These are fast no knead rolls. These still have a great texture and flavor. You can spread the unbaked rolls with herbs and other ingredients scuh as pesto, basil, pine nuts, and Parmesan instead of butter. You will need to let the dough rest overnight so plan on starting the day before.
Makes 30-32 Rolls
2 packages active dry yeast
1 1/4 cups very warm butter
3 eggs
5 cups unsifted unbleached all-purpose flour
1/2 cup sugar
3/4 cups ( 1 1/2 stick) butter, melted
2 teaspoons salt
Softened butter (or other topping)
Sprinkle both packages of yeast into 1/4 cup very warm water and stir with a fork. Set aside for 10 minutes.
In a large mixer bowl, beat the eggs and blend in the dissolved yeast Add 2 1/2 cups of flour in the dissolved yeast. Add 2 1/2 cups of flour, alternating with the remaining 1 cup of very warm water. Mix into the sugar, 1/2 cup of melted butter, and the salt. Mix until smooth. Beat in the remaining flour to make a soft dough, then cover with a teas towel, put in a warm draft free place and set rise until doubled in bulk, about 1 to 2 hours.
Punch dough down with vigor, cover with plastic wrap, and refrigerate overnight.
punch the dough down and divide in half. On a floured cloth or board, roll out each haft into a rectangle 8 x 15 inches. Spread lavishly with the softened butter. Starting with the long edge roll up dough jelly roll fashion, With a very sharp knife, cut into 1 inch slices. Place slice in cups of oiled muffin tin, cut side up. Let rise until doubled in bulk, 40 minutes to 1 hour.
Preheat oven to 400F. Bake rolls for 8 to 10 minutes or until golden brown. Immediately brush with remaining 1/4 cup melted butter. Place on a rack to cool.
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