No Knead Batter Dinner Rolls Food

SOFT NO-KNEAD DINNER ROLLS

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.

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.

NO KNEAD DINNER ROLLS

Steps:

• Pour water into a large bowl and sprinkle in yeast. Let stand until yeast softens, about 5 minutes. Add sugar, eggs, 3 tablespoons oil and salt and stir to dissolve yeast. Gradually stir in enough flour to make a soft dough (you may have to use your hands to work in last additions). Work dough in bowl to make a smooth mass.
• Lightly brush top of dough with additional oil. Cover bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
• Brush two 9 or 10-inch round cake pans lightly with melted butter. Punch down dough and cut into 24 pieces. With floured hands, form each piece of dough into a ball. Arrange 12 balls of dough, smooth side up, in each pan. Cover loosely with plastic wrap and let stand in a warm place until almost doubled in volume, about 35 minutes.
• Meanwhile, position a rack in the center of oven and preheat to 400 degrees F. Brush tops of rolls with remaining melted butter. Bake until golden brown, about 20 minutes.
• Let rolls stand in pan for 5 minutes. Unmold and break the rolls apart. Serve rolls hot or warm.

OVERNIGHT REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

EASY BATTER ROLLS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until blended. Add egg; beat on low speed for 30 seconds, then on high for 3 minutes. Stir in enough of the remaining flour to form a stiff dough. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes., Stir dough down. Fill 12 greased muffin cups half full. Cover and let rise until doubled, about 15 minutes., Bake at 350° until golden brown, 15-20 minutes. Cool for 1 minute before removing from pan to a wire rack. Brush tops with melted butter. Freeze option: Freeze cooled rolls in airtight containers. To use, microwave each roll on high until warmed, 30-45 seconds.

BETTER BATTER BUTTER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water (110); let stand until bubbly (about 15 minutes).
• Stir together 2 cups of flour, sugar and salt.
• Add 6 tablespoons of melted butter, along with egg, yeast mixture and milk.
• Beat 5 minutes to blend well.
• Gradually add remaining flour.
• Cover bowl; Let batter rise for about 45 minutes or until doubled in size.
• Pour the remaining melted butter into a 9" X 13" baking pan; Tilt pan to coat the bottom.
• Beat batter down and drop by spoonfuls into buttered pan. Makes about 15 rolls.
• Drizzle remaining 2 tablespoons of butter onto rolls.
• Cover and let rise for 30 minutes (Almost doubled in size).
• Bake at 350 deg F for 15 to 20 minutes or until done.
• (Rolls will sound hollow when tapped on top lightly when they are done).

NO-KNEAD WHOLE WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add remaining ingredients. Beat on medium speed 3 minutes (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Stir batter down. Set aside 1/4 cup batter. Fill muffin cups coated with nonstick cooking spray half full. Top each with 1 teaspoon reserved batter. Cover and let rise until doubled, about 8-12 minutes., Bake 10-15 minutes or until golden brown. Cool 1 minute before removing from pan to a wire rack.

NO PEEK ROLLS

Steps:

• Place rolls in a greased 9 x 13-inch baking pan.
• Blend margarine and brown sugar in a bowl.
• Spoon over rolls.
• Sprinkle pudding mix over rolls.
• Sprinkle pecans on top.
• Place cold in oven before going to bed.
• In the morning bake at 350°F for 20 minutes.
• Let it set for about 10 minutes to let the syrup firm up.
• Invert onto wax paper.

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.