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No Knead Dinner Rolls

4.00 Mitt(s) 7 Rating(s)7 votes, average: 4.00 out of 57 votes, average: 4.00 out of 57 votes, average: 4.00 out of 57 votes, average: 4.00 out of 57 votes, average: 4.00 out of 5

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Level: Easy

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Description

I have no idea why these easy rolls work so well time after delicious time.

Ingredients

  • 3 cups Warm Water
  • 2 Tablespoons Yeast
  • ½ cups Sugar
  • ½ cups Vegetable Oil (canola Works Best)
  • 2 teaspoons Salt
  • 6 cups To 7 Cups White Flour
  • 1 stick Butter

Preparation

In a large mixing bowl dissolve yeast in warm water with 1/4 teaspoon sugar.

When the yeast has activated, add all other ingredients (except butter) and stir well with a wooden spoon until all ingredients are incorporated. Avoid over mixing and do not knead the dough. Just stir it. The dough is soft and will be somewhat sticky, not drier like other roll doughs that you may be used to using.

Cover bowl and let dough rise until doubled in bulk. Punch dough down and let it rest for a few minutes.

Melt the butter in a small bowl. Prepare a baking pan by greasing the pan with some of the melted butter.

To shape a Parker House style roll, divide the dough in half and roll out one half of the dough on a well floured counter top until about 1/2-inch thick. Using a round biscuit cutter, cut out circles of dough. Stretch the dough just a little lengthwise and dip one half into melted butter. Fold dough over in half and place on the pan. Place the rolls close to each other in rows. Repeat with remaining half of dough. Work the left-over dough from the two dough halves together to finish making your rolls. You should be able to get 32 rolls on a large baking sheet (4 rolls across and 8 rolls down).

Cover rolls and let rise again until almost doubled in size. Bake at 375ºF for 20 minutes or until the rolls are golden brown. Brush hot rolls with additional butter if desired.

Note: This dough can be kept in the refrigerator for at least a week and the dough just pulled off as you wish to use it to make cinnamon rolls, scones, pull-aparts, hot rolls or bread sticks during the week.

5 Comments

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maddy on 12.14.2012

You don’t have to cut out the biscuits in the round – just make them square – less work and no scraps to worry about. Makes no difference. From the photo, they end up square or rectangular anyway.

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loraccr on 11.26.2012

Loved these rolls!! Yeasts rolls have always been my nemesis, but these have turned out great every time!!

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on 10.28.2011

These are excellent! Terri’s blog post is a nice guide, she has a couple important tips and helpful photos for making these.

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Terri @ that's some good cookin' on 9.20.2011

No problem using bread flour. I have used bread flour in the past and didn’t notice any difference from using all-purpose flour.

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katzmeow on 9.20.2011

Can you use bread flour? Any difference? Thanks

7 Reviews

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Maiden in the Kitchen on 2.26.2017

I found a treasure in this recipe, thanks Terri..so simple, quick, easy and delicious dinner rolls. This is for keeps!!

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robdob on 12.22.2012

Loved this recipe! I used bread flour (cause I had a ton of it). I don’t usually have luck with yeast breads but this recipe it worked great!

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Elizabeth on 12.16.2012

These didn’t turn out for me the way indicated. I had to add way more than 6 cups of flour-maybe too much water in the recipe? I was never able to “roll” out the dough (batter?) to make cut out rolls, so just scooped it up and dipped in butter and lined up on plate. They taste good-I’m going to add more flour and try some cinnamon and sugar with the second half for breakfast.

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Jodie Coher on 12.1.2011

I tried making these and was sorely disappointed by a very smelly mess. I left the dough in the fridge – as sugggested is ok – overnight so I could only bake in the morning and it only smelled of beer. Not so attractive in my world of bread. I had hoped for such better results!

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Tried-N-True on 11.6.2011

This is now my GO-TO roll recipe. VERY easy to make and it produced moist, buttery rolls with the BEST flavor! Thank you!

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