It’s Christmas eve and the entire country of Italy has been placed in a pandemic red zone out of precaution. We aren’t allowed to leave our homes without justification for four days.
But it’s okay, we brought back enough food from shopping near the country house to feed Santa and all his reindeer for months. I took the picture above of the fun stuff when we got home. The wrapped items are mostly all meats and cheeses but that’s a lasagna down front in case anyone needs a snack.
Today I’m making my go to holiday dinner rolls for Christmas lunch tomorrow, Martha Stewart’s no-knead dinner rolls. If you haven’t bought bread for the big meal yet, I highly recommend them. They are super easy and only require a few ingredients.
Dinner rolls clearly aren’t Italian but as my Italian boyfriend often asks for them on holidays, or rather asks for the big fluffy bread I make, I’m going with it.
We’ll serve the rolls with porchetta, a very Italian boneless roast pig we picked up yesterday. It looks like a monstrous (and glorious) hunk of pancetta. It’s the big roll in the right in the photo.
Happy Christmas Eve!
Martha Stewart’s no-knead dinner rolls
Makes 18 rolls
Adapted from this recipe on Martha Stewart’s website.
- 2 cups warm water
- 14 grams active dry yeast (2 packets)
- 50 grams of sugar (1/4 cup)
- 57 grams of unsalted butter (4 tablespoons), melted, plus more for pan and tops of rolls
- 2 eggs, lightly beaten
- 6 grams of salt (1 1/2 teaspoons)
- 750 grams all purpose flour (6 cups), plus more for the work surface
- Put the warm water in a bowl, sprinkle with yeast, and let sit for 5 minutes until foamy.
- Whisk in the sugar, butter, eggs, and salt.
- Add the flour and mix until a sticky dough forms.
- Brush top of dough with butter and cover with plastic wrap or a clean kitchen towel and let sit in a warm place until doubled in size, about one hour.
- Place the dough on a floured surface and shape into a large flat square. Divide in half and cut each half into thirds and then divide each third into three pieces. It sounds complicated but in the end you just need 18 equally sized pieces of dough. It’s also a sticky dough so use plenty of flour and flour your hands as well.
- Shape each roll by pushing the middle up while pinching the edges underneath to give each roll a smooth top and a pinched bottom.
- Place the rolls in a buttered baking pan, cover the rolls loosely with plastic wrap and place in the refrigerator for between 4 and 24 hours.
- Meanwhile, preheat oven to 400° F (200° C).
- Remove the plastic wrap from the rolls and brush the tops with melted butter.
- Bake until golden and the rolls sound hollow when tapped, about 40 minutes.
- Serve immediately, still warm.