No Knead Sweet Potato Dinner Rolls Recipe 435 Food

NO-KNEAD SWEET POTATO DINNER ROLLS RECIPE - (4.3/5)

Steps:

• Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. Add the mashed sweet potatoes, the milk, the melted butter, the brown sugar, and the salt. Stir until all ingredients are evenly combined. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky. Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. The dough can be used immediately, but it's easier to work with if you can refrigerate it for at least 2 hours. The dough can also be refrigerated for up to 24 hours. When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking sheet. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen. About 20 minutes before the rolls are finished rising, preheat the oven to 400° Fahrenheit. Remove the cover and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.

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.

SWEET POTATO DINNER ROLLS

Steps:

• Combine warm water and yeast in a measuring cup; stir to dissolve. Set aside.
• Heat milk, unsalted butter, sugar, salt, and cinnamon in a small saucepan over medium heat, stirring occasionally, until butter melts and milk begins to bubble.
• Place mashed sweet potatoes in a large mixing bowl and pour milk mixture over top. Add lemon juice and mix until smooth. Let cool to lukewarm, 10 to 15 minutes. Add egg and yeast mixture; blend well.
• Stir in 2 cups of flour and beat with an electric hand mixer at medium speed, about 3 minutes. Add enough additional flour to make a stiff dough. Turn onto a floured surface and knead until smooth and elastic.
• Place dough in a buttered bowl. Turn dough to butter top, then cover and let rise until double in size, 45 minutes to 1 hour.
• Punch down and knead once more, then shape into rolls. Place on a greased baking sheet, cover, and let rise until double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, about 20 minutes. Brush tops with melted butter while hot.

NO KNEAD SWEET POTATO ROLLS

Steps:

• Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. Add the mashed sweet potatoes,milk, melted butter, brown sugar, and salt. Stir until all ingredients are evenly combined. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky.
• Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. Refrigerate from 2-24 hours.
• When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking sheet. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen.
• About 20 minutes before the rolls are finished rising, preheat the oven to 400° Fahrenheit.
• Remove the cover and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.
• Notes:.
• • To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.
• • For extra richness, brush the tops with melted butter or egg yolk before baking. So good!
• • These rolls can also be frozen if you're making them ahead of time. Allow the baked rolls to cool completely, wrap them in aluminum foil, and freeze them. To re-heat, let them thaw on the counter and then warm them in a 300° oven for 15 minutes.
• Preparation time includes rising and refrigeration time.

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.

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 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 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.