Soft No-Knead Dinner Rolls
How about baking soft dinner rolls without kneading or pulling out stand mixer? Yes, this recipe for soft and pillow-y dinner rolls require no-kneading. Not even a little bit. The quality of dough is amazingly soft and so delicious.. Perfect to serve fresh homemade rolls for dinner without working harder.
As much as I love baking breads.. I have to admit.. kneading can be quite an exercise and I love to take help of my stand mixer for this job.
If kneading is removed from baking a bread... it changes the whole dynamics of bread making. Don't you think?! I mean, just mix the dough. Set aside. No need to fold-tuck-knead. Let yeast and eggs work it's magic. An hour later dough is perfectly risen for rolling dinner rolls.
Whenever I learn a new technique to cook/bake.. I always reach to experts. For baking, Martha Stewart bread baking is one of my favorite. I was quiet intimidated about baking a bread without kneading. But I used her recipe as a guide, made some tweaks to get texture and color I was looking for. And here you have it, the perfectly soft, no-knead dinner rolls.
WHAT MAKES NO-KNEAD DINNER ROLLS SOFT?
Kneading is important to build gluten structure strong that makes bread soft, and air-pocket filled. When flour is not kneaded, it needs ingredients to make rolls airy and dough stable enough to rise and hold air pockets.
My secret to soft, fluffy no-knead rolls is:
1. Eggs: Crucial ingredient to make soft rolls happen is eggs. I use one whole egg and one white to give more strength to dough.
2. Sticky Dough: Also, dough should not be very dry. After first mix, dough will be sticky. Which is totally okay. It works out after dough's first rise. So, don't be intimidated to add more flour.
Confession: I left roll a tad long in oven. So these turned out bit darker in color. For light color, make sure to watch closely last 5-10 minutes. Due to sugar and eggs, these rolls get dark very quickly. Best is to cover the rolls with tint aluminum foil for last 10 minutes to prevent darkening. Keep a close eye.
On a personal note, I'm sure you must have felt my absence on blog. After 6 long years, I'm planning a trip to visit parents. So excited and so-so busy. I promise to make up for this time. Hope to share more delicious unique recipes in coming days.
For now, enjoy these amazingly soft and butter-y dinner rolls with your favorite dinner.
Have a wonderful weekend.
Soft No-Knead Dinner Rolls
- 1. Mix 1/2 cup water (lukewarm) and 1 tbsp sugar. Sprinkle yeast on top. Set aside until foamy. (about 5-10 minutes)
- 2. In a wide bowl, add all wet ingredients - foamed yeast-water mixture, lukewarm milk, lightly beaten eggs, melted butter with remaining sugar. Mix well to dissolve. Add flour, and salt. Mix with wooden spoon until flour comes together to make dough. (Dough will be sticky.) Add a tbsp oil on top of dough. Roll dough upside down to coat in oil. (If dough is too stick to handle, just brush the top with oil.)
- 3. Cover with clean kitchen towel. Let rise in dark, warm place for 30-40 minutes or until baking dish is filled.
- 4. Brush an 11 inch baking dish with coat of melted butter. Set aside. Transfer risen dough to flour dusted board. Slightly shape to make long even log. Cut in to 14-16 equal pieces. Make small ball of each piece of dough, place in prepared baking dish, smooth side up. Brush top with oil. Cover lightly with plastic wrap. Let rise in dark, warm place for 1 hour or until double in size.
- 5. For baking, preheat oven at 400 degree Fahrenheit. Bake for 30-35 minutes or until top are golden brown and bread sounds hollow when tapped at bottom. Cover loosely with aluminium foil for last 10 minutes to prevent over browning.
- 6. Leave roll aside to cool down for 10 minutes. Brush rolls with warm melted butter. Serve and enjoy!
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