No Knead Tarragon Rolls Food

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:

• 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.

YUMMY NO KNEAD BREAD ROLLS

Steps:

• Soften yeast in luke warm water, Cool.
• Place shortening, sugar and salt in a large.
• bowl.
• Add boiling water, stir until fat is melted & sugar is dissolved.
• Cool until luke warm then add yeast.
• Beat in unbeaten eggs.
• Stir in 1/2 flour, mix until smooth.
• Add remaining flour, mix til smooth.
• Place dough in greased bowl, turn dough over to coat with oil.
• Chill 2 to 24 hours.
• Shape as desired and place in greased pans.
• Brush w/melted butter.
• Set in warm place.
• When doubled in bulk, bake in preheated oven.
• Brush with melted butter after removing from the oven.
• 425 F 15 to 20 min., small rolls.
• 425 F 20 to 25 min., med. rolls.
• 400 F 25 to 30 min., lg. rolls.

DELICIOUS NO KNEAD REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water and set aside to proof.
• In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed.
• Add mixture to yeast, and stir in flour; The last 3 cups of flour will have to be mixed in by hand.
• Cover dough with a damp cloth, and place in refrigerator; Punch down occasionally as dough rises; (You can leave dough in refrigerator overnight).
• Two hours before baking, shape the dough into rolls.
• Place on greased pans, baking trays or muffin pans; Let rise 2 hours.
• Bake at 400 degrees F for 8 to 10 minutes.

CHERRY-TARRAGON HOLIDAY DINNER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 1 egg, butter, sugar, chives, zest, salt, tarragon, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in cherries and pistachios. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 10-in. rope. Fold in half; twist together. Shape into a ring and pinch ends together. Repeat with remaining ropes. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, whisk remaining egg; brush over rolls. Bake until golden brown, 11-13 minutes. Remove from pans to wire racks; serve warm.