No-Knead Yeast RollsMarch 9, 2010
There’s something about the cold and the rain that has been getting to me recently. My cooking habits have always changed a bit by the seasons (I’m sure the availability of ingredients has something to do with this), but I’ve never been so keen on baking as I have been this year.
The recent purchase of Art Smith’s gorgeous cookbook, Back to the Table inspired these no-knead yeast rolls that will become an easy go-to recipe for you. They’re soft and flavorful and great for dinner and then breakfast the next day.
No-Knead Yeast Rolls
Adapted from Art Smith’s Back to the Table
The original recipe is double the following, but I think making a dozen rolls at a time just makes sense for my small household. So therefore it follows that you could easily double this recipe.
1 cup warm water (105°F – 115°F)
1 ¼ oz package active dry yeast (not instant)
1/4 c. sugar (you could also use honey here)
1 large egg, beaten
1 ½ T. vegetable oil, plus a little extra for brushing
½ t. salt
3 c. all-purpose flour
2 T. unsalted butter, melted
- Pour the water into a large bowl and sprinkle in the yeast. Let stand until the yeast softens and begins to foam, about 5 minutes.
- Add sugar, egg, oil, and salt and stir until the mixture is smooth and the yeast has dissolved.
- Gradually stir in enough of the flour to make a soft dough, using your hands if necessary. Work the dough until it is soft and smooth. It may still be slightly sticky, but add a bit more flour if the dough is too sticky to work with.
- Lightly brush the top of the dough with additional oil. Cover the bowl tightly with plastic or a clean tea towel and set in a warm place until doubled in volume (about 1 hour).
- Punch down the dough and then cut into 12 equal-sized pieces, forming each piece into a smooth ball. You might need a little oil on your hands to keep the dough from sticking to you.
- Arrange the balls of dough in a buttered 10″ cake pan; cover loosely with plastic wrap or a tea towel and let stand in a warm place until puffy and doubled in volume (about 35 minutes).
- Since my rolls were for dinner, I sprinkled them with black pepper as well before popping them in the oven. You can take this opportunity to sprinkle anything you like, really. Here are some suggestions:
- cinnamon and sugar
- toasted nuts (press these into the dough a bit so they don’t burn)
- sesame seeds
- Meanwhile, position a rack in the center of the oven and preheat to 400°F. Brush tops of rolls with melted butter and bake until golden brown and delicious, about 20-22 minutes.
- Let stand a few minutes before breaking out of the cake pan. Serve, with honey and/or butter.