This no-knead dinner rolls are perfectly soft and fluffy and making them requires minimum effort. Just combine the ingredients in a bowl and mix with a wooden spoon and you are ready to go. This recipe is specially created to make a softer tender texture and the taste is so good with a pleasant sweetness and a delicious buttery smell. You will start by activating the dry yeast and then mix together all the rest of the ingredients.
Yeast always needs a sweet and warm environment to bloom up soi you will add the yeast to warm milk and sugar then stir it well and let it sit for 5 to 6 minutes for the yeast to get activated. Pour the activated yeast in a bowl then add one egg and softened butter. Sift in the dry ingredients which are the flour and salt then start mixing them together with a spatula or wooden spoon.
Mix until you have a nice sticky dough then place the dough in another greased bowl and cover with a plastic wrap then let the dough proof in a warm environment for one to two hours or until the dough puffs up and doubles in size. Once the dough has proofed, transfer it to a flowered surface then gently degas the dough and divide it into equal portions.
To shape the dough, tuck the edges underneath towards the center and roll each piece of dough into smooth and the round ball then place the rolled balls onto a baking dish which is greased with butter. Once aligned into the baking dish, cover with a plastic film and let the rolled dough rest for 45 minutes until they gain their shape. After about 45 minutes, give them a good egg wash to make them more appealing when they come out of the oven.
Bake the dinner rolls at 375 degrees Fahrenheit for 20 to 25 minutes or until they are golden brown on top. Your dinner rolls will be super soft once baked and the smell will be amazing and taste delicious. Brush with butter over the top once baked to make it softer. Allow it to cool down for around ten minutes then serve.
- 2cups (approximately 300g) all-purpose flour
- 2 tbsp (30g) sugar
- 1 tsp (5g) salt
- 140ml) milk, slightly warm
- Half tsp active dry yeast
- 50g butter softened
- 1 egg at room temperature
- Start by activating the yeast
- Add 2 tbsp (30g) of sugar and half tsp yeast into 140 ml of warm milk. Stir to dissolve. Keep it aside for 5-6 minutes for the yeast to get activated.
- In a large bowl, add dissolved yeast, combine flour and salt, egg and butter. Stir to combine until the dough is soft, a bit sticky but quite elastic and pulls away from the sides of the bowl.
- Transfer to a greased bowl and cover with plastic wrap. Let it rise at room temperature for 2-3 hours or until doubled in size.
- Sprinkle flour on the working surface, place the dough and cut into 6 pieces. Form into rolls and place on a greased pan. Cover it and let it rise for another 40-45minutes at room temperature.
- Preheat oven to 375F (190C). Bake the rolls for 20-22 minutes or until lightly brown.
- Remove rolls from oven and brush with melted butter. Serve the rolls warm.