No Knead Herb Buns Recipes

NO-KNEAD HERB BUNS

No-Knead Herb Buns image

Caraway, sage and nutmeg create the trio of flavors in homemade buns.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h35m

Yield 12

Number Of Ingredients 10

Ingredients

1 package regular active or fast-acting dry yeast
1 cup warm water (105°F to 115°F)
2 tablespoons sugar
1 teaspoon caraway seed
1/2 teaspoon salt
1/2 teaspoon dried sage leaves
1/4 teaspoon ground nutmeg
2 tablespoons shortening
1 egg
2 1/4 cups Gold Medal™ all-purpose flour

Steps:

Grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray. In large bowl, dissolve yeast in warm water. Beat in sugar, caraway seed, salt, sage, nutmeg, shortening, egg and 1 cup of the flour with electric mixer on high speed until smooth.
Using spoon, stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place about 30 minutes or until dough has doubled in size.
Stir down batter by beating about 25 strokes with spoon. Spoon into muffin cups, filling each about half full. Cover; let rise 20 to 30 minutes or until batter almost reaches tops of cups.
Heat oven to 400°F. Bake about 15 minutes or until golden brown. Serve warm or cool.

Nutrition Facts : Calories 120, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Bun, Sodium 105 mg, Sugar 2 g, TransFat 0 g

SOFT NO-KNEAD DINNER ROLLS

Soft No-Knead Dinner Rolls image

Really nice dinner rolls that are easy to make and good to eat. Brush rolls with melted butter when they come out of the oven.

Provided by Crystal Barnes

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 2h45m

Yield 12

Number Of Ingredients 9

Ingredients

1 tablespoon active dry yeast
¼ cup white sugar, divided
½ cup warm water
4 ½ cups all-purpose flour
1 ½ teaspoons salt
1 cup lukewarm milk
2 room-temperature eggs, lightly beaten
3 ½ tablespoons unsalted butter, melted and cooled
cooking spray

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.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 41.3 g, Cholesterol 37.8 mg, Fat 5 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 311.5 mg, Sugar 5.3 g

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