No-knead dinner rolls

No-knead dinner rolls

Ingredients/Components

• sugar - 3/4 c
• eggs - 2 item
• salt
• chopped nuts - 1 c
• flour - 6 c
• boiling water - 1 c
• shortening - 1 c
• light corn syrup - 3/4 c
• softened butter - 3/4 c
• warm water - 1 c
• melted butter or margarine - 6 Tbsp
• dry yeast - 2 pkg
• Cream sugar and shortening together

How to make no-knead dinner rolls:

Soften yeast in 1 cup warm water. Cream sugar and shortening together. Add boiling water, mixing well, with mixer at medium speed. Beat in eggs, one at a time. Mix salt and flour together and add to the batter alternately with the yeast. Cover and let rise in a warm place 1 hour. Turn out on a floured surface and pat into a large rectangle. Cut into rounds with a biscuit cutter or floured glass; dip both sides in melted butter and place in baking pans. Cover and let rise an additional hour. Preheat oven to 425°. Bake 10 to 15 minutes or until nicely browned. Makes about 48 rolls.

Herb-Garlic Variation: Once rolls have been cut and put into pans, sprinkle generously with granulated garlic, dried basil and dried parsley. Good with Italian foods.

Cinnamon-Sugar Variation: When cutting rolls and dipping into butter, dip in a mixture of cinnamon and sugar before placing in pans to rise. Or for a less intense flavor, sprinkle with cinnamon and sugar after placing in pans.Sticky Bun Variation:1 1/2 c. brown sugar3/4 c. light corn syrup3/4 c. softened butter1 c. chopped nuts Beat together the sugar, syrup and butter until light. Spread to a thickness of about 1/2-inch in the bottom of the pans. Sprinkle with nuts. Place dipped rolls over the topping. Bake at a reduced heat of 375°.

Recipe categories: Breads, Rolls/biscuits, Yeast breads.