Recipe--No-Knead Spoon Rolls

We recently purchased a new cookbook, and of course, I quickly perused the pages to familiarize myself with it. The following roll recipe jumped out at me because we had all the ingredients on hand, and it didn’t require a lot of hands-on time. Once I made them, I was hooked. These rolls almost melt in your mouth when they’re hot from the oven, split, and topped with a pat of butter!

No-Knead Spoon Rolls

3 2/3 packed cups unbleached all-purpose flour

2 ¼ teaspoons instant yeast

1 ¼ teaspoon salt

¼ cup honey

2 cups milk

½ cup unsalted butter

1 large egg, lightly beaten

In a large bowl whisk together flour, yeast and salt. On stove, heat honey, milk, and butter together until butter is melted and mixture is very warm. With large wooden spoon, stir into flour mixture along with beaten egg until blended. The dough will be very sticky.

Cover and let rise until doubled, about 35-40 minutes.

Stir down dough (just a few strokes.) With a ¼ measuring cup, scoop dough into well-greased muffin tins, filling two-thirds full (scant ¼ cup.)

Let rise uncovered, 20-30 minutes, or until dough has risen to the top of the cups. During last 15 minutes, heat oven to 400 degrees. Bake 20 minutes, or until rolls are golden brown. Let stand 5 minutes before removing from tin. Makes 18-24 rolls.

Tip: Bake extra on baking day (make sure you have enough muffin tins first!), then store the extra away in freezer or pantry for another day or unexpected company.