These no knead dinner rolls are a cinch to make and are the perfect addition to your Thanksgiving table.
As you know, I’m a huge fan of a no knead bread recipe. Homemade bread is one of life’s little joys (it tastes so much better than store bought bread). When it’s a no knead recipe it’s super easy to enjoy making the bread and your kitchen smells so fantastic while you’re making it.
I’ve been making these no knead dinner rolls from Martha Stewart for a long time. I’ve messed around with the recipe a little bit, here and there, but always fall back on the original recipe because it’s just so straight forward and simple. They’re not a light and fluffy roll, but they’re not super heavy either. They sort of fall right in the middle.
If you look at the picture of these rolls on Martha’s site, you’ll see that they’re nice and smooth. I like my rolls to have some texture on top. That way you can really tell that they’re homemade. The nooks and crannies on top really hold on to the butter too. Speaking of butter…this recipe calls for butter being brushed on top before baking them. If you want, you can add some garlic powder to that butter and you’ll have garlic butter rolls to serve.
I know you’re trying to make your Thanksgiving as simple as possible, but you really should consider making these rolls for your turkey day dinner. One of the cool things about this recipe is you can refrigerate these overnight before baking them. That means you could make these the day before all the madness starts and just toss them in the oven before you sit down to eat.
- 2 cups warm water
- 2 packages (1/4 teaspoon each) active dry yeast
- ¼ cup sugar
- 4 tablespoons butter, melted, plus more for buttering pan and brushing on rolls
- 2 large eggs, lightly beaten
- 1½ teaspoons salt
- 6 cups all purpose flour
- Pour warm water into a large bowl and sprinkle the yeast into the water and let stand until foamy, about 5 minutes. Water should be 105-115 degrees Fahrenheit
- In a large bowl, add sugar, butter, eggs, and salt; whisk to thoroughly combine. Add flour, a cup at a time, and mix until well incorporated and a sticky dough forms. Brush the top of the dough with melted butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in size, about 1 hour. You really can just mix this dough by hand, no mixer required.
- Turn dough out onto a well-floured surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again). Before you make your final cuts, you may need to roll the dough out into a log to get the 3 pieces cut from it.
- Preheat oven to 400 degrees. Coat a 9"x13" baking pan with butter, including the sides of the pan. Flatten each piece of dough, then fold the two edges toward the center, pressing to secure, to form a ball. Place dough balls in prepared baking pan, smooth side up (you'll have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in size, 30-40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.) Don't worry if your dough isn't perfectly smooth.
- Remove plastic wrap and brush rolls with melted butter. Bake until tops are golden and rolls sound hollow when tapped. About 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm. (I tent mine about 20 minutes into baking.)
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