Another great no knead rolls recipe. These are really easy, but they do take their sweet time. You’ll need to start them the day before, so plan ahead. Actual hands-on time is probably less than 30 minutes, most of which is dedicated to shaping the dough into the rolls.
I brushed each roll with olive on top. I love the texture that the olive oil gives the rolls, but you could certainly make them without if you want. Also, I mix dry rosemary right into the dough (with the other dry ingredients in the beginning) and have an herb infused roll. There are so many possibilities. Go for it!
Total Recipe cost: $1.20
Servings Per Recipe: 12
Cost per serving: $0.10
Prep time: 30 min.
Rise time: 18 hrs.
Cook Time: 25 min.
4 cups all-purpose flour – $0.59
1/2 Tbsp salt – $0.05
1/4 tsp instant yeast – $0.02
2 cups water
2 Tbsp olive oil – $0.24
2 Tbsp dried rosemary – $0.30
Prep Day: The day before (about 18 hours ahead of time) combine the flour, rosemary, salt, and yeast in a large bowl. Stir until well mixed. Add the water, starting with 1.5 cups, and add a little more at a time until the flour forms a cohesive, wet ball. There should not be any dry flour left on the bottom of the bowl. The total amount of water you’ll need will vary, but should be between 1.5 to 2 cups.
Loosely cover the bowl with plastic wrap and let it sit at room temperature for 16-18 hours to ferment. After 16-18 hours, the dough will look like a large, bubbly mass. Sprinkle with enough flour to be able to scrape it out of the bowl without it sticking to your hands. Place the dough on a well floured surface. Cut the dough into 12 pieces. Shape each piece into a small ball. The dough will be quite wet, floppy, and sticky, so sprinkle liberally with flour as you work.
Place the rolls on a baking sheet covered in foil and lightly sprayed with non-stick spray (I used two baking sheets). Brush the top of each lightly with olive oil. Let rise for 30 minutes to one hour or until doubled in size.
While the rolls are still rising, preheat the oven to 425 degrees. Once it is fully preheated, place the rolls in the oven and bake until the surface is a light golden brown (about 25 minutes). Serve warm! Or cool, wrap tightly in plastic wrap, then in foil; freeze for up to 1 month.
Serve Day: Remove plastic wrap and foil (reserve foil) from rolls, wrap in reserved foil, and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve.