Description

These Soft No Knead Dinner Rolls are delightfully fluffy and tender with a golden brown crust. Made with simple ingredients and minimal effort, this recipe uses a slow rise to develop flavor and texture without the need for kneading. Perfect for dinner sides or sandwiches, these rolls are baked to perfection and brushed with butter for a rich finish.

Ingredients

Scale

Yeast Mixture

1 tbsp dry yeast
2 tsp caster/superfine sugar (from the 1/4 cup sugar total)
1/2 cup warm water

Dry Ingredients

4 cups bread flour, plus extra for dusting
1/4 cup caster/superfine sugar (remaining from total)
1 1/2 tsp salt (cooking or 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 with a fork
1 tbsp butter, melted (for brushing)

Instructions

Activate Yeast: Place the yeast and 2 teaspoons of sugar in a medium bowl, then pour in warm water. Leave it to sit for 5 minutes until the mixture froths, indicating the yeast is active.
Mix Dry Ingredients: In another bowl, combine flour, the remaining sugar, and salt. Stir together to evenly distribute the salt and sugar.
Combine Wet and Dry: Make a well in the center of the dry mixture. Add the lukewarm milk, melted butter, beaten eggs, and the frothy yeast mixture into the well. Mix everything together with a wooden spoon until the batter is thick and sticky, similar to muffin batter but not pourable.
First Rise: Cover the bowl with a clean, damp tea towel and place it in a warm spot (around 25°C/77°F or warmer). Let it rise for about 1 1/2 to 2 hours until the dough nearly triples in size and the surface is bubbly.
Shape Dough: Line a 31.5 x 23.5 cm (9 x 13″) tray with baking paper, leaving some overhang. Punch down the dough to deflate it, then mix briefly to knock out large bubbles. Dust your work surface and dough with flour, scrape dough out, dust top with flour, shape into a log, and cut into 12 equal pieces.
Form Rolls: Take each piece and press down with your palm, then use your fingers to gather the dough into a ball. Flip it so the smooth side is up and roll briefly to create a smooth surface. Place each roll smooth side up onto the prepared tray in a 3 by 4 arrangement.
Second Rise: Lightly spray the surface of the rolls or the cling wrap with oil, then cover the tray with cling wrap. Return to the warm place and let the rolls rise for 30 to 45 minutes until they have grown about 75% larger but less than doubled.
Preheat Oven: Midway through the second rise, preheat your oven to 200°C (390°F) for standard ovens or 180°C (350°F) for fan/convection ovens.
Bake Rolls: Bake the rolls for 15 to 18 minutes until golden brown on top. Tap the center roll to ensure it sounds hollow, which confirms they are fully baked. The golden color is the best indicator of doneness.
Finish and Cool: Remove the rolls from the oven and brush them with the remaining melted butter for a soft, flavorful crust. Use the paper overhang to lift the rolls onto a cooling rack. Allow them to cool to warm before serving.

Notes

Note 1: Use active dry yeast and ensure it is fresh for best results.
Note 2: Warm liquids should be around 38°C (100°F) to activate yeast without killing it.
Note 3: Bread flour is preferred for better structure and chewiness. All-purpose flour can be substituted but results may vary.
Note 4: To get a warm place for rising, you can place the bowl inside an oven with just the light on or on top of a warm appliance. This creates the ideal environment for dough rising.

Prep Time: 15 minutes
Cook Time: 15-18 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: soft dinner rolls, no-knead rolls, easy bread recipe, homemade rolls, dinner side bread