No Knead Rolls Recipes

Steps:

• Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
• Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
• Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
• Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
• Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

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.

Steps:

• In a large bowl, combine yeast, 1 1/2 cups of warm water, sugar, melted butter that has cooled to warm and salt.
• Stir in flour, it might not take the full 4 cups. I mix it in my food processor or mixer with dough hook. Cover bowl with plastic wrap and let rise in warm place till doubled, 45 minutes to an hour.
• Punch dough down. On a floured surface divide dough into 12 equal rolls. Roll each piece into a ball, place into a large oiled baking dish, I double the recipe and put them all into a big 10/14 in pan or glass baking dish. Cover lightly and let rise until almost doubled.
• Uncover and bake in a 400°F oven until golden, 15-18 minutes. Brush with butter.

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.

Steps:

• In mixing bowl, dissolve yeast in warm water.
• Add the sugar, salt and 2 cups flour.
• Beat on medium speed for 2 minutes.
• Add egg and shortening; mix well.
• Stir in enough remaining flour to form a soft dough (do not knead).
• Cover and refrigerate overnight.
• Punch dough down and divide into four portions.
• Shape one portion into a 14-inch x 12-inch rectangle.
• Spread 2 T butter over dough.
• Fold in half lengthwise; cut into 12 strips.
• Tie each strip into a knot; tuck and pinch ends under.
• Place 2 inches apart on greased baking sheets.
• Repeat with remaining dough.
• Cover and let rise until doubled, about 1 hour.
• Bake at 400 degrees for 10-12 minutes.

Steps:

• Pour water into large mixing bowl, add yeast and let stand a few minutes.
• Stir to dissolve and add half the flour, sugar, salt, softened shortening and egg.
• Mix on medium speed of mixer for about 1 to 2 minutes or until smooth.
• Add rest of flour and stir in by hand.
• Cover bowl and let rise in warm place until doubled, about 30 minutes.
• Grease 18 large muffin cups.
• Stir batter and spoon into muffin cups, filling 1/2 full.
• Let rise in warm place until batter reaches top of muffin cups, about 20 to 30 minutes.
• Bake at 425° for 10 to 15 minutes or until done.

Steps:

• Mix oil, salt, water, yeast, sugar, wheat germ, and eggs in a large bowl.
• Add flour 1 cup at a time, beating after each addition. Cover with plastic wrap, and place in refrigerator for at least two hours before using. This dough lasts up to five days in the refrigerator.
• To bake, make 2-inch balls from the dough. Place them in a large greased cake pan, about 1 inch apart, and cover with a damp cloth until they double in size.
• Preheat oven to 375 degrees. Bake for about 20 minutes, or until golden.
• Invert pan to remove rolls. Serve warm.

Steps:

• Refer to Recipe #309834 for insturctions on how to mix up the no-knead dough.
• Line a pizza peel with parchment paper.
• Spray the inside of 4-inch english muffin rings with non-stick cooking spray; and place on the pizza peel.
• Remove the dough from the refrigerator. Lighly dust the surface with flour and cut off a 1 lb. piece of the dough (grapefruit size), this will make approximately 5-6 rolls, depending on the how thick you want them.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• Divide the ball into 5 - 6 roughly equal pieces (about the size of a plum). Shape each into a ball; then flatten out each ball into a circle approximately 3 1/2 inches x 1/2 inch,.
• Place each disk of dough inside of a english muffin ring.
• Cover and allow to rise for 30 - 40 minutes (the shorter the time, the denser the roll).
• While the rolls are rising prepare the oven.
• Place one rack on the bottom shelf with a cast-iron skillet or broiler tray. This will be used to add steam to the oven and make crusty rolls. If you wish soft rolls just skip this step.
• Place the second rack in the middle of the oven with a baking stone.
• Preheat the oven to 450 degrees.
• Just before baking, spray the tops of the dough lightly with water and slash the top of each bun.
• Slide the buns onto the pre-heated baking stone.
• CAREFULLY add 1 cup of lukewarm water to the steamer pan.
• Quickly close the oven door and reduce heat to 425 degree F.
• Bake for 25 - 30 minutes, until golden brown.
• Cool on wire rack for 5 minutes, before removing rings.
• Note: if soft buns are desired, brush the tops with butter.

Steps:

• Dissolve yeast in the lukewarm water.
• Sift together flour, salt and sugar.
• Cut in lard.
• Add yeast and water.
• Mix until well blended and keep mixing until dough forms elastic strands.
• Place dough in a greased bowl.
• Cover and allow to rise 30 minutes.
• Place dough on a floured board, smooth gently with your hands and roll out to desired thickness.
• Cut out (and shape, if desired. I usually cut them out with a drinking glass then fold the dough in half.).
• Place rolls in a greased pan.
• Cover and allow to rise in a warm place for 45 minutes.
• Brush with butter and bake at 450 degrees for 15 minutes.