Comments on: No-Knead Dinner Rolls

By: Natascha

Natascha — Sat, 13 Apr 2013 07:34:13 +0000

Just whipped up this batch, i was so exited when they finnaly came out from the oven. However, the whole batch smells and taste like yeast. I had to throw it all out! There goes my saturday.

At first i was doubtful when i read your ingredient list of 2 tablespoon of yeast. It did seems abundant. Are you sure its not suppose to be teaspoon instead of tablespoon?

By: Jen

Jen — Tue, 18 Dec 2012 16:00:00 +0000

Love to see you are using Wheat Montana flour. LOVE our local flour!

By: Terri @ that's some good cookin'

Terri @ that's some good cookin' — Mon, 17 Dec 2012 02:42:37 +0000

Mel, the dough can be rolled 1/2″-3/4″. Any thicker and the rolls won’t stay folded over very well. Since they are a “no-knead” type of yeast roll, the gluten structure isn’t present to sustain a really “high” rising roll. They are tender and delicious, nonetheless.

Also, one of the reviewers stated that she had to use more flour than is stated in the recipe. This is probably true for anyone living in a more humid climate. I live in a very dry climate, so my flour has less moisture than it would if I lived in a dry climate. It may take 7-8 cups of flour for moist climates. The dough is a soft dough and should feel somewhat sticky. After it has risen, be sure to turn it out on a nicely floured surface. Turn the dough over so that both sides of the dough gets a nice coating of flour before you start rolling it out. I forgot to mention that in the directions when I wrote the recipe–sorry, my bad. Otherwise you can do as Erica suggests and sprinkle the side facing up with flour before rolling.

By: Mel G

Mel G — Sun, 16 Dec 2012 12:30:47 +0000

If I roll the dough a bit thicker, will that make my rolls a bit higher? I’ve never attempted homemade bread or rolls before, and this recipe looks so nice and easy that I’m inspired!

By: Nana Tijano

Nana Tijano — Sun, 16 Dec 2012 02:09:50 +0000

Nice

By: Jayne

Jayne — Sat, 15 Dec 2012 14:02:28 +0000

Wow! They do get really pillowy and soft. Very manageable especially during this time of the year when any help is welcomed. That will go very well with gravy.

By: Kellie

Kellie — Fri, 14 Dec 2012 19:31:58 +0000

The 4:2 ratio makes me happy:) These look so wonderful – thinking that today now requires the making of some soup and rolls…!

By: Erica Lea

Erica Lea — Fri, 14 Dec 2012 18:41:40 +0000

Emily: You’re welcome! Just make sure you don’t eat the whole batch…

By: Erica Lea

Erica Lea — Fri, 14 Dec 2012 18:40:52 +0000

Celia: No, it was more of a 4:2 ratio (4 cups white, 2 cups WW). I’d like to try them with more whole wheat, but I love how soft they are with that ratio. The sugar I used is Florida Crystals’ organic cane sugar – basically evaporated cane juice. I think it’s a great substitute for white sugar.

By: Emily

Emily — Fri, 14 Dec 2012 17:48:41 +0000

Thanks Erica, that was my guess! I’ve never prepped dough ahead of time though so I thought I’d ask! I might have to test a few ahead of time too…