Easy No Knead Dinner Rolls | With Video Instructions

No Knead  breads  are  easy to make.  Just a  few  ingredients,  a bowl  and may be a  good  spatula  are all that you need. Now if you are ok with sticky fingers, then don’t even worry about the spatula! Usually no knead  breads   take  long  hours, even  days, from start to  finish, as  the  recipes  rely on  delayed  fermentation  for  gluten  development. This  dinner  roll, on the other hand,  comes  together  in pretty much the  same  time  as  a  regular  diner  roll,   with much less effort.  Don’t believe me ? Watch  the video in  the   recipe.

I like to knead. To me the  rhythm of kneading is almost  therapeutic. The  way the  dough  changes as it  develops  gluten  has  always  fascinated me.  You will find  me  poking and stretching the dough  even when I am  using  my mixer.  But  every now  and  then I make  this  no knead d  bread. The  recipe is so simple  that I can  just  hand  over the  ingredients  to   my kids –  and leave  the  rest  up to them.

As I mentioned earlier usually the  no-knead  dough is designed  for long  slow  fermentation.  The  amount of  yeast   will be  much lower  than  the  standard  bread  recipes  call for. The  dough  will be  wet,  more  moist  than  usual  and  the  breads  are  usually more  crusty with  an open  crumb.

This  bread on the  other hand  takes  only 2  hours  from start to finish. Of course,  you can  slow  down the  process  and  and  give  it a  long  rise in the  fridge. The slow rise will enhance the flavors. Depending  on your  time  window  mix  and  leave the dough at room temperature to  rise  for  10 to 20 minutes  and  refrigerate  for 4  hours  or  mix  and  leave  in the  fridge  for  overnight  rise  for  up to 12  hours.   All you have  to ensure  is that  the  dough has  doubled.  A  little  over proofing  during  the  first  rise is  not  going  to   cause  any harm,  but  do not  over  proof  before  the  second  rising.

The  rolls  are  soft  and   with  nice  close  crumb.   The  same  dough  can  be  used  to  make  sweet  breads.  Increase  the butter and  sugar  by  couple  tablespoons,  and  add your  fillings  to  make cinnamon rolls, or  monkey bread.

Often  the recipes for  the no knead  dough  has you  adding all ingredients into the  bowl  and  mixing.  But  here I  like  to  activate  my yeast  first, call it  force of  habit.  I find  that  the  5 minute  head start  for the  yeast  saves  about  20 to  30 minutes  in  rising  time.   Activate  the  yeast  and  add the  melted  butter and eggs to it  beat  well and  add  flour  and most  of the  remaining  water   and  mix  well. Add the  flour  and  stir  until all the  no dry flour  remains. If  needed  add  more of the remaining  water. The  dough is  wet but not  too wet  or runny. When  mixing  try to get  the  spatula on all sides of  the  dough.  This helps  to break up large  lumps of  dough.  Do not  worry  about  mini/micro lumps, the rising action will break these down.

Scrape the sides of the pan  and  bring  all  the  dough into one large pile. Cover  and  let  rest  for 1 hour. Keep the  dough in a  warm place – close to the  stove or in  an  warming  drawer.  Another   way to accomplish this is to turn the  oven  on, set at 350° F for  and let  it preheat for  a  minute.  Turn it off  and   place  the  dough in  the   warm  oven to rise.

The way a wet pile of dough rises is a title different from that of a standard ball of bread dough. There is no surface  tension to hold its shape, so the dough expands in all possible directions given the proofed dough more of a bubbly, cracked surface than that of a blown up balloon. The  video   is a  good reference.

Once  the  rough is  risen, punch it  down  and  shape  the  rolls.  Use  flour liberally while  shaping.  The  dough  will not  absorb too much flour,  but  flouring  the  working  surface  will prevent  the  dough  from sticking,  making the clean up easy.   Though   the  rolls  can  be  just  scooped  into the pan, a  nice  tight  surface  makes  them  rise  evenly  while  baking.

You can  use  any  ovenproof  pan for  baking,  arrange  the  rolls  in the pan  and  let  rise  for  another 20 to 30 minutes  till almost  doubled.  To prevent  the  buns  from  sticking to the pans lightly oil them or  line   with parchment  paper  before  placing  the  rolls. Brush  the  tops of the   rolls  with  egg wash and  bake  in the preheated  oven  for  20 to 30 minutes, until the  tops   have  browned  nicely.

Remove from the oven  and  brush the  top  with  butter.  Cool  slightly before  serving.

No Knead Dinner Rolls

By Syama

Delicious  dinner  rolls  are easy to make  using  this  recipe.  These dinner  rolls  come  together  in just  2  hours with  no  kneading  at all.   

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Rise Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs

Course Bread

Cuisine American

Servings 12 Rolls

Calories 180 kcal

Ingredients

  

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• 500 g All Purpose Flour/Bread Flour 4 C + extra for dusting
• 240 g Water 1 C
• 7 g Yeast 2 1/4 Tsp (1 Pkt)
• 2 Tbsp Sugar
• 2 Eggs
• 1 Tsp Salt
• 2 Tbsp Butter Extra for brushing on top

Egg Wash

• 1 Egg
• 2 Tsp Milk/Water

Instructions

 

• Warm water to 110°F or slightly warm to touch. Mix 1/2 C water with 1 tsp sugar and sprinkle the yeast on top. Wait for 5 to 10 minutes till the yeast activates and the mixture is frothy.
• To this mix add the eggs and mix well. Followed by melted butter. Mix and add the flour.
• Stir a few times and add almost all of the remaining water. Mix with a spatula for about a minute until all the dry flour is incorporated and the mix comes together. There should not be any large lumps. If needed use the remaining water. If the dough seems too wet sprinkle a few tablespoons more flour and stir in. The dough should be a little wet but not runny. Scrape the sides and form everything into a large heap . Cover the bowl with a plastic wrap and set aside for 1 hour in a warm place.
• Punch down the dough . Oil or dust you hands with flour to prevent the dough from sticking.
• Place the dough on a well floured work surface. Divide into 12 portions and shape each portion into a ball (see video). Line a baking tin with parchment paper or lightly oil the tin . Arrange the rolls in the tin leaving a little gap between each. Cover and let it rise in a warm place for about 30 minutes.
• Preheat the oven to 375°F (190°C).
• Break an egg into a small bowl. Add 2 tsp of milk/water to it and beat well. Brush the tops of the rolls with this egg wash.
• Transfer the rolls to the preheated oven, and reduce t he temperature to 350°F(175°C). Bake for 20 to 25 minutes, until the rolls are browned on top and the internal temperature reaches 200°F. (94°C) . Remove from the oven and brush the tops with melted butter . Cool slightly before tearing off and serving.
• Use the same day or individually wrap the rolls and freeze in an airtight container.

Video

Notes

The  nutrition info (if  any) are  only approximate.  The  actual values  will vary depending  on the products  used.   The  calories are  calculated  approximately per  roll  considering  that  the  recipes  makes  12  equal sized rolls. 

Nutrition

Calories: 180kcal

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Here are some other bread recipes

• Rustic Cranberry Walnut Bread – No Knead 
• Mediterranean Olive Bread
• Spotted Dog 
• Sun dried Tomato Loaf 

Tips and Tricks :

• Butter  should  be  melted and  mixed  well with the  beaten eggs.
• The  dough  will be  wet , make  sure  that  all the  flour  is  incorporated  and no large  dry pockets of flour  remains.
• For  fresh dinner  rolls  in  the  evening. Mix  and  leave  in the  fridge  in  the  morning.  When you are  ready to prepare  dinner ,   take it  out   and   shape.  set  aside  to  double ,  and  bake.
• If planning  ahead for a day  or 2 in advance, reduce  the   yeast  to 1/2 tsp   and  leave  in dough the  fridge  for  first  rise (bulk proof).