With this foolproof recipe from my good friend Lynn J., there's no need to knead! These rolls turn out perfectly every time -- and you can use the dough for cinnamon rolls. Mmmmmm.
No Knead Hot Rolls
2 pkg. dry yeast
2 cups warm water
1/2 cup sugar
2 tsp. salt
1/4 cup shortening
2 eggs, beaten
6 to 6 1/2 cups flour (I spelled that "flower" at first. That would not work.)
a little vegetable oil
Dissolve yeast in mixing bowl in warm water. Add sugar, salt and about 1/2 of the flour. Add eggs and shortening and beat by mixer two minutes. (You probably do need a mixer with those bread hook dealie-bops.)
Beat in remaining flour gradually.
Grease the top of the dough with oil. Cover with a damp cloth and let rise in a warm place until double in size -- about one hour.
Grease your baking pans. Stir dough down, shape into rolls or two loaves of bread. Put in greased pans. Cover again with damp cloth. Let rise until double, another hour or so.
Take the unsalted butter out of the fridge and let it get soft so you can spread it easily on that scrumptious bread after it bakes. You do have unsalted butter, correct? Surely I've taught you something by now.
Before baking, you can brush the tops with egg whites or milk. Or egg whites and milk. (I keep experimenting with this part. Let me know what you think works best.)
Bake at 400: 10-15 minutes for hot rolls. (It takes a little longer in my oven, but this is what the recipe calls for.)
Bake at 375: 50 minutes for two loaves. (I've never made the loaves, only the rolls, but this is the time Lynn wrote down.)
Stand back so you're not trampled in the stampede for hot bread and butter!
Amuse Amber #14: The perfect video for Food is Love day. I dare you to watch this and not smile. And you'll be doing the dance. Thanks for the link, Bud!