Cottage Sweet Cottage: No Knead Butter Rolls

Thursday, June 6, 2013

No Knead Butter Rolls

Easy No Knead Buttery Rolls. I can eat these for breakfast, lunch and dinner... in fact I'm getting ready to fry up an egg for the hubs to have on top of one of these for a quick brekky. Yummo. I won't tell you how many of these I ate when they came out of the oven yesterday. Okay. I ate 4! haha!

The dough can be mixed together and kept covered in the refrigerator and dough can be pulled off, let rise and bake for easy fresh rolls.

A quick word about flour. I've noticed that in the bag of flour that I am currently using I need less flours when making bread so for this recipe I'm using 6 cups. Use your own judgement and use the amount that works best for what you have. Every flour brand is different and, every bag as well.

3 cups Warm Water
2 Tbsp yeast

½ cups Sugar

½ cups Vegetable Oil (canola Works Best)

2 teaspoons Salt

6 cups To 7 Cups White Flour

1 stick Butter

375 degree oven. Measure out water in a large mixing bowl. Sprinkle the yeast on top of the water, add the sugar and salt and whisk together using wire whisk. Let sit for a few minutes to make sure yeast is activated. Add enough flour till dough is moistened and incorporated. Dough will be sticky and not dry like traditional bread doughs.

Cover dough and let rise till double about an hour or so but I don't wait that long. ha! Melt butter in microwave for a few seconds just until it melts. If you overmelt it then it will seperate. Grease cookie sheet and hands and pull off chunks of dough of equal sizes and dipping them in butter then put them on the baking sheet. I make about 26 rolls per recipe but mine are pretty big. Pour the remaining butter over rolls.

Let rise 20 minutes and bake for 20 minutes. I cooked two trays in one oven and won't do that again. One at a time for great ventilation and so they dont get too brown on the bottom. But....that being sad... the brown on the bottom was crunchy buttery good and not burnt so whatever yur preference is.

If you make these on a cookie sheet they tend to spread out. I mad these today in good quality muffin pans and~ wowser~ they were much better. The bread became crusty and golden and they were able to rise and be fluffy. I'm definitely going to make these ONLY in the muffin tins. (I uploaded new pics too!)