Saturday, May 15, 2010

No-Knead Pull-Apart Dinner Rolls

  • 2 cups warm water (100-110F)
  • 5 tsp active dry yeast (1/2-oz.)
  • 1/4 cup sugar
  • 5 tbsp butter, melted and cooled
  • 2 large eggs
  • 1 1/2 tsp salt
  • 6 cups all purpose flour (I used about 7 1/2 cups until dough wasn't too sticky to roll out and formed more of a ball on the dough hook)
  • additional 1 tbsp melted butter, for topping

  1. Pour warm water into the bowl of a stand mixer. Add in yeast and sugar and stir. Let stand for 5 minutes until slightly foamy.
  2. Add in melted butter, eggs and salt and whisk to combine. Put the dough hook on the stand mixer and add in 3 cups of all purpose flour. With the dough hook on medium speed, gradually add in the remaining flour. Continue to knead until dough comes together smoothly, then knead with the dough hook for 3-5 minutes.
  3. Cover bowl with plastic wrap and let stand for 1 hour, or until doubled in size.
  4. Lightly grease a 9×13-inch baking dish.
  5. Turn dough out onto a very lightly floured surface and, using a pizza cutter or bench scraper, divide the dough into 15 equal pieces (thirds, then fifths). With lightly floured hands, shape each piece into a ball and place into prepared pan (3 rows of 5).
  6. Cover with a piece of plastic wrap and let stand for 40 minutes.
  7. Meanwhile, preheat oven to 400F.
  8. Bake for 35-40 minutes, until rolls are golden and sound hollow when tapped.
  9. Take additional 1 tbsp butter and brush on top of hot rolls using pastry brush. Allow rolls to cool in pan for at least 20 minutes before serving.
  10. Makes 15 big! rolls.
We LOVED these rolls! Large, fluffy, easy. I'll make these often.

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