These rolls smell and taste amazing right out of the oven! They are also very easy to make and you can get it done without getting your hands dirty! If you are looking for something to bring to a holiday dinner, you can make these in the morning/early afternoon and you are good to go. This recipe also works as a great base, and you can experiment by adding different herbs and seasonings for extra flavor.
Please note before you get started that you will need about 2 hours of rising time. There is also an option for you to make the day before– just follow the steps and look for the ***.
No-Knead Dinner Rolls
The original recipe is from MarthaStewart.com, this is a vegan version of it.
The recipe below yields about 12 rolls.
– 1 cup warm water (105 to 115 degrees, should feel slightly warmer than your finger when you touch it)
– 1 pkg of active dry yeast (1/4 oz)
– 1/8 cup of sugar
– 4 TBS vegan butter, melted
– 1 egg replacer
– 3/4 tsp salt
– 3 cups of flour (I used a combo of whole wheat and white)
– dried or fresh herbs of your choice, optional
Sprinkle yeast into the cup of warm water. Give it a few stirs and let it stand until foamy, about 5 minutes.
In a large mixing bowl, make your egg replacer. To it, add the sugar, melted butter, salt, and herbs (if using). With a wooden spoon, mix well.
Add the flour. Stir until a sticky dough forms. (Ok, I know you said you don’t have to get your hands dirty, but I did put one hand in the bowl to knead in the remaining dry ingredients stuck at the bottom of the bowl.) Brush top of dough with a light coat of vegan butter.
Cover with plastic wrap and place in a nice warm place so the dough can rise (I usually put it somewhere by the stove). Let it rise until it has doubled in bulk, about 1 hour.
Once the dough has risen, you can portion it two different ways (flour your hands and sprinkle addition flour on dough as needed):
– If you are good at eyeing things, you can just small handfuls of dough and shape them into smooth balls by bringing the edges underneath and tucking them in. (I used this method which may be why I have an extra 13th roll since the sizes of my rolls vary.)
– If you are more precise, turn the dough on a well-floured work surface. Roll the dough into a thick even log. Cut into 12 equal pieces (cut the dough in half, then cut the halves into halves, then cut those pieces into thirds).
Brush your baking pan with vegan butter (you can use a 9″ x 13″ dish or round/rectangle/square baking pans– just make sure they provide enough room for your rolls to double in size).
Place each ball of dough into the pan, only touching slightly at the edges. If you have room, you can leave a little space between the rolls.
Cover loosely with plastic wrap. Let the dough rise again in a warm place, until doubled in bulk, 30 to 40 minutes. ***You can also refrigerate the dough at this point, for at least 4 hours and up to 24 hours.
Preheat oven to 400 degrees. Remove plastic wrap and brush the rolls with vegan butter. Bake until tops are golden brown, about 35 to 40 minutes.
Pull rolls apart and serve warm.