Overnight Refrigerator Rolls

From the kitchen of One Perfect Bite...The holidays have a way of sneaking up on us and it seems there is never enough time to accomplish all that needs to be done. When it comes to my holiday kitchen and what goes on my table, the recipes I use are a strange mix of the very hard and the very easy. The very easy ones are, of course, the result of the speed with which the clock ticks and the need to keep me sane while I get dinner on the table. My family loves fresh bread that's served warm from the oven and it has become a feature of our holiday meals. I love to bake and over the years I've collected a gazillion recipes for bread and rolls, but this is one I fall back on when I know I'm losing the race with time. These refrigerator rolls are especially simple to make because an electric mixer does all the work and no kneading is involved. The finished rolls have a soft yeasty interior and while the crust is slightly resistant to the tooth, they are not classic hard rolls. I've also found they make wonderful sandwich rolls when formed into six rather than twelve pieces of dough. This is a great recipe to keep on hand when you want to serve fresh bread to your family but are pressed for time. Here is how they're made.

No-Knead Ciabatta Bread

From the kitchen of One Perfect Bite...This is a recipe that falls into the "on the eve of"  category. Tomorrow, I'm going to feature a recipe for my all-time favorite sandwich. It is made with ciabatta bread and because the success of the sandwich depends on the freshness of the bread you use, I generally make my own. If you have access to good ciabatta bread or rolls, feel free to bypass this recipe and just comeback tomorrow for the "meat" of the sandwich. The rest of you had better stick around. The recipe I've chosen to share with you comes from the Taste of Home Baking cookbook, and while it must be started the day before you plan to bake the bread, it makes a no-knead loaf that is easy to prepare and really quite flavorful. I must warn you that the dough for this bread tends to be wet and sticky, but if you form it on a floured pan and use a spatula to help you shape it, the dough is manageable and will come together for you. This recipe can easily be doubled and it freezes so well that I almost always have a loaf of it tucked in my freezer. I do hope you'll give the recipe a try. Here is how the bread is made.