No-knead French Rolls

"Some people believe you need to knead the dough a lot. I don't. Once it is mixed, that's all you have to do. The rising is the important part," says Jolene Catlin of this versatile no-knead yeast dough.
Makes 16 rolls


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1 package active dry yeast
1 tablespoon sugar
2 tablespoons melted butter or margarine
1 teaspoon salt
4 cups all-purpose flour


1. In a large bowl, combine yeast, 1 1/2 cups warm water (110° to 115°), sugar, butter, and salt; let stand about 5 minutes. Stir in flour until well blended. Cover bowl with plastic wrap and let rise in a warm place until almost doubled, 45 minutes to 1 hour.

2. Punch dough down. On a floured board, cut dough into 16 equal portions. Roll each piece into a ball; place 2 to 3 inches apart on greased baking sheets. Cover lightly and let rise until almost doubled, 10 to 20 minutes.

3. Uncover and bake in a 400° oven until golden brown, 15 to 18 minutes. Serve warm or cool. If making ahead, store airtight at room temperature up to next day. Reheat, uncovered, in a 350° oven until warm, about 5 minutes.

Nutritional analysis per roll.

Created date

October 2003

Nutritional Information

Calories 137
Caloriesfromfat 15 %
Protein 3.4 g
Fat 2.3 g
Satfat 1.1 g
Carbohydrate 25 g
Fiber 1 g
Sodium 153 mg
Cholesterol 3.9 mg