The trouble with baking your own tender, delicious dinner rolls for Thanksgiving is that too often they fail to come out nearly tender and delicious as you hope. Experienced bakers can pull it off without trouble, but for most folks it's a game of chance. Well, we decided Thanksgiving isn't about taking chances. It's about reliable recipes that deliver. And if you can minimize the work needed in the process, all the better.
Our recipe requires no kneading and little effort. You pretty much dump everything in a bowl, mix, set aside, shape and bake. It really is that easy. And the results really do deliver.
NO-KNEAD FLAX ROLLS
Start to finish: 2 1/2 hours (30 minutes active)
2/3 cup warm water
2 tablespoons molasses
1/2 cup ground flax seeds, plus extra for sprinkling
1 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 cups all-purpose flour
2 1/2 teaspoons instant yeast
In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients. Mix on low until combined, then increase speed to high and mix for another 2 minutes.
Remove the paddle, then cover the bowl with plastic wrap. Allow to rest for 1 hour, or until the dough is puffy. Meanwhile, coat a baking sheet with cooking spray.
Scrape the dough out onto a lightly floured surface. Divide the dough into 12 pieces, rolling each into a ball. Arrange on the prepared baking sheet. Cover and allow to rise in a warm place until puffy, about 1 hour.
Toward the end of rising, heat the oven to 350 F.
Moisten the tops of the rolls lightly with water, then sprinkle with ground flax seeds. Bake for 15 to 20 minutes, or until golden and cooked through.
Nutrition information per serving: 170 calories; 60 calories from fat (35 per cent of total calories); 6 g fat (2.5 g saturated; 0 g trans fats); 25 mg cholesterol; 24 g carbohydrate; 2 g fiber; 2 g sugar; 5 g protein; 170 mg sodium.