No-Knead Refrigerator Rolls
- Yield servings
"This is my mother's recipe. I've used it for many years. It's very easy and very good!"
- 2/3 cup canola oil
- 1 tablespoon salt
- 2 cups warm water
- 2 packages dry yeast (dissolved in 1/4 cup warm water)
- 1/4 cup sugar
- 1/2 cup wheat germ
- 2 eggs
- 6 cups all-purpose flour
- Mix oil, salt, water, yeast, sugar, wheat germ and eggs in a large bowl. Add flour 1 cup at a time, stirring after each addition. Cover with plastic wrap, and place in refrigerator for at least two hours before using. This dough lasts up to five days in the refrigerator.
- To bake, make 2-inch balls from the dough. Place them in a large greased cake pan, about 1 inch apart, and cover with a damp cloth until they double in size. Preheat the oven to 375F. Bake for about 20 minutes, or until golden. Invert pan to remove rolls, and serve warm.
Recipe by Lula Petersen, Niwot, Colo.