{"id":1796,"date":"2023-04-12T07:02:41","date_gmt":"2023-04-12T07:02:41","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1796"},"modified":"2023-04-12T07:03:26","modified_gmt":"2023-04-12T07:03:26","slug":"no-knead-crusty-rolls","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/no-knead-crusty-rolls\/","title":{"rendered":"No Knead Crusty Rolls"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1797 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/no-knead-crusty-rolls-1-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/no-knead-crusty-rolls-1-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/no-knead-crusty-rolls-1-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p>For the water, Just use hot tap water. It\u2019s important to make sure your oven reaches 450\u00b0 F &#8211; 230\u2103. (my oven takes 35 minutes). For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours. Be sure to aerate your flour before measuring.<\/p>\n<p id=\"zlrecipe-ingredients\" class=\"h-4 strong\"><strong>INGREDIENTS<\/strong><\/p>\n<ul id=\"zlrecipe-ingredients-list\">\n<li id=\"zlrecipe-ingredient-0\" class=\"ingredient\">2 1\/2 cups (320 grams) bread flour or all-purpose flour<\/li>\n<li id=\"zlrecipe-ingredient-1\" class=\"ingredient\">1\/4 teaspoon (1 gram) instant or dry active yeast<\/li>\n<li id=\"zlrecipe-ingredient-2\" class=\"ingredient\">1 teaspoon salt<\/li>\n<li id=\"zlrecipe-ingredient-3\" class=\"ingredient\">1 1\/4 cups (300 ml) hot tap water (up to 130\u2109 54\u2103)<\/li>\n<\/ul>\n<p id=\"zlrecipe-instructions\" class=\"h-4 strong\"><strong>METHOD<\/strong><\/p>\n<ol id=\"zlrecipe-instructions-list\" class=\"instructions\">\n<li id=\"zlrecipe-instruction-0\" class=\"instruction\">In large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.<\/li>\n<li id=\"zlrecipe-instruction-1\" class=\"instruction\">Cover with plastic wrap &amp; let stand on counter top for 3 hours.<\/li>\n<li id=\"zlrecipe-instruction-2\" class=\"instruction\">After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn\u2019t stick (about 2 Tbsp).<\/li>\n<li id=\"zlrecipe-instruction-3\" class=\"instruction\">Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.<\/li>\n<li id=\"zlrecipe-instruction-4\" class=\"instruction\">Place on parchment paper-lined baking sheet (not wax paper) &amp; cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.<\/li>\n<li id=\"zlrecipe-instruction-5\" class=\"instruction\">As soon as rolls are covered, start preheating oven to 450\u00b0 F. Oven must be 450\u00b0 so use an oven thermometer if possible.<\/li>\n<li id=\"zlrecipe-instruction-6\" class=\"instruction\">Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325\u00b0 F and place the rolls directly on the oven rack for 10-12 minutes.<\/li>\n<\/ol>\n<p><span class=\"bold\">To Freeze:<\/span> Once baked &amp; cooled, they freeze beautifully. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325\u00b0 F oven for 10-12 minutes. They&#8217;ll be even more crispy than first-baked!<\/p>\n<p><span class=\"bold\">Variation:<\/span> To make sesame seed rolls, gently brush rolls just before baking with egg white and sprinkle with sesame seeds.<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/2GQSJ4ZMnBc\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the water, Just use hot tap water. It\u2019s important to make sure your oven reaches 450\u00b0 F &#8211; 230\u2103. (my oven takes 35 minutes)&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[82],"class_list":["post-1796","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1796"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1796\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1796"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}