No-Knead Dinner Rolls
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Everyday Food, December 2007
- Prep Time 35 minutes
- Total Time 2 hours 40 minutes
- Yield Makes 18
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Ingredients
- 2 cups warm water (105 to 115 degrees)
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup sugar
- 4 tablespoons butter, melted, plus more for pan and brushing
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour (spooned and leveled), plus more for shaping dough
Directions
- 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.
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Great rolls! Easy and delicious!
These are really no-fail and are DELICIOUS! I've made them in several sizes. I have bot left them in the fridge overnight. It is just amazing the difference fresh bread makes. It makes me wonder... how do they get supermarket bread so light and tasteless?
Made these for Thanksgiving and they were buttery and soft. I liked the fact that they came out well even after being in the fridge overnight. I will definitely use this recipe again!
Easiest rolls I've ever made. Also the best rolls I've ever made.
If you want sweeter roles double the sugar. I did it and didn't have a problem. Also, works equally as well with whole wheat flour.
Don't know why rest of my comment didn't show up! I went on to say that I made these LAST min. Didn't let them rise AT ALL! Mixed them (with rapid rise active dry yeast), made into rolls, put directly into oven. Cooked for 35 mins
I LOVE bread
Holy smoke, these were amazing! I didn't have time do do any of the rising the recipe called for, so I just mixed everything in my Kitchenaid, made them into the rolls, and put them in the oven. They rose a ton in the oven, and were the beautiful.
Holy smoke, these were amazing! I didn't have time do do any of the rising the recipe called for, so I just mixed everything in my Kitchenaid, made them into the rolls, and put them in the oven. They rose a ton in the oven, and were the beautiful.
These rolls are the BEST! They were easy, made the house smell wonderful and they're very tasty! I'll definitely be making these again!
I made these for Christmas in 2007 and they were such a hit with my husband's family. It was established that from then on out, I was to bring the rolls to our holiday get togethers. I recommend these to anyone who loves bread, especially homemade.
These tasted great, but didn't look good. I put them in the fridge overnight and the next morning they looked like a large loaf of bread
these were delicious and easy and of course made the house smell wonderful, thanks
This was easy and good. I think it would make really good cinnamon rolls as well.