Name: Soft No Knead Dinner Rolls Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 tbsp dry yeast; 2 tsp caster/superfine sugar (from total sugar amount); 1/2 cup warm water; 4 cups bread flour + extra for dusting; 1/4 cup caster/superfine sugar (remaining); 1 1/2 tsp salt (cooking or kosher); 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 after baking)

Ingredients

1 tbsp dry yeast

1/4 cup caster or superfine sugar (or substitute with normal white sugar)

1/2 cup warm water

4 cups bread flour, plus extra for dusting

1 1/2 tsp salt (cooking or kosher salt)

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

Step 1: In a medium bowl, combine the yeast and 2 teaspoons of the sugar. Pour in the warm water and leave for 5 minutes until frothy.

Step 2: In a large bowl, mix together the flour, remaining sugar, and salt.

Step 3: Make a well in the center of the dry ingredients. Add the milk, melted butter, beaten eggs, and the yeast mixture including the froth.

Step 4: Stir with a wooden spoon until all ingredients are combined into a thick, sticky batter—not pourable, but thick enough to hold shape.

Step 5: Cover the bowl with a wet clean tea towel and place in a warm spot (around 25°C/77°F or warmer) to rise for 1 1/2 to 2 hours, or until nearly tripled in volume and bubbly.

Step 6: Line a 31.5 x 23.5 cm (9 x 13 inch) tray with baking paper, leaving some overhang for easy lifting.

Step 7: Remove the towel and gently punch down the dough to deflate it. Mix briefly to remove bubbles.

Step 8: Dust your work surface with flour, scrape the dough out, and dust the top with more flour. Shape into a log, then cut into 12 equal pieces.

Step 9: Take each piece, press down with your palm, then gather the dough into a ball using your fingers. Flip so the smooth side is up and roll briefly to form a smooth ball. Use flour as needed to handle the dough without tearing it.

Step 10: Arrange the 12 balls on the prepared tray in a 3 by 4 grid, smooth side up.

Step 11: Lightly spray the tops of the rolls with oil or brush with it, then cover with cling wrap.

Step 12: Let the rolls rise in a warm place for 30 to 45 minutes, until about 75% larger.

Step 13: Halfway through this second rise, preheat your oven to 200°C (390°F) for standard ovens or 180°C (350°F) for fan/convection ovens.

Step 14: Bake the rolls for 15 to 18 minutes, until golden brown and the center roll sounds hollow when tapped.

Step 15: Remove the rolls from the oven and immediately brush the tops with melted butter.

Step 16: Use the baking paper overhang to lift the rolls onto a cooling rack and allow to cool slightly before serving.

Tips & Variations

Make sure your water and milk are lukewarm to activate the yeast properly without killing it.

For a richer flavor, substitute some of the milk with cream or add an extra tablespoon of butter.

Try sprinkling the tops with sesame or poppy seeds before the second rise for added texture and flavor.

If you don’t have bread flour, all-purpose flour can be used, but the rolls may be slightly less chewy.

To create garlic or herb rolls, gently fold in finely minced herbs or garlic into the dough before shaping.

Storage

Store cooled rolls in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed bag for up to 1 month. Reheat gently in an oven at 160°C (320°F) for 5 to 10 minutes, or microwave covered with a damp paper towel for 15–20 seconds to restore softness.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just dissolve it in the warm water with the sugar and allow it to activate until foamy before adding to the flour mixture.