Life-Changing No-Knead Dinner Rolls
Prep Time: 15 minutes
Cook Time: 45 minutes
Rising Time: 2 hours
Total Time3 hours
Servings: 12 rolls
Ingredients:
5 tablespoons unsalted butter, divided
3 teaspoons instant yeast or active dry, see note 1
3 tablespoons honey, divided
1-1/2 cups water warm (110℉)
2 large eggs
4-1/2 cups all-purpose flour plus more for shaping rolls
2 teaspoons salt
Directions:
In a microwave-safe bowl, melt 4 tablespoons of butter. Set aside to cool to room temperature.
In a medium bowl, combine yeast, 1 tablespoon honey, and the warm water (see note 2). Whisk and let sit 5 minutes or until the mixture looks creamy/foamy. If not, the yeast may be inactive, or the water was too hot, and you’ll need to start over.
In the melted butter bowl, add the remaining 2 tablespoons of honey and the eggs. Whisk until smooth.
In a large bowl, whisk together flour and salt. Create a well in the center. Pour in the butter mixture and yeast mixture. Stir with a strong rubber spatula until a thick, shaggy dough forms, with no dry streaks of flour. Cover with plastic wrap.
First Rise:
Same Day Rolls: Let the dough rise in a draft-free environment (about 70°F) for 90–120 minutes, or until nearly tripled in size (typically 90 minutes).
Overnight Rolls: Let the dough rise in a draft-free environment for 30 minutes. Then refrigerate for 8–12 hours. Before shaping, let the dough stand at room temperature for 30 minutes or until tripled in size.
Shape Rolls: Generously spray a 9x13-inch pan with cooking spray.
Flour a large clean work surface and your hands. Dust a spatula with flour and scrape the dough onto the floured surface. Shape the dough into a rectangular log and cut it into 4 equal pieces, then cut each piece into 3 more pieces (to get 12 dough balls). Dust with flour as needed to prevent sticking.
Shape each piece into a smooth ball by pulling the dough from the top and pinching it underneath. Place the pinched side down on the work surface and gently roll into a round ball. Place the balls into the prepared pan in 4 rows of 3. Cover with lightly greased plastic wrap.
Second Rise: Let the rolls rise for 20–30 minutes (up to 45 minutes) or until nearly doubled in size.
Preheat oven to 350°F. Once the rolls have risen, remove the plastic wrap and bake for 45–50 minutes until golden brown and hollow-sounding when tapped. Brush the tops with the remaining 1 tablespoon of butter.
Let the rolls cool slightly before serving.
Notes:
Note 1: Instant yeast is recommended, but active dry yeast can be used. Rise times may be slightly longer with active dry yeast.
Note 2: Test the water temperature on your wrist. It should feel warm and comfortable, not hot.
Storage: These rolls are best the same day. Once fully cooled, store at room temperature in an airtight container.
Freezing: Cool rolls completely, wrap them in foil, and freeze in an airtight bag. Thaw overnight at room temperature. Reheat in foil at 300°F for about 10 minutes before serving.
Quick Tip
Why do they call it ‘proofing’ the yeast? Just think about it: Yeast that doesn’t rise won’t make good bread. So, when you put the water, honey, and yeast together, you’re proving that it’s all fresh. And that’s proof!
Tips for Perfect Dinner Rolls:
Foamy yeast: If your yeast doesn’t get foamy, it could be old, or the water might be too hot. Start over to avoid flat rolls.
Speed up rising: To help the dough rise faster, place it somewhere warm, like near a low-heat fireplace or in an oven warmed to 170°F and then turned off.
Best rising temperature: The dough rises best at 70°F. Too hot can kill the yeast, and too cold will slow it down.
Shape easily: To shape the rolls, pull the dough from the top to the bottom and pinch underneath to make smooth, round rolls.
Variations:
These rolls have a light sweetness from the honey, and with jam, they’re perfectly sweet! For a sweet, soft dinner roll, add a few tablespoons of white sugar to the flour mixture.
Dinner Rolls FAQs
What Is The Point Of Dinner Rolls?
Dinner rolls are small, individual-sized loaves of bread served as a side dish. Originally, they were designed to be easily passed around during meals.
What Is Different About Dinner Rolls?
Dinner rolls come in many types—crusty, soft, chewy, or dense, and made with different flours. But classic dinner rolls are usually puffy, with a soft inside, a tender crust, and a light buttery flavor, made with white all-purpose flour.
Why Are My Dinner Rolls Not Light And Fluffy?
A few possible culprits:
-inactive/dead yeast
–too much flour
–not enough proofing (rising) time
How do you dress up dinner rolls?
Want to jazz up your rolls? Try these ideas:
-Brush with butter and sprinkle with fresh herbs like thyme, parsley, oregano, or rosemary.
-Serve with great butter and jam.
-Brush with butter and sprinkle with sea salt flakes.
Quick Tip:
Since this is a slightly different dinner roll recipe, it’s a good idea to watch the quick video tutorial and read through the recipe before getting started!
Nutritional Facts:
Serving: 1serving | Calories: 400kcal | Carbohydrates: 72g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 405mg | Potassium: 148mg | Fiber: 3g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 4mg
Recipe courtesy of Chelsea’s Messy Apron.com
