Saturday, October 17, 2009

#188_No-Knead Dinner Rolls

Here's another no-need-to-knead method of making breads or rolls that I'd like to share with all of you. I got the recipe from the November issue of BH&G magazine. If you don't want to get your hands messy from kneading the dough or if you don't want to use your bread machine or mixer for some reason, this method is for you.
As for me, after making this recipe twice in a row, I think I'll stick to my bread machine method using the Basic Sweet Dough recipe, click here.

The picture above is the result of my second attempt at the recipe. There's nothing wrong with the rolls except they're not any better than my other bread recipes. In fact they taste too salty. I like the sweet bread better, but give it a try because you might like it.

Here's the recipe for the No-Knead Dinner Rolls:


  • 1 cup whole milk
  • 6 Tbsp. butter (room temperature)
  • 1 pkg. active dry yeast
  • 1/4 cup warm water (105 degrees F to 115 degrees F)
  • 2 eggs, lightly beaten
  • 3 Tbsp. sugar
  • 4 to 4-1/4 cups all-purpose flour (not unbleached)
  • 1 Tbsp. kosher salt
  • Melted butter
  • Softened butter


1. Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.

2. Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours)

3. Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup. Let rise until fully doubled (about 1 hour).

Tip from MaMely:

Instead of pinching off one inch of dough at a time, I divided the dough into 72 equal pieces

then arranged 3 pieces of doughs into the muffin pans.

4. Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent over browning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter. Return to oven for 1 to 2 minutes.

5. Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls.

These were the first rolls baked in 400 degrees for 20 minutes.

I doubled the pans when I baked the rolls and they still turned out somewhat burned. I thought the temperature was too high.

So the second time I made them, I lowered the oven temperature to 350 and baked them for just 18 minutes. They came out alright.
I made two different kinds of rolls from the same dough.

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