By Random Rachel on February 28, 2007
Photo by Ms. Poppy
Photo by Ms. Poppy
"This is the most awesome dinner roll recipe. It comes from taste of home. I now use it every time that I make any type of roll. It requires no kneading, or machine to make it- just a large bowl and a wooden spoon. I don't think I can really describe how good they are- you'll just have to try them. (I always use margarine, never butter, and it turns out great.) 4/08 - I edited the recipe to include the missing step of letting the dough rise before baking -oops!"
Serving Size: 1 (1715 g)
Servings Per Recipe: 1
"Great. I agree with others about the "old fashion" taste. They're heavy and chewy, one of the perfect comfort foods. I bake a fair amount, and am often asked to make dinner rolls, etc. This was sooooo easy, and I often like breads with an overnight rise. I did knead the dough for about 4 minutes before putting in the fridge, just to help blend things more. Also, they took about 2 hrs to rise after shaping, but that will be different for everybody depending on the warmth of the room, etc. I used all white bread flour, but when I next make them I will probably go back to using 1/3 to 1/2 King Arthur White Whole Wheat, add seeds, etc, which is what I usually do for more nutrition. I netted 16 round rolls from this recipe and they were very big. Next time I may make them smaller and get 20 rolls. But this is a keeper."
"Ingredients, bowl, wooden spoon, - keading, can't get much easier than that! Plus they tasted wonderful!"
"These are the best 'made with yeast' rolls I have ever made! They have a very unique flavor. My teenage son,Kevin, said they were delicious, and had 'that old fashioned taste! They disappeared quickly.I'll make these often. Thank you for posting.Katie"
"I just saw the rview from Chef #422110, and was almost going to write the exact same review, down to my teenage son's name is Kevin and my name is Kathleen, great rolls!"
"I made these and two other roll recipes for a large Christmas dinner, and though these looked the prettiest, they were my least favorite. I can only figure that I'm just not a fan of unkneaded yeast bread. Thanks for a recipe that allowed me to get some sleep, though!"
"The rolls had an "old fashioned" taste which we loved. I was delighted to try a no knead yeast bread as it was a completely new technique for me. I followed the recipe exactly and did wonder if I should have let them rise after shaping. I put them directly into the oven as directed in step 2. I think they would have been lighter and less dense had they had a chance to rise so will play with that next time. Thank you for sharing a tasty bread recipe! Made for Spring '08 Pick A Chef."