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Soft No-Knead Dinner Rolls

Soft No-Knead Dinner Rolls

For this recipe all we together do is mix flour, yeast, sugar, warm milk etc… keep aside until it doubled, then shape out into rolls.

Ingredients

  • 1 tablespoon active dry yeast
  • ¼ cup white sugar, divided
  • ½ cup warm water
  • 4½ cups all-purpose flour
  • 1½ teaspoons salt
  • 1 cup lukewarm milk
  • 2 room-temperature eggs, lightly beaten
  • 3½ tablespoons unsalted butter, melted and cooled
  • cooking spray

Instructions

Steps:

  1. Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
  2. Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
  3. Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
  4. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
  5. Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
  6. Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3×4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
  7. Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
  8. Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.
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