Rebecca Nielsen's Recipe

Mom's No Knead Rolls (a childhood memory)

Category: Breads

Serves/Makes: 24 rolls
Difficulty: 2
Prep/Cook Time: Up to 2 hours

Ingredients:

2 packages dry yeast
1 1/2 cups warm water
1/4 cup sugar
1 t salt
1/2 c melted butter (cooled) plus softened butter to brush rolls with
3 1/4 cups flour (sifted)

Preparation:

In a large bowl dissolve yeast in the warm water. Add sugar, salt, butter and 1 3/4 cups of the flour. Beat until smooth with wooden spoon. Stir in rest of flour until mixed. Dough will be sticky.

In greased muffin tins fill half full with dough and let rest in a warm area covered with a dish towel. For a more interesting look roll two walnut size balls of dough and put them side by side in each muffin tin. Let rise until dough reaches top of tin (1 to 1 1/2 hours depending on temperature of room).

Bake for 20 to 25 minutes. Brush tops with softened butter. Serve immediately.

Cooks Notes - I grew up in a large family where it wasn't always easy to get face time with my Mom. She is an amazing cook and when there was a recipe I could do on my own, I felt like the best cook in the world. This was one of them. It was so easy to make, but seemed like it took forever for the dough to rise. Of course that was through the eyes of a 10 year old. When they baked though, and came out all puffy and hot and made the whole house smell amazing I felt so proud. Then I would brush them with the butter and they would glisten. I would count out how many each person would get, of course that was after I snitched a couple, and with my moms homemade strawberry jelly, there was nothing that could compare. I hope you have a little one in your life that could make this their first bread recipe.