No-Knead Dinner Rolls
Cooking oil to grease bowl, baking sheets.
Candy thermometer @ Step II.
Electric mixer @ Step III.
Rolling pin @ Step VII.
Pastry brush @ Step VII.
1 cup milk
¾ cup shortening (or 1½ sticks of butter)
¼ cup water
about 4 cups flour, divided as steps III, IV, V direct
¼ cup sugar
½ tsp. salt
1 packet dry yeast (1 scant tablespoon)
2 eggs
Small amount of melted butter to use during Step VII.
I. Oil a large bowl to use for proofing the dough. Set aside. Oil 3 or 4 large baking sheets (enough room for 48 rolls) and set aside.
II. Heat milk, water and shortening to 130°F.
III. Mix 2 cups flour, the sugar, salt and yeast in mixer bowl. Add heated liquid mixture to dry ingredients. Beat 2 minutes with an electric mixer.
IV. Add the eggs and ¾ cup flour. Beat another 2 minutes.
V. Stir in 1 cup additional flour. Place the dough in the oiled bowl which you have prepared. Spread a little oil on the top of the dough and cover the bowl with plastic wrap.
VI. Allow dough to rise until doubled, 60-90 minutes.
VII. Punch the dough down. Divide into fourths. Flour a surface (I use my Tupperware pastry sheet) just enough to be able to roll out the dough without it sticking. Roll one of the four pieces of dough into a circle, as for pie crust. Brush with melted butter. Cut circle into 12 sections. Roll into crescents, from the outside to the point. Place roll on oiled baking sheet. Repeat until you have 48 rolls.
VIII. Cover rolls with plastic wrap and allow to rise for 20-30 minutes.
IX. Bake at 400°F. for 8 minutes or until golden.
48 dinner rolls. These freeze and reheat extremely well.
Voice of Experience:
There's no difference to speak of as far as using Crisco or butter in Step II. I heat the liquids in a glass container in the microwave and check after 2 minutes or so to see what the temperature is. The shortening does not need to melt. I use a pizza cutter to section the circles of flattened dough. The original recipe called for 8 rolls per circle (total of 32 rolls) but I like 12 better. I'll usually swap the baking sheets on my oven racks at the 4-minute mark of baking in order to keep the bottom of the rolls from getting too brown. But that's just my baking quirk.
Recipe Source: Woman's Day 1974 Thanksgiving issue -- or maybe Family Circle, but you get the idea. I am sure about the year. These rolls have been a family favorite for 34 years!