No-Knead Dinner Rolls - SRC

I am not capable of a low-carb diet.  
There, I said it.

I can avoid processed foods with no problem, but you'd better believe I am more than happy to make and bake from-scratch carbohydrate delights.  And I don't think they're the enemy.  I just think all things should be eaten in moderation.

These dinner rolls were so yummy, my family found it hard to eat them in moderation. I made them for Resurrection Sunday dinner, for which we had 5 adult family members joining us.  I only made a half batch (24) because I thought that would be plenty, with all the other food we were consuming.  Although we did have 3 left over, I think if I had made all 48 rolls, lots more would have been eaten.  And there were great disputes over who got to eat those 3 rolls the next day.

I enjoyed perusing Betcha Can't Eat Just One  as my assigned blog for the Secret Recipe Club this month.  Katie  has some incredible baked goods and seriously MAD cake decorating skills.  I was so tempted by her Neopolitan Whoopie Pies and  I am totally making these Peanut Butter Cups as soon as I can come up with an excuse for them.

But in the end, these dinner rolls made the cut for being my highlighted recipe from her blog.  I am so glad I made them!  I've been wanting to make my own crescent rolls for ages and for whatever reason, never got around to it.  The fact that these require no kneading and no electric mixer was a huge draw - I don't mind kneading or anything, but just that extra time and effort can be a deterrent in making my own bread sometimes.  I did cut down a little on the butter in the dough, and used half white whole wheat flour, although you can certainly use only all-purpose if you prefer.

The rolls are tender and just faintly sweet.  I'll try making them with honey also.....I love bread with honey.
They're a perfect accompaniment to just about any entree and I'm sure a basket of them would disappear in no time.

My kids are begging me to make these rolls again soon.....and I'm looking forward to it!

No-Knead Dinner Rolls
adapted slightly from Betcha Can't Eat Just One
Makes 48 rolls - can be easily cut in half for 24 rolls (still use 1 egg)

1-1/2 cups milk
5 Tbs. butter
1/3 cup sugar + 1 Tbsp.
2 cups warm water
2 Tbsp. yeast
1 Tbsp. salt
1 egg
9-10 cups flour (I used half all-purpose, half white whole wheat)
1/4 - 1/2 cup butter (I went on the lighter side here, but I'm sure the whole amount would be delicious!)

Start by scalding the milk with 5 Tbsp. butter and 1/3 cup sugar. You can do this for 2 minutes in the microwave or use a pot on the stove.  Cut the butter into pieces for easier melting, but don't worry if it doesn't melt completely.

Stir 1-2 cups of flour into the hot milk mixture to cool it down a bit.  Once you know it's not really hot, stir in the egg and salt.  KEEP track of how much flour you're adding!!!

In a large bowl, combine the warm water with the yeast and remaining Tbsp. sugar.  Add the milk mixture to the yeast mixture and stir it all together with a wooden spoon.  Add the remaining flour and mix until all the flour has been moistened. The dough will be fairly sticky.

Cover with a moist dish towel or greased plastic wrap and set in a warm place (I prefer my oven with the light on) to rise for 1 hour or until doubled.

Line two sheet pans with parchment paper or grease them very well.

Gently deflate the dough and remove from the bowl onto a lightly floured work area.  Divide into 4 equal sections.

Roll each section into a circle, about the size of a large dinner plate. Smear each circle of dough with softened butter - I used about 1 Tbsp. but you can use more if you want.

Using a bench scraper or a pizza cutter, divide the dough into 4 wedges.  Cut each wedge into 3 sections.

Roll up each section from the wide edge of the triangle.  Place fairly close together on the baking sheet with the tail of the triangle on tucked under the bottom. Place 24 rolls on each pan.

Let rise for 1 hour or until doubled in size.  Preheat oven to 350°F. Bake rolls for 15-20 minutes or until  golden brown.

Once removed from oven, run a stick of butter over the tops of the rolls for a delicious buttery glaze!

I am not capable of a low-carb diet.  
There, I said it.

I can avoid processed foods with no problem, but you'd better believe I am more than happy to make and bake from-scratch carbohydrate delights.  And I don't think they're the enemy.  I just think all things should be eaten in moderation.

These dinner rolls were so yummy, my family found it hard to eat them in moderation. I made them for Resurrection Sunday dinner, for which we had 5 adult family members joining us.  I only made a half batch (24) because I thought that would be plenty, with all the other food we were consuming.  Although we did have 3 left over, I think if I had made all 48 rolls, lots more would have been eaten.  And there were great disputes over who got to eat those 3 rolls the next day.

I enjoyed perusing Betcha Can't Eat Just One  as my assigned blog for the Secret Recipe Club this month.  Katie  has some incredible baked goods and seriously MAD cake decorating skills.  I was so tempted by her Neopolitan Whoopie Pies and  I am totally making these Peanut Butter Cups as soon as I can come up with an excuse for them.

But in the end, these dinner rolls made the cut for being my highlighted recipe from her blog.  I am so glad I made them!  I've been wanting to make my own crescent rolls for ages and for whatever reason, never got around to it.  The fact that these require no kneading and no electric mixer was a huge draw - I don't mind kneading or anything, but just that extra time and effort can be a deterrent in making my own bread sometimes.  I did cut down a little on the butter in the dough, and used half white whole wheat flour, although you can certainly use only all-purpose if you prefer.

The rolls are tender and just faintly sweet.  I'll try making them with honey also.....I love bread with honey.
They're a perfect accompaniment to just about any entree and I'm sure a basket of them would disappear in no time.

My kids are begging me to make these rolls again soon.....and I'm looking forward to it!

No-Knead Dinner Rolls
adapted slightly from Betcha Can't Eat Just One
Makes 48 rolls - can be easily cut in half for 24 rolls (still use 1 egg)

1-1/2 cups milk
5 Tbs. butter
1/3 cup sugar + 1 Tbsp.
2 cups warm water
2 Tbsp. yeast
1 Tbsp. salt
1 egg
9-10 cups flour (I used half all-purpose, half white whole wheat)
1/4 - 1/2 cup butter (I went on the lighter side here, but I'm sure the whole amount would be delicious!)

Start by scalding the milk with 5 Tbsp. butter and 1/3 cup sugar. You can do this for 2 minutes in the microwave or use a pot on the stove.  Cut the butter into pieces for easier melting, but don't worry if it doesn't melt completely.

Stir 1-2 cups of flour into the hot milk mixture to cool it down a bit.  Once you know it's not really hot, stir in the egg and salt.  KEEP track of how much flour you're adding!!!

In a large bowl, combine the warm water with the yeast and remaining Tbsp. sugar.  Add the milk mixture to the yeast mixture and stir it all together with a wooden spoon.  Add the remaining flour and mix until all the flour has been moistened. The dough will be fairly sticky.

Cover with a moist dish towel or greased plastic wrap and set in a warm place (I prefer my oven with the light on) to rise for 1 hour or until doubled.

Line two sheet pans with parchment paper or grease them very well.

Gently deflate the dough and remove from the bowl onto a lightly floured work area.  Divide into 4 equal sections.

Roll each section into a circle, about the size of a large dinner plate. Smear each circle of dough with softened butter - I used about 1 Tbsp. but you can use more if you want.

Using a bench scraper or a pizza cutter, divide the dough into 4 wedges.  Cut each wedge into 3 sections.

Roll up each section from the wide edge of the triangle.  Place fairly close together on the baking sheet with the tail of the triangle on tucked under the bottom. Place 24 rolls on each pan.

Let rise for 1 hour or until doubled in size.  Preheat oven to 350°F. Bake rolls for 15-20 minutes or until  golden brown.

Once removed from oven, run a stick of butter over the tops of the rolls for a delicious buttery glaze!