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Cooking & Entertaining
> Christmas Recipes >
Christmas Breads and Dinner
Rolls
No-Knead Light Rolls
Makes Eighteen 2-inch Rolls
Combine and let stand 3 to 5 minutes:
1/4 cup 105'-115' water
1 package active dry yeast
Place in a separate bowl:
1/4 cup butter or shortening
1 1/4 teaspoons salt
2 tablespoons sugar
Pour over these ingredients and stir until they are dissolved: 1
cup hot water
When they are lukewarm, add the yeast.
Beat in: 1 egg
Stir in and beat until blended:
About 2 3/4 cups sifted all-purpose flour, to make a soft dough
Put dough in a large greased bowl. Either cover with foil and chill
from 2 to 12 hours, or place in a greased bowl covered with a cloth
until doubled in bulk. Punch it down. To serve now: Shape the rolls
to fill the greased cups in a muffin pan to about one third. Again
let rise until about doubled in bulk. Bake in a preheated 425' oven
15 to 18 minutes. Cool at once.
To freeze:
Shape the rolls to fill the greased cups in a muffin pan to
about one third. Freeze. To thaw, bring to room temperature. Again
let rise until about doubled in bulk. Bake in a preheated 425' oven
15 to 18 minutes. Cool once.
Note: Although they require no kneading, they are best chilled
at least 2 hours and up to 12. They are not true refrigerator
rolls, since this recipe is not heavy enough in sugar to retard the
rising action, and all the dough should be baked after the 2- to
12-hour period.
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