With the year drawing to a close, it’s time to give one final shout-out to our 2016 Recipe of the Year, No-Knead Crusty White Bread.
So, exactly how many rolls does this entire batch of dough make? ONE of the following options:
• 28 small (slider) rolls; or 19 medium (sandwich) rolls; or 13 large (sub) rolls; or an assortment: eight small rolls, six medium rolls, and four large rolls.
We’ve made the dough from this versatile recipe into artisan loaves, and pizza crust. We’ve created loaves stuffed with cheddar and jalapeño, or studded with golden raisins and rolled in cinnamon-sugar. We’ve even showed you how to freeze the dough and how to make a version with whole wheat flour.
And now, with holiday parties looming, it’s time to make a big batch of no-knead sandwich rolls the quick and easy way, of course.
There’s no simpler holiday spread than a basket of rolls and a platter of deli meats and cheeses, with an array of complementary condiments and sides.
No-knead dinner rolls start with a big bucket of dough in the fridge. It’s best to let the dough chill for several days, so make it ahead, then shape and bake rolls right before you need them. Fresh, warm, crusty, perfect and perfectly easy.
No-knead Sandwich Rolls: a tasty variation
Let’s add crunch and flavor to our next batch of rolls, shall we?
A seeded crust makes crunchy, yummy rolls. Here’s how the pros in our bakery seed their rolls:
Soak a smooth cotton towel, wring it out, and place a pile of seeds in the center. Add rolls, rolling them gently in the seeds until fully covered.
Here’s my go-to seed blend: flax, toasted sesame, black caraway, midget sunflower, poppy, and anise seeds. GREAT flavor and crunch!
Place the rolls on a parchment-lined baking sheet, and let them rise. Bake as directed above.
Recipe and photo used with permission from: King Arthur Flour - kingarthurflour.com
Recipe by P.J. Hamel
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