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No-Knead Fan Rolls

All the men who help on our farm can't wait for me to bake these cinnamon- and raisin-filled rolls. Whether served oven-fresh or at room temperature the next day, they always disappear.
  • Total Time
    Prep: 35 min. + rising Bake: 15 min.
  • Makes
    8 rolls

Ingredients

  • 3-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup shortening
  • 1 large egg
  • FILLING:
  • 1/2 cup packed brown sugar
  • 1/2 cup raisins
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, softened
  • Vanilla Glaze

Directions

  • In a large bowl, combine 1-1/4 cups flour, sugar, yeast, lemon zest and salt. In a saucepan, heat milk and shortening to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on high speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2-24 hours.
  • Let dough stand at room temperature for 10 minutes. On a lightly floured surface, roll dough into a 16x12-in. rectangle. Cut in half lengthwise; spread with butter. Combine the brown sugar, raisins and cinnamon; sprinkle down the center third of each rectangle. Fold one long side of dough over filling, then fold other long side of dough over, forming a 16x2-in. rectangle. Pat lightly to flatten.
  • Cut each rectangle into four 4-in. rolls. Line a baking sheet with foil and grease the foil. Place rolls, seam side down, 3 in. apart on foil. With a sharp knife, cut five strips two-thirds of the way through each roll. Separate each strip slightly, curving to form a fan shape. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake at 350° for 15-20 minutes or until lightly browned. Remove from pan to a wire rack to cool. Drizzle with Vanilla Glaze.
Nutrition Facts
1 each: 400 calories, 11g fat (4g saturated fat), 38mg cholesterol, 207mg sodium, 68g carbohydrate (28g sugars, 2g fiber), 8g protein.
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