I have made bread a few times with the “no knead” method and it always turns out great! There are a ton of recipes/formulas/videos online for this, but somehow, the first just-throw-it-all-in-and-then-wait-and-then-bake method seems to have been “improved” upon, requiring more ingredients and more steps, and it seems difficult to find just that easy-peasy-lemon-squeezy way. I bookmarked such a recipe from Girl Versus Dough and also from King Arthur Flour, which is a huge 6-7 cup recipe. To be fair, the King Arthur Flour one is for a week’s worth of dough that you can just grab a handful and bake throughout the week. This is also cool but not what I was planning, plus I didn’t have that much flour.
But what I really wanted to make was rolls, and I hadn’t yet pinpointed the right combination – the easy-peasy part, and the rolls part – until I found the method on Jenny Can Cook. (After I made the recipe on Girl V Dough.) Jenny breaks it down – her formula is for a 3-hour rise with hot water or an overnight/8 hour with cold water. Of course, I’d already started the GVD one, which I let rise for about 9-10 hours.
Whisk dry ingredients together Add water Stir until it's a shaggy dough Cover tightly with plastic wrap Put somewhere to rest for 8+ hours "Until dough rises, bubbles and flattens on top" - this is the part where King Arthur Flour is different and has it rise 2 hours at room temp, and then go in the fridge for at least 2 hours or up to 7 days Scrape dough on a well-floured surface Using a scraper, turn it over and onto itself 10-12 times (watch Jenny Can Cook's video) Cut into 1/2, then 1/4, then 1/8 with the scraper Using well-floured hands, form the rolls - again, watch the video - shape by folding and tucking - and put on a parchment covered sheet pan Cover with a kitchen towel while heating the oven to 450F - she timed the preheat at 35 minutes; I didn't time it I added my Everything Bagel seasoning to 3 of the rolls - her video shows using egg white before adding toppings, but I just pressed them into the dough ¯\_(ツ)_/¯ I put the parchment with the rolls on my pizza stone to bake for 20 minutes try making it 6 rolls instead and try pressing rolls into seasoning in a bowl!No Knead Rolls
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I could see from Jenny Can Cook’s video that these were going to be more like dinner roll size, and I was kinda going for sandwich size. I was hoping the extra 1/2 cup might make it a larger recipe, but 1/8 of this recipe is still dinner size, so next time I’ll try 1/6 for a hearty sandwich kinda of bun. Also, they were done in 20 minutes, but just – I might try 25 to get a little more crustiness to them.
I didn’t feel like wasting one whole egg (just for the egg white…) on this effort but much of the seasoning did fall off, so maybe that step is necessary. Or maybe after I finish the tucking and folding, I should press the roll into a bowl or plate with the seasoning to get more on it! Or both. How I made my Everything Bagel seasoning: I used one or both of these for inspiration – A Sweet Pea Chef and Two Peas and Their Pod (coincidence of the name Pea, I think), I did not use flaked sea salt, and I think I used almost the same amount of everything except the salt, which I think I used more. It is so good in deviled eggs!! (The ones with bacon in the photo)
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