Description
These no-knead dough rolls create a rich texture and are perfect for any meal.
Ingredients
Scale
- 1 pound No-Knead Dough
- 1 large egg
- 1 tablespoon water
- 0 cups melted butter
- as needed Butter to grease the pan
- 1 tablespoon olive oil
- 1 tablespoon milk
- 1 tablespoon cornstarch
Instructions
- Remove 1 ½ pounds of no-knead dough from the fridge and let it sit at room temperature for about 30 minutes.
- Lightly dust your working area with flour.
- Cut the dough into eight equal pieces and shape each piece into a ball.
- Transfer the shaped dough balls to a buttered 9-inch round cake pan, placing them close together.
- Cover with a kitchen towel and let rise for 40 to 60 minutes until they double in size.
- Preheat your oven to 350˚F.
- In a small bowl, whisk together the egg and water for the egg wash.
- Brush the rolls with the egg wash.
- Bake for 25 to 30 minutes, or until the tops are lightly browned.
- Remove from oven, brush with melted butter, and let cool for about 10 minutes before serving.
Notes
- Experiment with olive oil instead of melted butter for a different flavor.
- For a vegan option, mix 1 tablespoon of milk with 1 tablespoon of cornstarch to replace the egg for the egg wash.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg