Quick rolls, no need to knead
These are the easiest, fluffiest, tastiest dinner rolls that require basically nothing but time. No kneading, just mix up, let rise a couple times and bake. They're moist and best straight out of the oven with or without butter, but they can be stored in a plastic zipper bag for up to a week and are still fresh. I like to zap them in the microwave for about 10 seconds so they're warm.
One more thing: This recipe creates a BATTER. It's not a dough, so it's going to look gloopy and wet and you're going to be tempted to add more flour because it just doesn't look right. You're going to want to add flour so you can knead it, but DON'T do that. You'll get a tough, dense roll that just won't rise like it should, and definitely won't be fluffy. So follow the directions exactly, the amounts exactly, and you'll get the best dinner rolls you've ever eaten.
The Recipe:
2 1/4 Cups all purpose flour
1 Cup warm water
3 Tablespoons sugar
2 Tablespoons butter, melted
1 Tablespoon yeast
1 egg
1 teaspoon salt
The Directions:
Preheat oven to 425 degrees F.
Mix together flour and salt and set aside. Add melted butter to warm (test on your wrist like a baby bottle) water. Mix and add yeast. Allow the yeast to bloom (it'll be creamy and foamy looking), about 5 minutes.
Mix the yeast and egg with the flour to form a wet batter.
Allow to rise until double in bulk, around 45 minutes to an hour. The warmer the kitchen, the quicker and better the rise, so in winter I sometimes turn the oven on to 200 degrees, allow it to warm up, then open the door and put the bowl of batter on it to rise.
Once doubled, scoop into muffin tins. I make 12 rolls, but if you want them really large you can make only 8-10. Notice that the batter is still very wet and loose. That's okay. Honest.
Allow to double once again, around 30 minutes. If it's not double, that's okay, it'll rise quite a bit in the oven.
Bake for 10 minutes or until a toothpick or sharp knife inserted in the center comes out clean. I usually end up at exactly 10 minutes.
You can brush the tops with melted butter or leave them plain. Soooo good.
One more thing: This recipe creates a BATTER. It's not a dough, so it's going to look gloopy and wet and you're going to be tempted to add more flour because it just doesn't look right. You're going to want to add flour so you can knead it, but DON'T do that. You'll get a tough, dense roll that just won't rise like it should, and definitely won't be fluffy. So follow the directions exactly, the amounts exactly, and you'll get the best dinner rolls you've ever eaten.
The Recipe:
2 1/4 Cups all purpose flour
1 Cup warm water
3 Tablespoons sugar
2 Tablespoons butter, melted
1 Tablespoon yeast
1 egg
1 teaspoon salt
The Directions:
Preheat oven to 425 degrees F.
Mix together flour and salt and set aside. Add melted butter to warm (test on your wrist like a baby bottle) water. Mix and add yeast. Allow the yeast to bloom (it'll be creamy and foamy looking), about 5 minutes.
Mix the yeast and egg with the flour to form a wet batter.
Allow to rise until double in bulk, around 45 minutes to an hour. The warmer the kitchen, the quicker and better the rise, so in winter I sometimes turn the oven on to 200 degrees, allow it to warm up, then open the door and put the bowl of batter on it to rise.
Once doubled, scoop into muffin tins. I make 12 rolls, but if you want them really large you can make only 8-10. Notice that the batter is still very wet and loose. That's okay. Honest.
Allow to double once again, around 30 minutes. If it's not double, that's okay, it'll rise quite a bit in the oven.
Bake for 10 minutes or until a toothpick or sharp knife inserted in the center comes out clean. I usually end up at exactly 10 minutes.
You can brush the tops with melted butter or leave them plain. Soooo good.
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