These days, making homemade bread has become a necessity. Some people have been making bread because local bakeries are closed while others are making bread to stay on the budget. The one bread that has been very popular with my visitors is the no-knead bread. While I love making and kneading my bread, summer is a difficult time for bread making. The kneading in particular. So this collection of no-knead bread recipes is always high on my list.
No-knead knot rolls
Dough
In a bowl, combine milk, yeast, sugar, and eggs. Add 1/2 the flour- combine well.Then, add the room-temperature butter and salt – combine well.Add the remaining flour. Bring the dough together in a dome (see video).
Cover and leave on the counter to rise for 60 to 90 minutes. Then, place it in the fridge for another 60 minutes.Remove the chilled dough from the fridge. Knead for 30 seconds.Divide into 2 portions. Divide each portion into 10 or 12 again (these make 20 to 24 knotted rolls) Roll each portion into a ball and set aside.
Shape the knots
Roll each ball into a long rope about 12-inch long.If the dough gets sticky, you can lightly dust your hands with flour or vegetable oil spray (oil works best).Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop, tuck the other end under the loop. The two ends will meet in the center (one over and one under) Pinch the ends so you have a tight knot.Place on a baking tray leaving enough space for them to rise.
Proof and bake
Cover and let proof for 45 minutes.Preheat oven at 160 C / 320 F.Brush each knotted roll with egg wash (combine an egg with 2 tbsp water to make an egg wash).Bake for 12 to 15 minutes until the top is lightly golden.Remove from the oven and brush with butter.Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.
Storage
These rolls will keep at room temperature for 3 to 4 days. They also freeze beautifully for over a month. Never keep bread in the fridge as it dried out.
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