A simple, no-knead recipe for soft and fluffy dinner rolls, perfect for any festive occasion.
These no-knead dinner rolls are a variation of a classic peasant bread, making use of a muffin tin for easy portioning and a pleasing presentation. Ideal for holiday gatherings, they are simple to prepare and can be customized with your favorite herbs. Serve them warm with butter, and optionally brush with melted butter and sprinkle with sea salt for added flavor.
If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh thyme leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise for 1.5 to 2 hours.
If you are using active dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. Let it stand for about 10 to 15 minutes or until the mixture is foamy. Meanwhile, in a large bowl, whisk together the flour, salt, and thyme. When the yeast-water-sugar mixture is foamy, stir it up and add it to the flour bowl. Mix until the flour is absorbed. Cover with plastic wrap or a cloth. Place in a warm spot to rise for 1.5 to 2 hours.
If you are using active dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. Let it stand for about 10 to 15 minutes or until the mixture is foamy. Meanwhile, in a large bowl, whisk together the flour, salt, and thyme. When the yeast-water-sugar mixture is foamy, stir it up and add it to the flour bowl. Mix until the flour is absorbed. Cover with plastic wrap or a cloth. Place in a warm spot to rise for 1.5 to 2 hours.
Meanwhile, generously butter a 12-cup muffin pan, plus a few ramekins if you wish. Recently, for simplicity, I have just been baking 12 large dinner rolls in my muffin tin.
Preheat the oven to 425ºF. Using two forks, punch down your dough by pulling it from the sides and to the center. Divide the dough roughly into 6 portions. Using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough.
Preheat the oven to 425ºF. Using two forks, punch down your dough by pulling it from the sides and to the center. Divide the dough roughly into 6 portions. Using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough.
Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
Bake for 15 minutes. Reduce the heat to 375º and bake for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack. If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.
This is yet another variation of my mother’s peasant bread. Using a muffin tin to make rolls is especially festive during the holidays.
If you love this recipe, you might love my cookbook, Bread Toast Crumbs, which is all about easy bread baking.
Yeast: You can buy both SAF instant yeast and Red Star active dry yeast in bulk. Store in the fridge or freezer after opening.
To make foolproof lukewarm water, mix 1.5 cups cold water with 0.5 cups boiling water.
Create a warm spot for your bread to rise by turning your oven on for 1 minute, then turning it off.
Butter: Melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt if you wish.
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