No Knead Apricot Sweet Rolls Recipes

NO KNEAD SOFT DINNER ROLLS

Steps:

• Place the yeast, sugar, flour and salt into a large mix bowl. Mix to combine.
• Make a well in the centre. Add the butter, eggs and milk.Note: If you want a dough that is easier to shape, hold back about 1/4 cup of the milk to make a slightly drier doughIf you want super soft rolls use all the milk to make a wetter dough.
• Mix with a wooden spoon until well combined and lump free. The dough should be thick and sticky to the touch.
• Tightly cover the bowl with plastic food wrap and place in a warm area to rise until double in size. This can take anywhere between 1 ½ - 2 hours.
• Line a 31.5 x 23.5 cm (9 x 13 inch) tray with baking paper with the edges overhanging on the long sides. You can secure the paper in place by smearing the tin with a little butter before placing it into the tray.
• Dust your bench with flour and scrape the dough out of the bowl and on to the bench.
• Shape the dough into a ball and divide into 12 equal pieces. Use your kitchen scales this will ensure that each ball is about the same weight.
• Next shape each piece into a ball. The dough is soft and sticky so you will need to dust each piece and your fingers with a little flour. Use both hands to shape the balls by, gently pulling the sides of the dough underneath until it forms a round shape.
• Place the balls with the smooth side up on to the prepared tray.
• Spray the tops of the dough balls with water, then loosely cover with a lightly oiled piece of plastic food wrap.
• Place the tray in a warm area and leave rise until double in size - this will take about 30 - 60 minutes.Preheat the oven to 180°C (350°F) about 10 - 15 minutes before the end of the second rise.
• Brush the top of the buns with milk and sprinkle on sesame seeds before placing into the oven. Bake for about 15 - 20 minutes or until the tops are golden brown.
• Remove from the oven. While the buns are still hot and in the tin, brush the tops with melted butter. Allow to cool in the tin for 5 - 10 minutes.
• Use the overhanging paper to lift the buns out of the tray and onto a cooling rack. Allow the buns to cool slightly before serving.

NO-KNEAD APRICOT SWEET ROLLS

Steps:

• Dissolve yeast in warm water and let stand for 5 minutes. Grease a baking sheet (half-sheet size pan).
• Whisk together flour, sugar, and salt in a medium bowl. Cut in butter using a pastry blender until it is the consistency of cornmeal.
• Use a fork to beat the egg yolks into the milk. Gradually stir in milk/egg mixture and yeast to flour mixture to make a soft dough.
• Cover bowl with plastic wrap and chill dough for 4 hours.
• Prepare filling as soon as you place the dough in the fridge to chill. Stir together preserves and bread crumbs in a small bowl.
• On a lightly floured surface, roll dough into a 12-inch log. The dough will be soft and sticky. Cut dough into 12 equal pieces.
• Roll each piece into an 8- X 3-inch rectangle on a floured surface. Flour the rolling pin to keep it from sticking to the dough.
• Spread 1 tablespoon of filling down the center of each piece.
• Pull sides of dough to center and pinch edges and ends to seal. Roll up loosely and place it on its side on the baking sheet. Press down to flatten to a 3- or 4-inch diameter circle.
• Repeat with the remaining pieces placing them about 2 inches apart on the baking sheet.
• Cover rolls with a kitchen towel and let rise in a warm place until almost doubled, about 1 hour.
• Preheat oven to 350°F while rolls are rising.
• Bake rolls for 15 to 18 minutes, until golden brown. Transfer rolls from baking sheet to a wire rack.
• Drizzle glaze over warm rolls.
• Stir together confectioners sugar, milk, and vanilla in a small bowl until combined.

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.

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 SANDWICH ROLLS/BUNS

Steps:

• Refer to Recipe #309834 for insturctions on how to mix up the no-knead dough.
• Line a pizza peel with parchment paper.
• Spray the inside of 4-inch english muffin rings with non-stick cooking spray; and place on the pizza peel.
• Remove the dough from the refrigerator. Lighly dust the surface with flour and cut off a 1 lb. piece of the dough (grapefruit size), this will make approximately 5-6 rolls, depending on the how thick you want them.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• Divide the ball into 5 - 6 roughly equal pieces (about the size of a plum). Shape each into a ball; then flatten out each ball into a circle approximately 3 1/2 inches x 1/2 inch,.
• Place each disk of dough inside of a english muffin ring.
• Cover and allow to rise for 30 - 40 minutes (the shorter the time, the denser the roll).
• While the rolls are rising prepare the oven.
• Place one rack on the bottom shelf with a cast-iron skillet or broiler tray. This will be used to add steam to the oven and make crusty rolls. If you wish soft rolls just skip this step.
• Place the second rack in the middle of the oven with a baking stone.
• Preheat the oven to 450 degrees.
• Just before baking, spray the tops of the dough lightly with water and slash the top of each bun.
• Slide the buns onto the pre-heated baking stone.
• CAREFULLY add 1 cup of lukewarm water to the steamer pan.
• Quickly close the oven door and reduce heat to 425 degree F.
• Bake for 25 - 30 minutes, until golden brown.
• Cool on wire rack for 5 minutes, before removing rings.
• Note: if soft buns are desired, brush the tops with butter.