Best No Knead Knot Rolls Recipes

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KNOTTED ROLLS NO KNEAD



Knotted Rolls No knead image

These buttery, rich, and soft knotted rolls have a melt-in-the-mouth texture. They are made from scratch with my no-knead crescent dough that's surprisingly simple and easy to make.

Provided by Veena Azmanov

Categories     Bread     Breakfast     brunch

Time 3h20m

Number Of Ingredients 9

4 cups All-purpose flour
2 1/4 tsp Instant dry yeast
2 Eggs (large)
1/2 cup Butter (unsalted room temperature)
3/4 cup Milk
4 tbsp Sugar (white)
¾ tsp Salt
1/4 cup Butter (unsalted, room temperature)
1/2 Egg (for eggwash)

Steps:

  • In a bowl, combine milk, yeast, sugar, and eggs. Add 1/2 the flour- combine well.
  • Then, add the room temperature butter and salt - combine well.
  • Add the remaining flour. Bring the dough together in a dome (see video).
  • Cover and leave on the counter to rise for 60 to 90 minutes. Then, place in the fridge for another 60 minutes.
  • Remove the chilled dough from the fridge. Knead for 30 seconds.
  • Divide into 2 portions. Divide each portion into 10 or 12 again (these make 20 to 24 knotted rolls) Roll each portion into a ball and set aside.
  • Roll each ball into a long rope about 12-inch long.
  • If the dough gets sticky, you can lightly dust your hands with flour or vegetable oil spray (oil works best).
  • Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop, tuck the other end under the loop. The two ends will meet in the center (one over and one under) Pinch the ends so you have a tight knot.
  • Place on a baking tray leaving enough space for them to rise.
  • Cover and let proof for 45 minutes.
  • Preheat oven at 160 C / 320 F.
  • Brush each knotted roll with egg wash (combine an egg with 2 tbsp water to make an egg wash).
  • Bake for 12 to 15 minutes until the top is lightly golden.
  • Remove from the oven and brush with butter.
  • Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.

Nutrition Facts : Calories 153 kcal, Carbohydrate 20 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 33 mg, Sodium 62 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SOFT NO-KNEAD DINNER ROLLS



Soft No-Knead Dinner Rolls image

Really nice dinner rolls that are easy to make and good to eat. Brush rolls with melted butter when they come out of the oven.

Provided by Crystal Barnes

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h45m

Yield 12

Number Of Ingredients 9

1 tablespoon active dry yeast
¼ cup white sugar, divided
½ cup warm water
4 ½ cups all-purpose flour
1 ½ teaspoons salt
1 cup lukewarm milk
2 room-temperature eggs, lightly beaten
3 ½ tablespoons unsalted butter, melted and cooled
cooking spray

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.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 41.3 g, Cholesterol 37.8 mg, Fat 5 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 311.5 mg, Sugar 5.3 g

NO-KNEAD DINNER ROLLS



No-Knead Dinner Rolls image

These no-knead rolls couldn't be easier: Just mix together a few ingredients, and let them rise. The dough rises slowly for a long time, because the dough needs to gain strength as it rises, which contributes to its structure after baking. The rolls that emerge from the oven have a golden crust that's lightly crisp, and a soft interior that is best served fresh.

Provided by Erin Jeanne McDowell

Categories     breads, side dish

Time 45m

Yield 9 rolls

Number Of Ingredients 7

3 1/2 cups/450 grams all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons instant yeast
1 1/2 teaspoons kosher salt
2/3 cup/160 milliliters whole milk, plus 1 to 3 tablespoons, if needed
7 tablespoons/100 grams unsalted butter, plus more for the pan
2 large eggs

Steps:

  • In a large bowl, stir the flour, sugar, yeast and salt until combined. In a small saucepan, heat 2/3 cup/160 mililiters milk over medium-low until it's just warm to the touch (about 95 degrees), about 1 to 2 minutes. Add 3 tablespoons butter and heat until melted. Remove the saucepan from the heat. If it is much warmer than 95 degrees, let cool briefly before continuing.
  • In a small bowl, lightly whisk the eggs just until combined. Gradually whisk the eggs into the milk mixture, then pour into the bowl with the flour. Using a wooden spoon or silicone spatula, stir the dough until it's uniformly combined. If it seems dry or isn't coming together, stir in more milk 1 tablespoon at a time (up to 3 tablespoons) to bring it together. (This milk does not need to be heated.) The dough should be sticky.
  • Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, 2 to 2 1/2 hours.
  • Grease a 9-by-9-inch baking pan with butter. Divide the dough into 9 even pieces (about 85 grams each), and round each into a tight ball. Place the rolls evenly spaced into the prepared pan. (They will not be touching. There will be about 1/4 to 1/2-inch between each roll.)
  • Cover the pan with greased plastic wrap, and let rolls rise until they nearly double in size, about 35 to 45 minutes: They will now touch inside the pan and look puffy and risen. Toward the end of the rise time, heat the oven to 375 degrees.
  • Melt the remaining 3 tablespoons butter in a small pot over medium heat or in a small dish in a microwave. Remove the plastic wrap from the rolls, and brush the tops of the rolls generously with about half the butter. Bake until the rolls are golden brown, 20 to 24 minutes. Halfway through baking, brush the surface of the rolls with more butter and rotate the pan.
  • When the rolls come out of the oven, brush them with the remaining butter. Let cool at least 5 minutes before serving warm.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 227 milligrams, Sugar 4 grams, TransFat 0 grams

NO-KNEAD DINNER ROLLS



No-Knead Dinner Rolls image

If you've never made homemade dinner rolls before, Thanksgiving is the perfect time to do so! Try Ree Drummond's soft, no-knead dinner roll recipe this year.

Categories     Thanksgiving     baking     main dish     side dish

Time 4h20m

Yield 24 servings

Number Of Ingredients 8

4 c. milk
1 c. sugar
1 c. vegetable oil
9 c. flour
2 packages (4 1/2 tsp.) active dry yeast
1 tsp. (heaping) baking powder
1 tsp. (scant) baking soda
2 tbsp. salt

Steps:

  • Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and "scald" the mixture (bring it to just before a boil.) Cool to lukewarm (between 90 and 110 degrees).
  • Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don't usually use a thermometer, but if you'd like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it's hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.
  • When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn't changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.
  • Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.
  • Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

NO-KNEAD KNOT ROLLS



No-Knead Knot Rolls image

These rolls require no kneading and the dough rises in the refrigerator overnight. Time preparation does not include rising time.

Provided by CookingONTheSide

Categories     Yeast Breads

Time 35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 8

2 (1/4 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/2 cup sugar
2 teaspoons salt
6 -6 1/2 cups all-purpose flour
1 egg
1/2 cup shortening
1/2 cup butter, softened

Steps:

  • In mixing bowl, dissolve yeast in warm water.
  • Add the sugar, salt and 2 cups flour.
  • Beat on medium speed for 2 minutes.
  • Add egg and shortening; mix well.
  • Stir in enough remaining flour to form a soft dough (do not knead).
  • Cover and refrigerate overnight.
  • Punch dough down and divide into four portions.
  • Shape one portion into a 14-inch x 12-inch rectangle.
  • Spread 2 T butter over dough.
  • Fold in half lengthwise; cut into 12 strips.
  • Tie each strip into a knot; tuck and pinch ends under.
  • Place 2 inches apart on greased baking sheets.
  • Repeat with remaining dough.
  • Cover and let rise until doubled, about 1 hour.
  • Bake at 400 degrees for 10-12 minutes.

Nutrition Facts : Calories 103.2, Fat 4.3, SaturatedFat 1.8, Cholesterol 9.5, Sodium 112.6, Carbohydrate 14.1, Fiber 0.5, Sugar 2.1, Protein 1.9

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