SOFT NO KNEAD Dinner Rolls
User Reviews
5
SOFT NO KNEAD Dinner Rolls
Description
The recipe begins by proofing dry yeast with sugar in warm water until frothy, then mixing it into flour, sugar, salt, milk, melted butter, and beaten eggs. The dough has a thick, sticky consistency that doesn't require kneading. After an initial rise under a damp towel in a warm environment until nearly tripled in size, the dough is deflated and briefly mixed to reduce bubbles.
Portioned dough is shaped into balls and arranged on a baking tray. The dough undergoes a second rise, then is baked to yield soft rolls with a slightly sweet flavor and tender crumb. A final butter brushing enhances flavor and crust softness.
These rolls work well for dinner accompaniments or sandwiches and can be made ahead by refrigerating during the second rise or freezing cooked or unbaked dough. Adjustments for dry or gluten free flours are noted, and rising time can be shortened in warm conditions.
Ingredients
Buns:
- 1 tbsp yeast Note 1, dry
- 1/4 cup caster sugar or sub with normal white sugar, aka superfine sugar
- 1/2 cup water Note 2, warm
- 4 cups bread flour Note 3, plus extra for dusting
- 1 1/2 tsp salt , cooking/kosher salt
- 1 cup milk lukewarm, whole or low fat, (Note 2
- 50g / 3 1/2 tbsp butter melted and cooled, unsalted
- 2 egg at room temperature, beaten with 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.
Rise #1:
- 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).
Forming Balls (watch video, it's helpful):
- Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
- 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.
Rise # 2:
- 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 Rise #2, 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.
Notes
- Use 1 tablespoon (9 grams) of dry yeast; proofing it with warm water and sugar ensures activity for proper rise.
- Warm milk and water should feel comfortably warm, not hot, to avoid killing yeast.
- Bread flour produces fluffier rolls, but all-purpose flour works fine.
- For a warm rising spot, placing the dough in a briefly run dryer is effective year-round.
- Make-ahead options include refrigerating the shaped dough for the second rise up to 24 hours before baking.
- Reheat day-old rolls briefly in a microwave or oven to restore softness; rolls freeze well, either baked or baked after freezing dough.
- In very humid climates, extra surface flour helps handle sticky dough without kneading it in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 99.6g | |
| Calories | 255cal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
