Name: Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls
Cuisine: International
Ingredients: 2 cups all-purpose white flour; 1/2 cup whole wheat flour; 1 1/4 teaspoons salt; 1/4 teaspoon fast rising yeast; 1 1/2 cups water, room-temperature; 1 tablespoon vegetable oil; 8 tablespoons unsalted butter, melted; 6 1/2 tablespoons sugar; 3 tablespoons powdered milk; 1 large egg, at room temperature; 1 1/4 cups all-purpose white flour; 1 tablespoon all-purpose white flour

Ingredients

2 cups all-purpose white flour

1/2 cup whole wheat flour

1 1/4 teaspoons salt

1/4 teaspoon fast rising yeast

1 1/2 cups water, room-temperature

1 tablespoon vegetable oil

8 tablespoons unsalted butter, melted

6 1/2 tablespoons sugar

3 tablespoons powdered milk

1 large egg, at room temperature

Method

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1.
For the first stage: Thoroughly combine the flour or flours, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon. Add the water, stirring vigorously until evenly incorporated. Use a greased flexible spatula to scrape down the sides of the bowl. Drizzle the dough top with about 1/2 teaspoon of vegetable oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough and up the sides of the bowl. Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours. For the second stage: Use a fork to beat together 6 tablespoons melted butter, the sugar and powdered milk in a medium bowl until well blended. Beat in the egg until well incorporated. Vigorously stir the mixture into the raised dough until it deflates and the ingredients are well blended; the dough will seem rubbery. Vigorously stir in the 1 1/4 cups flour until thoroughly incorporated. (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired. Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.). Generously grease 12 "Texas-size" muffin tin cups or 24 standard-size muffin cups, or coat them thoroughly with nonstick cooking oil spray. Using a well-greased 1/4-cup measure for large muffin cups and a 1/8-cup measure (or coffee scoop) for small muffin cups, place a scoopful of dough in each cup. Divide any leftover dough evenly among the cups. Use 2 tablespoons total of the melted butter to drizzle over all the roll tops. (Use your fingertips to spread out the butter and smooth each top until the dough surface looks smooth. Sift a little flour over each cup; cover the muffin tins with plastic wrap. For a "regular" rise: Let the dough stand at room temperature for 1 to 1 3/4 hours or until the dough nearly reaches the cup rims. (The time will vary considerably depending on the temperature of the room and the length of the first ri

Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls

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