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1
Refer to Recipe #309834 for insturctions on how to mix up the no-knead dough.
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2
Line a pizza peel with parchment paper.
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3
Spray the inside of 4-inch english muffin rings with non-stick cooking spray; and place on the pizza peel.
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4
Remove the dough from the refrigerator.
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5
Lighly dust the surface with flour and cut off a 1 lb.
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6
piece of the dough (grapefruit size), this will make approximately 5-6 rolls, depending on the how thick you want them.
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7
With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
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8
Divide the ball into 5 - 6 roughly equal pieces (about the size of a plum).
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9
Shape each into a ball; then flatten out each ball into a circle approximately 3 1/2 inches x 1/2 inch,.
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10
Place each disk of dough inside of a english muffin ring.
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11
Cover and allow to rise for 30 - 40 minutes (the shorter the time, the denser the roll).
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12
While the rolls are rising prepare the oven.
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13
Place one rack on the bottom shelf with a cast-iron skillet or broiler tray.
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14
This will be used to add steam to the oven and make crusty rolls.
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15
If you wish soft rolls just skip this step.
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16
Place the second rack in the middle of the oven with a baking stone.
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17
Preheat the oven to 450 degrees.
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18
Just before baking, spray the tops of the dough lightly with water and slash the top of each bun.
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Slide the buns onto the pre-heated baking stone.
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CAREFULLY add 1 cup of lukewarm water to the steamer pan.
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Quickly close the oven door and reduce heat to 425 degree F.
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Bake for 25 - 30 minutes, until golden brown.
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Cool on wire rack for 5 minutes, before removing rings.
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24
Note: if soft buns are desired, brush the tops with butter.
