No Knead Dinner Rolls Food

NO-KNEAD SOFT DINNER ROLLS

Steps:

• Place the fresh yeast into a small glass bowl, and crumble it. Dissolve the yeast with almost 1/4 of the warm milk by using a wooden spoon.
• Combine flour, sugar, salt in a large glass bowl.
• Add in the dissolved yeast and the rest of the milk, stir with a wooden spoon or a spatula.
• Mix in the melted butter and the egg, stir until all combined completely.
• Grease the same bowl with olive oil and place the dough inside and cover with plastic film. Let it rise until more than doubled in size for almost 1 hour.
• Knock back the dough. If you use grams, you can take 59-60g(for 15 balls) or 73-75g pieces(for 12 balls) from the dough to make the balls. Or you can place the dough on a work surface after you knock back the dough, make a rectangle by slightly pressing to the dough with your hands. Divide the dough horizontally into 3 and vertically into 5 if you are making 15 rolls and start making the balls out of these pieces.
• Place the balls into a 12 inch (31cm) round dish or 9*13 inch (23*33cm) rectangle dish that is lined with parchment paper and cover with plastic film. Let them rise for almost 45-50 minutes. Instead of parchment paper, you can grease and flour the dish.
• Preheat the oven to 375°F(190°C) when the dough almost doubles.
• Bake for 15-16 minutes until the top is golden brown. If you are not sure, you can remove one roll and tap underneath. If there is a hollow sound it means it is baked.
• After you remove the rolls from the oven, brush the top of the rolls with melted butter. Serve fresh. Keep them in an airtight container when they are totally cooled.

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.

SOFT NO KNEAD DINNER ROLLS

Steps:

• Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
• Place flour, remaining sugar and salt in a bowl. Mix to combine.
• Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
• Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

NO-KNEAD DINNER ROLLS

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.

NO-KNEAD DINNER ROLLS

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.

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 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:

• Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and "scald" the mixture (bring it to just before a boil.) Cool to lukewarm (between 90 and 110 degrees).
• Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don't usually use a thermometer, but if you'd like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it's hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.
• When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn't changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.
• Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.
• Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

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.

NO KNEAD CRUSTY ROLLS

Steps:

• In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
• Cover with plastic wrap & let stand on counter top for 3 hours.
• After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn't stick (about 2 Tbsp).
• Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
• Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
• As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
• Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.

NO KNEAD FOCACCIA BREAD ART

Steps:

• In a large buttered 13x9 baking dish arrange 14-16 frozen dinner rolls, leaving approximately 1/2 inch space between each roll. Lightly brush each frozen roll with a little bit of olive oil. Cover with saran wrap and light rise for 4-6 hours.
• Preheat oven to 350 degrees F.
• Once the bread has risen to double remove the saran wrap.
• Now comes the fun part of making focaccia, drizzle with olive oil on top of the dough and creating indentations with your fingers.
• Top the bread with tomatoes, olives, fresh basil, and herbs. Give it a little sprinkle of salt and pepper to the top. Get creative and make a pretty design with the toppings!
• Bake for 20-25 minutes or until bread is golden brown. Careful not to overbake! Serve warm.