No-knead Bread rolls recipe – How to Make Bread Rolls without a mixer
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.
Servings 12 Rolls
Calories 148kcal
Ingredients
- 4½ Cups Bread Flour
- 4 Tbsp Sugar
- 1 Tsp Salt
- 1 Tablespoon Yeast
- 2 Teaspoons Sugar for proofing the Yeast
- 1½ Cups Warm Milk or powdered milk (6tbsp powdered milk + water)
- 3 Tbsp Unsalted butter Melted
- 2 Eggs
Instructions
- Dissolve the yeast and sugar in the warm milk and leave it for about 5 minutes until it froths. (The temperature of the milk should be between 95° F and 115° F).
- Add the eggs and the melted butter inside the proofed yeast. Whisk together and set aside.
- Combine all the dry ingredients - Flour, Sugar, and Salt. Set aside.
- Mix the wet ingredients together with the dry ingredients with a wooden spoon until a wet and sticky dough is formed.
- Cover the dough with a lid or a plastic wrap and leave in a warm place to rise for 11/2 hours.
- After the dough has risen, punch it down to remove the trapped air and start forming your rolls.
- 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. Pour out any excess flour.
- Carefully arrange the dinner rolls inside the prepared pan and brush it with melted butter.
- Leave it to proof again for another 30 minutes.
- Brush with the egg wash and bake in a 350°F degrees preheated oven for 15 to 20 minutes.
- Brush the surface once again with some butter to give it a soft crust.
- Allow to cool for few minutes before serving – if you can wait :). Enjoy!
Video
Notes
- 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.
Nutrition
Calories: 148kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 249mg | Potassium: 84mg | Fiber: 0g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 0.3mg