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No Knead Refrigerator Rolls

  • Yield: About 3 dozen 1x


  • 2 packages active dry yeast
  • 2 cups warm water (about 100120 degrees)
  • 1/2 cup sugar
  • 2 teaspoons kosher salt
  • 2 cups whole wheat flour
  • 5 1/2 cups bread flour (I used King Arthur brand) or all purpose flour
  • 1 egg
  • 1/4 cup softened butter or shortening
  • 2 tablespoons milk
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds


  1. Stir yeast in warm water and wait about 5 minutes until dissolved.
  2. Add sugar, salt, 1 cup whole wheat flour and 2 cups bread flour and blend for 2 minutes with an electric mixer.
  3. Mix in egg and butter.
  4. With a wooden spoon, mix in remaining flours.
  5. Scrape dough into a large greased bowl and place in the refrigerator over night or for several hours.
  6. Two hours before baking, remove dough from refrigerator and pinch off a 2 tablespoon sized dough ball with fingers. Pull two sides of dough ball under and pinch to form a smooth rounded top. Place in greased 9×13″ baking pan (or on half sheet pan). Brush tops of rolls with milk and sprinkle with poppy seeds and sesame seeds.
  7. Bake 12-15 minutes in a preheated 400 degree oven until just beginning to turn golden brown.