I call these no-knead bread rolls ”dump and mix” literally because all you have to do is to dump all the ingredients in a bowl, mix them together and the dough is ready! These Dinner rolls are super soft and it does not require the use of any special equipment to get it together.
Actually, we are bread people in my house and each time I make either the addictive sweet white Bread, whole wheat Bread or bread rolls, you need to see the smile on my kid’s faces when they come back from school, they love it and this particular no-knead bread rolls has also joined the train of our family favorite bread recipes.
This can be eaten as breakfast, it can also serve as a perfect snack between lunch and dinner, it also makes a good side for your lunch.
No knead Bread rolls recipe – How to Make Bread Rolls a without mixerI call these no-knead bread rolls ”dump and mix” literally because all you have to do is to dump all the ingredients in a bowl, mix them together and the dough is ready! These Dinner rolls are super soft and it does not require the use of any special equipment to get it together.Ingredients
- 4-1/2 Cups Bread Flour
- 4 Tbsp Sugar
- 1 Tsp Salt
- 1 Tablespoon Yeast
- 2 Teaspoons Sugar for proofing the Yeast
- 6 Tablespoons powdered Milk
- 11/2 Cups water
- 3 Tbsp Melted Butter
- 2 EggsInstructions
- Proof the yeast by mixing the Yeast and sugar with the warm water and leave it for about 5 minutes until it froths. (The temperature of the water should be between 95° F and 115° F).
- Crack in the Eggs and add the melted butter inside the inside the proofed yeast. Whisk together and set aside.
- Combine all the dry ingredients (Flour, Sugar, Salt and powdered Milk) – See foot note 1
- Mix the wet ingredients together with the dry ingredients with a wooden spoon until a wet and sticky dough is formed. – see foot note 2
- Cover the dough with a lid or a plastic wrap and leave in a warm place to rise for 11/2 hours.
- Rub the baking pan with some butter and sprinkle a generous amount of flour over it then tip the pan all around, and make sure the flour sticks to all the sides of the Pan, then dump out the excess. (Set it aside)
- After the dough has risen, Punch it down to remove the trapped air and start forming your rolls. See foot note 3
- Carefully arrange the dinner rolls inside the Pan and brush it with margarine (See foot note 4)
- Leave it to proof again for another 30 minutes
- Bake in a 350°F for 15 to 18 minutes.
- Brush the surface once again with some margarine to give it a soft crust.
- Allow to cool for few minutes before serving – if you can wait :). Enjoy!Recipe Notes
- I used powdered Milk in this recipe because that is what I have at hand. You can use whole Milk or reduced fat Milk if that is what you have at hand. Simply proof the Yeast in the warm Milk and all the other steps remain the same.
- The Dough that is formed will be very wet and sticky don’t be tempted to add more flour. A dense dough will not work for this recipe.
- You can form your rolls in a couple of ways: I like to just cut out the size I need per time and tightly roll it into a ball; You can also turn the dough to a well floured surface and cut out the number of rolls you want and begin to shape each into balls.
- Brush the surface of the dough with some melted butter or Egg wash (1Egg + 2 Tbsp water whisked together). This will enable the Bread rolls to come out golden brown once it’s baked.
- I made 24 mini rolls in a 15 by 10 baking pan but this will make 12 regular rolls in a 13 by 9 baking pan.
- Brush the surface of the rolls with butter to soften the crust.
Watch the detailed no-knead bread rolls video below: