remember last year’s Pumpkin Cinnamon Chip Cookies and how I proclaimed my eternal love for cinnamon chips and also introduced you to a special partnership between OXO and Cookies for Kids’ Cancer. I am supporting the partnership again this year with these No-Chill Sugar Cookies. This fall, while you are out and about, keep your eyes peeled for the following symbol on a number of specially-marked OXO products:

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For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as a part of its $100,000 pledge to C4CK*. So now when you purchase helpful items such as this 3-Piece Cookie Cutter Set or this Bent Icing Knife, you can know that you are not just supporting your cookie habit, you are also supporting a great cause.

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5.0 from 2 reviews
No-Chill Sugar Cookies
 
Prep time
Cook time
Total time
 
Yield: About 4 dozen cookies
Ingredients
For the cookies:
  • 1 cup unsalted butter, softened
  • 1¼ cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • 1 teaspoon flavor extract of your choice*
  • 4 cups flour
For the icing:
  • ½ cup unsalted butter, softened
  • 3¼ cup sifted powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon same flavor extract as used in the cookies
Instructions
  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Set aside.
  2. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, vanilla, and flavor extract and beat until combined.
  3. Slowly add the flour, stirring just until combined. Turn dough out onto a lightly floured work surface and use your hands to form into a disk. Roll the dough to ⅛ to ¼-inch thick and cut with lightly floured cookie cutters. Place cookies on the prepared baking sheets.
  4. Bake cookies for 10-12 minutes, or just until the edges barely start to turn golden. Remove from the baking sheets to a rack to cool before icing.
  5. For the icing, beat the butter with an electric mixer until creamy. Beat in the powder sugar, then add the milk and flavor extract. Beat until combined, adding more milk or more powdered sugar as needed to achieve desired spreading consistency. If coloring, beat in food coloring. Spread onto cookies and allow to set before storing.
Notes
*Please use a high-quality flavor extract. My favorite for these cookies is Nielsen-Massey Pure Almond Extract or Nielsen-Massey Pure Lemon Extract.

Support OXO and Cookies for Kids’ Cancer on social media:

Twitter: @OXO@Cookies4Kids

Instagram: @OXO@Cookies4Kids

Facebook: facebook.com/OXOfacebook.com/CookiesForKidsCancer

Pinterest: pinterest.com/OXOpinterest.com/Cookies4Kids

*In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

During the month of September, OXO will donate $100 to C4KC for each blog post dedicated to this campaign. I received samples of specially-marked products as part of the campaign, but received no other compensation for this post. All opinions are my own and simply reflect my desire to support a worthy cause!