Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls
"This is an adaptation of the now-famous slow-rise No-Knead Bread; the difference is that this version makes soft dinner rolls.
I have not made this yet but will give it a shot this weekend.
You can also use all white flour in these rolls.
From The Washington Post, Nov. 28 2007."
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
24 rolls
- Serves:
- 12
ingredients
- 2 cups all-purpose white flour
- 1⁄2 cup whole wheat flour
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon fast rising yeast
- 1 1⁄2 cups water, room-temperature
- 1 tablespoon vegetable oil
- 8 tablespoons unsalted butter, melted
- 6 1⁄2 tablespoons sugar
- 3 tablespoons powdered milk
- 1 large egg, at room temperature
- 1 1⁄4 cups all-purpose white flour
- 1 tablespoon all-purpose white flour
directions
-
For the first stage:
- Thoroughly combine the flour or flours, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
- Add the water, stirring vigorously until evenly incorporated. Use a greased flexible spatula to scrape down the sides of the bowl.
- Drizzle the dough top with about 1/2 teaspoon of vegetable oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough and up the sides of the bowl.
- Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
-
For the second stage:
- Use a fork to beat together 6 tablespoons melted butter, the sugar and powdered milk in a medium bowl until well blended.
- Beat in the egg until well incorporated.
- Vigorously stir the mixture into the raised dough until it deflates and the ingredients are well blended; the dough will seem rubbery.
- Vigorously stir in the 1 1/4 cups flour until thoroughly incorporated.
- (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired.
- Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
- Generously grease 12 “Texas-size” muffin tin cups or 24 standard-size muffin cups, or coat them thoroughly with nonstick cooking oil spray.
- Using a well-greased 1/4-cup measure for large muffin cups and a 1/8-cup measure (or coffee scoop) for small muffin cups, place a scoopful of dough in each cup.
- Divide any leftover dough evenly among the cups.
- Use 2 tablespoons total of the melted butter to drizzle over all the roll tops.
- (Use your fingertips to spread out the butter and smooth each top until the dough surface looks smooth. Sift a little flour over each cup; cover the muffin tins with plastic wrap.
-
For a “regular” rise:
- Let the dough stand at room temperature for 1 to 1 3/4 hours or until the dough nearly reaches the cup rims.
- (The time will vary considerably depending on the temperature of the room and the length of the first rise.)
- Remove the plastic wrap. Let stand until the dough rises just above the rims.
-
For a “quick” rise:
- Fill a microwave-safe container with 1 cup of the water and set it far to one side of the microwave oven.
- Microwave on high for about 2 minutes, until the water almost boils.
- Put a muffin tin in the microwave oven as far from the water as possible.
- Let rise 30 to 45 minutes or until the dough nears the cup rims.
- Remove the plastic wrap. Let stand until the dough rises just above the rims.
-
To bake:
- Position an oven rack in the middle third of the oven; preheat to 400 degrees.
- Gently transfer the muffin pans to the middle oven rack; jarring can cause deflating.
- Bake about 15 to 18 minutes for smaller rolls and 17 to 21 minutes for larger rolls or until well browned on top and hollow sounding when thumped with a finger.
- Transfer the pans to wire racks and let cool just slightly, then run a knife around the rolls to loosen.
- Sift a little flour over the rolls just before serving, if desired. The rolls are best served warm.
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RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper.
Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food.
I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
