NO-KNEAD DINNER ROLLS
These no-knead rolls couldn't be easier: Just mix together a few ingredients, and let them rise. The dough rises slowly for a long time, because the dough needs to gain strength as it rises, which contributes to its structure after baking. The rolls that emerge from the oven have a golden crust that's lightly crisp, and a soft interior that is best served fresh.
Provided by Erin Jeanne McDowell
Categories breads, side dish
Time 45m
Yield 9 rolls
Number Of Ingredients 7
Steps:
- In a large bowl, stir the flour, sugar, yeast and salt until combined. In a small saucepan, heat 2/3 cup/160 mililiters milk over medium-low until it's just warm to the touch (about 95 degrees), about 1 to 2 minutes. Add 3 tablespoons butter and heat until melted. Remove the saucepan from the heat. If it is much warmer than 95 degrees, let cool briefly before continuing.
- In a small bowl, lightly whisk the eggs just until combined. Gradually whisk the eggs into the milk mixture, then pour into the bowl with the flour. Using a wooden spoon or silicone spatula, stir the dough until it's uniformly combined. If it seems dry or isn't coming together, stir in more milk 1 tablespoon at a time (up to 3 tablespoons) to bring it together. (This milk does not need to be heated.) The dough should be sticky.
- Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, 2 to 2 1/2 hours.
- Grease a 9-by-9-inch baking pan with butter. Divide the dough into 9 even pieces (about 85 grams each), and round each into a tight ball. Place the rolls evenly spaced into the prepared pan. (They will not be touching. There will be about 1/4 to 1/2-inch between each roll.)
- Cover the pan with greased plastic wrap, and let rolls rise until they nearly double in size, about 35 to 45 minutes: They will now touch inside the pan and look puffy and risen. Toward the end of the rise time, heat the oven to 375 degrees.
- Melt the remaining 3 tablespoons butter in a small pot over medium heat or in a small dish in a microwave. Remove the plastic wrap from the rolls, and brush the tops of the rolls generously with about half the butter. Bake until the rolls are golden brown, 20 to 24 minutes. Halfway through baking, brush the surface of the rolls with more butter and rotate the pan.
- When the rolls come out of the oven, brush them with the remaining butter. Let cool at least 5 minutes before serving warm.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 227 milligrams, Sugar 4 grams, TransFat 0 grams
NO-KNEAD CLOVERLEAF ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h40m
Yield 36 rolls
Number Of Ingredients 9
Steps:
- To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm.
- Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so.
- Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. Stir gently to combine; it takes a while to get it stirred together.
- To make the rolls: Drizzle a small amount of butter into 36 muffins cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup.
- Set the pans in a draft-free, slightly warm place; cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.
- Preheat the oven to 400 degrees F.
- Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.
NO-KNEAD BRAN ROLLS
Number Of Ingredients 8
Steps:
- Mix 1 3/4 cups of the flour, the cereal, brown sugar, salt and yeast in large bowl. Add warm water, shortening and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Place dough in greased bowl turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.) Grease 2 round pans, 9x1 1/2 inches. Punch down dough divide into 24 equal pieces. Shape each piece into a ball (dough will be slightly sticky) with greased hands. Place 12 balls in each pan. Cover and let rise in warm place about 45 minutes or until double. Heat oven to 375°. Bake 20 to 25 minutes or until golden brown.1 roll: Calories 90 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 10mg Sodium 100mg Carbohydrate 17g (Dietary Fiber 1g) Protein 2g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ALL BRAN ROLLS
My grandmothers famous all bran roll recipe. It's a favorite at our house during the holiday season!
Provided by Chef Jessica 87
Categories Breads
Time 30m
Yield 3 1/2 dozen rolls
Number Of Ingredients 9
Steps:
- Pour boiling water over all bran cereal.
- Stir in shortening, sugar and salt. Continue stirring until shortening is melted. Let stand until cool.
- Dissolve yeast in warm water.
- Add yeast and eggs to bran mixture.
- Stir in flour. Turn onto floured cloth. Knead until smooth.
- Place in greased bowl.
- Cover and let rise until doubled in size.
- Knead down. Make into rolls and place in well greased baking pan. Let rise until double in size.
- Bake at 375 degrees until golden brown.
Nutrition Facts : Calories 1555.6, Fat 64.4, SaturatedFat 16, Cholesterol 120.9, Sodium 1418.3, Carbohydrate 220.1, Fiber 11.2, Sugar 46.3, Protein 28.8
NO-KNEAD KNOT ROLLS
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Beat in egg and shortening. Stir in enough remaining flour to form a soft dough (do not knead). Cover and refrigerate overnight., Punch dough down and divide into 4 portions; roll each portion into a 14x12-in. rectangle. Spread 2 tablespoons butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 in. apart on greased baking sheets. Repeat with remaining dough. , Cover and let rise until doubled, about 1 hour. Bake at 400° until golden brown, 10-12 minutes. Remove to wire rack to cool.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 119mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
SOFT NO-KNEAD DINNER ROLLS
Really nice dinner rolls that are easy to make and good to eat. Brush rolls with melted butter when they come out of the oven.
Provided by Crystal Barnes
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
- Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
- Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
- Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
- Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
- Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
- Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 41.3 g, Cholesterol 37.8 mg, Fat 5 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 311.5 mg, Sugar 5.3 g
BRAN ROLLS
I am a retired Extension Home Economist and I bake almost every day. Some of my baking ends up at the Ronald McDonald house with the familys staying there while sick family members are being treated in local hospitals.-Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. In a large bowl, cream the butter, sugar and salt. Add egg and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide dough in half; divide each half into 12 pieces. Shape each into a ball; place balls into a greased 13-in. x 9-in. baking pan. Brush with melted butter. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire racks.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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