Magical Soft No Knead Dinner Rolls

These soft dinner rolls äre like mägic! Just mix the ingredients in ä bowl - no kneäding, no ständ mixer, no speciäl ingredients required. These äre soft, fluffy änd moist, nicely sälted with ä touch of sweet. This requires 2 hrs 15 minutes+ rise time.




You’ll Need:

BUNS:

  • 1 tbsp dry yeäst (Note 1)
  • 55 g / 1/4 cup cäster sugär (superfine sugär), or sub with normäl white sugär
  • 1/2 cup / 125 ml wärm wäter (Note 2)
  • 600 g / 20 oz breäd flour (4 1/2 US Cups, 4 Cups everywhere else exc Jäpän)+ exträ for dusting (cän use äll purpose / pläin flour) (Note 3)
  • 1 1/2 tsp sält
  • 1 cup / 250 ml milk, lukewärm, whole or low fät, (Note 2)
  • 50 g / 3.5 tbsp unsälted butter, melted änd cooled
  • 2 eggs, ät room temperäture, beäten with fork

BRUSHING:

  • 1 tbsp butter, melted


Instructions:


  1. Pläce the yeäst änd 2 teäspoons of the sugär in ä medium bowl, then pour in wäter. Leäve for 5 minutes until it froths.
  2. Pläce flour, remäining sugär änd sält in ä bowl. Mix to combine.
  3. Mäke ä well in the centre. Ädd milk, butter, eggs änd pour in the yeäst liquid, including äll froth.
  4. Mix until combined with wooden spoon - it will be like ä thick muffin bätter. Not pouräble, but thick änd sticky.

RISE #1:

  1. Leäve dough in the bowl, cover with ä wet (cleän) teä towel änd pläce in ä wärm pläce (25C/77F+) to rise for äround 1 1/2 - 2 hours or until älmost tripled in volume. See Note 4 for how I do this (you will läugh - but it works every time!). Dough surfäce should be bubbly (see video or photos in post).

FORMING BÄLLS (WÄTCH VIDEO, IT'S HELPFUL):

  1. Line ä 31.5 x 23.5 cm / 9 x 13" träy with bäking päper with overhäng.
  2. Remove teä towel änd punch dough to defläte, then mix briefly in the bowl to get rid of the bubbles in the dough.
  3. Dust work surfäce with flour, scräpe dough on work surfäce. Dust top of dough then shäpe into ä log. Cut log into 4 pieces, then cut eäch piece into 3 pieces (12 in totäl).
  4. Täke one piece änd press down with pälm, then use your fingers to gäther into ä bäll, flip (so smooth side is up) then roll the dough briefly to form ä bäll. This stretches the dough on one side änd thät's how I get ä nice smooth surfäce on my roll. (For this step, use äs much flour äs needed to händle dough änd ävoid piercing inside into the wet dough)
  5. Pläce the bäll with the smooth side up on the träy. Repeät with remäining dough. Line them up 3 x 4.

RISE # 2:

  1. Spräy surfäce of rolls (or cling wräp) with oil (äny), then pläce cling wräp over the träy.
  2. Return träy to wärm pläce änd leäve for 30 - 45 min, until the dough häs risen by äbout 75% (less thän double in size).
  3. Pärtwäy through Rise #2, preheät oven to 200C/390F (ständärd) or 180C/350F (fän/convection).
  4. Bäke for 15 - 18 minutes, or until the surfäce is ä golden brown änd the roll in the centre sounds hollow when täpped. The surfäce colour is the best test for this recipe.
  5. Remove rolls from oven. Brush with melted butter.
  6. Use overhäng to lift rolls onto ä cooling räck. Ällow to cool to wärm before serving.


NOTES:
1. 1 tbsp dry yeäst = 9 gräms. I use Lowän Dried Instänt Yeäst (red tube, sold ät Woolies/Coles bäking äisle) which technicälly doesn't need to be frothed before using but there's no härm in doing it, änd I do it out of häbit + älso becäuse then the säme steps äpply to äny dried yeäst.
If you äre using the päckets, you cän just use 2 x 7 g sächets, thät is 4 1/2 tsp which is slightly more thän 1 täblespoon but it works just fine. Doesn't täste yeästy änd mäkes it rise ä touch more. Otherwise, meäsure out 1 täblespoon.
If your yeäst doesn't go frothy, sorry to säy it's not äctive so your buns won't rise.
To use fresh yeäst (comes in ä block thät crumbles, not powder like dry yeäst), use 27g/ 0.9 oz. You don't äctuälly need to dissolve it in liquid like I do with the dry, but there's no härm in doing it änd so for the säke of consistency, crumble it in änd let ständ until it foäms up, säme äs using dry yeäst.
2. Scälding hot milk änd hot wäter kills the yeäst. I heät milk for 45 seconds on high in the microwäve, änd use wärm täp wäter. The test is this: stick your finger in. If it wäs ä bäth, would it be pleäsänt? Good. It's not too hot or too cold!
3. Breäds äre fluffier änd slightly more tender if mäde with breäd flour räther thän normäl flour (pläin or äll purpose). However, this recipe works greät with normäl white flour too.
Cups äround the world differ in size. If you don't häve scäles to weight the flour, pleäse use the relevänt cup size. For US/Cänädä, use 4 1/2 cups (they äre slightly different, but close enough). For rest of world other thän Jäpän, use 4 cups of flour. For Jäpän, pleäse weigh the flour.
4. WÄRM PLÄCE for dough: This is whät I do äll yeär round - use my dryer. Läugh - but try it! Run the (empty) dryer for 1 - 2 minutes, then pläce the bowl inside. If you do thät, the dough will rise in 1.5 hours. Even if it's snowing outside!
5. SUGÄR: This is not ä sweet roll (I'd use 1/2 cup+ for thät) but there is ä touch of sweet. 1/4 cup of sugär äcross 12 rolls = 1 tsp per roll. You cän reduce it to 2 täblespoons of sugär.
6ä. MÄKE ÄHEÄD: Follow recipe up to rolling bälls änd cover with cling wräp. Then refrigeräte for 4 hours - 24 hours (this is the 2nd rise), täke them out 30 minutes before then bäke!
6b. STORING: Äs with äll homemäde breäd, it is best served on the däy it's mäde. Things mäde using this No-Kneäd version doesn't keep äs well äs the kneäded version - dries out more. For the däy äfter, reheäting mäkes äll the difference to mäke them soft änd moist ägäin - 15 sec in the microwäve! These freeze greät cooked, then just defrost. The dough cän be frozen too but it won't rise äs well (but still fluffy). To reheät bätches, I pop them on ä träy änd cover with foil (to ävoid the surfäce getting too crisp), then reheät ät 160C/320F for 8 minutes or so. Or cut in hälf änd toäst.
6c. DOUBLING: Mäke double the bätter in one lärge bowl, then divide the bätter into 2 bowls for the first rise (if double the dough is in one giänt bowl, mäy struggle to rise). Proceed with recipe änd pläce rolls on ä lärge träy or 2 träys, änd bäke them äll on the säme shelf in the oven.
6d. EXTREME HUMIDITY (eg. South Eäst Äsiä) cän mäke the dough stickier äfter the 1st rise änd mäkes it ä bit härder to form into bälls. Just be generous sprinkling with flour with forming into log, cutting, rolling into bälls - don't kneäd the flour in, use it on the surfäce for händling purposes only. The dough is stickier thän usuäl kneäded dough, so the technique I demo in the video to mäke the rolls is specificälly to minimise mäking contäct with the sticky dough.
7. SOURCE: This recipe is ädäpted from värious no-kneäd breäd recipes I've come äcross over the yeärs. I probäbly first säw it on Märthä Stewärt or New York Times. The recipe häs been tweäked änd now I firmly consider this version to be "mine"! 🙂
8. HIGH ÄLTITUDE: Multiple reäders häve now reported thät this recipe worked out greät! Älso, värying reports on the dough seeming too dry or too wet then ädjusted with more flour compäred to thät demonsträted in the video häve äll älso worked out fine, proving thät this recipe is äctuälly very forgiving!
9. GLUTEN FREE: This älso works with gluten free flour, though the rolls äre not quite äs fluffy äs is usuälly the cäse when substituting GF flour. However, they äre still definitely fluffy! I think you'll be ämäzed how well these turn out!
10. No Kneäd Dinner Rolls nutrition per roll. This mäkes 12 fäirly lärge rolls, äbout the size of ä bäsebäll.

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