Roll me!

If you want to make some super-awesome rolls that get you praise and accolades without a huge amount of work, then listen up.

Last year, I discovered a no-knead roll recipe at The Pioneer Woman. It sounded pretty simple so I thought I’d give it a try. It’s an easy recipe and you don’t need to do a lot of kneading. When you form the rolls you’re basically kneading the dough and that’s all they require.

You can make the dough a day or two before Thanksgiving and store it in the fridge. Take the dough out of the fridge about 3 hours before you’ll want to bake, so the dough has time to come back to temp. I usually wait about a half hour to hour after it’s out of the fridge before forming my rolls. Then they sit a couple of hours to rise before baking.

And they are fabulous. Light, airy, and full of tasty yeasty goodness.

I made these at Thanksgiving and Christmas. Big hit. And they keep well, too. I had mine in a basket, wrapped in a kitchen towel. They were good the next day. So you can make a huge batch all at once — if you have enough muffin tins — or just make enough for that day and toss the rest of the dough in the fridge. That’s what I did, and when we ran out, I just formed some more rolls, let them rise, and baked them.

Super simple. Your family will thank you for it, and then beat each other down trying to get to the last roll. Now that’s a perfect Thanksgiving.