Knotted Rolls No Knead Recipes

SOFT NO KNEAD DINNER ROLLS

Steps:

• Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
• Place flour, remaining sugar and salt in a bowl. Mix to combine.
• Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
• Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

KNOTTED ROLLS NO KNEAD

Steps:

• In a bowl, combine milk, yeast, sugar, and eggs. Add 1/2 the flour- combine well.
• Then, add the room temperature butter and salt - combine well.
• Add the remaining flour. Bring the dough together in a dome (see video).
• Cover and leave on the counter to rise for 60 to 90 minutes. Then, place in the fridge for another 60 minutes.
• Remove the chilled dough from the fridge. Knead for 30 seconds.
• Divide into 2 portions. Divide each portion into 10 or 12 again (these make 20 to 24 knotted rolls) Roll each portion into a ball and set aside.
• Roll each ball into a long rope about 12-inch long.
• If the dough gets sticky, you can lightly dust your hands with flour or vegetable oil spray (oil works best).
• Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop, tuck the other end under the loop. The two ends will meet in the center (one over and one under) Pinch the ends so you have a tight knot.
• Place on a baking tray leaving enough space for them to rise.
• Cover and let proof for 45 minutes.
• Preheat oven at 160 C / 320 F.
• Brush each knotted roll with egg wash (combine an egg with 2 tbsp water to make an egg wash).
• Bake for 12 to 15 minutes until the top is lightly golden.
• Remove from the oven and brush with butter.
• Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.

NO-KNEAD DINNER ROLLS

Steps:

• In a large bowl, stir the flour, sugar, yeast and salt until combined. In a small saucepan, heat 2/3 cup/160 mililiters milk over medium-low until it's just warm to the touch (about 95 degrees), about 1 to 2 minutes. Add 3 tablespoons butter and heat until melted. Remove the saucepan from the heat. If it is much warmer than 95 degrees, let cool briefly before continuing.
• In a small bowl, lightly whisk the eggs just until combined. Gradually whisk the eggs into the milk mixture, then pour into the bowl with the flour. Using a wooden spoon or silicone spatula, stir the dough until it's uniformly combined. If it seems dry or isn't coming together, stir in more milk 1 tablespoon at a time (up to 3 tablespoons) to bring it together. (This milk does not need to be heated.) The dough should be sticky.
• Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, 2 to 2 1/2 hours.
• Grease a 9-by-9-inch baking pan with butter. Divide the dough into 9 even pieces (about 85 grams each), and round each into a tight ball. Place the rolls evenly spaced into the prepared pan. (They will not be touching. There will be about 1/4 to 1/2-inch between each roll.)
• Cover the pan with greased plastic wrap, and let rolls rise until they nearly double in size, about 35 to 45 minutes: They will now touch inside the pan and look puffy and risen. Toward the end of the rise time, heat the oven to 375 degrees.
• Melt the remaining 3 tablespoons butter in a small pot over medium heat or in a small dish in a microwave. Remove the plastic wrap from the rolls, and brush the tops of the rolls generously with about half the butter. Bake until the rolls are golden brown, 20 to 24 minutes. Halfway through baking, brush the surface of the rolls with more butter and rotate the pan.
• When the rolls come out of the oven, brush them with the remaining butter. Let cool at least 5 minutes before serving warm.

SOFT NO-KNEAD DINNER ROLLS

Steps:

• Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
• Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
• Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
• Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
• Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
• Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
• Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.

NO-KNEAD KNOT ROLLS

Steps:

• In mixing bowl, dissolve yeast in warm water.
• Add the sugar, salt and 2 cups flour.
• Beat on medium speed for 2 minutes.
• Add egg and shortening; mix well.
• Stir in enough remaining flour to form a soft dough (do not knead).
• Cover and refrigerate overnight.
• Punch dough down and divide into four portions.
• Shape one portion into a 14-inch x 12-inch rectangle.
• Spread 2 T butter over dough.
• Fold in half lengthwise; cut into 12 strips.
• Tie each strip into a knot; tuck and pinch ends under.
• Place 2 inches apart on greased baking sheets.
• Repeat with remaining dough.
• Cover and let rise until doubled, about 1 hour.
• Bake at 400 degrees for 10-12 minutes.