There is nothing quite like fresh-baked bread. The smell of it baking in the oven is enough to make your mouth water. And the taste? Even better. But if you’re not a baker, the thought of making bread from scratch can be daunting. Enter the no knead dinner rolls. These rolls are made using a technique called “stretch and fold,” which is much easier than traditional methods (and doesn’t require any special equipment). And best of all, they taste as good as they smell.
These no knead dinner rolls are the perfect way to enjoy homemade bread without all the work
Made with just a few simple ingredients, and using the stretch technique, these rolls are perfect for any occasion. Whether you’re serving them as a side dish or enjoying them on their own, these no knead dinner rolls will be sure to please.
How to use no knead dinner rolls to make sandwiches
Those no knead dinner rolls are really fluffy and soft, they are really good for making small sandwiches. This time I used ham, mini tomatoes, cheese, lettuce, added some mayonnaise, they tasted really lovely. Let me know your favourite sandwich fillings in the comments below.
How to store homemade bread
Once you have made the bread it will be the freshest for two days. Make sure to keep the bread in an air tight container or bag. The bread should last for up to 5 days. If you would like to store it longer, then pop it in the freezer for up to 1 month. When you come to use it, simply leave it to defrost fully and you can also pop it in the oven. I would suggest 160C for about 10 mins just to warm it through.
About the bread recipe
In my bread recipe you will see many percentages, these are know as the Bakers Percent.
Baker’s percent is a mathematical method widely used in baking to calculate the amounts of ingredients. Instead of dividing each ingredient’s weight by the total formula weight, bakers divide each ingredient by the weight of flour. Learn more here.
This will allow you to adjust the quantity to make more or less, easier.
How to make No Knead Dinner Rolls
- 1 Mixing Bowl
- 1 Bread Cutter
- 1 Spatula
- 1 Baking Tray
- 1 Oven
- 300 g Bread Flour or Strong Flour(100%)
- 30 g Honey(10%)
- 15 g Caster Sugar(5%)
- 6 g Salt(2%)
- 6 g Quick Yeast (2%)
- 200 ml Milk(66%) If it is a warm day then just use room temperature milk, if its a cold day you should use warm milk around 25°C – 30°C.
- 30 g Unsalted Butter(10%)
- 1 Beaten Egg
- 1 tbsp Milk
- In a mixing bowl add the bread flour, then in separate areas of the bowl add in the quick yeast, salt and sugar. Using your hand or spatula, give all the dry ingredients a good mix. Next add the honey into milk and mix it well, add into dry ingredients, then add the butter. Using your hand or spatula, mix until there are no dry bits or lumpy. Cover with wrap or plastic bag for 30 minutes.
- After 30 minutes, stretch the dough for 10 times. Use a wet hand (see note) to lift a portion of the dough up from the side and fold it into the middle and press with your knuckles. Turn the bowl 90° clockwise and lift another portion of the dough up from the side and fold it into the middle and press with your knuckles. Turn the ball of dough over in the bowl cover with a wrap or plastic bag. Leave the dough to rest for 15 minutes.
- Turn the dough over and repeat step 2 again. Leave the dough to rest for 30 – 60 minutes or until it doubles in size.
- Finger test (see notes) to check if the dough has rested enough. Turn it out onto the work surface (if the dough is sticky, dust the bread flour on the surface). Use your fingers gentle push the air out and divide into 12 equal pieces.
- Shape each piece in to a small ball, use the outside edge of your hand to roll the dough in the other hand. This should stretch the top and give it a smooth look. Then at the bottom you want to pinch the dough together to seal the ball. Allow to rest for 15 minutes, cover with wrap or plactic bag.
- Dust your work surface with a little flour, spread out each ball and push the air out gently. Then shape again, making sure the surface of the dough is tight and smooth. Pinch the bottom together. Then line up on the tray give each ball has 1cm space. Let it rest in a warm place for around 30 to 60 minutes or until it doubles in size. Cover with wrap or plastic bag.
- Once the dough has doubled in size, egg wash on the top of the bread. Preheat the oven to 210°C, then bake in 190°C for 15 minutes or until top of bread is golden brown. Once you have removed the bread from the oven, give the tray a gentle tap on the work surface. This will allow any extra steam or moisture to escape and stop it being trapped inside.
- Move the bread on the rack to cool down.Enjoy your bread.