These rolls are utterly delicious, even though my first effort did not rise as highly and prettily as in the picture. It may have had something to do with the fact that I forgot to reduce the oven temperature when I put the rolls in the oven, so they may have baked a little too quickly. But I do think that the dough was a little too liquid and I do intend to add 1 or 2 more tablespoons of flour next time or reduce the milk by 1 or 2 tablespoons. I think that would help to define the 'roll-up lines'. My yeast never bubbled either (I tried 3 different packets) and after researching it online, I think that you have to add sugar to the yeast and water to make it bubble. Did the recipe writer actually test that step??? Other than that, they are easy to make and very more-ish. I made them for a dinner party and would definitely make them again.
No-Knead Overnight Parmesan and Thyme Rolls
Stir the dough together quickly the day before shaping and baking—no kneading necessary. The dough is more like a thick batter; don't add additional flour or the rolls will turn out dry.
Yield: 8 servings (serving size: 1 roll)
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Amount per serving
- Calories: 161
- Fat: 6.3g
- Saturated fat: 2g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.6g
- Protein: 6.3g
- Carbohydrate: 19.7g
- Fiber: 1.3g
- Cholesterol: 32mg
- Iron: 1.4mg
- Sodium: 246mg
- Calcium: 112mg
- 1/2 teaspoon dry yeast
- 2 tablespoons warm water (100Â° to 110Â°)
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon dried thyme
- 1/3 cup 2% reduced-fat milk
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1.1 ounces whole-wheat white flour (about 1/4 cup)
- 5.6 ounces all-purpose flour (about 1 1/4 cups), divided
- Cooking spray
- 1/2 teaspoon cracked black pepper
- 1. Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes or until bubbly.
- 2. Heat 1 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.
- 3. Weigh or lightly spoon whole-wheat white flour into a dry measuring cup; level with a knife. Using a wooden spoon, stir whole-wheat white flour into yeast mixture. Weigh or lightly spoon 4.5 ounces (about 1 cup) all-purpose flour into a dry measuring cup; level with a knife. Add all-purpose flour to yeast mixture, stirring well. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Dough will not double in size.)
- 4. Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12 x 7–inch rectangle. Brush dough with remaining 1 tablespoon oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until rolls have risen slightly.
- 5. Preheat oven to 400°.
- 6. Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm.
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