- 1 tbsp. dry yeast (Note 1)
- 55g. caster sugar (superfine sugar), or sub with normal white sugar
- 125ml. warm water (Note 2)
- 600g. bread flour(4 1/2 US Cups, 4 Cups everywhere else exc Japan)+ extra for dusting (can use all purpose / plain flour) (Note 3)
- 1 1/2 tsp salt
- 250ml. milk, lukewarm, whole or low fat, (Note 2)
- 50g. unsalted buttermelted and cooled
- 2 eggsat room temperature, beaten with fork
- 1 tbsp. buttermelted
No stand mixer, no knead, no special equipment required. These No Knead Dinner Rolls are perfectly soft and fluffy and are astonishingly effortless to make. Just combine the ingredients in a bowl and mix with a wooden spoon – that’s it!
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.
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).
Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
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).
Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
Partway through Rise #2, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).