"Soft No Knead Dinner Rolls

By RoketJSquerl

These soft dinner rolls are like magic! Just mix the ingredients in a bowl - no kneading, no stand mixer, no special ingredients required. These are soft, fluffy and moist, nicely salted with a touch of sweet. Definitely not a "sweet" roll. Serve with meals or use for sandwiches! Watch the recipe video below to see just how easy these are to make. NOTE: Requires 3 hours rising time. This makes 12 largish rolls - about the size of a baseball.

Ingredients

• 1 tbsp dry yeast (Note 1)
• 55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
• 1/2 cup / 125 ml warm water (Note 2)
• 1 cup / 250 ml milk, lukewarm, whole or low fat, (Note 2)
• 600 g/ 4 cups bread flour + extra for dusting (can use all purpose / plain flour) (Note 3)
• 1 1/2 tsp salt
• 50 g / 3.5 tbsp unsalted butter, melted and cooled
• 2 eggs, at room temperature
• 1 tbsp butter, melted

Details

Servings 3
Preparation time 10mins
Cooking time 25mins
Adapted from recipetineats.com

Preparation

Step 1

Instructions

Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.

Place flour, remaining sugar and salt in a bowl. Mix to combine.

Make a well in the centre. Add remaining ingredients and pour in the yeast liquid, including all froth.

Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

Rise #1:

Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume. See Note 4 for how I do this (you will laugh - but it works every time!). Dough surface should be bubbly (see video or photos in post).

Forming Balls (watch video, it's helpful):

Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.

Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).

Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface on my roll.

Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.

Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).

Partway through Rise #2, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).

Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.

Remove rolls from oven. Brush with melted butter.

Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.