Print Options:

No-knead French Rolls





Yields
Makes 16 rolls

"Some people believe you need to knead the dough a lot. I don't. Once it is mixed, that's all you have to do. The rising is the important part," says Jolene Catlin of this versatile no-knead yeast dough.

 1 package active dry yeast
 1 tablespoon sugar
 2 tablespoons melted butter or margarine
 1 teaspoon salt
 4 cups all-purpose flour
Step 1
1

In a large bowl, combine yeast, 1 1/2 cups warm water (110° to 115°), sugar, butter, and salt; let stand about 5 minutes. Stir in flour until well blended. Cover bowl with plastic wrap and let rise in a warm place until almost doubled, 45 minutes to 1 hour.

Step 2
2

Punch dough down. On a floured board, cut dough into 16 equal portions. Roll each piece into a ball; place 2 to 3 inches apart on greased baking sheets. Cover lightly and let rise until almost doubled, 10 to 20 minutes.

Step 3
3

Uncover and bake in a 400° oven until golden brown, 15 to 18 minutes. Serve warm or cool. If making ahead, store airtight at room temperature up to next day. Reheat, uncovered, in a 350° oven until warm, about 5 minutes.

Step 4
4

Nutritional analysis per roll.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 137Calories from Fat 15
% Daily Value *
Total Fat 2.3g4%

Saturated Fat 1.1g6%
Cholesterol 3.9mg2%
Sodium 153mg7%
Total Carbohydrate 25g9%

Dietary Fiber 1g4%
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.