SOFT NO KNEAD DINNER ROLLS
Actually, “bread and butter” is my top choice. I say it really fast “bread ‘n’ butter”, and declare that it counts as one food.

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SOFT NO KNEAD DINNER ROLLS

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Ingredients

Buns:
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 butter melted and cooled
2 eggs at room temperature, beaten with fork
Brushing:
1 tbsp. butter melted

So the day I discovered how to make no knead bread was a game changer. GAME CHANGER.

  • 25min.
  • Serves 12
  • Easy

Directions

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!

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Steps

1
Done

Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.

2
Done

Place flour, remaining sugar and salt in a bowl. Mix to combine.

3
Done

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.

4
Done

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).

5
Done

Forming Balls:

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.

6
Done

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.

7
Done

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).

8
Done

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.

9
Done

Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

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