SOFT NO KNEAD Dinner Rolls
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.97 out of 5 stars
(497)
Ingredients
12 servings
- 1 tbsp dry yeast (Note 1)
- 1/4 cup caster/superfine sugar (, or sub with normal white sugar)
- 1/2 cup warm water (Note 2)
- 4 cups bread flour + extra for dusting (Note 3)
- 1 1/2 tsp salt (, cooking/kosher salt)
- 1 cup milk, (lukewarm, whole or low fat, (Note 2)
- 50g / 3 1/2 tbsp unsalted butter (, melted and cooled)
- 2 eggs (, at room temperature, beaten with fork)
- 1 tbsp butter (, melted)
How would you rate this recipe?
Preparation
Step 1
Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
Step 2
Place flour, remaining sugar and salt in a bowl. Mix to combine.
Step 3
Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
Step 4
Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.
Step 5
Rise #1:
Step 6
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).
Step 7
Forming Balls (watch video, it's helpful):
Step 8
Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
Step 9
Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
Step 10
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).
Step 11
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)
Step 12
Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
Step 13
Rise # 2:
Step 14
Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
Step 15
Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
Step 16
Partway through Rise #2, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Step 17
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.
Step 18
Remove rolls from oven. Brush with melted butter.
Step 19
Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.
Step 20
Save recipe for the next time?
