With Thanksgiving about two weeks off, you may have already begun planning the menu! One item that is often included in the big dinner is bread and Thanksgiving should be no exception. The aroma of freshly baked bread never fails to lure people to the kitchen. Yeast breads of all kinds certainly make “a house smell like a home.”
You may find yourself wanting to make a batch of yeast rolls, but may feel inexperienced in working with yeast or feel they take too much time to prepare. Many years ago, The recipe we’ll be looking at is for “No Knead Rolls”. This recipe is easy to do and just as the title states, no kneading is involved! All you do is stir the ingredients together and let it rise. This first rise calls for two hours, which is correct since most yeast doughs call for a first rise of one hour. The dough is then worked so that it can be patted out and then cut into rolls. They rise for one hour, and then they’re ready for the oven. Brush them with melted butter when they come from the oven and you’re ready to indulge!
There is one important rule about dissolving yeast for all yeast doughs: make sure not to have the water to dissolve the yeast too warm or too cool. Water that is too warm will kill the yeast and the dough won’t rise. Water that is too cool will cause the dough to rise slowly, if at all. Judge the water by placing your hand under the tap as it runs. When the water is comfortably warm, measure the amount needed for the recipe.
Notice also that the recipe calls for self-rising flour. This is also correct, since most yeast doughs require all-purpose flour. Surprisingly, this type of flour produces a light, tender roll and you won’t be disappointed in the finished results. Sometime ago, I shared a recipe for another good yeast bread, called “No-Knead Speedy Pan Rolls”, which can be made exceptionally fast. Click on the embedded link to get the recipe.
If you’d like some fresh, hot yeast rolls for the Thanksgiving table, try this easy and reliable recipe:
- 1-1/2 cups warm water
- 1 envelope dry yeast
- 5 cups self-rising flour
- 1/4 cup sugar
- 1/2 cup vegetable oil
- additional self-rising flour as needed
Measure the water and sprinkle the yeast over it. Let stand for about ten minutes, then stir to dissolve completely. (Hint: add 1 tsp. sugar here to the dissolved yeast. Let stand another ten minutes. If yeast appears foamy, the yeast is alive and active and will make successful bread.) Combine the 5 cups flour with the sugar in a large bowl. Add the oil and dissolved yeast mixture. Stir dough with a sturdy spoon to mix well. Scrape down the sides of the bowl and cover with a sheet of greased plastic wrap. Let stand in a warm place for 2 hours. Stir down the dough and if needed, add additional self-rising flour to make a dough firm enough to pat out. Turn dough onto a floured surface and pat to 1/2 inch thickness. Cut with a biscuit cutter and place on greased baking pans. Cover and let rise in a warm place 1 hour or until doubled in size. Bake at 450 degrees until golden brown and brush with melted butter as soon as they come from the oven.