No Knead Knot Rolls Food

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.

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 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:

• 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 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 CLOVERLEAF ROLLS

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 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.