No Knead Bread Rolls



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Dry Active Yeast  Lukewarm Water  Butter Salt Granulated Sugar Boiling Water Egg All Purpose Flour

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Step 1

Dissolve butter, salt and sugar in a medium bowl with boiling hot water. Set aside until lukewarm.

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Step 2

Activate yeast. Wait 5 minutes then add butter mix to the bowl with the yeast and stir to combine. Add eggs and stir again to combine.

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Step 3

Stir in 3 cups of flour with a wooden spoon to make a soft dough. Place dough in a greased bowl. Cover with plastic then place in the refrigerator to chill for up to 24 hours.

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Step 4

When dough has doubled in size, pinch off pieces. Roll the pieces  into round balls and place balls in greased muffin tins ⅓ full. Brush the tops with melted butter.

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Step 5

Place the rolls in a draft free warm area to proof for about 2 hours.

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Step 6

When the rolls have doubled in size, bake in a hot oven at 425°F for 20 minutes. Let cool for about 10 minutes in the pan then remove to a bread basket. 

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