Description
These Soft No Knead Dinner Rolls are an easy and delicious homemade bread option that requires minimal effort and no kneading. The dough is mixed together, allowed to rise twice, and then baked until golden and fluffy, making perfect rolls for any dinner occasion.
Ingredients
Dough
- 1 tbsp dry yeast
- 1/4 cup caster/superfine sugar (or sub with normal white sugar)
- 1/2 cup warm water
- 4 cups bread flour + extra for dusting
- 1 1/2 tsp salt (cooking/kosher 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 after baking)
Instructions
- Activate Yeast: Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in the warm water. Leave for 5 minutes until it froths, indicating the yeast is active.
- Combine Dry Ingredients: In a separate bowl, mix the bread flour, remaining sugar, and salt until evenly combined.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add the lukewarm milk, melted butter, beaten eggs, and the frothy yeast mixture including all froth.
- Mix Dough: Stir everything together with a wooden spoon until combined. The mixture should be thick, sticky, and similar to a thick muffin batter—not pourable.
- First Rise: Cover the bowl with a clean damp tea towel and place in a warm spot (around 25C/77F or warmer). Let the dough rise for 1 1/2 to 2 hours, or until almost tripled in volume and bubbly on the surface.
- Prepare for Shaping: Line a 9 x 13-inch (31.5 x 23.5 cm) baking tray with parchment paper with some overhang for easy lifting later.
- Deflate and Shape Dough: Remove the tea towel, punch down the dough to release air bubbles, then dust your work surface lightly with flour. Scrape the dough onto the surface, dust the top lightly with flour and shape into a log.
- Divide Dough: Cut the dough log into 4 equal pieces, then cut each piece into 3 pieces, making 12 total.
- Form Rolls: Take one piece, press down with the palm, gather the edges with fingers to form a ball, then flip it smooth side up and roll briefly to smooth the surface. Dust with flour as needed to handle sticky dough without tearing it.
- Place Rolls: Arrange the formed rolls smooth side up on the lined tray in a 3 by 4 grid.
- Second Rise: Lightly spray the surface of the rolls or cover with oiled cling wrap to prevent drying out. Place the tray back in a warm place for 30 to 45 minutes, until the dough has risen about 75% (less than double in size).
- Preheat Oven: Halfway through the second rise, preheat the oven to 200C (390F) for standard, or 180C (350F) if using a fan/convection oven.
- Bake Rolls: Bake the rolls for 15 to 18 minutes until the tops are golden brown and the center roll sounds hollow when tapped, indicating they are fully cooked.
- Butter the Rolls: Remove from the oven and immediately brush melted butter over the tops for a soft, shiny finish.
- Cool: Using the parchment overhang, lift the tray and transfer the rolls onto a cooling rack. Let them cool until warm before serving for the best texture and taste.
Notes
- Note 1: Use fresh yeast for best results; proofing confirms yeast activity.
- Note 2: Milk and water should be lukewarm (around 37-40°C/98-104°F) to activate yeast without killing it.
- Note 3: Bread flour provides better structure due to higher protein content compared to all-purpose flour.
- Note 4: A warm environment speeds up dough rising; you can create one by placing the dough in an oven with just the light turned on or near a warm appliance.
- If you don’t have caster sugar, superfine or regular white sugar can be used as a substitute.
- Do not over-flour the dough during shaping to keep rolls soft.
- Check the internal temperature of rolls if uncertain; it should be around 190°F (88°C) when baked through.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American