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Countdown to Thanksgiving: Stir Down Rolls (No Knead!)

Done!The minute I saw the recipe from colleague and friend, Annie Egan, a Kennedy Heights, Ohio reader, for her family’s stir down rolls, I just had to make them. Annie’s mom, Cyndi Mitchell, has made these rolls for over 2 decades. Cyndi got the recipe from Grandma Mitchell, so you know it has a history.

It wasn’t just the name that intrigued me; it was how easy these yeast rolls are to make. So for those of you who don’t want to fuss with kneading, rolling and shaping yeast rolls, this recipe is for you. Oh, and me, too!

There is so much community sharing here  and I believe that’s why so many of you feel like family to me. I hope I feel like family to you, too.

Don’t forget about someone who may be lonely this holiday season. Gove them a call, send a card or better yet, invite them to share in your blessings.

Cyndi Mitchell’s stir down yeast rolls

Easy to make, but look like you put a lot of work into them.

A tender, yet substantial roll.

I used a sprayed small ice cream scoop, to scoop the dough out.


  • 1 package active dry yeast
  • 1 cup warm water, 105 -115 degrees
  • Couple pinches sugar PLUS 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 tablespoons shortening, room temperature (I used Crisco)
  • 2-1/4 cups unbleached all-purpose flour


  1. Dissolve yeast in warm water with a couple pinches of sugar to feed the yeast. Yeast will foam up fairly quickly.
    Yeast mixture is ready

    Yeast mixture is ready

    Place in mixing bowl.

  2. On low to medium speed, stir in remaining 2 tablespoons sugar, salt, egg, shortening and 1 cup of flour. Beat until smooth.
  3. Stir in rest of flour, on low to medium speed. Mixture will be sticky.

    See how sticky it is

    See how sticky it is

  4. Let rise, covered, till doubled, 30 minutes.
  5. Stir down, and fill greased cupcake tins. (I used melted butter). Mixture will still be sticky. Fill tins about 2/3 full.

    Filled tins

    Filled tins

  6. Let rise again in the tins till almost doubled. Dough will raise over the top of the tins somewhat. No need to cover. In my kitchen, this took 25 minutes.Image 18
  7. Bake at 400 degrees for 15 minutes.
  8. Brush with butter right away (optional but yummy).Done!

Makes 12.


  • Make these by hand if you like.
  • These freeze well. Rewarm from frozen or thawed state. To rewarm, place on baking sheet and cover with foil. Bake until warm in a 325-350 degree oven.


Permanent link to this article: http://abouteating.com/countdown-to-thanksgiving-stir-down-rolls-no-knead/


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  1. Anne Fowler

    In the ingredients list there is 2 tablespoons of sugar listed. What is it used for? I see you use a punch or two of sugar to feed the yeast, but the other sugar is never mentioned. Help!!

    1. Rita Heikenfeld

      Hi, Anne,
      Oh gosh I’m so glad you caught that. You add the sugar when you add the salt, etc. I corrected the recipe. Sorry for that goof.
      Have a wonderful Thanksgiving!

    2. Rita Heikenfeld

      Whoops! Correction to Stir down roll recipe recently published:
      The 2 tablespoons of sugar mentioned in the ingredients should be added with the salt, egg, shortening and 1 cup of the flour.

  2. Grant Webber

    Thanks Rita. Happy Thanksgiving.

  3. Jean

    Can you double this recipe?

    1. Rita Heikenfeld

      Hi, Jean,
      I’m checking with Annie Mitchell Egan – it’s her Mom’s recipe. Will let you know ASAP.
      PS – I don’t see why you couldn’t but let me check first.

      1. Rita Heikenfeld

        Here’s Annie’s reply -it’s a YES!!!

        “Oh yes. In fact, my mom has tripled it for Thanksgiving! Just make sure to keep all the proportions the same, and you’re fine.”

    2. Rita Heikenfeld

      See above comment – it’s a yes!

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