Quick no knead white bread rolls to bake from scratch for breakfast
Posted by Fiona Nevile in Bread | 24 comments
Gradually Danny and I are eating more whole grain bread. It does taste good, is better fuel and doesn’t have one dashing to the car to search for a forgotten bar of chocolate mid morning. But sometimes there’s nothing like a crusty white loaf for breakfast.
We woke to an empty bread bin this morning. I had a longing for fresh white rolls. Small warm puffs of happiness lavished with butter.
So I decided to try and make some. With two hours to spare before work, I probably just had enough time to make some no knead bread dough and let it rise once before baking. No knocking it back and letting it rise again. Frontier bread making with no time to nip to the corner shop if everything went wrong.
I bought these dinky doll sized bread tins a few months ago from TKMaxx. Despite the budget cut backs I just had to buy them. They languished in the cupboard for ages until I discovered that they are perfect for making the Italian tomato tartines with a great balance of crust to soft tomatoey centre. I tried the recipe using a normal sized bread tin and it just wasn’t the same at all.
This morning I decided to expand their horizons and introduce them to bread rolls. I halved the ingredients in the no knead recipe , substituted plain white flour for the spelt flour and within an hour was lifting four miniature loaves out of the warm oven.
I used dried fast yeast (the sort that is used in bread making machines), made up the mixture and divided it between the four bread tins. They were left to rise in a warm place for 30 minutes and then baked for half an hour.
The texture was a cross between a white crusty loaf and a crumpet. Delicious with melted butter and a large mug of sweet tea. Crumpets – I love these! They must be my next port of call on the experimental breakfast journey.
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Hi Carol Ann
I see that Veronica has given you the link to one of the best conversion sites. I have discovered that the standard American teaspoon equates to half a UK teaspoon.
I think Veronica is right scales are great as you can try so many more recipes from other countries.
Hello Sharon J
The bread was easy to make and didn’t need bread flour!
Thanks for dropping by.
Hi Jane
Making this bread was fun but I’d recommend our soda bread recipes as the bread lasts much longer and tastes much better.
Hi Pamela
Thanks for the inspiration!
Hi Veronica
That conversion site is really good – thanks for giving me the nudge.
Hi Louise
The recipe is contained in the post just click on the underlined link. Here is the link in its raw state http://www.telegraph.co.uk/wine/main.jhtml?xml=/wine/2008/02/08/edxanthe108.xml&page=2
Hope that it works for you.
Hi Pat
I’m going to have a go at your sour dough bread soon!
Hi Kate UK
Thanks for the tip. I didn’t know that you needed special rings for crumpets.
For crumpets- you need crumpet rings to make them- just rings of thickish metal- I’ve found the Gary Rhodes recipe to be good.If you can get hold of live yeast, give it a try for any sort of breadmaking- the results are stupendous.
Fiona, this looks like another lovely recipe to try. Thanks!!!
Please please send me the recipe asap for no knead bread. My son is doing a project for school on bread and I promised to make some. This recipe will suit me down to the ground. Thank you.
Note to Carol Ann: I always uses this site for conversions — in the other direction of course. Scroll down to find the ingredient you want to convert.
PS scales don’t cost much and they are invaluable for bread-making if you want more predictable results!
PS to Fiona: I really must try this: no kneading *and* no rising sounds great!
Hello Fiona
The bread rolls sound lovely. I think I’ll give these a try when I get back home. I’m working at Head Office for a couple of weeks.
Really delicious looking and you have now left me with a mouth watering urge for freshly baked bread!!
Jane xxx
Just had a look at the recipe. I have trouble kneading these days but even I could make this. Thanks for posting it 🙂
Your bread looks delicious, by the way.
Hi Carol Ann
Tomorrow evening I will research and give you the answers. Just off to bed!
Love the idea of this bread…can you give me
“cup” and “teaspoon” measurements for this recipe.
I don’t know how to convert # and oz. so I can make this recipe.
Thanks….
Carol Ann in California