Holiday Rolls

 Quick Recap of the No Knead Recipe:
-3C AP flour
-1.5C lukewarm water
-1.25 tsp salt* (I upped this to 1.5 this time, as I think the original could use it, I also like to add other herbs and whatnot to add flavor)
-1/4 tsp salt

Mix it all, let it rise overnight (or about 12-18 hours). 

Here is where I ventured to a new course: I let it sit in the fridge for another day and a half.  I read online that this lets this recipe develop a better flavor.  Turns out, it is true.  These were delicious!

So I pulled it out of the fridge yesterday, sprayed the miniature muffin tins with pam, and tore off hunks to put in the tins.  I preheated the oven to 200 and then opened the door and let the rolls raise in there for an hour and a half.  I had enough to do this pan and 6 of 12 larger muffin cups.  I put a little bit of water in the remaining empty tins. 

I preheated the oven to 375, put them all in, and set the timer for 20 minutes.  I wanted to watch the rolls, which sounds GOOFY I know, but I don't have a window in my gas oven at school.  I looked down to update my facebook...

AND THEN STEAM STARTS POURING OUT OF THE OVEN!!! Even though I knew that multiple recipes at substantially higher temperatures call for pans of water in the bottom...I still panicked.  I yanked the large muffin tins out and quickly used a fork to transplant them to a cookie sheet.  This was about ten minutes in so the rolls had more than enough time to form and be firm.

In hindsight, I have no idea why I thought this was such an issue at the time.  But since I was not prepared for this, it left room for panicking.  Luckily, they all turned out just fine.

And here they are!  I cooked them until just getting golden. 

So about 20 minutes, or just when they start to color is what you want to shoot for.

Remember, these don't taste like typical brown and serve rolls.  They taste like fancy bread rolls.  Which are also delicious! 

I would recommend oversized muffin tins or maybe even a small cake pan to make a bread bowl, after this experience.  I definitely think that it would be the easiest idea.

And yes, I am still working on Instagram.  I still kind of don't get it.  I think you could find me on there at greenzebra9...but I am not sure...so maybe you could follow them if you tried! Haha.

Happy baking!
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