Perfectly Easy Dinner Rolls
Very easy yeast rolls-no kneading! You can make the dough up to four days ahead and keep it in the fridge. Then take it out, let it rise, bake and enjoy! My new favorite roll recipe, I have also made burger buns with it and they were good as well. Prep time does not include chilling or rising time.
Very easy yeast rolls-no kneading! You can make the dough up to four days ahead and keep it in the fridge. Then take it out, let it rise, bake and enjoy! My new favorite roll recipe, I have also made burger buns with it and they were good as well. Prep time does not include chilling or rising time.
- Carbohydrate 0.960939861114727 g
- Cholesterol 10.7802083462889 mg
- Fat 3.9975009771098 g
- Fiber 0.123236111111111 g
- Protein 0.77076250005122 g
- Saturated Fat 2.51668889198426 g
- Serving Size 1 1 rolls, 8 serving(s) (24g)
- Sodium 1206.35101726554 mg
- Sugar 0.837703750003616 g
- Trans Fat 0.283775764231037 g
- Calories 42 calories
Step-by-step
- Combine the warm water and yeast in a large bowl.
- Let the mixture stand until yeast is foamy, about 5 minutes.
- Stir in butter, sugar, eggs and salt.
- Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed).
- Cover and refrigerate 2 hours or up to 4 days.
- Grease a 9×13 baking pan.
- Turn the chilled dough out onto a lightly floured surface.
- Divide dough into 24 equal-sized pieces.
- You can also pat it out flat and cut into squares (even easier!)
- Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
- Cover and let dough balls rise until doubled in volume, about one hour.
- Preheat oven to 375degreesF
- Bake until rolls are golden brown, 15–20 minutes.
- Brush warm rolls with melted butter, if desired.
- Break rolls apart to serve.
Traditional artisan breads demand rigid schedules and aggressive physical manipulation to develop gluten networks, but enriched doughs behave differently. While a standard lean baguette relies solely on flour, water, yeast, and salt, adding eggs, butter, and sugar creates a tender, cake-like crumb that changes how the gluten forms. By controlling water temperature between 105 and 115 degrees Fahrenheit, the yeast activates properly without scalding, while the high fat content from the butter coats the protein strands to naturally shorten the crumb and yield a softer bite. Because this dough goes straight from mixing to a cold environment, fermentation slows down dramatically, allowing you to store the mass for up to four days before shaping.
Managing Dough Consistency and Shaping
Incorporating four to four and a half cups of unbleached all-purpose flour requires patience, as adding too much dry material too quickly creates heavy, dense yeast rolls. Beat the flour in one cup at a time until the mixture resists your spoon, stopping if the texture feels stiff even if flour remains in the bowl. When working with chilled dough, a lightly floured surface prevents sticking without altering the hydration ratio, and cutting the mass into squares with a bench scraper offers a faster alternative to rolling individual rounds. Allow the shaped dough to double in volume for about one hour in a warm room before baking at 375 degrees Fahrenheit for 15 to 20 minutes until golden brown.
- Water exceeding 120 degrees Fahrenheit will kill the active dry yeast, resulting in flat, dense rolls that fail to rise.
- Using a greased 9x13 baking pan ensures the rolls release cleanly after baking without tearing the tender crusts.
- Brushing the warm surface with melted butter immediately out of the oven softens the top crust and adds sheen.
