Another recipe in the no-knead series. From my artisan bread recipe, “You make the dough by mixing all the ingredients (no kneading) and let it sit for 2 hours. You can then use the dough right away or store in the fridge and use it within two weeks. The idea is that you pinch off a portion of the dough and bake bread each day. The process takes five minutes a day, although the resting time is about 60 – 90 minutes.”
This is a pizza dough recipe, but I have made rolls with it. There is no kneading and with some planning, you can whip up these rolls in no time. The rolls turned out really good and was lighter compared to the version I had earlier posted. Recipe from here.
No Knead Dinner Rolls.
- water - 2 3/4 cups - luke warm
- yeast - 1 1/2 tbsp
- salt - 1 tbsp
- sugar - 1 tbsp
- olive oil - 1/4 cup
- all purpose flour - 6 1/2 cups
Mix all ingredients and allow dough to rise for about two hours at room temperature. Then, store in fridge and use within 12 days.
When ready to make rolls, pinch off pieces of dough and form rolls using flour as needed. The dough will be very sticky to work with.
Place rolls on a baking sheet and allow to double. When ready, bake in a preheated 350F oven for about 30 - 35 minutes.
2 years ago: Blueberry Banana Muffins
3 years ago: Corn Capsicum Pulao
4 years ago: Avocado Banana Milkshake
5 years ago: Making Ghee at Home
1. Take all ingredients in a big bowl.2. Mix to form a loose dough. Allow to rise for about 2 hours.3. Dough risen. Store in fridge until ready to use. Use the dough within 12 days.4. Dough flattens out in fridge. This is after a couple of days.5. Pinch off pieces from dough and form a ball. The dough will be sticky; use flour to form a ball.6. Place the rolls in a baking sheet and allow to rise.7. The rolls ready to bake. Bake in a preheated 350F oven for about 30 - 35 min.8. Rolls ready.