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No Knead Soft Rolls

Introduction

These no-knead soft rolls are incredibly easy to make, perfect for those who want fresh homemade bread without the extra effort of kneading. The dough is soft and slightly sweet, producing pillowy rolls that are great for serving with soups, stews, or as a side for any meal. Plus, the buttery finish makes them irresistible!

Ingredients

• 1 tbsp dry yeast (or 1 packet) – This helps the dough rise, creating a soft, airy texture.
• 1/4 cup castor sugar – Sweetens the rolls and aids in activating the yeast.
• 1/2 cup warm water – Used to activate the yeast, ensuring it froths and proves it’s active.
• 4 cups flour – Provides the structure for the rolls.
• 1 1/2 tsp salt – Enhances the flavor of the rolls and balances the sweetness.
• 1 cup lukewarm milk – Adds moisture and richness to the dough.
• 3 1/2 tbsp unsalted butter – Contributes to the softness and buttery taste of the rolls.
• 2 eggs (room temperature) – Help bind the dough and add a rich flavor.
• Butter for brushing – Brushed on top for extra flavor and to keep the rolls soft after baking.
• Khus khus (optional) – A decorative topping that adds a subtle crunch.

Method

1. Activate the yeast: In a small bowl, combine the yeast, 2 tablespoons of the sugar, and the warm water. Let it sit for 8 minutes until the yeast froths. The frothiness indicates the yeast is active and ready to make the dough rise.
2. Mix dry ingredients: In a large bowl, combine the flour, the remaining sugar, and salt. This evenly distributes the salt and sugar throughout the dough, ensuring consistent flavor.
3. Combine wet ingredients: Make a small well in the center of the dry ingredients. Add the lukewarm milk, melted butter, eggs, and the frothy yeast mixture into the well. Stir everything together with a spoon until it forms a sticky dough. The mixture should resemble a thick batter, which might seem unusual for bread, but this consistency will result in soft, tender rolls.
4. First rise: Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This rising time allows the yeast to create air pockets in the dough, making the rolls light and fluffy.
5. Shape the rolls: Once the dough has risen, punch it down to release the excess air. Divide the dough into small balls, and arrange them on a greased baking tray. Punching the dough after rising ensures the rolls will have an even texture.
6. Second rise: Let the shaped rolls rise again for about 20 minutes. This short second rise will help them expand and become even softer before baking.
7. Bake: Preheat the oven to 180°C (350°F). Bake the rolls for about 20 minutes, or until they are golden brown on top and fully cooked through. The golden color on top indicates they are done, while the inside remains soft and fluffy.
8. Brush with butter: After removing the rolls from the oven, immediately brush them with melted butter. This step not only adds flavor but also helps to keep the rolls soft and adds a glossy finish.

Recipe Details

• Prep time: 1 hour 20 minutes (including rise time)
• Cook time: 20 minutes
• Total time: 1 hour 40 minutes
• Servings: Makes about 12 rolls
• Calories: Approximately 180 per roll

FAQs

1. Can I substitute instant yeast for dry yeast?
   Yes, you can use instant yeast. There’s no need to activate it with warm water—just add it directly to the dry ingredients.
2. Why is my dough so sticky?
   This is a no-knead recipe, so the dough will be much softer and stickier than traditional bread doughs. The sticky texture is what makes the rolls so soft and fluffy.
3. Can I freeze the dough?
   Yes, you can freeze the dough after the first rise. Just thaw it in the refrigerator overnight, bring it to room temperature, and proceed with shaping the rolls.

Serving Suggestions

• Serve these soft rolls warm with butter, or use them as buns for sandwiches.
• They also pair beautifully with soups, stews, or roasted meats.

Make-Ahead and Freezing Options

• Make-ahead: Prepare the dough the night before, allowing it to rise slowly in the fridge overnight. Bring it to room temperature before shaping and baking.
• Freezing: You can freeze the baked rolls once they have cooled. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. Reheat in the oven at 180°C (350°F) for a few minutes until warm.