Wednesday, March 9, 2011

I'm on a Yeast Roll

One day I'll post a real recipe again. Actually, the plan was to post the Creamy Cajun Pasta I made last night, but I ate and packed Billy's lunch before I remembered to pull out the camera. I'm a bad food blogger. Its no secret.

Anyhow, I was scrolling through Rebekah's recipe archive looking for some type of bread to serve with said pasta and came across these No Knead Dinner Rolls. Let me tell you, I had great success. This may have been the most active yeast I have ever purchased. The rolls were fluffy and soft and just wonderful. I read on Baking Bites that these rolls would be a little dense, but she must not have had the overachiever yeast like I did, because mine were anything but dense.

I cut the recipe in half and shaped them into eight rolls. Sadly, I could only fit seven in my baking dish. Also, I don't have a stand mixer so I actually had to knead them for about five minutes. SO, they weren't technically No-Knead. Still, they were super simple and super yum. I'm serious y'all, I think these will be my new go-to dinner roll. Oh, and I may add a little more sugar next time around. We like our dinner rolls sweet around here.

No-Knead Dinner Rolls

1 cup warm water
2.5 tsp active dry yeast
2 Tbs sugar
2.5 Tbs butter, melted and cooled
1 egg
3/4 tsp salt
3 cup AP flour

In a large bowl dissolve the yeast and sugar into the warm water. Let it sit for 10-15 minutes. Add the butter, egg and salt and whisk to combine. Stir in the flour one cup at a time with a wooden spoon. When adding the final cup of flour, you'll probably have to get your hands in there and start kneading (unless, of course, you are using a stand mixer with a dough hook). Knead in the bowl, flouring your hands when necessary, for five minutes or so. Form dough into a smooth ball, cover the bowl, and let sit in a warm(ish) place until doubled in bulk, about an hour (I went a little longer than an hour). Lightly grease a pie dish. Gently deflate the dough and shape into seven or eight balls. Place the rolls in the pie dish, almost touching. Cover and allow to rise for another 45 minutes. Preheat the oven to 400 degrees. Brush the rolls liberally with butter and bake for 40 minutes until nice and puffy and golden brown. Brush more butter over the tops. And then, cut one open, and throw some butter inside.

3 comments:

  1. dude! that's some way active yeast! those got super puffy! looks good!

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  2. Yummy! Looks delish... And I would like to see the recipe and end results for the creamy cajun pasta business... So I guess you need to make it again soon;)

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  3. i'm telling you, the stuff was on steroids!

    katie, the pasta was kinda spicy but of course you can tone it down. billy really liked it! here it is:

    http://www.cooklikeachampionblog.com/2009/11/pasta-with-creamy-cajun-sauce.html

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