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Soft No-Knead Dinner Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 4 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 dinner rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These Soft No Knead Dinner Rolls are delightfully fluffy and tender, perfect for any meal. Made without kneading, this recipe uses a simple yeast dough that rises twice and bakes to golden perfection. The rolls have a smooth top and soft crumb, finished with a buttery glaze for extra richness.

Ingredients

Yeast Mixture

  • 1 tbsp dry yeast
  • 2 tsp caster/superfine sugar (from the total 1/4 cup)
  • 1/2 cup warm water (around 110°F/43°C)

Dough

  • 4 cups bread flour, plus extra for dusting
  • 1/4 cup caster/superfine sugar (remaining after the 2 tsp)
  • 1 1/2 tsp salt (kosher or cooking salt)
  • 1 cup lukewarm milk (whole or low fat)
  • 50g / 3 1/2 tbsp unsalted butter, melted and cooled
  • 2 eggs, at room temperature, beaten with a fork

Finishing

  • 1 tbsp butter, melted (for brushing)

Instructions

  1. Activate Yeast: Place the dry yeast and 2 teaspoons of the caster sugar in a medium bowl. Pour in the warm water and let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Mix Dry Ingredients: In another large mixing bowl, combine the bread flour, the remaining caster sugar, and salt. Stir together so they are evenly distributed.
  3. Add Wet Ingredients: Make a well in the center of the dry ingredients. Add the lukewarm milk, melted and cooled butter, beaten eggs, and the frothy yeast mixture including its foam.
  4. Combine Dough: Using a wooden spoon, mix the ingredients until just combined. The texture will be thick and sticky, similar to a thick muffin batter, not pourable but dense.
  5. First Rise: Cover the bowl with a wet, clean tea towel and place it in a warm, draft-free area at around 25°C (77°F) for 1 1/2 to 2 hours, or until the dough has almost tripled in size and the surface is bubbly.
  6. Prepare Baking Tray: Line a 9 x 13 inch (31.5 x 23.5 cm) baking tray with baking paper allowing extra overhang for easy lifting of rolls later.
  7. Deflate Dough: Remove the tea towel and gently punch down the dough in the bowl to release excess air. Mix briefly to remove large air bubbles.
  8. Shape Dough: Dust your work surface with flour. Scrape the dough onto it and dust flour on top. Shape into a log, then cut into 4 equal pieces. Cut each piece into 3 portions, making a total of 12 pieces.
  9. Form Rolls: Take one dough piece, press it down with your palm, then use your fingers to gather it into a smooth, tight ball. Flip so the smooth side is on top and roll lightly to perfect the shape. Use flour as needed to prevent sticking, but avoid piercing into the dough.
  10. Arrange Rolls: Place the 12 smooth-sided rolls on the prepared tray, lining them up in 3 rows of 4.
  11. Second Rise: Spray the rolls lightly with oil or cover with oiled cling wrap to prevent drying out, then cover with cling wrap. Place the tray back in a warm spot to rise for 30 to 45 minutes, until the rolls have puffed up about 75%, just less than double in size.
  12. Preheat Oven: While the rolls rise, preheat your oven to 200°C (390°F) for a conventional oven or 180°C (350°F) if using fan/convection.
  13. Bake Rolls: Bake the rolls for 15 to 18 minutes until the tops are golden brown. To confirm doneness, tap the center roll - it should sound hollow.
  14. Butter and Cool: Remove the rolls from the oven and immediately brush with melted butter for a rich, shiny finish. Use the baking paper overhang to lift the rolls onto a cooling rack. Let them cool until just warm before serving.

Notes

  • Note 1: Use active dry yeast and ensure your water and milk are lukewarm to activate yeast properly without killing it.
  • Note 2: Lukewarm liquids help yeast activate and encourage better rising; avoid hot liquids that can kill yeast.
  • Note 3: Bread flour produces soft, chewy rolls due to higher gluten content but all-purpose flour can be substituted with a slight textural difference.
  • Note 4: Keeping the dough warm during rises is crucial; placing the bowl in a turned-off oven with the light on or a slightly warmed cupboard mimics a warm environment.
  • Use melted butter to brush the hot rolls immediately after baking for a soft, flavorful crust.
  • This no-knead method saves time and effort while still producing excellent soft rolls.

Find it online: https://suerecipe.com/soft-no-knead-dinner-rolls-recipe/