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August 31, 2011
No-Knead Crusty Rolls
Old-Fashioned Breads
Prep time:
2 1/2 hoursbaking time:
18 to 20 minutes“These rolls were so easy to make that Grandma let us kids do most of the work.”
Ingredients
Serves 24
- 1/4 cup lukewarm water (about 98 F)
- 1 cake yeast, crumbled, or 2 envelopes dry yeast
- 1/4 cup shortening
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons salt
- 1 cup boiling water
- 1 large egg beaten
- 3 1/2 cups all-purpose flour
- 2 tablespoons butter, melted
Directions
1
Combine lukewarm water and yeast in a small bowl. Let stand until yeast dissolves, about 3 to 5 minutes; mix well.
2
Combine shortening, granulated sugar and salt in a large heatproof bowl. Pour boiling water over the shortening mixture and stir until shortening is melted. Let stand until mixture is lukewarm.
3
Add yeast mixture and egg to shortening mixture and mix well. Add flour, stirring until a soft dough forms. Shape into a ball. Place dough in a large greased bowl, turning to coat surface. Cover and chill for 2 to 24 hours.
4
Grease muffin cups. Shape dough into balls large enough to fill muffin cups one-third full. Place dough in prepared muffin cups. Brush tops with melted butter. Cover and let rise in a warm place until almost double in size, about 2 hours.
5
Preheat the oven to 425°F. Bake rolls until lightly browned, about 18 to 20 minutes.
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grandma's secret
grandma's secret
When she let the dough chill for 24 hours, Grandma took extra care to make sure the dough stayed moist. Instead of just covering the bowl with plastic wrap, she pressed the plastic wrap directly onto the surface of the dough. That way, air could not reach the dough, and the outside of the dough stayed as soft as the inside.
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