Easy, No

These no-knead dinner rolls are a snap to throw together. Thanks to the help of a muffin tin, you don’t have to do any tricky shaping. Buttery and crisp on the exterior and soft and tender on the interior, these rolls are perfect for the holiday table! 🍞🍞🍞🍞🍞🍞

I know you may think there is no possible way you have time to add one more item, let alone homemade dinner rolls , to your Thanksgiving Day timetable, but I’m here on this snowy November morning to encourage — to insist! — that you do. You absolutely have time.

Homemade Dinner Rolls? Yes. You. Can.

1. Because this is a no-knead dough, it takes five minutes to mix together , especially if you use instant yeast , If you are using active dry yeast , the process takes just a few minutes longer. (See recipe for detailed instructions on how to use active dry yeast.)
2. Because the dough is such high-hydration — meaning the ratio of water to flour is high — you can mix it by hand — no need to haul out the stand mixer.
3. Because these rolls bake in a 12-cup muffin tin, there is no need to flour up a workspace or to get your hands dirty shaping individual rolls. Handling this dough requires no skill.
4. This dough can rise in the corner of your kitchen all morning long. While that turkey roasts away, you can punch the dough down as many times as you need , and when at last you find the oven free of birds and stuffings and gratins , in will go your rolls.
5. These rolls bake in 25 minutes. If you plan on letting your turkey rest for a good 30 minutes before carving, you’ll have plenty of time to let these rolls make their second rise (15 to 20 minutes) and to bake them before your guests are seated around the table, at which point you will pass around a basket of steaming hot, thyme-flecked rolls.

How to Make Dinner Rolls Ahead of Time

If you’d like to cross one to-do off your list, know this: you can mix this dough the day before you plan on baking it and stash it in the fridge. (You can do this with any bread recipe in fact.) In the morning remove the bowl, and let the dough continue to rise at room temperature until it has doubled. If it already has doubled, punch it down, and let it rise again.

About an hour before you plan on serving the rolls, butter your muffin tin, portion the dough among the muffin cups, and let the dough rise for 15-20 minutes; then bake the dinner rolls as directed.

How to Freeze Dinner Rolls

There are two ways to freeze dinner rolls:

1. After you bake them: Simply transfer to an airtight bag or container and freeze for up to 3 months.
2. Before you bake them: I like to freeze dough after it makes one rise. For this recipe you could freeze the punched-down dough in an airtight container. Thaw the dough at room temperature for 5 to 6 hours; then proceed with the recipe.

More Recipes for Homemade Dinner Rolls

• Buttermilk Pull-Apart Rolls (another holiday favorite…tastes like Parker House Rolls)
• No-Knead Brioche Buns (you can bake these brioche buns as instructed below in a muffin tin)
• Hot Cross Buns (a sweet, pull-apart roll)
• Rosemary-Olive Dinner Rolls (you could also simply add rosemary and olives to the recipe below)
• Honey-Buttermilk Dinner Rolls

I know that from getting the turkey cooked to keeping the stuffing and the vegetables and the plates warm to keeping your guests entertained Thanksgiving can be a logistical nightmare challenge. And when there truly are so many wonderful take-and-bake options in your supermarket freezer, why not cross one thing off your to-do list?

Well, because if there ever was an occasion to push your domestic stamina to its limits, to display your culinary prowess, it’s Thanksgiving. I mean, where is the fun in effortless entertaining?

Pony up, Friends!

Nothing says you care like freshly baked bread (and turkey and stuffing and gravy and pumpkin (squash!) pie and punch ). Happy Thanksgiving!

How to Make No-Knead Dinner Rolls

Whisk together flour, salt, sugar, SAF instant yeast, and thyme:

Add water.

Stir to form a sticky dough ball:

Let rise in a warm spot for 1.5-2 hours or until doubled in volume:

Deflate the dough using two forks. (See video for guidance.)

Divide the dough evenly among a 12-cup muffin tin:

Let rise again for 15-20 minutes or…

… until dough has puffed above the rim of the pan. Transfer to the oven, and bake until …

… evenly golden, about 25 minutes.

Optional: butter the tops and sprinkle with sea salt.

Maybe not optional … the buttery, sea salt crust is irresistible.

Transfer the rolls to a bread basket, and pass the butter!

I mean it, I could totally skip the turkey.

Description

Notes:

• This is yet another variation of my mother’s peasant bread . I love using my muffin tin to make rolls especially around the holidays — there’s something truly festive about passing a basket of rolls around the table.

• If you love this recipe, you might love my cookbook, Bread Toast Crumbs , which is all about easy bread baking and how to use every last crumb from the many loaves you bake.

• Yeast: You can buy both SAF instant yeast and Red Star active dry yeast in bulk from Amazon. After you open the pouches, transfer the yeast to an airtight container and store in the fridge or freezer, where they will last forever. If you are using the individual packets of yeast, go ahead and use the whole packet — each is 2.25 teaspoons, which is fine for this recipe.

• To make foolproof lukewarm water , boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.

• To can create a warm spot for your bread to rise : Turn your oven on; then turn it off after 1 minute — this will create just a slightly warm environment to get the bread rising nicely.

• Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt .

• 4 cups ( 512 g ) unbleached all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) sugar

• 2 teaspoons ( 8 g ) instant yeast or active dry yeast, see notes above

• 1 to 2 tablespoons minced fresh thyme leaves or other herbs (a mix of rosemary, sage, and thyme is nice)

• 2 cups ( 454 g ) lukewarm water, see notes above

• room temperature butter, about 2 tablespoons, plus more for brushing, if you wish, see notes above

1. If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh thyme leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours.
2. If you are using active dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour, salt, and thyme. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. (At this point, you can cover the bowl and place it in the fridge for 1 to 3 days.)
3. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours. Meanwhile, generously butter a 12-cup muffin pan, plus a few ramekins (2 to 4) if you wish… recently, for simplicity, I have just been baking 12 large dinner rolls in my muffin tin and not bothering with the ramekins.
4. Preheat the oven to 425ºF. Using two forks, punch down your dough, by pulling it from the sides — see video for guidance — and to the center. You want to loosen the dough entirely from the sides of the bowl. 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. This won’t be pretty, but it doesn’t matter. Try your best to divide the dough equally, and if you have extra dough, bake it off in the buttered ramekins. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
5. Bake for 15 minutes. Reduce the heat to 375º 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. Pass the butter. (Note: If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.)

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Baked
• Cuisine: American

These no-knead dinner rolls are a snap to throw together. Thanks to the help of a muffin tin, you don’t have to do any tricky shaping. Buttery and crisp on the exterior and soft and tender on the interior, these rolls are perfect for the holiday table! 🍞🍞🍞🍞🍞🍞

I know you may think there is no possible way you have time to add one more item, let alone homemade dinner rolls , to your Thanksgiving Day timetable, but I’m here on this snowy November morning to encourage — to insist! — that you do. You absolutely have time.

Homemade Dinner Rolls? Yes. You. Can.

1. Because this is a no-knead dough, it takes five minutes to mix together , especially if you use instant yeast , If you are using active dry yeast , the process takes just a few minutes longer. (See recipe for detailed instructions on how to use active dry yeast.)
2. Because the dough is such high-hydration — meaning the ratio of water to flour is high — you can mix it by hand — no need to haul out the stand mixer.
3. Because these rolls bake in a 12-cup muffin tin, there is no need to flour up a workspace or to get your hands dirty shaping individual rolls. Handling this dough requires no skill.
4. This dough can rise in the corner of your kitchen all morning long. While that turkey roasts away, you can punch the dough down as many times as you need , and when at last you find the oven free of birds and stuffings and gratins , in will go your rolls.
5. These rolls bake in 25 minutes. If you plan on letting your turkey rest for a good 30 minutes before carving, you’ll have plenty of time to let these rolls make their second rise (15 to 20 minutes) and to bake them before your guests are seated around the table, at which point you will pass around a basket of steaming hot, thyme-flecked rolls.

How to Make Dinner Rolls Ahead of Time

If you’d like to cross one to-do off your list, know this: you can mix this dough the day before you plan on baking it and stash it in the fridge. (You can do this with any bread recipe in fact.) In the morning remove the bowl, and let the dough continue to rise at room temperature until it has doubled. If it already has doubled, punch it down, and let it rise again.

About an hour before you plan on serving the rolls, butter your muffin tin, portion the dough among the muffin cups, and let the dough rise for 15-20 minutes; then bake the dinner rolls as directed.

How to Freeze Dinner Rolls

There are two ways to freeze dinner rolls:

1. After you bake them: Simply transfer to an airtight bag or container and freeze for up to 3 months.
2. Before you bake them: I like to freeze dough after it makes one rise. For this recipe you could freeze the punched-down dough in an airtight container. Thaw the dough at room temperature for 5 to 6 hours; then proceed with the recipe.

More Recipes for Homemade Dinner Rolls

• Buttermilk Pull-Apart Rolls (another holiday favorite…tastes like Parker House Rolls)
• No-Knead Brioche Buns (you can bake these brioche buns as instructed below in a muffin tin)
• Hot Cross Buns (a sweet, pull-apart roll)
• Rosemary-Olive Dinner Rolls (you could also simply add rosemary and olives to the recipe below)
• Honey-Buttermilk Dinner Rolls

I know that from getting the turkey cooked to keeping the stuffing and the vegetables and the plates warm to keeping your guests entertained Thanksgiving can be a logistical nightmare challenge. And when there truly are so many wonderful take-and-bake options in your supermarket freezer, why not cross one thing off your to-do list?

Well, because if there ever was an occasion to push your domestic stamina to its limits, to display your culinary prowess, it’s Thanksgiving. I mean, where is the fun in effortless entertaining?

Pony up, Friends!

Nothing says you care like freshly baked bread (and turkey and stuffing and gravy and pumpkin (squash!) pie and punch ). Happy Thanksgiving!

How to Make No-Knead Dinner Rolls

Whisk together flour, salt, sugar, SAF instant yeast, and thyme:

Add water.

Stir to form a sticky dough ball:

Let rise in a warm spot for 1.5-2 hours or until doubled in volume:

Deflate the dough using two forks. (See video for guidance.)

Divide the dough evenly among a 12-cup muffin tin:

Let rise again for 15-20 minutes or…

… until dough has puffed above the rim of the pan. Transfer to the oven, and bake until …

… evenly golden, about 25 minutes.

Optional: butter the tops and sprinkle with sea salt.

Maybe not optional … the buttery, sea salt crust is irresistible.

Transfer the rolls to a bread basket, and pass the butter!

I mean it, I could totally skip the turkey.

Description

Notes:

• This is yet another variation of my mother’s peasant bread . I love using my muffin tin to make rolls especially around the holidays — there’s something truly festive about passing a basket of rolls around the table.

• If you love this recipe, you might love my cookbook, Bread Toast Crumbs , which is all about easy bread baking and how to use every last crumb from the many loaves you bake.

• Yeast: You can buy both SAF instant yeast and Red Star active dry yeast in bulk from Amazon. After you open the pouches, transfer the yeast to an airtight container and store in the fridge or freezer, where they will last forever. If you are using the individual packets of yeast, go ahead and use the whole packet — each is 2.25 teaspoons, which is fine for this recipe.

• To make foolproof lukewarm water , boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.

• To can create a warm spot for your bread to rise : Turn your oven on; then turn it off after 1 minute — this will create just a slightly warm environment to get the bread rising nicely.

• Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt .

• 4 cups ( 512 g ) unbleached all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) sugar

• 2 teaspoons ( 8 g ) instant yeast or active dry yeast, see notes above

• 1 to 2 tablespoons minced fresh thyme leaves or other herbs (a mix of rosemary, sage, and thyme is nice)

• 2 cups ( 454 g ) lukewarm water, see notes above

• room temperature butter, about 2 tablespoons, plus more for brushing, if you wish, see notes above

1. If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh thyme leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours.
2. If you are using active dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour, salt, and thyme. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. (At this point, you can cover the bowl and place it in the fridge for 1 to 3 days.)
3. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours. Meanwhile, generously butter a 12-cup muffin pan, plus a few ramekins (2 to 4) if you wish… recently, for simplicity, I have just been baking 12 large dinner rolls in my muffin tin and not bothering with the ramekins.
4. Preheat the oven to 425ºF. Using two forks, punch down your dough, by pulling it from the sides — see video for guidance — and to the center. You want to loosen the dough entirely from the sides of the bowl. 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. This won’t be pretty, but it doesn’t matter. Try your best to divide the dough equally, and if you have extra dough, bake it off in the buttered ramekins. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
5. Bake for 15 minutes. Reduce the heat to 375º 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. Pass the butter. (Note: If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.)

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Baked
• Cuisine: American

These no-knead dinner rolls are a snap to throw together. Thanks to the help of a muffin tin, you don’t have to do any tricky shaping. Buttery and crisp on the exterior and soft and tender on the interior, these rolls are perfect for the holiday table! 🍞🍞🍞🍞🍞🍞

I know you may think there is no possible way you have time to add one more item, let alone homemade dinner rolls , to your Thanksgiving Day timetable, but I’m here on this snowy November morning to encourage — to insist! — that you do. You absolutely have time.

Homemade Dinner Rolls? Yes. You. Can.

1. Because this is a no-knead dough, it takes five minutes to mix together , especially if you use instant yeast , If you are using active dry yeast , the process takes just a few minutes longer. (See recipe for detailed instructions on how to use active dry yeast.)
2. Because the dough is such high-hydration — meaning the ratio of water to flour is high — you can mix it by hand — no need to haul out the stand mixer.
3. Because these rolls bake in a 12-cup muffin tin, there is no need to flour up a workspace or to get your hands dirty shaping individual rolls. Handling this dough requires no skill.
4. This dough can rise in the corner of your kitchen all morning long. While that turkey roasts away, you can punch the dough down as many times as you need , and when at last you find the oven free of birds and stuffings and gratins , in will go your rolls.
5. These rolls bake in 25 minutes. If you plan on letting your turkey rest for a good 30 minutes before carving, you’ll have plenty of time to let these rolls make their second rise (15 to 20 minutes) and to bake them before your guests are seated around the table, at which point you will pass around a basket of steaming hot, thyme-flecked rolls.

How to Make Dinner Rolls Ahead of Time

If you’d like to cross one to-do off your list, know this: you can mix this dough the day before you plan on baking it and stash it in the fridge. (You can do this with any bread recipe in fact.) In the morning remove the bowl, and let the dough continue to rise at room temperature until it has doubled. If it already has doubled, punch it down, and let it rise again.

About an hour before you plan on serving the rolls, butter your muffin tin, portion the dough among the muffin cups, and let the dough rise for 15-20 minutes; then bake the dinner rolls as directed.

How to Freeze Dinner Rolls

There are two ways to freeze dinner rolls:

1. After you bake them: Simply transfer to an airtight bag or container and freeze for up to 3 months.
2. Before you bake them: I like to freeze dough after it makes one rise. For this recipe you could freeze the punched-down dough in an airtight container. Thaw the dough at room temperature for 5 to 6 hours; then proceed with the recipe.

More Recipes for Homemade Dinner Rolls

• Buttermilk Pull-Apart Rolls (another holiday favorite…tastes like Parker House Rolls)
• No-Knead Brioche Buns (you can bake these brioche buns as instructed below in a muffin tin)
• Hot Cross Buns (a sweet, pull-apart roll)
• Rosemary-Olive Dinner Rolls (you could also simply add rosemary and olives to the recipe below)
• Honey-Buttermilk Dinner Rolls

I know that from getting the turkey cooked to keeping the stuffing and the vegetables and the plates warm to keeping your guests entertained Thanksgiving can be a logistical nightmare challenge. And when there truly are so many wonderful take-and-bake options in your supermarket freezer, why not cross one thing off your to-do list?

Well, because if there ever was an occasion to push your domestic stamina to its limits, to display your culinary prowess, it’s Thanksgiving. I mean, where is the fun in effortless entertaining?

Pony up, Friends!

Nothing says you care like freshly baked bread (and turkey and stuffing and gravy and pumpkin (squash!) pie and punch ). Happy Thanksgiving!

How to Make No-Knead Dinner Rolls

Whisk together flour, salt, sugar, SAF instant yeast, and thyme:

Add water.

Stir to form a sticky dough ball:

Let rise in a warm spot for 1.5-2 hours or until doubled in volume:

Deflate the dough using two forks. (See video for guidance.)

Divide the dough evenly among a 12-cup muffin tin:

Let rise again for 15-20 minutes or…

… until dough has puffed above the rim of the pan. Transfer to the oven, and bake until …

… evenly golden, about 25 minutes.

Optional: butter the tops and sprinkle with sea salt.

Maybe not optional … the buttery, sea salt crust is irresistible.

Transfer the rolls to a bread basket, and pass the butter!

I mean it, I could totally skip the turkey.

Description

Notes:

• This is yet another variation of my mother’s peasant bread . I love using my muffin tin to make rolls especially around the holidays — there’s something truly festive about passing a basket of rolls around the table.

• If you love this recipe, you might love my cookbook, Bread Toast Crumbs , which is all about easy bread baking and how to use every last crumb from the many loaves you bake.

• Yeast: You can buy both SAF instant yeast and Red Star active dry yeast in bulk from Amazon. After you open the pouches, transfer the yeast to an airtight container and store in the fridge or freezer, where they will last forever. If you are using the individual packets of yeast, go ahead and use the whole packet — each is 2.25 teaspoons, which is fine for this recipe.

• To make foolproof lukewarm water , boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.

• To can create a warm spot for your bread to rise : Turn your oven on; then turn it off after 1 minute — this will create just a slightly warm environment to get the bread rising nicely.

• Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt .

• 4 cups ( 512 g ) unbleached all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) sugar

• 2 teaspoons ( 8 g ) instant yeast or active dry yeast, see notes above

• 1 to 2 tablespoons minced fresh thyme leaves or other herbs (a mix of rosemary, sage, and thyme is nice)

• 2 cups ( 454 g ) lukewarm water, see notes above

• room temperature butter, about 2 tablespoons, plus more for brushing, if you wish, see notes above

1. If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh thyme leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours.
2. If you are using active dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour, salt, and thyme. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. (At this point, you can cover the bowl and place it in the fridge for 1 to 3 days.)
3. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours. Meanwhile, generously butter a 12-cup muffin pan, plus a few ramekins (2 to 4) if you wish… recently, for simplicity, I have just been baking 12 large dinner rolls in my muffin tin and not bothering with the ramekins.
4. Preheat the oven to 425ºF. Using two forks, punch down your dough, by pulling it from the sides — see video for guidance — and to the center. You want to loosen the dough entirely from the sides of the bowl. 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. This won’t be pretty, but it doesn’t matter. Try your best to divide the dough equally, and if you have extra dough, bake it off in the buttered ramekins. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
5. Bake for 15 minutes. Reduce the heat to 375º 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. Pass the butter. (Note: If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.)

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Baked
• Cuisine: American

These no-knead dinner rolls are a snap to throw together. Thanks to the help of a muffin tin, you don’t have to do any tricky shaping. Buttery and crisp on the exterior and soft and tender on the interior, these rolls are perfect for the holiday table! 🍞🍞🍞🍞🍞🍞

I know you may think there is no possible way you have time to add one more item, let alone homemade dinner rolls , to your Thanksgiving Day timetable, but I’m here on this snowy November morning to encourage — to insist! — that you do. You absolutely have time.

Homemade Dinner Rolls? Yes. You. Can.

1. Because this is a no-knead dough, it takes five minutes to mix together , especially if you use instant yeast , If you are using active dry yeast , the process takes just a few minutes longer. (See recipe for detailed instructions on how to use active dry yeast.)
2. Because the dough is such high-hydration — meaning the ratio of water to flour is high — you can mix it by hand — no need to haul out the stand mixer.
3. Because these rolls bake in a 12-cup muffin tin, there is no need to flour up a workspace or to get your hands dirty shaping individual rolls. Handling this dough requires no skill.
4. This dough can rise in the corner of your kitchen all morning long. While that turkey roasts away, you can punch the dough down as many times as you need , and when at last you find the oven free of birds and stuffings and gratins , in will go your rolls.
5. These rolls bake in 25 minutes. If you plan on letting your turkey rest for a good 30 minutes before carving, you’ll have plenty of time to let these rolls make their second rise (15 to 20 minutes) and to bake them before your guests are seated around the table, at which point you will pass around a basket of steaming hot, thyme-flecked rolls.

How to Make Dinner Rolls Ahead of Time

If you’d like to cross one to-do off your list, know this: you can mix this dough the day before you plan on baking it and stash it in the fridge. (You can do this with any bread recipe in fact.) In the morning remove the bowl, and let the dough continue to rise at room temperature until it has doubled. If it already has doubled, punch it down, and let it rise again.

About an hour before you plan on serving the rolls, butter your muffin tin, portion the dough among the muffin cups, and let the dough rise for 15-20 minutes; then bake the dinner rolls as directed.

How to Freeze Dinner Rolls

There are two ways to freeze dinner rolls:

1. After you bake them: Simply transfer to an airtight bag or container and freeze for up to 3 months.
2. Before you bake them: I like to freeze dough after it makes one rise. For this recipe you could freeze the punched-down dough in an airtight container. Thaw the dough at room temperature for 5 to 6 hours; then proceed with the recipe.

More Recipes for Homemade Dinner Rolls

• Buttermilk Pull-Apart Rolls (another holiday favorite…tastes like Parker House Rolls)
• No-Knead Brioche Buns (you can bake these brioche buns as instructed below in a muffin tin)
• Hot Cross Buns (a sweet, pull-apart roll)
• Rosemary-Olive Dinner Rolls (you could also simply add rosemary and olives to the recipe below)
• Honey-Buttermilk Dinner Rolls

I know that from getting the turkey cooked to keeping the stuffing and the vegetables and the plates warm to keeping your guests entertained Thanksgiving can be a logistical nightmare challenge. And when there truly are so many wonderful take-and-bake options in your supermarket freezer, why not cross one thing off your to-do list?

Well, because if there ever was an occasion to push your domestic stamina to its limits, to display your culinary prowess, it’s Thanksgiving. I mean, where is the fun in effortless entertaining?

Pony up, Friends!

Nothing says you care like freshly baked bread (and turkey and stuffing and gravy and pumpkin (squash!) pie and punch ). Happy Thanksgiving!

How to Make No-Knead Dinner Rolls

Whisk together flour, salt, sugar, SAF instant yeast, and thyme:

Add water.

Stir to form a sticky dough ball:

Let rise in a warm spot for 1.5-2 hours or until doubled in volume:

Deflate the dough using two forks. (See video for guidance.)

Divide the dough evenly among a 12-cup muffin tin:

Let rise again for 15-20 minutes or…

… until dough has puffed above the rim of the pan. Transfer to the oven, and bake until …

… evenly golden, about 25 minutes.

Optional: butter the tops and sprinkle with sea salt.

Maybe not optional … the buttery, sea salt crust is irresistible.

Transfer the rolls to a bread basket, and pass the butter!

I mean it, I could totally skip the turkey.

Description

Notes:

• This is yet another variation of my mother’s peasant bread . I love using my muffin tin to make rolls especially around the holidays — there’s something truly festive about passing a basket of rolls around the table.

• If you love this recipe, you might love my cookbook, Bread Toast Crumbs , which is all about easy bread baking and how to use every last crumb from the many loaves you bake.

• Yeast: You can buy both SAF instant yeast and Red Star active dry yeast in bulk from Amazon. After you open the pouches, transfer the yeast to an airtight container and store in the fridge or freezer, where they will last forever. If you are using the individual packets of yeast, go ahead and use the whole packet — each is 2.25 teaspoons, which is fine for this recipe.

• To make foolproof lukewarm water , boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.

• To can create a warm spot for your bread to rise : Turn your oven on; then turn it off after 1 minute — this will create just a slightly warm environment to get the bread rising nicely.

• Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt .

• 4 cups ( 512 g ) unbleached all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) sugar

• 2 teaspoons ( 8 g ) instant yeast or active dry yeast, see notes above

• 1 to 2 tablespoons minced fresh thyme leaves or other herbs (a mix of rosemary, sage, and thyme is nice)

• 2 cups ( 454 g ) lukewarm water, see notes above

• room temperature butter, about 2 tablespoons, plus more for brushing, if you wish, see notes above

1. If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh thyme leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours.
2. If you are using active dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour, salt, and thyme. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. (At this point, you can cover the bowl and place it in the fridge for 1 to 3 days.)
3. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours. Meanwhile, generously butter a 12-cup muffin pan, plus a few ramekins (2 to 4) if you wish… recently, for simplicity, I have just been baking 12 large dinner rolls in my muffin tin and not bothering with the ramekins.
4. Preheat the oven to 425ºF. Using two forks, punch down your dough, by pulling it from the sides — see video for guidance — and to the center. You want to loosen the dough entirely from the sides of the bowl. 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. This won’t be pretty, but it doesn’t matter. Try your best to divide the dough equally, and if you have extra dough, bake it off in the buttered ramekins. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
5. Bake for 15 minutes. Reduce the heat to 375º 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. Pass the butter. (Note: If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.)

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Baked
• Cuisine: American

Description

Notes:

• This is yet another variation of my mother’s peasant bread . I love using my muffin tin to make rolls especially around the holidays — there’s something truly festive about passing a basket of rolls around the table.

• If you love this recipe, you might love my cookbook, Bread Toast Crumbs , which is all about easy bread baking and how to use every last crumb from the many loaves you bake.

• Yeast: You can buy both SAF instant yeast and Red Star active dry yeast in bulk from Amazon. After you open the pouches, transfer the yeast to an airtight container and store in the fridge or freezer, where they will last forever. If you are using the individual packets of yeast, go ahead and use the whole packet — each is 2.25 teaspoons, which is fine for this recipe.

• To make foolproof lukewarm water , boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.

• To can create a warm spot for your bread to rise : Turn your oven on; then turn it off after 1 minute — this will create just a slightly warm environment to get the bread rising nicely.

• Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt .

• 4 cups ( 512 g ) unbleached all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) sugar

• 2 teaspoons ( 8 g ) instant yeast or active dry yeast, see notes above

• 1 to 2 tablespoons minced fresh thyme leaves or other herbs (a mix of rosemary, sage, and thyme is nice)

• 2 cups ( 454 g ) lukewarm water, see notes above

• room temperature butter, about 2 tablespoons, plus more for brushing, if you wish, see notes above

1. If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh thyme leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours.
2. If you are using active dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour, salt, and thyme. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. (At this point, you can cover the bowl and place it in the fridge for 1 to 3 days.)
3. Place in a warm spot to rise (see notes above) for 1.5 to 2 hours. Meanwhile, generously butter a 12-cup muffin pan, plus a few ramekins (2 to 4) if you wish… recently, for simplicity, I have just been baking 12 large dinner rolls in my muffin tin and not bothering with the ramekins.
4. Preheat the oven to 425ºF. Using two forks, punch down your dough, by pulling it from the sides — see video for guidance — and to the center. You want to loosen the dough entirely from the sides of the bowl. 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. This won’t be pretty, but it doesn’t matter. Try your best to divide the dough equally, and if you have extra dough, bake it off in the buttered ramekins. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
5. Bake for 15 minutes. Reduce the heat to 375º 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. Pass the butter. (Note: If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.)

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Baked
• Cuisine: American

Find it online : https://alexandracooks.com/2013/11/26/thyme-dinner-rolls/

My grandmother loved tiramisu and always made one when she was expecting a house full of guests for the holidays. It is one of my favorites, too, and it is especially nice to have on hand this time of year — it can be made ahead and tucked in the fridge, and it feeds a crowd. Recipe is below.

I hope all is well, Everyone.

How to Make Tiramisu, Step by Step:

Gather your ingredients:

You’ll start by cooking egg yolks and sugar in a double boiler for roughly 5 minutes or until the mixture becomes ribbony in texture and is warm to the touch.

Let it cool briefly, then stir in mascarpone.

In a separate bowl, beat heavy cream until it holds stiff peaks. Then fold it into the mascarpone-egg-sugar mixture.

Time to assemble stir brandy or rum into brewed espresso (or instant espresso + hot water). Brush the mixture over a layer of lady fingers in a 9×13-inch pan. Top with half of the mascarpone-heavy cream-egg mixture. Repeat with another layer of lady fingers and the remaining cream mixture.

Shave chocolate over the top; then store in the fridge for at least 12 hours before serving.

Remove and serve.

Heaven!

Description

Notes: This tiramisu recipe calls for soft lady fingers (versus hard), which are often found in the bakery sections of grocery stores. Some grocery stores stock them in the freezer, so be sure to ask someone if you can’t find them. Typically, packages contain 12 whole lady fingers split in half, so 24 total halves. You need three of these packages for this recipe.

Also, if you want to be really picky about ingredients, here are two more suggestions: superfine sugar and imported Italian mascarpone (which is typically sold in small tubs—you will need two of these tubs, which will leave you with some leftover). Don’t worry, however, if you can’t find or don’t feel like seeking out these ingredients.

Finally, instead of purchasing a jar of instant espresso that might sit around for an entire year after opening, just go to your favorite coffee shop and order and a few shots of espresso or a cup of strong coffee. You need about 2/3 cups liquid total. Obviously, if you have an espresso machine, brew a few shots and add enough hot water to bring the total volume to 2/3 cup.

1 3/4 cups ( 430 g ) heavy cream 6 egg yolks 1 1/4 cups ( 250 g ) sugar (superfine is ideal) 3 packages soft lady fingers, see notes above 1 1/4 cups ( 310 g ) mascarpone 1 1/2 teaspoons vanilla extract

2 to 4 teaspoons brandy or rum 2 teaspoons instant espresso powder, see notes above 2/3 cup hot water

A bar of chocolate (semi-sweet or your favorite bar of dark chocolate) for shaving/garnishing

1. With a stand mixer or hand-held mixer, beat cream until stiff. Transfer to a small bowl and stick in the fridge. Wipe mixing bowl and beaters clean with a paper towel or dish towel. (No need to fully wash.)
2. In the same bowl, beat egg yolks until thick, about 2 minutes on medium-high to high speed. Add sugar and beat until thick and pale, another 2 minutes at the same speed.
3. Fill a wide-mouthed pot with water about half or two-thirds full. Bring to a boil. Set mixing bowl filled with egg yolk-sugar mixture over top. Reduce heat to medium-high or medium or so that the water is just gently simmering (or less than simmering) below the bottom of the bowl. Stir the egg yolk-sugar mixture with a heat-proof spatula or wooden spoon for five minutes. Transfer mixture to a large mixing bowl.
4. Prepare brandy-espresso brushing mixture: If you are using instant espresso, stir the 2/3 cup boiling (or hot) water into the espresso powder. Stir in brandy or rum to taste. (Note: If serving to children, 2 teaspoons is recommended; if not, add booze to taste.) If using hot coffee or espresso, brew enough to yield 2/3 cup. Stir in alcohol to taste.
5. Line the bottom of a 9×13-inch baking dish (glass, Pyrex or ceramic (versus metal) is ideal) with one layer of lady finger halves, cut side facing up. Brush each with the espresso-alcohol mixture. Be generous with the saturation.
6. Using a whisk or spatula, stir the mascarpone and vanilla into the slightly cooled egg yolk-sugar mixture. Try to whisk out any lumps, but don’t worry if a few remain. Fold in whipped cream until blended.
7. Pour half of the cream mixture over the first layer of lady fingers. Even cream out with a spatula (an offset spatula is ideal for this). Top with another layer of lady fingers. (You will likely have a few lady fingers leftover.) Brush each with the espresso-alcohol mixture again being generous with the saturation. Top with the remaining cream, spreading it out to form an even layer.
8. Using a vegetable peeler, shave chocolate over the top of the entire dish. Cover dish with plastic wrap and chill in fridge for at least 4 hours before serving. Can be prepared 2 to 3 days in advance. If necessary, shave more chocolate over top before serving.

• Prep Time: 1 hour
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian, American