I told you I’ve been exploring my mountain of food magazines and books. I can’t buy any new magazines until I finally try some that have been on my mind for ages. And I mean ages!
This is from a Martha Stewart EveryDay Food December 2007 issue. I remember seeing the rolls and thinking I would one day try them. I am so happy I did. Here’s what Everyday Food says about the rolls:
“Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.”
*this is a recipe I shared on my blog in 11/2012!! I’m editing the photos tomorrow with the rest of the new photos. For now, I added 3 new photos so you could see how gorgeous they are!! I’ll also update with a printable recipe. I must get back to prepping for our Thanksgiving feast!
I like looking at the recipe online and reading the comments. This reader had a good tip if you’re looking for even quicker way to bake these rolls:
anna_zager 28 Jan, 2009 :
“ I made these LAST min. Didn’t let them rise AT ALL! Mixed them (with rapid rise active dry yeast), made into rolls, put directly into oven. Cooked for 35 mins”
This commentor let her rolls rise overnight in the fridge:
sparkle9152 26 Nov, 2010:
“Made these for Thanksgiving and they were buttery and soft. I liked the fact that they came out well even after being in the fridge overnight. I will definitely use this recipe again!”
Hope you all had a wonderful Thanksgiving. I am grateful for all of you and your constant support.
No-Knead Dinner Rolls
- 2 cups warm water 105 to 115 degrees
- 2 packages 1/4 ounce each active dry yeast
- 1/4 cup sugar
- 4 tablespoons butter melted, plus more for pan and brushing
- 2 large eggs lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour spooned and leveled, plus more for shaping dough
- Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
- Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
- Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
- Brush a 9-by-13-inch baking pan (I used a 9 x 9 pan) with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6 *4 rolls of 4 in a 9x9 pan). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
- Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter (I used an egg wash).
- Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.