No-Knead Garlic Rolls
Simple overnight, no-knead garlic rolls with extra chili!
There is a lot of thinking about food going on in my head all the time. I’ve been branded an obsessive foodie by many. And why should I be embarrassed about it? Yes – I may not seem normal to my next door neighbor; who cannot fathom why my eyes pop out when I smell beautiful onions caramelizing or when I see mint leaves growing right outside in the garden like there’s no tomorrow! The truth is – my brain goes into a recipe overdrive every time I see or get my hands on fresh ingredients.
One day, I got myself some fresh, subtly pungent garlic cloves and plucked green chilies from my chili pot… and got to thinking about all the classic possibilities I could make with 2 most commonly used ingredients. I had made numerous variations of the garlic bread before. The one thing all of them involved was – KNEADING. While there isn’t anything wrong with getting some elbow grease, wouldn’t we all like to do away with the kneading a few times? After a few different attempts, I finally made some super soft rolls with a dough that barely involved any kneading!
Before you get psyched about this easy no-knead garlic rolls recipe, I’ll have to warn you – only attempt this if you have a lot of time and patience. While it isn’t a labor intensive process, it is time-consuming – because of all the waiting time involved. When you knead the dough, you help in developing the gluten content which makes the end product spongy. When you want to avoid kneading, you will need to give the dough enough time to develop gluten on its own. Weekend (esp. Saturday night) is a good time to make this recipe.
These overnight rolls have a delicious flavor. Because the dough rests for a long time, it naturally develops a slightly sour taste that is quintessential of a sourdough bread. The texture of these rolls is soft and spongy. You can use this dough to make pizzas, sandwich breads, crescent rolls and whatever you like. This will be a slightly sticky dough and may be difficult to handle if you are completely new to bread baking. I suggest keeping lots of all-purpose flour with you while rolling out the dough to avoid sticking.
Other than that, this is a fairly easy recipe to follow and bake away. Good Luck!
No-Knead Garlic Rolls Recipe – Printable RecipePrint
Overnight, No-Knead Garlic Rolls
For the dough
- 4 cups All Purpose Flour or Bread Flour
- 1/2 teaspoon Instant Yeast or 1 teaspoon Active Dry Yeast
- 1/2 teaspoon Sugar
- 1 and 1/3 cup Lukewarm Water
- 1 and 1/3 teaspoon Salt (adjust to taste)
- 2 Tablespoons Sour Cream or Plain Yogurt
- 4 Tablespoons Vegetable or Olive Oil
For the Filling
- 1/2 cup Garlic Cloves (or more, if you want a more intense garlic flavor)
- 8–12 Green Chilli (adjust based on how spicy you want the rolls to be)
- 4 Tablespoons Butter
- a pinch of Salt (skip if using salted butter)
- Cheese, Cilantro, Herbs (optional)
- To the lukewarm water, add sugar and yeast and let it rest for 2 minutes. If you’re using active dry yeast, it will start to bubble (which means the yeast has been activated). If using instant yeast, it will not bubble.
- Add 1 cup of flour to the yeast mixture and mix well to form a smooth, lump free batter.
- Cover with plastic wrap or moist cloth and let it rest in a warm spot for 1-2 hours. The mixture will double up in volume.
- To this starter, add the oil and yogurt (or sour cream) and mix well.
- Add the remaining flour and salt and start mixing the flour into the starter mixture. Mix until all the flour has been well incorporated and you have a sticky dough.
- Cover the mixing bowl with plastic wrap or moist cloth and let it rest in a warm spot overnight or at least for 8 hours.
- The dough will be sticky. In the time, it will have doubled or even tripled in volume
- Meanwhile, chop up the garlic and chilli finely (or add to a food processor and grind to form a coarse, rough paste). Add the garlic chilli mixture to butter and heat it for 20-30 seconds to form garlic chlli butter.
- Add flour to work surface generously. Dump the dough onto the well floured surface. Use a spatula or a spoon to scrape out extra dough onto the surface.
- Flour your hands well and start patting the dough. Use your hands or a rolling pin to roll out the dough into a 1/2 inch thick rectangle. Keep the longer side closer to you.
- Add the butter on the rolled out dough and spread it all over the surface. Add herbs, cilantro and grated cheese if you want to
- From the longer side closer to you, start rolling to a tight log. If the dough is sticky, flour your hands more and pick it up.
- Cut the long into equal sized portions.
- Grease a baking sheet well. Add the cut out rolls on the pan close to each other. Cover the sheet with plastic wrap or kitchen cloth and let it rest for 30-45 minutes or until it plumps up.
- Meanwhile preheat the oven to 220 C (425 F)
- Brush the rolls with melted butter or oil.
- Bake in a preheated oven for 25-30 minutes or until the rolls are fully cooked through,
- Pull apart the rolls and serve hot or warm with your favorite condiment
- Category: Baking
- Cuisine: Italian
No-Knead Garlic Rolls Recipe – Step by Step Pictures
Add yeast and sugar to lukewarm water. Let it rest for 2 minutes or until it bubbles (activates)
Add some flour and mix to form a smooth batter. Cover and let it rest for around 2 hours. The volume would have doubled. The mixture will be very very sticky
Add sour cream or plain yogurt, oil and mix well.
Add remaining flour, salt and mix to form a sticky dough. Cover and let it rise overnight or for 6-8 hours at least. You don’t need to knead it or anything!
The next day, add garlic, green chilli to a food processor and give a quick blitz. If you have the patience, you can chop everything finely. Add them to butter and heat it to form melted garlic chili butter.
Add flour to your working surface generously. Dump the sticky dough (which would have doubled or tripled in volume overnight) on the surface
Shape the dough and roll it out to a rectangle shape. Add the garlic chilli butter. You can also chop and add cilantro, mixed herbs etc.
If you want, grate some cheese all over the dough. From the longer side (closer to you), start rolling into a tight log. If it is sticky, use extra flour to roll
Cut into equal sized rolls and place on a greased baking sheet close to each other. Cover and let the rolls rise for 20-30 minutes until the rolls have plumped up.
Brush with melted butter or oil or milk. Bake in a preheated oven at 200 C for 20-25 minutes or until the rolls are fully cooked through. Pull apart and serve hot with your favorite condiment.
For all the garlic lovers, here are some more fabulous recipes –