Homemade Rolls: No Knead, No Sweat
PASSIONS | by JEAN GALTON
WHEN I FIRST BEGAN COOKING, I MADE BREAD. The resulting doughs required lots of kneading, hours of rising and came out of the oven resembling freshly made boulders. Thankfully, I’ve learned a lot about bread making since then, and now I make no-knead breads. They’re made from very wet doughs that can be a little sticky to the touch, but turn out terrific loaves, or even lovely rolls, as in this very easy, but delicious recipe.
- © ANGIE NORWOOD BROWNE
No-knead Rolls
Prep: 15 minutes | Cook: 20 minutes plus 1 hour rising time
Serves 12
1 1/2 cups all-purpose flour
1 cup white whole-wheat flour
1 teaspoon fast-acting yeast
1 teaspoon kosher salt
1 cup warm water (105 to 115°F.)
3 tablespoons extra-virgin olive oil
1 teaspoon each black sesame seeds, white sesame seeds, poppy seeds and coarse sea salt
In the bowl of a heavy-duty electric mixer combine the flours, yeast and salt and mix briefly. Combine the water and 2 tablespoons of the olive oil and pour into the bowl with the mixer on low. Turn the mixer to medium-high and mix until dough forms a ball, about 4 to 5 minutes.
Transfer to a floured board, divide into 12 pieces and roll into balls. Place on a well-floured baking sheet, cover and let rise in a warm place for 1 hour or until doubled in size.
Position a rack in the center of the oven and preheat to 450°F. Combine the seeds and salt in a small bowl. Brush tops of rolls with the remaining tablespoon of olive oil and sprinkle with the seeds. Bake until golden brown, about 18 to 20 minutes. Serve rolls hot or warm.
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