New Favorite Recipe: Martha Stewart's No-Knead Dinner Rolls!

/ Tuesday, November 27, 2012

How comfortable are you with yeast-raised recipes? I'll be completely honest, I still panic. Even though I've done it hundreds of times, I always end up Google Image-ing "What should foamy yeast look like?" just to be sure it's okay. What a boob.

Martha Stewart's No-Knead Roll recipe has finally boosted my confidence, though! The procedure is surprisingly streamline (just let the dough rise in the fridge overnight, then for 45 minutes in a warm place right before baking) and the rolls turn out super buttery and delicious. If you're looking for an easy homemade dinner roll recipe, this is it...


  • 3 tablespoons granulated sugar
  • 1 cup warm water (110˚ to 115˚)
  • 2 1/4 teaspoons active dry yeast (one 1/4-ounce packet)
  • 3 cups all-purpose flour (spooned and leveled), divided
  • 1 1/2 teaspoons fine salt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled, plus more for brushing
  • Cooking spray
  • Coarse salt

    1. In a large bowl, combine sugar and water. Sprinkle yeast on top and let sit until foamy, 5 minutes. Add 1 cup flour and, using a mixer, beat on medium until smooth, 2 minutes. Add fine salt, egg, and butter and beat until combined. Add remaining 2 cups flour and, with a wooden spoon, mix until just combined. Lightly coat a large bowl with cooking spray. Transfer dough to bowl, lightly coat with cooking spray, and loosely cover with plastic wrap. Refrigerate overnight (or up to 2 days). Dough will double in size.
    2. Divide into 27 equal pieces (1 ounce each). Lightly coat 9 standard muffin cups and your hands with cooking spray. Roll each dough piece into a smooth ball and place 3 balls in each cup. Liberally coat with cooking spray and loosely cover with plastic wrap. Let rise in a warm, draft-free place until doubled, 45 to 90 minutes.
    3. Preheat oven to 375 degrees. Bake rolls until puffed and deep golden, 15 to 20 minutes. Brush with melted butter and sprinkle with coarse salt; serve warm.

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