Theres a time and a place for chewy, crusty homemade bread.
Bread that requires 12 minutes of constant kneading to make.
Bread thats full of glorious, stretchy gluten.
That place is not the Thanksgiving dinner table.
Crusty bread makes a killer day-after turkey sandwich, but it sure makes a lousy dinner roll.
Thats where no-knead bread fits in.
Its easy on your arms and easy on the gluten, making it perfect for dinner rolls.
No-knead breads arent kneaded (surprise!
), and this recipe uses all-purpose flour, eggs, and butter.
Beyond that, I also included instant mashed potato flakes.
(If you need help shaping dough balls,check out my video.)
How to make no-knead dinner rolls
1.
Whisk in the yeast so the milk is chunky and cloudy looking.
Whisk in the sugar, potato flakes, and the egg.
Add the flour and the salt.
Mix these ingredients together with a spoon until they partially combine.
It will become hard to use a spoon and the dough will still look uncombined.
This is when you add the butter.
The butter should be soft, like mayonnaise.
Mix and mash it up until its the right consistency.
Microwave it again if needed.
Scrape the dough off the spoon and add the butter.
You dont need a glove, just wash your hands afterward.
(If youre thinking, This is kneading!
Its not, its combining.
Kneading is much more extensive and violent.)
Proof the dough
Once the butter has been incorporated, scrape the dough down into a mound.
Cover the bowl and let it rest for an hour to 90 minutes.
(My apartment is chilly these days, so it took the full 90 minutes.)
It wont double in size, but it will be noticeably bigger and puffier.
Shape those buns
Butter a baking dish.
Your choice will change the shape, but all will work.
Keep in mind that if you choose a smaller dish, you might need two of them.
I used a 13 by nine-inch Pyrex dish, so my Parker House rolls had a lot of space.
If I wanted a towering, skinny roll, I would have opted for a smaller dish.
Dump the dough out onto a floured surface.
The dough will be sticky.
Fold it over, in half, onto itself.
Rotate the dough 90 degrees and do it again.
Repeat this two more times, keeping the same side down, and dusting off excess flour.
Youre tightening the outside and making a smooth side.
Now gather the four corners, or edges up and into the center like a purse.
Pinch and twist to seal it really well.
Stretch the dough into a rectangle about nine-inches by twelve inches.
Brush melted butter over the entire thing.
Cut it into 12 somewhat equal rectangles.
Fold these rectangles in half to make squares, or short rectangles.
This forms a little butter pocket you’re free to easily split and stuff with turkey during dinner.
Arrange the rolls in the buttered dish.
Proof them again
Cover the dish and allow it to rise for another hour.
Meanwhile, preheat the oven to 350F.
Egg wash adds that little bit of sexy that dinner rolls need.
These can sit out at room temperature for four days, covered.
Just refresh them in the oven (350F for five minutes) before serving.
To reheat them, bake them in a pan at 350F for 15 minutes before serving.
Sprinkle the yeast over the milk in a medium to large bowl.
Allow the yeast to bloom for a minute.
Whisk in the sugar, potato flakes, and egg.
Add the flour and salt.
Mix the dough with a spoon, it will be thick.
After the dough is about halfway combined, scrape off the spoon.
Add the butter and mix the dough until completely combined.
I used my hand to ensure the butter was completely mixed into the dough.
Scrape down the sides to mound the dough into the center.
Butter a 13 by nine-inch pan, or slightly smaller if you want taller rolls.
Scoop the dough out onto a floured surface.
Fold the dough in half.
Rotate the dough 90 degrees and fold it in half again.
Repeat this two more times.
Pull the outer edges of the dough up and gather them in the center like a purse.
Twist and squeeze to seal it.
Stretch the dough out into a rectangle about nine-inches by twelve inches.
Brush the surface of the rectangle with melted butter, and cut the dough into 12 equal rectangles.
Fold each small rectangle in half and arrange the rolls in the buttered dish.
Let the buns rise for an hour.
Preheat the oven to 350F.
Egg wash the tops of the buns, or brush them with melted butter.
Bake for 20 to 25 minutes, or until they bounce back when you poke the center ones.
Brush the rolls with butter and sprinkle on some flaky salt.
Serve while still warm.
