Soft, fluffy, and no kneading required—these dinner rolls are wonderfully simple to make. Just mix the ingredients, let them rise, and bake. No special equipment necessary, resulting in rolls that are moist and nicely salted with a hint of sweetness.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes + rise time
- Servings: Makes 12 rolls
Why You’ll Love This Recipe
- No kneading means less work and less mess. Mix and rise—it’s that simple.
- The rolls are perfectly soft and fluffy with a touch of sweetness.
- Requires only basic pantry ingredients; no need for specialty items.
- You can enjoy bakery-quality rolls fresh from your oven.
Ingredients
- 1 tbsp dry yeast: This is essential for the rise. Instant yeast can be used if preferred.
- 1/4 cup caster/superfine sugar, or sub with normal white sugar: Adds slight sweetness that balances the salt.
- 1/2 cup warm water: Activates the yeast. Ensure it’s not too hot to protect the yeast.
- 4 cups bread flour + extra for dusting: Provides structure. All-purpose flour can work in a pinch.
- 1 1/2 tsp salt, cooking/kosher salt: Enhances flavor and controls yeast activity.
- 1 cup milk, lukewarm, whole or low fat: Contributes to the soft texture.
- 50g / 3 1/2 tbsp unsalted butter, melted and cooled: Adds richness and flavor.
- 2 eggs, at room temperature, beaten with fork: Helps with leavening and moisture.
- 1 tbsp butter, melted: For brushing tops, delivering a soft crust.
How to Make It
Step 1: Activate the Yeast
In a medium bowl, combine the yeast and 2 teaspoons of sugar. Pour in warm water, ensuring it’s around 110°F to activate without killing the yeast. Let it sit for 5 minutes until frothy, a sign that the yeast is active and ready to ferment.
Step 2: Mix Dry Ingredients
In a large bowl, combine bread flour, remaining sugar, and salt. This distribution ensures even seasoning and balance throughout the dough.
Step 3: Combine Wet Ingredients
Make a well in the center of the dry ingredients and add the milk, melted butter, beaten eggs, and the yeast mixture, including all the froth. Mixing from the center outwards ensures even incorporation.
Step 4: Form the Dough
Stir with a wooden spoon until the mixture resembles a thick muffin batter. It should be sticky and thick, indicating correct hydration. Avoid the temptation to add more flour.
Recipe FAQs
Can I prepare the dough in advance?
Yes, after the initial rise, refrigerate the dough for up to 24 hours. Allow it to come to room temperature before baking to ensure proper texture and rise.
What type of milk should I use?
Both whole and low-fat milk work well, offering a rich flavor. Non-dairy alternatives like almond milk can be used but may slightly alter texture.
How do I know when the rolls are baked?
The rolls are done when they are golden brown on top and sound hollow when tapped on the bottom. An internal temperature of 190°F ensures they’ve baked through.
