Imported from the web
No-Knead Butter Rolls
Soft, butter-enriched rolls made with a simple mixed dough and no kneading. They rise in stages before baking until golden brown, and are best served warm alongside soups, salads, or as sandwich bread.
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Ingredients
- 500 g All-purpose wheat flour (A little extra is mentioned for dusting or sticky dough when shaping; no amount specified.)
- 1.5 tsp Instant dry yeast
- 1.5 tsp Salt
- 380 ml Warm water (Warm, not hot.)
- 30 g Butter (Melted.)
Steps
- 1
In a large mixing bowl, combine the flour, instant dry yeast, and salt.
- 2
Add the warm water and melted butter to the dry ingredients.
- 3
Mix with your hands until everything is well combined and no dry flour remains. Do not knead.
- 4
Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 45 minutes.
- 5
With damp hands, gently fold the dough toward the center.
- 6
Cover the dough again and let it rest for another 45 minutes.
- 7
Turn the dough out onto the counter, divide it into 8 equal portions, and shape each portion into a roll.
- 8
Dust the rolls lightly with flour and let them rest for 10 minutes.
- 9
Place the rolls on a baking sheet, cover them, and let them rise for 30 minutes.
- 10
Preheat a convection oven to 200°C (400°F).
- 11
Bake the rolls for about 25 minutes, until golden brown. The source also says they should sound hollow when tapped on the bottom.
- 12
Serve the rolls warm. The source suggests letting them cool for a few minutes after baking to improve flavor and texture.
Notes
The source title says “in 3 minutes,” but its recipe includes about 1 hour 55 minutes of resting and rising in addition to preparation and baking; the stated total time is 1 hour 20 minutes and does not reconcile with the listed steps. A little extra flour for dusting or sticky dough is suggested without a quantity. The source gives freezing guidance: cool completely, wrap tightly, and freeze for up to one month. Store leftovers in an airtight container at room temperature for up to two days; reheat in a warm oven for a few minutes. Active dry yeast may be substituted, activated in warm water first. The source also suggests whole wheat flour, replacing half the butter with Greek yogurt, or using olive oil instead of butter.
Nutrition per serving
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