Knotted Rolls No Knead Food

KNOTTED ROLLS NO KNEAD

Steps:

• In a bowl, combine milk, yeast, sugar, and eggs. Add 1/2 the flour- combine well.
• Then, add the room temperature butter and salt - combine well.
• Add the remaining flour. Bring the dough together in a dome (see video).
• Cover and leave on the counter to rise for 60 to 90 minutes. Then, place in the fridge for another 60 minutes.
• Remove the chilled dough from the fridge. Knead for 30 seconds.
• Divide into 2 portions. Divide each portion into 10 or 12 again (these make 20 to 24 knotted rolls) Roll each portion into a ball and set aside.
• Roll each ball into a long rope about 12-inch long.
• If the dough gets sticky, you can lightly dust your hands with flour or vegetable oil spray (oil works best).
• Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop, tuck the other end under the loop. The two ends will meet in the center (one over and one under) Pinch the ends so you have a tight knot.
• Place on a baking tray leaving enough space for them to rise.
• Cover and let proof for 45 minutes.
• Preheat oven at 160 C / 320 F.
• Brush each knotted roll with egg wash (combine an egg with 2 tbsp water to make an egg wash).
• Bake for 12 to 15 minutes until the top is lightly golden.
• Remove from the oven and brush with butter.
• Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.

NO-KNEAD KNOT ROLLS

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.

NO-KNEAD DINNER ROLLS

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.

NO-KNEAD KNOT ROLLS

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.

NO-KNEAD KNOT ROLLS

Steps:

• In a 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 into a 14-in. x 12-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 degrees F for 10-12 minutes or until golden brown.

CARAWAY RYE ROLLS NO KNEAD

Steps:

• In a large mixing bowl dissolve the yeast in the warm water.
• Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 c all purpose flour, mix well.
• Stir in enough remaining flour to form a sticky batter, do not knead.
• Cover and let rise until doubled, about 1 hour.
• Stir dough down.
• Turn onto a lightly floured surface, divide into 24 pieces.
• Place in well greased muffin cups. Cover and let rise until doubled, about 35 minutes.
• Bake in a preheated 350 oven for 18-20 minutes or until golden brown.
• Cool for 1 minute before removing from pans. Cool on wire racks.

NO KNEAD BATTER DINNER ROLLS

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.