Saturday, July 8, 2017

SOFT NO KNEAD Dinner Rolls

I made these for dinner on the 4th.  Easy to make and tasted great!

SOFT NO KNEAD Dinner Rolls

1 tbsp dry yeast
1/4 cup white sugar
1/2 cup warm water
4 ½ c bread flour or all purpose
1 1/2 tsp salt
1 cup, lukewarm, whole or low fat
3.5 tbsp unsalted butter, melted and cooled
2 eggs, at room temperature, beaten with fork

1 tbsp butter, melted for brushing tops

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 center. 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.

Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 - 2 hours or until almost tripled in volume.

Line a 9 x 13" tray with baking paper with overhang. Beth just sprayed the pan with cooking spray.

Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 12 pieces.

Take one piece and press down with palm, then use your fingers to gather into a ball, Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.

Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).

Preheat 350F (fan/convection). Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the center sounds hollow when tapped.

Remove rolls from oven. Brush with melted butter.

Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

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