Here's a no-knead roll recipe that I found in "Blue Ribbon Recipes, County Fair Winners" (Cookbook Collector's Library, 1968). You can always do a cool rise in the refrigerator by covering the dough and letting it rise overnight. A couple of hours before you're ready to bake the rolls, punch the dough down, shape it into rolls, place them on a greased baking sheet and let them rise.
BRIDE'S NO-FAIL ROLLS
Makes 2 to 3 dozen rolls.
1 package dry active yeast
1 cup warm water (105 to 115 degrees)
2 eggs, beaten
1/3 cup sugar
1 teaspoon salt
1/3 cup oil or melted shortening
3½ cups flour
To make rolls: Dissolve yeast in warm water. In large bowl, mix eggs, sugar, salt and oil. Add yeast mixture. Mix in flour, 1 cup at a time, stirring well. Cover bowl with cloth. Let rise until double in size. Punch center of dough to deflate. Shape into rolls. Place on greased baking sheet. Cover. Let rise until double in size.
To bake rolls: Preheat oven to 400 degrees. Bake for 10 to 15 minutes or until golden brown.
