Bread making is one of those homesteading skills that is not only enjoyable, but essential on a homestead! While there are a lot of wonderful bread recipes out there to try, sometimes you just need a simple and fast way to get bread on the table, daily. Enter no-knead refrigerator dough recipes!
If you’ve never heard of “refrigerator bread dough”, you’re in for a treat!
What is Refrigerator Dough?
Refrigerator dough is a simple bread recipe of just a few ingredients, that can store in the refrigerator for about a week. During that time, small portions of the dough can be used daily to make fresh bread.
Yes, you can have fresh bread every day without making the recipe again and again!
I absolutely adore refrigerator dough bread, it makes meal time so easy!
Tonight, for example, I pulled a grapefruit-sized ball out of my refrigerator dough bowl and made a quick batch of rolls for dinner. It took me all of 3 minutes to get them on the baking sheet!
Let dough rise in a warm place until doubled, I put mine on the stove as it warms up. (My stainless steel baking sheets are over 20 years old, but going strong! Like the dent? )
Boom! In just 15 minutes, my rolls are hot and ready for eating!
My kids love when I make rolls because it’s so easy for them to make sandwiches with and pack in their lunches.
No-Knead Refrigerator Dough Recipes Variations
To make a quick loaf of bread for Italian meals, simply make a loaf, brush it with butter and then add Italian herbs 10 minutes before it’s done.
Refrigerator dough can be made into pizza crust, dinner rolls, cinnamon rolls or parmesan sticks.
Even easier to make is an artisan loaf!
I know that you’ll love having fresh bread daily, just as much as my family does!
- 2 1/4 tsp. dry active yeast (I prefer SAF yeast)
- 1 1/2 cups warm water water that is 105-110 degrees
- 1 cup room temperature mashed potatoes (fresh or made from dry potato flakes)
- 2/3 cup sugar
- 2/3 cup soft butter
- 1 1/2 tsp. salt
- 7-7.5 cups all-purpose flour
- Begin with a large bowl to mix your dough in. (Later, transfer to a container with a lid that you can fit into your refrigerator. I like to use a rectangle Tupperware box with a lid that used to keep cookies fresh when the kids were younger!)
- Proof your yeast by mixing it with the warm water, let it set for about 10 minutes. You will start to see foaming on the top, this is how you'll know your yeast is active.
- Once your yeast is proofed, mix in all of the other ingredients, plus just 3 cups of the flour.Mix together with a wisk until completely combined. You can use a mixer if desired.Then add the remaining flour and mix until combined. Knead for 5 minutes on low or by hand on counter. I like to knead by hand, this dough isn't very dense. It's such a great stress reliever!
- Once your bread is mixed together, let it set on the counter, covered, for a couple of hours. The smell is heavenly!
- After this point, keep the dough in the refrigerator and use when ready!
How to Bake Refrigerator Dough
- Preheat your oven to 400 degrees.Pull out 1/4 of the dough. This amount will make a batch of rolls or one loaf.
- FOR ROLLS: Tear off small balls and tuck edges under and lay on baking sheet. Let rise until doubled in size, bake at 400 degrees for 15-20 minutes.FOR A LOAF: Tuck edges under and place in loaf pan or on a baking stone. Brush with melted butter. Bake at 375 degrees for 30-35 minutes.You can also make bread sticks by rolling out smaller sections, brush them with butter and sprinkle with parmesan cheese.The recipe is only limited by your imagination!