Wednesday, May 19, 2010

No Knead Rolls

I so very much want to be a baker. I often resolve that I will make all our bread. After two loaves my husband will ask if we could please buy a loaf of bread. The reality is I am NOT a baker. I have lots of great stories about my baking flops. So when I read this recipe in Cooking Light April 2010 I said, "I could do that". The best part is that I actually did it. These rolls were easy, a great recipe to have in the file, and will be a nice way to use all the herbs from the garden.

No Knead Rolls
adapted slightly from

1/2 teaspoon dry yeast
2 tablespoons warm water (100° to 110°)
2 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh rosemary
1/3 cup skim 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.

The only changes I made were I used rosemary instead of thyme and I used skim milk instead of 2%.
We had this last night with a plate of spaghetti and saute carrots. This time I made the carrots with basil to pair with the basil in the sauce.

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