Breaking Bread: No-Knead Light Rolls

This recipe came from my mother's copy of The Joy of Cooking, which she received as a wedding present in 1976. I made these rolls as a side for ham and cabbage, and they paired well. The rolls were slightly denser than store bought dinner rolls, but are great for soups and stews.

Yield: 12 (4-inch) rolls

1 package of yeast
1/4 85 degree water
1/4 butter or shortening (I opted for butter)
1 1/4 teaspoons salt
2 tablespoons sugar
1 cup boiling water
1 egg
2 3/4 cups sifted all-purpose flour (I used bread flour)
2 tablespoons of olive oil (for greasing bowl)

Dissolve yeast in 1/4 cup of water (85 degrees) for 10 minutes; until foamy.

In a separate bowl combine butter, salt and sugar. Pour the cup of boiling water over the ingredients and stir until dissolved. Add the yeast. Add the egg. Add the flour. Knead until all ingredients are combined. Dough should be soft and fluffy.

Place the dough in a large greased bowl, rolling the dough to coat in oil.  Cover with foil and chill 2 to 12 hours- or you may cover with a cloth until dough doubles in bulk. Punch down, form into rolls and line on baking sheet. Cover rolls and allow to double in bulk.

Preheat oven to 425 degrees; bake for 15-18 minutes.


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