Crusty No Knead Pull Apart Bread Rolls Recipes

CRUSTY NO-KNEAD PULL APART BREAD ROLLS

Steps:

• add the flour, salt and yeast to a large bowl and mix briefly to evenly distribute the ingredients
• add the warm water and mix until no flour is visible
• remove a small amount of dough from the bowl approximately 1/4 cup and press until even into a straight sided glass
• cover with cling film and using an elastic band mark the height of the dough - this is a simple test to check how much your dough has risen
• cover the bowl with cling film and place the bowl and glass together in a warm spot
• when the dough has doubled, it's time to do some shaping
• give your bench a good coating of flour and scrape the dough out onto the floured bench, dust dough surface lightly with flour and with floured hands gently shape the dough into a rectangle
• now gently stretch and roll the dough as shown in the video, repeating until the entire rectangle has been rolled
• cut into eight equal pieces and shape each piece into a ball as shown in the video 1 minute 56 secondsthen roll around using your hand like a loose claw to allow the ball movementrepeat until you have eight balls
• preheat the oven and the covered pot ( baking dishes) to 235c (450f) bake not fan - the oven and cooking pot needs 30 - 40 minutes to preheat
• now cover and rest for 10 minutes
• once rested, lightly flour the balls and then start to stretch and rolleach ball into a sausage until they measure 20 - 25 cm (8 - 10 inches)
• fold one end over the other and form a knot as showntake one end and tuck it under with the other, fold it over the top, and press into the middle as shown in the video 3 minutes 10 seconds
• gently pat into a round shape and place the dough knots into a greased and floured 20cm (8 inch) ring tin
• cover and allow to proof (grow) in a warm place for 30 minutesor until nicely puffed as shown in the video 4 minutes 14 seconds
• place the cake pan into the preheated covered dish and bake for 20 minutes at 235 c - (450f)remove lid and return to oven until a deep golden brown colour

NO KNEAD CRUSTY ROLLS

Steps:

• In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
• Cover with plastic wrap & let stand on counter top for 3 hours.
• After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn't stick (about 2 Tbsp).
• Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
• Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
• As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
• Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.