Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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.

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes 16 rolls
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

137 calories; calories from fat 15%; protein 3.4g; fat 2.3g; saturated fat 1.1g; carbohydrates 25g; fiber 1g; sodium 153mg; cholesterol 3.9mg.
Advertisement