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Easy No Knead Yeast Rolls
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Easy No Knead Yeast Rolls

Course Bread
Cuisine American
Keyword dinner-rolls, easy-no-kinead-yeast-rolls, easy-rolls-recipes, homemade-rolls
Prep Time 15 minutes
Cook Time 22 minutes
Rise time 2 hours
Total Time 2 hours 37 minutes
Servings 24 Small 12 Large Rolls
Calories 129kcal
Author Melissa Sperka

Ingredients

  • 2 (¼ oz each) packets rapid rise yeast [i.e. Fleischmann's or similar] (Two ¼ oz packets)
  • ¼ cup granulated sugar plus 1 tsp
  • 1 ⅓ cup milk (may use water)
  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 1 large egg
  • 8 tablespoon butter divided

Instructions

  • In a large measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1 ⅓ cup of lukewarm water. (110°F) If you use hot water or milk, it will kill the yeast and the bread won't rise. So, make sure the water is 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 medium size 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 spoon 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 cloth.
  • Allow the dough to sit in a warm, draft free place, covered for 1 hour or until doubled.
  • Uncover and punch down the dough. Use a medium size ice cream scoop, lightly sprayed with cooking spray, to separate the dough into even portions. You can also pinch off pieces of dough with your hands.
  • Roll into a ball in your hands, gently stretching and folding under. Arrange 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 and using a pastry brush, lightly brush the tops. 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 again 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.

Notes

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.

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 139mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg