Description
These Soft No-Knead Dinner Rolls are fluffy, tender, and easy to make with minimal effort. The dough uses yeast and requires two rises, developing a perfect texture without the need for kneading. Ideal as a side for any meal, these rolls have a golden brown crust brushed with melted butter for a rich finish.
Ingredients
Yeast Mixture
- 1 tbsp dry yeast
- 2 tsp caster/superfine sugar (from the 1/4 cup total sugar)
- 1/2 cup warm water
Dry Ingredients
- 4 cups bread flour, plus extra for dusting
- 1/4 cup caster/superfine sugar (remaining)
- 1 1/2 tsp salt (cooking/kosher salt)
Wet Ingredients
- 1 cup lukewarm milk (whole or low fat)
- 50g / 3 1/2 tbsp unsalted butter, melted and cooled
- 2 eggs, at room temperature, beaten
For Finishing
- 1 tbsp butter, melted (for brushing)
Instructions
- Activate Yeast: Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in warm water. Leave it for 5 minutes until it froths, indicating the yeast is active.
- Mix Dry Ingredients: In a separate large bowl, combine the bread flour, remaining sugar, and salt. Mix well to distribute evenly.
- Combine Wet and Dry: Make a well in the center of the dry ingredients, then add the lukewarm milk, melted butter, beaten eggs, and the frothy yeast mixture including all the liquid.
- Stir Dough: Mix everything together thoroughly with a wooden spoon until combined. The dough will be thick and sticky but not pourable.
- First Rise: Cover the bowl with a wet, clean tea towel and place it in a warm spot (about 25°C/77°F) to rise for 1 1/2 to 2 hours or until the dough nearly triples in size and becomes bubbly.
- Prepare Rolling Surface: Line a 31.5 x 23.5 cm (9 x 13 inch) tray with baking paper, leaving an overhang on the sides for easy lifting later.
- Shape Dough into Rolls: Remove the tea towel, punch down the dough to deflate, and mix briefly to remove air bubbles. Dust your work surface and top of dough with flour, shape it into a log, then cut into 12 equal pieces.
- Form Dough Balls: Press each piece with your palm, gather the edges into a smooth ball, flip so the smooth side is up, and briefly roll to perfect the shape, using flour as needed to prevent sticking but avoid piercing the dough.
- Arrange Rolls on Tray: Place each dough ball on the tray in a 3 by 4 arrangement, smooth side up.
- Second Rise: Spray the rolls’ surface with oil or lightly grease cling wrap, then cover the tray with cling wrap. Return it to the warm spot and let rise for 30 to 45 minutes until the rolls have risen about 75% in volume.
- Preheat Oven: Partway through the second rise, preheat your oven to 200°C (390°F) for conventional ovens or 180°C (350°F) for fan/convection ovens.
- Bake the Rolls: Remove cling wrap and bake the rolls for 15 to 18 minutes until golden brown on top and the center roll sounds hollow when tapped, which indicates doneness.
- Butter Finish: Take the rolls out of the oven and brush them immediately with melted butter to add flavor and keep the crust soft.
- Cool and Serve: Use the baking paper overhang to lift the rolls from the tray onto a wire rack. Allow them to cool to warm before serving for the best texture and taste.
Notes
- Note 1: Using dry yeast ensures a reliable rise.
- Note 2: Warm liquids activate the yeast properly; avoid overheating to prevent killing the yeast.
- Note 3: Bread flour provides better structure and chewiness compared to all-purpose flour.
- Note 4: Placing the dough in a slightly warm environment (like an oven with just the light on) helps maintain perfect rising temperature.
- You can substitute caster/superfine sugar with regular white sugar if unavailable.
- Do not over-flour the dough while shaping to maintain softness inside.
- Check the rolls’ doneness primarily by color and sound when tapped rather than time alone, as oven temperatures vary.