No-Knead Breakfast Rolls
No-Knead Breakfast Rolls are so easy and quick to make! Prepare them the evening before to have a fancy weekday or weekend breakfast the next morning. A homemade treat that is utterly delicious.
Being creative and adding healthy breakfast options to your diet can be challenging. At least for me!
I want my family to eat a good breakfast, but serving oatmeal every morning was getting old.
So I came up with several different breakfast bakes that are delicious and healthy. These No-Knead Breakfast Rolls have become our favorite, and I make them weekly. My kids devour them every time!
They are super easy and quick to make. In addition, you don’t need any special kitchen tools! I call that a win!
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Simply mix everything together
➙ You can whip these rolls up in no time. First, mix everything in a big mixing bowl, cover the bowl, and let the dough rest for about 4 hours.
➙ After the first proofing time, form them into round balls, brush them with egg wash, and off they go into the refrigerator overnight.
➙ The next morning, all you have to do is preheat the oven and bake these soft, delicious rolls!
What? Bananas?
Yes, this dough has bananas in it! Isn’t that cool? They taste like regular sweet rolls but with a hint of banana. Bananas don’t overpower the taste. It is really mild, actually, but they keep the rolls extra moist.
So, no need to throw out your overripe bananas. Make these No-Knead Breakfast Rolls instead! Because nothing can beat homemade rolls, don’t you think?!
Why does this dough have such a long resting time?
This recipe isn’t as quick as regular banana bread. It is a yeast dough and not a batter. Therefore, it needs time to rest.
Because kneading a dough activates the gluten, gluten is needed for a good bread structure.
Since you only mix and don’t knead this dough, it will need time to develop the gluten. That’s why no-knead bread needs a long resting time!
This long slow rise is called passive gluten development, which is crucial for a successful no-knead bread.
Now you can go ahead and brag about your new knowledge, lol!
E Guete, (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked these No-Knead Breakfast Rolls. Also, it will make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook, or pin on Pinterest.
If you liked this recipe, you might also enjoy the following:
No-Knead Breakfast Rolls
Ingredients
- 250 g Bananas 2-3
- 1 Egg
- 50 g Butter melted
- 30 g Dark brown sugar
- 10 g Salt
- 3 g Yeast
- 150 ml Milk
- 400 g All-purpose flour
- 100 g Cranberries
- 1 Egg for egg wash
Instructions
Make the dough:
- Carefully melt the butter in the microwave on the soft/melt setting until completely melted. Set aside.
- Use a large mixing bowl and mash the bananas with a fork until there are no more big lumps visible and they have an applesauce consistency.
- Crack the egg into the bananas and mix well using a whisk or a wooden spoon.
- Add the melted butter, dark brown sugar, salt, yeast, and milk and mix until thoroughly combined.
- Then add the flour and the cranberries and mix with a wooden spoon until a dough forms. This is a no-knead dough, so you only need to mix everything well together.
- Cover the bowl with bowl covers or a wet kitchen towel and let it rest for about 4 hours at room temperature. Or until the dough has grown and become puffy. Since we only use a small amount of yeast, the dough will take longer to rise.
Form the rolls:
- Line a baking sheet with a silicon baking mat or parchment paper. Set aside.
- Take the dough out onto a flour-dusted work surface.
- Press the dough down to form a round disk (since this is a pretty sticky dough, it is ok to dust it with some flour to make it a little less sticky and easier to work with), and with a sharp knife or pizza roller, cut it into eight equal pieces.
- Roll each piece into a round ball and place it onto the prepared baking sheet. Space each roll at least two inches apart.
- Crack an egg into a small bowl and whisk it to make the egg wash. Then, thoroughly brush the egg wash on each roll with a food brush.
- Place the baking sheet in the refrigerator overnight. After 1-2 hours in the fridge, cover them up with plastic wrap. To avoid the rolls sticking to the plastic wrap, you don’t want to do that right away when the egg wash is still wet.
Bake:
- The following day, take the baking sheet with the rolls out of the refrigerator.
- Preheat the oven to 375°F or 190°C.
- Once the oven is preheated, bake the rolls for about 20 minutes until they are golden brown. Every oven is different, so that it might take longer or less time in yours. Keep a close eye on them.
- Take the rolls out of the oven and let them sit on the baking sheet for 5 minutes before transferring them onto a cooling rack.
- Enjoy while they are still warm!