Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft No Knead Dinner Rolls Recipe

★★★★★

4.6 from 79 reviews
  • Author: Mariam
  • Total Time: 2 hours 30 minutes
  • Yield: 12 dinner rolls 1x

Description

Soft No-Knead Dinner Rolls are fluffy, tender bread rolls made with minimal effort. This recipe uses a no-knead dough that rises twice before baking to develop flavor and texture, resulting in golden brown rolls with a smooth surface and a lightly sweet, buttery taste. Perfect for family dinners or special occasions.

Ingredients

Scale

Yeast Mixture

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

Dough

  • 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

Finishing

  • 1 tbsp butter, melted (for brushing after baking)

Instructions

  1. Activate Yeast: Place the yeast and 2 teaspoons of sugar in a medium bowl, pour in the warm water, and leave it for 5 minutes until the mixture froths, indicating the yeast is active.
  2. Prepare Dry Ingredients: In a large bowl, combine the bread flour, remaining sugar, and salt. Mix well to evenly distribute the ingredients.
  3. Mix Dough: Create a well in the center of the dry ingredients. Add the milk, melted butter, beaten eggs, and the frothy yeast mixture, including all the froth from the bowl.
  4. Combine Batter: Stir the mixture with a wooden spoon until combined, resulting in a thick, sticky batter similar to muffin batter—thick but not pourable.
  5. First Rise: Cover the bowl with a clean, wet tea towel and place it in a warm spot (around 25°C/77°F or warmer). Let the dough rise for 1 1/2 to 2 hours, or until almost tripled in size and bubbly on the surface.
  6. Prepare for Shaping: Line a 31.5 x 23.5 cm (9 x 13 inch) baking tray with baking paper, allowing an overhang for easy transfer of rolls.
  7. Deflate and Divide Dough: Remove the tea towel, punch down the dough to deflate, and briefly mix in the bowl to remove bubbles. Dust the work surface and dough with flour, scrape the dough out, and shape it into a log.
  8. Cut Dough: Cut the dough log into 4 equal pieces, then cut each piece into 3 smaller pieces, making a total of 12 pieces.
  9. Shape Rolls: Take each piece, press down with the palm, gather edges with fingers to form a ball, flip it so the smooth side is up, and roll briefly to create a smooth surface. Use flour as needed to handle the sticky dough without tearing.
  10. Arrange Rolls: Place the dough balls smooth side up on the prepared tray in a 3 by 4 arrangement.
  11. Second Rise: Lightly spray the surface of the rolls or the cling wrap with oil, cover the tray with cling wrap, and return to a warm spot for 30 to 45 minutes until the rolls have risen about 75% (not quite doubled in size).
  12. Preheat Oven: During the second rise, preheat the oven to 200°C (390°F) for standard ovens or 180°C (350°F) for fan/convection ovens.
  13. Bake Rolls: Bake the rolls in the preheated oven for 15 to 18 minutes until the tops are golden brown and the roll sounds hollow when tapped, indicating doneness.
  14. Brush with Butter: Remove rolls from the oven and immediately brush with melted butter to give them a soft, glossy finish.
  15. Cool and Serve: Use the baking paper overhang to transfer the rolls to a cooling rack. Let them cool to warm before serving for the best texture and flavor.

Notes

  • Note 1: Ensure yeast is fresh and active; frothing after mixing with sugar and warm water indicates good yeast activity.
  • Note 2: Use lukewarm liquids (milk and water) at about 38-43°C (100-110°F) to activate yeast without killing it.
  • Note 3: Bread flour provides more gluten, resulting in a better structure and rise for these rolls.
  • Note 4: Providing a warm environment for rising can be done by preheating the oven at a low temperature for a few minutes, then turning it off and placing the dough inside (oven off) with the door closed.
  • Use plenty of flour while shaping to prevent the dough from sticking or tearing but avoid incorporating too much to keep rolls soft.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/soft-no-knead-dinner-rolls-recipe/