NO KNEAD DINNER ROLLS | 4 INGREDIENTS!

In today's video Jill teaches you how to make and bake No-Knead Rolls -- perfect for an accompaniment to a meal. They make a super bun for sandwiches, burgers, etc.

Recipe:
14 oz. very warm water
1 1/2 teaspoons salt
1 1/2 teaspoons dry yeast (either rapid rise or active yeast work)
3 1/2 cups white flour (preferably bread flour but all purpose flour works too)

Measure flour into a large mixing bowl. Add salt and yeast. Stir to make sure the yeast and sald have been well incorporated. Add water. Thoroughly mix the water and flour together. You should see a "shaggy" dough develop. Cover with plastic wrap and set in a warm location. Let rise for approximately 2 hours or until the dough doubles in size.

Begin preheating oven to 425 degrees F

After rising, deflate the dough by giving it a gentle stir and folding over. Add approximately 1 tablespoon and again fold the dough over on itself.

Prepare a counter or board with a bit of flour. Remove the dough from the bowl and add a bit more flour (2 tablespoons or so) Use your hand and fold the dough over on itself until you're able to work it without the dough sticking to your hands too much. The dough will still be sticky but workable. If it's still way too sticky, add a bit more flour.

Press the dough out into a round, approximately 1-2 inches thick. Cut the round into 8 pieces.
Take each piece and work it into a ball, drawing the dough underneath and pinching it on the bottom of the roll. Place on a parchment lined baking sheet. Continue with the remaining pieces.

Cover and set aside for 20 minutes. Once oven is at temperature, you can remove the plastic wrap from the baking pan and place it into the oven.

Bake for approximately 20-25 minutes until a golden brown.
They freeze beautifully!



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