Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls

Total Time
50mins
Prep 30 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. For the first stage:.
  2. Thoroughly combine the flour or flours, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
  3. Add the water, stirring vigorously until evenly incorporated. Use a greased flexible spatula to scrape down the sides of the bowl.
  4. 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.
  5. 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.
  6. For the second stage:
  7. Use a fork to beat together 6 tablespoons melted butter, the sugar and powdered milk in a medium bowl until well blended.
  8. Beat in the egg until well incorporated.
  9. Vigorously stir the mixture into the raised dough until it deflates and the ingredients are well blended; the dough will seem rubbery.
  10. Vigorously stir in the 1 1/4 cups flour until thoroughly incorporated.
  11. (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired.
  12. Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
  13. Generously grease 12 “Texas-size” muffin tin cups or 24 standard-size muffin cups, or coat them thoroughly with nonstick cooking oil spray.
  14. 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.
  15. Divide any leftover dough evenly among the cups.
  16. Use 2 tablespoons total of the melted butter to drizzle over all the roll tops.
  17. (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.
  18. For a “regular” rise:
  19. Let the dough stand at room temperature for 1 to 1 3/4 hours or until the dough nearly reaches the cup rims.
  20. (The time will vary considerably depending on the temperature of the room and the length of the first rise.)
  21. Remove the plastic wrap. Let stand until the dough rises just above the rims.
  22. For a “quick” rise:
  23. Fill a microwave-safe container with 1 cup of the water and set it far to one side of the microwave oven.
  24. Microwave on high for about 2 minutes, until the water almost boils.
  25. Put a muffin tin in the microwave oven as far from the water as possible.
  26. Let rise 30 to 45 minutes or until the dough nears the cup rims.
  27. Remove the plastic wrap. Let stand until the dough rises just above the rims.
  28. To bake:
  29. Position an oven rack in the middle third of the oven; preheat to 400 degrees.
  30. Gently transfer the muffin pans to the middle oven rack; jarring can cause deflating.
  31. 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.
  32. Transfer the pans to wire racks and let cool just slightly, then run a knife around the rolls to loosen.
  33. Sift a little flour over the rolls just before serving, if desired. The rolls are best served warm.