No-knead Bread Rolls: Nothing whets the appetite like the enticing smell of a Yeast Bread baking in the Oven. It also delivers a quintessential home-baking experience. These no-knead bread rolls require no kneading, no special equipment all you have to do is just stir the ingredients together, let it sit for some time, and then bake it!. It’s truly a no-fuss recipe.
The truth is, the whole process of making bread gives me joy, I love getting my hands floury and sticky and being rewarded with a deep satisfaction of serving my family and friends with a piping hot bread.
This no-knead bread recipe is a gentle introduction to bread making for beginners. It will make you have a gentle entrance into the world of baking and before you know it, you will start making bread loaves, pizza, Hot cross buns, and more.
Watch the detailed recipe of my no-knead bread rolls
Just a little science about the no-knead dinner rolls
No-knead bread is not a rocket science. Creating a wet, loose dough is the basis for this no-knead bread rolls, in that way, the gluten becomes mobile and naturally align themselves – another science :). You cannot knead this wet dough, even if you try you will end up creating a mess. Wet dough creates a tender and moist bread.
Most of the protein in wheat is gluten and this gluten is what allows the dough trap the carbon dioxide produced by the yeast. In other words, it is the gluten that enables the dough to rise. Without this gluten, the dough will not rise.
There are 2 types of flour that are commonly used for baking bread:
- The all-purpose flour: This is more popular in households because it has lesser gluten content in it and it is suitable for most baking and food such as pies,
- The Bread Flour: This flour is the one designed for yeast bread. It has a high protein content in which the yeast can work on to give you a beautiful and great tasting loaf
Of course, cake flour and self-rising flour has nothing to do with this list because it is too low in protein. Stay away from cake flour in Breadmaking!
The explanation above shows the reason why I always use Bread flour for all my bread recipes. This is not to say that all-purpose flour will not work, but it is clear that the bread flour will yield a better result. I use unbleached bread flour to be precise just to avoid any of the chemicals that come with the bleached flour.
This quick, soft no-knead dinner rolls can be eaten as breakfast or coffee time treats, brunch, a perfect snack between lunch and dinner, it also makes a good mealtime accompaniment.
Troubleshooting your homemade no-knead dinner rolls
What’s better than a freshly baked piping hot bread? The smell while it’s baking, the yummy goodness of warm buttered bread, the tasty delights when dipping, the crunchy texture when toasted, the golden medley of a melted sandwich. Do you now feel in the mood for baking of Bread? You can also try this No knead crusty French bread, Sweet White Bread, Fresh Dinner Rolls or Garlic Knots. Happy Baking!
No-knead Bread rolls recipe – How to Make Bread Rolls a without mixer
- 4.5 Cups Bread Flour
- 4 Tbsp Sugar
- 1 Tsp Salt
- 1 Tablespoon Yeast
- 2 Teaspoons Sugar for proofing the Yeast
- 6 Tablespoons powdered Milk
- 1.5 Cups water
- 3 Tbsp Butter Melted
- 2 Eggs
- 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 degrees preheated oven 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!
- If you are using whole Milk, you will use 1-1/2 cups of whole milk. Simply proof the Yeast in warm Milk and all the other steps remain the same.
- If you are using instant yeast, you may skip the proofing process as long as you are sure the yeast is active.
- 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.