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No-Knead Dinner Rolls (Artisan Bread in Five Minutes A Day)

No-Knead Breads is one of the best discoveries from 2011 in our kitchen. I use it for pizza crust, naan and peasant loaves. And now dinner rolls. I made these for Thanksgiving and Christmas and they are delicious! Plus, you can make one 9-roll batch and save the unused dough for 1 week + and bake as needed.

Recently I used these dinner rolls with Pulled Pork. YUM!

No-Knead Dinner Rolls with Olive Oil Dough

From Artisan Bread in Five Minutes a Day
Prep Time – 15 minutes or less
Chill Time – 2 hours

3 cups plus 3 tablespoons lukewarm water
1 tablespoon granulated yeast  (2 packets)
1-1/2 tablespoons Kosher salt
1/3 cup extra virgin olive oil
7-1/2 cup unbleached all-purpose flour (bleached will work, scoop & level)

1. Mix the yeast, salt, olive oil, and water in a 5-quart lidded bucket or bowl.

2. Scoop and level flour and add to wet ingredients. Stir with a wooden spoon until no more loose flour remains (without kneading). You may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

On Baking Day:  (Modified instructions from Artisan Bread in Five Minutes a Day)

Prepare a 9-inch square baking dish (use a larger dish for more than 12) by generously coating with butter.

Dust the surface of the dough with flour and cut off  golf-ball sized piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. (See video for this process.) Repeat with 9-12 small plum-sized dough pieces placing them into the prepared pan and loosely cover with plastic wrap.

Allow the buns to rest about 40-60 minutes. (Wait sixty-minutes for a very light and airy bun.) If your house is on the cool side you may need a bit longer.

Preheat your oven to 350 F degrees

Paint the tops of the buns lightly with egg wash (1 egg plus 1 tsp water, beaten) using a pastry brush. Bake for 25-30 minutes, depending on the size. They should be golden brown.

Immediately brush the top with butter to keep the crust soft and because it tastes great! Allow to cool slightly and enjoy.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
5 Responses to “No-Knead Dinner Rolls (Artisan Bread in Five Minutes A Day)”
  1. Beth says:

    Excellent! Will be making again. The key is having the house warm enough.

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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