NO-YEAST DINNER ROLLS
We make these quick easy homemade dinner rolls without yeast when we've run out of the baker's standby or don't have the time for yeast to work its magic. Slightly reminiscent of biscuits, they are easier to make and not as crumbly. Feel free to split the leftovers and use for sandwiches the next day.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 12 rolls
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Coat the bottom of a 9-by-13-inch baking dish with butter.
- Whisk together the flour, baking powder, sugar and salt in a large bowl. Whisk together the milk and 1/2 cup of the butter in a medium bowl. Pour the wet ingredients into the dry and combine with a wooden spoon; do not overwork the dough. It should be wet.
- Divide the dough into 12 pieces and shape each into a ball. Arrange the dough balls in the prepared baking dish. Pour the remaining 1/4 cup butter all over the dough and bake until golden brown, 35 to 40 minutes.
EASY SOURDOUGH ROLLS WITHOUT ANY YEAST
Steps:
- Add the flour, sourdough, water, salt, and egg to the mixing machine bowl with the hook attachment.
- Mix the ingredients for 5-6 minutes on slow until the dough starts to come together.
- Increase the mixing machine's speed and mix until the dough is fully developed.
- Perform the windowpane test by stretch a small piece of dough until you can see through it.
- Grease a larger bowl and transfer the dough into it.
- Cover the dough somewhere warm in your kitchen and let it ferment for about 4 hours.
- When your dough reaches 2 hours, stretch and fold the dough in the bowl. This step is supposed to regulate the dough temperature and further strengthening the dough by aligning the gluten network.
- Once the fermenting of the dough is finished, cut the dough into 6 portions or scale them individually at 95 grams.
- Round each dough piece into a ball shape and place onto a lined baking tray.
- Slightly flatten the dough balls.
- Cover the dough with plastic and allow it to proof until double the size or about 90 minutes.
- Preheat the oven to 190°C or 375°F, thirty minutes before baking.
- When he buns are proofed or doubled in size, brush them with the beaten egg.
- Decorate the buns with sesame or poppy if you wish.
- Bake the buns for about 18-20 minutes or until they are light golden brown.
- Remove them from the oven and cool on a wire rack before serving.
- You can keep your sourdough buns fresh by packing them in a bag for up to 5 days or you can freeze them for up to 30 days.
Nutrition Facts : Calories 130 kcal, ServingSize 1 serving
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