NO-KNEAD DINNER ROLLS
If you've never made homemade dinner rolls before, Thanksgiving is the perfect time to do so! Try Ree Drummond's soft, no-knead dinner roll recipe this year.
Categories Thanksgiving baking main dish side dish
Time 4h20m
Yield 24 servings
Number Of Ingredients 8
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.
ALMOST-FAMOUS ROSEMARY BREAD
Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
Steps:
- Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
- Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
- Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
- Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
- Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
- Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
SOFT NO KNEAD DINNER ROLLS
Recipe video above. These soft dinner rolls are like magic! Just mix the ingredients in a bowl - no kneading, no stand mixer, no special ingredients required. These are soft, fluffy and moist, nicely salted with a touch of sweet. This requires 2 hrs 15 minutes+ rise time.
Provided by Nagi
Categories Side
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 99.6 g, Calories 255 kcal
BUTTERED ROSEMARY ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h25m
Yield 15 rolls
Number Of Ingredients 4
Steps:
- Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.
- When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt.
- Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.
- Then you can dig right in!
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