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Recipes
No-Knead Thyme Dinner Rolls
Recipe

7 INGREDIENTS • 10 STEPS • 3HRS 20MINS

No-Knead Thyme Dinner Rolls

5.0
1 rating
An authentic, no-knead bread that's a perfect side to any fall or winter dinner.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
An authentic, no-knead bread that's a perfect side to any fall or winter dinner.
3HRS 20MINS
Total Time
$0.38
Cost Per Serving
Ingredients
Servings
12
US / Metric
Kosher Salt
1/2 Tbsp
Fresh Thyme Leaves
1 Tbsp
Fresh Thyme Leaves, minced
Water
2 cups
Water
Butter
2 Tbsp
Butter, room temperature
Nutrition Per Serving
VIEW ALL
Calories
174
Fat
2.5 g
Protein
4.5 g
Carbs
32.7 g
Add to plan
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No-Knead Thyme Dinner Rolls
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
In a large mixing bowl, whisk together the All-Purpose Flour (4 cups), Kosher Salt (1/2 Tbsp), Granulated Sugar (1/2 Tbsp), Instant Dry Yeast (1/2 Tbsp), and Fresh Thyme Leaves (1 Tbsp).
step 1 In a large mixing bowl, whisk together the All-Purpose Flour (4 cups), Kosher Salt (1/2 Tbsp), Granulated Sugar (1/2 Tbsp), Instant Dry Yeast (1/2 Tbsp), and Fresh Thyme Leaves (1 Tbsp).
step 2
Add the Lukewarm Water (2 cups). Mix until the flour is absorbed. Cover with plastic wrap (or a tea towel that has been run under hot water and squeezed out). Place in a warm spot to rise.
step 2 Add the Lukewarm Water (2 cups). Mix until the flour is absorbed. Cover with plastic wrap (or a tea towel that has been run under hot water and squeezed out). Place in a warm spot to rise.
step 3
Let dough rise for 1 to 2 hours or more or less. Meanwhile, generously butter a 12-cup muffin pan with Butter (2 Tbsp) plus 2-4 ramekins.
step 3 Let dough rise for 1 to 2 hours or more or less. Meanwhile, generously butter a 12-cup muffin pan with Butter (2 Tbsp) plus 2-4 ramekins.
step 4
Preheat the oven to 425 degrees F (220 degrees C).
step 5
Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down, turn the dough up onto itself. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down.
step 6
Take your two forks and divide the dough roughly into 6 portions. Then, using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough.
step 6 Take your two forks and divide the dough roughly into 6 portions. Then, using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough.
step 7
Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
step 7 Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
step 8
Bake for 15 minutes.
step 8 Bake for 15 minutes.
step 9
Reduce the heat to 375 degrees F (190 degrees C) and make for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack or directly into a bread basket.
step 9 Reduce the heat to 375 degrees F (190 degrees C) and make for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack or directly into a bread basket.
step 10
Serve and enjoy!
step 10 Serve and enjoy!
Tags
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Bread
Christmas
Shellfish-Free
Fall
Vegetarian
Side Dish
Thanksgiving
Winter
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