No-Knead Batter Rolls

How to make easy, no knead batter rolls

When I posted the no-knead English Muffin batter bread recipe last week, I was poking thru my archives to find my recipe for no-knead batter rolls, and much to my surprise, I realized I never posted it.

Weird.

I suppose it’s possible that it’s just hiding super well, skulking around in the shadows of the archives, but I kind of doubt it.

how to make no knead rolls

Anyway, I thought this should be rectified, so I mixed up a batch on two separate days for photographing purposes, and my kids were highly gratified.

Like the English Muffin bread batter, this soft dough/batter just needs to be mixed well (a stand mixer is super helpful), and then left to rise…no kneading necessary!

And the resulting rolls are soft and delicious.

buttered batter roll

You can’t make them into fancy shapes like you can with regular roll dough, but if you’re content with a muffin-tin-shaped roll and want something quick and easy, these are the ticket.

So.

First, you combine the yeast and flour in your mixer bowl.

combine yeast and flour

Next, heat the milk, butter, sugar, and salt to 120° F.  I just do this right in the measuring cup for pouring ease and to save a dish.

heat liquids for roll dough

Pour the liquids into the flour mixture and mix on low speed.  Add an egg, and beat for about 3 minutes.  The dough is definitely more like batter at this point.

batter for rolls

Then stir in the remaining flour and beat the dough on low speed for two minutes.  The dough will still be more on the batter-ish side of things, which is as it should be.

Worry not!

batter roll dough

Scrape the dough from the beater, cover the bowl with a wet tea towel, and let it rise for an hour.

cover wet dough with tea towel

Prepare your muffin tins by greasing the cups with butter. Alternatively, you can use cooking spray or whatever is your grease of choice.

But butter tastes best.

Obviously.

The recipe makes about 1.5 dozen rolls, so you’ll want to grease a pan and a half.

grease muffin tin with butter

(Do you like how I faithfully slave over my muffin tin to keep it pristine and shiny?? Impressive, I know.)

Your risen dough will still be pretty goopy, but will be a little more stretchy after its rise.

IMG_8596

Use a metal spoon to stir the dough down a bit, and then scoop the dough into the greased cups. Your muffin cups will probably be a little sloppy looking, which is ok.

batter rolls ready to rise

Cover the tins with a wet tea towel and leave them to rise for about 30 minutes, at which point the cups should look pretty full.

batter rolls ready to rise

You want the oven to be already hot by the time the rolls are done rising, so start the preheating process when the rolls are about 10 minutes from the end of their rising time.

(A hot oven helps your rolls to rise and brown properly.)

Your rolls should be done baking in about 12-15 minutes, but since pans and ovens vary, just keep an eye on them.

Once the rolls are done, remove them from the pan (this should be easy if you greased well) and place them on a wire rack.

IMG_8634

These are at their most fabulous if you eat them right away, hot from the oven.

cool rolls on wire rack

But no one here has ever complained about eating the few that are leftover.  ;)

No-Knead Batter Rolls

Printable No-Knead Batter Roll Recipe

3 1/4 cups all purpose flour (Gold Medal unbleached is my favorite)
1 pkg. (2 1/4 teaspoons) active dry yeast
1 1/2 cups milk
1/4 cup (4 tablespoons) butter
1/4 cup sugar
1 teaspoon salt (I use a slightly heaping teaspoon)
1 egg

In a large mixer bowl, combine 2 cups of the flour and the yeast.

Combine milk, butter, sugar, and salt, and heat to 120° F.

Add liquids to dry ingredients in mixer bowl; beat to combine. Add egg and beat 3 minutes at high speed.

At low speed, beat in the remaining flour to make a soft dough; beat on low for two minutes.

Use a rubber spatula to scrape dough off beaters, then cover bowl with a wet tea towel and let dough rise for an hour.

Grease 18 muffin cups with butter. Use a metal spoon to stir dough down, then spoon dough evenly into 18 muffin cups.

Cover pans with wet tea towel; let rise 30 minutes.

Bake in a preheated 400°F oven until lightly browned, about 12-15 minutes.

Remove rolls from pan and place on wire rack to cool (or serve immediately!)

(This recipe is a modified version of the batter roll recipe found in my 1973 Better Homes and Gardens bread book.)

English Muffin Bread (aka a very, very easy bread recipe)

(A small note: I had a giveaway planned for today, but the links the company sent me aren’t working So until those links get ironed out, here’s a recipe for ya! I first posted this six years ago, which meant that the photos were, um, sort of abysmal. This bread is delicious and super-easy even for yeast-bread noobs, so I thought it was kind of sad for it to languish in the archives. So, here it is…with new, improved photos!)

How to make no-knead English muffin bread

Kneading is probably the number one thing that discourages people from making bread.  I did write a “How to knead” post, but in case you are still terrified of kneading, I have a recipe that requires no such thing!

In addition, it only needs to rise one time, so it’s a good first yeast bread recipe to try.

Totally not-scary.

You will need a stand mixer, though, because this recipe uses the mixer’s strength in place of kneading.

(I have the KitchenAid Artisan Series 5-Quart Mixer and it is marvelous.  Highly recommend it.)

Like English muffins, this bread has a somewhat hole-y texture, and it’s at its best when toasted.

sliced English muffin bread

And of course, butter and jam elevate it to heavenly levels.

jam and butter on toast

Here’s how to make some for yourself.

English Muffin Bread

Printable English Muffin Bread Recipe

6 cups all-purpose flour (You can use half whole-wheat if you prefer.)
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 packages (4.5 teaspoons) active dry yeast
2 cups milk
1/2 cup water
cornmeal for dusting pans

Combine 3 cups of all-purpose flour with the yeast, sugar, baking soda, and salt in a mixer bowl.

dry ingredients for english muffin bread

Heat liquids to 120-125 °F (I do this in the microwave).

Add warm liquids to dry ingredients in mixer bowl, and mix for 2 minutes.

It will be rather runny at this point.
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Add remaining flour and beat for two minutes. The dough will be quite thick.

english muffin dough

Spray two 8.5 x 4.5 inch loaf pans with nonstick spray and then sprinkle with cornmeal.

You can use 9×5 inch bread pans, but your loaves will be flatter and a little less attractive.  Still tasty, though!

grease pan and sprinkle with cornmeal

I do this the same way that I grease and flour a cake pan…I put the cornmeal in and tilt and shake the pan until it’s evenly covered.

My recipe says to pour the dough into the pans, but this dough is so thick, pouring is an impossiblity!

I usually try to roughly divide it in two using a metal spoon, but I normally get it wrong and have to take some dough from one pan and put it in the other.

spoon dough into pan

I smooth the dough out a bit with wet fingertips, but you don’t have to worry about it being pristinely neat…the lumps and bumps will straighten themselves out as the dough rises.

You do want the pans to have relatively equal amounts of dough, though, or the loaves will need different baking times.

english muffin bread ready to rise

Cover with a wet tea towel (the type of towel that is not fluffy) and let it rise in a warm place for an hour.

dough covered with wet tea towel

After rising for an hour, it should look like this.

risen English muffin bread

Bake the risen loaves in a preheated 350°F degree oven for 25-30 minutes.

Turn the loaves out of the pans and cool on a wire rack.

Here’s what the finished product should look like.

baked no knead English muffin bread

And here’s the inside texture.

sliced English muffin bread

Because this dough has very little fat and sugar (which are preserving agents), it will only stay fresh for a day or two on the countertop.

toast with raspberry jam

It freezes well, though, so eat one loaf and freeze the other, because if you need a little something to go with dinner on a busy night, it’s awfully handy to have a loaf waiting for you in the freezer.

If you have a small household, another option is to cut the loaves in half and freeze each half individually. That way you only have a half loaf to contend with each time.

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P.S. My favorite bread pans, cooling rack, and mixer are listed in this post.

P.P.S. In case you missed it, here’s the Printable English Muffin Bread Recipe.

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