No Knead Sandwich Rollsbuns Recipes

NO-KNEAD SANDWICH ROLLS/BUNS

Steps:

• Refer to Recipe #309834 for insturctions on how to mix up the no-knead dough.
• Line a pizza peel with parchment paper.
• Spray the inside of 4-inch english muffin rings with non-stick cooking spray; and place on the pizza peel.
• Remove the dough from the refrigerator. Lighly dust the surface with flour and cut off a 1 lb. piece of the dough (grapefruit size), this will make approximately 5-6 rolls, depending on the how thick you want them.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• Divide the ball into 5 - 6 roughly equal pieces (about the size of a plum). Shape each into a ball; then flatten out each ball into a circle approximately 3 1/2 inches x 1/2 inch,.
• Place each disk of dough inside of a english muffin ring.
• Cover and allow to rise for 30 - 40 minutes (the shorter the time, the denser the roll).
• While the rolls are rising prepare the oven.
• Place one rack on the bottom shelf with a cast-iron skillet or broiler tray. This will be used to add steam to the oven and make crusty rolls. If you wish soft rolls just skip this step.
• Place the second rack in the middle of the oven with a baking stone.
• Preheat the oven to 450 degrees.
• Just before baking, spray the tops of the dough lightly with water and slash the top of each bun.
• Slide the buns onto the pre-heated baking stone.
• CAREFULLY add 1 cup of lukewarm water to the steamer pan.
• Quickly close the oven door and reduce heat to 425 degree F.
• Bake for 25 - 30 minutes, until golden brown.
• Cool on wire rack for 5 minutes, before removing rings.
• Note: if soft buns are desired, brush the tops with butter.

SOFT NO-KNEAD DINNER ROLLS

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.