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Soft No Knead Dinner Rolls

Soft No Knead Dinner Rolls

5 from 24 votes

Ingredients
  

Buns

  • 1 tbsp dry yeast
  • 1/4 cup powdered sugar
  • 1/2 cup warm water
  • 4 1/2 cups bread flour
  • 1 1/2 tsp salt
  • 1 cup milk lukewarm
  • 3 1/2 tbsp butter melted and cooled
  • 2 eggs at room temperature and beaten with a fork

Brushing

  • 1 tbsp butter melted

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 milk, butter, eggs 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.
  • 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.
  • Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper
  • 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. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
  • Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
  • 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, 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.
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