Soft, Warm Dinner Rolls Baked from a No Knead Batter

Soft, Warm Dinner Rolls Baked from a No Knead Batter require absolutely zero manual working of the flour to achieve a fluffy interior. The exceptionally moist base establishes all necessary internal support on its own, replacing the standard physical effort. Your prepared batch will give you a dozen individual pieces, which finish baking after fifteen to eighteen minutes.

Yeast, liquid, and flour choices

You start the Dough by mixing the yeast with warm water and sugar. Wait five minutes for a foamy layer to appear on the surface. Dead or inactive yeast will stay flat and prevent the rolls from rising. The milk and water combination must feel comfortably warm to the touch. The liquid should feel like pleasant bath water. Scalding hot liquid will kill the yeast.

The recipe relies on bread flour to produce slightly fluffier and more tender rolls. You can substitute standard all-purpose or plain white flour without problems. One tablespoon (9 grams) of dry yeast powers the dough. You can use two 7-gram packets instead to get a slightly higher rise. Fresh crumbled yeast also substitutes well at a ratio of 27 grams. The standard recipe uses one-quarter cup of sugar to provide a mild sweet taste. You can reduce the sugar content to two tablespoons for a less sweet roll.

Dough and First Rise

You combine the dry ingredients and make a well in the center.

Pour the lukewarm milk, melted butter, beaten eggs, and the frothy yeast liquid into the well. Mix the bowl with a wooden spoon until the ingredients come together.

The mixture becomes a thick, sticky batter that refuses to pour. It will look like a dense muffin batter. Do not knead the dough or add extra flour at this stage. The dough needs a warm spot at 77°F (25°C) or higher to rise properly. An empty clothes dryer run for one to two minutes creates an ideal environment. Place the covered bowl inside the dryer for 90 to 120 minutes.

The mixture is ready once it displays a bubbly exterior and reaches almost three times its starting size. Anyone making a double batch can combine all the ingredients in a single large bowl. However, you need to split that wet batter into two different bowls before leaving it to rest. Keeping a doubled quantity together will cause the mixture to struggle to grow fully during this initial expanding phase.

Portioning and Shaping

Punch the risen mound down to deflate it and stir briefly. Scrape the dough onto a floured counter. Dust your hands and the top of the mound generously with flour to handle the sticky mass. You must not knead this extra flour into the wet interior during this step. Extra flour will alter the final texture of the rolls.

Shape the dough into a thick cylinder. Cut that cylinder into four even sections. Cut three smaller chunks from each section so you have 12 portions in total.

Press each piece flat to begin shaping. Gather the edges of the flattened dough inward toward the center to form a small pouch. Flip the ball so the smooth, seamless side points up. Roll the dough ball briefly to round it out and lightly dust it with flour.

Second Rise and Baking

Place the dough balls smooth side up in a parchment-lined 9 x 13 inch (31.5 x 23.5 cm) baking tray. Arrange them in a 3 x 4 grid. Spray the rolls lightly with oil and drape cling wrap loosely over the top. You can cover and refrigerate unbaked rolls at this stage for 4 to 24 hours. You can also freeze unbaked dough, though it will not rise as vigorously when thawed.

For a same-day bake, let the covered tray sit at room temperature for 30 to 45 minutes. The rolls will expand by about 75 percent. They should look bigger but stay under twice their starting volume. Set your oven to 390°F (200°C) for a standard setting or 350°F (180°C) for convection. Bake the rolls for 15 to 18 minutes. The tops will turn golden brown. The crust will yield a hollow sound when you tap it.

Topping and storage

Brush the hot baked rolls immediately with the melted butter Topping. Lift the rolls out of the pan and allow them to cool on a wire rack until they feel warm. No-knead bread dries out faster than kneaded bread. You should eat these rolls on the day they are made.

You can freeze baked rolls and thaw them when needed. Day-old rolls require reheating to restore their internal moisture and softness.

• Heat a single roll in the microwave for about 15 seconds.
• Cover a large batch of baked rolls with foil and warm them at 320°F (160°C) for approximately 8 minutes.
• Split any remaining rolls down the middle and crisp them in a toaster.