Soft No-Knead Dinner Rolls

Prep Time:
25 mins

Cook Time:
15 mins

Additional Time:
2 hrs 5 mins

Total Time:
2 hrs 45 mins

Servings:
12

Yield:
12 rolls

Ingredients

Directions

Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.

Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.

Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.

Line a 9×13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.

Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.

Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3×4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.

Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).

Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.

Cook's Notes:

If your yeast doesn't go frothy, sorry to say it's not active so your buns won't rise.

You can use whole or low-fat milk. Scalding hot milk and hot water kills the yeast. I heat milk for 45 seconds on high in the microwave, and use warm tap water. It should be neither too hot nor too cold when you touch.

Nutrition Facts (per serving)