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.
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.
Christmas cookies and your bubbly beverage of choice complete the picture.
Get started with no-knead sandwich rolls
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.
Make the dough
Combine the following in a large bowl, or the bowl of a 7-quart stand mixer:
3 cups lukewarm water
6 1/2 to 7 1/2 cups (32 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon salt
1 1/2 tablespoons instant yeast or active dry yeast
Before we start, why the range in volume amounts for the flour?
Because for best results we want you to use the exact right amount of flour, and people have vastly different techniques for measuring flour.
If you measure “the King Arthur way,” by sprinkling flour into your measuring cup, use 7 1/2 cups.
If you measure flour “heavy,” by dipping cup into canister and tapping to settle the contents, use 6 1/2 cups.
Best bet? Weigh your flour rather than measure it into a cup.
Weighing ingredients, particularly flour, takes away all the guesswork and helps ensure consistent recipe success.
Source: No-knead sandwich rolls – Flourish – King Arthur Flour
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