Easy No Knead Yeast Rolls

Course Bread, Side Dish

Cuisine American, Southern

Keyword easy-no-kinead-yeast-rolls, easy-rolls-recipes, no-knead-yeast-rolls

Prep Time 15

Cook Time 22

Rise time 2

Total Time 2 37

Servings Small 12 Large Rolls

Calories 129kcal

Author Melissa Sperka

Ingredients

2 (1/4 oz each) packets rapid rise yeast [i.e. Fleischmann's or similar] (Two 1/4 oz packets)
1/4 cup granulated sugar plus 1 tsp
1 1/3 cup milk (may use water)
4 cups all purpose flour
1 tsp salt
1 large egg
8 Tbsp butter divided

Instructions

In a large measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1 1/3 cup of lukewarm milk or water. (110°F) If you use hot milk or water, it will kill the yeast and the bread won't rise. It should be lukewarm, not boiling.
Let the yeast mixture stand on the counter for 5-7 minutes to allow the yeast to "bloom." You'll see bubbles and froth begin to gather on the top.
Meanwhile, in a large mixing bowl, use a whisk to sift together flour, salt and sugar. Add the egg.
After the yeast has developed, gradually add to the dry ingredients in the bowl, along with 5 tablespoons of melted butter.
Begin to blend the ingredients together, using a large silicone spoon or spatula incorporating more liquid as you go. (A silicone spatula makes this task a lot easier.)
After incorporating all of the flour place turn the dough then place into a buttered bowl, and cover with a damp tea towel or plastic wrap sprayed with cooking spray.
Allow the dough to sit in a warm place, covered for 1 hour or until doubled in size.
Uncover the dough and gently punch down the dough. Use a medium size ice cream scoop, lightly sprayed with cooking spray, to separate the dough into equal pieces. (You can also pinch off each piece of dough with your hands.)
Roll formed dough into a ball (gold ball size) gently stretching and folding the dough under itself.
Arrange formed dough side by side, in a buttered non-stick metal baking pan. (i.e.10-inch springform pan or similar.)
Melt the remaining 3 tablespoons of butter in a small bowl. Using a pastry brush, lightly brush the tops of the rolls. Reserve some of the melted butter to brush on the tops after the rolls come out of the oven, too.
Cover with a damp cloth and allow the rolls to rise in a warm place until doubled, about one hour.
Uncover rolls and place into a preheated 400°F. Bake for 20-22 minutes or until puffed and golden.
Serve immediately with butter.
To Make the Yeast Rolls in Advance: After forming the dough into rolls, cover loosely with plastic wrap sprayed with cooking spray and refrigerate overnight. Allow 45 minutes to 1 hour on the counter then uncover and brush with melted butter just before baking. Bake in a preheated 400°F for for 20-22 minutes until golden. The rolls will continue to slowly rise even in the refrigerator.

Notes

Use Lukewarm Milk or Water - Temperature matters when working with yeast. If you use hot water or milk, it will kill the yeast and the bread won't rise. So, use an instant read thermometer, if you're unsure and make sure the liquid is lukewarm or around 110°F. Not boiling. If after following the procedure the yeast doesn't foam, throw it out and start over.
Rapid Rise Yeast - What is rapid rise yeast? Rapid rise yeast is a variation of instant yeast. It has smaller granules that dissolve easily in liquid and rise quickly in the dough. You can use long acting active dry yeast in the same amount, just allow more time for the bread to rise.
Fresh Herbs - You may like to incorporate herbs like rosemary, chives or parsley to change up the flavor profile.
Seasonings - You could add garlic powder, onion powder or dry Italian seasoning to your taste.
Double the Recipe for More Rolls - Can this yeast rolls recipe be doubled? Yes, you can double the amounts. A double batch may require a fair amount of extra kneading to fully incorporate all of the ingredients. Otherwise, make two single batches when you need more rolls.

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