Fluffy No Knead Rolls (Print Version)
# Ingredients:
→ Buns
01 -
1/4 cup superfine sugar (or regular white sugar)
02 -
1 tbsp yeast, dry
03 -
1/2 cup water, warm
04 -
4 cups bread flour (plus a bit extra for dusting)
05 -
1 1/2 tsp kosher or table salt
06 -
1 cup lukewarm milk, whole or low fat
07 -
2 eggs, fork-beaten, room temperature
08 -
3 1/2 tbsp unsalted melted butter (50g), cooled down
→ Brushing
09 -
1 tbsp melted butter
# Instructions:
01 -
In a medium bowl, combine the yeast with 2 teaspoons sugar. Pour in water, then let it rest for 5 minutes until foamy.
02 -
In a large bowl, whisk together salt, flour, and the remaining sugar. Make sure it's well blended.
03 -
Form a hollow in the middle of your dry mix. Add milk, eggs, butter, and pour the bubbly yeast water in there. Stir everything up with a wooden spoon—it's super sticky and thick, kind of like muffin batter.
04 -
Cover the bowl with a damp, clean towel. Place it somewhere cozy (about 77°F/25°C) and leave it for 1.5-2 hours. The dough should nearly triple in size and get bubbly on top.
05 -
Line a 9x13 inch tray with parchment paper, leaving some overhang on the sides. Punch down the dough and stir it a few times to release air bubbles.
06 -
Lightly flour your workspace and turn out the dough. Dust the top, then roll it into a log shape and cut into 12 even pieces. Flatten each, gather with your fingers to form a ball, flip it smooth side up, and shape briefly. Place each one on the tray, smooth side facing up, in a 3x4 arrangement.
07 -
Spritz the dough balls with oil or cover with greased plastic wrap. Let the tray sit in a warm spot for about 30-45 minutes, till the rolls puff up about 75%.
08 -
During the second rise, heat up your oven to 200°C/390°F (or 180°C/350°F if using a fan oven).
09 -
Pop the tray in the oven for about 15-18 minutes. The rolls should have a deep golden color on top, and tapping the middle one should sound hollow.
10 -
Once done baking, take the rolls out and brush the tops with melted butter. Use the parchment paper to lift them onto a wire rack to cool before serving.
# Notes:
01 -
If the yeast doesn't foam after 5 minutes, it's inactive and won't work for these rolls.
02 -
Make sure the water and milk aren't too hot—they should be warm, like soaking your hand in a comfy bath.
03 -
You can use regular all-purpose flour, but bread flour will give a fluffier, softer texture.
04 -
Need a warm spot for rising? Run an empty dryer for a minute, then put the bowl inside.
05 -
These rolls are slightly sweet, but you can make them less sweet by reducing the sugar to 2 tablespoons.