No Knead Dinner Rolls

*note* these have just a hint of sweetness to them, if you prefer less sugar reduce the 1/4 cup to a couple of teaspoons. 1 tbsp dry yeast (2 packets) 1/4 cup white sugar 1/2 cup warm water 600 g / 21 oz by weight flour (about 4 1/2 cups) (I used all-purpose, but you can use bread flour too) plus a little extra for dusting 1 1/2 tsp salt 1 cup warm milk 50 g / 3.5 tbsp unsalted butter, melted and cooled 2 eggs lightly beaten (should be room temperature, but it won't make a huge difference if they are cold) Measure out the 1/4 cup of sugar. Take a tsp measuring spoon and remove 2 tsp from the 1/4 cup of measured out sugar. Put the 1/4 cup of measured out sugar (less the 2 tsp) aside. Combine warm water, the 2 tsp of sugar and yeast. Stir until yeast and sugar are dissolved. Allow to sit and get foamy (about 5 minutes). If you are using instant active yeast, you don't have to let it sit. In a large bowl combine the flour salt and the measured out 1/4 cup sugar (that is missing the 2 tsp). Make a well in the center of the flour mixture and pour the milk in it, as well as the EGGS, melted butter and the yeast mixture. ****NOTE***** I EDITED OUT THE PART WHERE I ADD THE EGGS TO THE FLOUR MIXTURE, BUT I DID PUT THEM IN THERE! SORRY! Stir with a spoon or use a mixer to mix until combined. You will have a very sticky dough. Cover with a damp tea towel and allow to rise until tripled in a warm place. MIne took about 1.5 hours. Examples of warm places: I turn my oven on at 350F for about 2 minutes until the air feel warm inside the oven. I shut the oven off and turn on the oven light. I put the bowl in the warmed oven. Place the bowl on top of the refrigerator. Heat your clothes dryer for a couple of minutes, turn off. Place bowl in warm dryer. Once tripled in volume, punch down dough and scrape it onto the countertop dusted generously with flour. Shape dough into a log shape, dusting with flour to make it less sticky. Cut into four pieces, then cut each of those pieces into three pieces, for a total of 12 portions. Flatten out dough piece with your hand and then bring up edges to center to make a rough circle shape. You want to pull one side (the side that is down) taught so that it is smooth. Place formed roll into a greased 9x13" baking pan or tray that has been covered with baking paper. Cover with a WELL GREASED piece of plastic wrap and allow to rise until a little less than doubled (about 75%) Mine took about 40 minutes. Bake at 390F for about 15-20 minutes until buns are golden brown. Allow to cool in pan for a few minutes and then remove to wire rack to cool completely. These stay relatively fresh for 2-3 day after making them when stored in a covered container. You can freeze the formed dough balls before the second rising. Just defrost, allow to rise to 75% and bake as per recipe.

Fast Easy Dinner Rolls

Ingredients: 1 cup warm water( 110 degrees), and 1 teaspoon white sugar dissolved in the warm water 2 packages of active dry “original yeast” (I use Fleischmann’s brand), or 4 1/2 teaspoons of yeast 1/2 cup salted butter melted 1/3 cup white sugar 1 1/2 teaspoon salt 3 eggs 4 1/2 cups bread flour ( I use Gold Medal Brand, or King Arthur) Combine the water, 1 teaspoon sugar and yeast in a bowl, let it sit at least 5 minutes until the yeast is foamy In a mixing bowl combine the melted butter, 1/3 cup sugar, eggs and salt and beat with a whisk. Now whisk in the yeast mixture. Add the flour 1 cup at a time until all except a 1/4 cup is incorporated. Put the dough onto a lightly floured surface and knead as shown in the video adding the remaining flour until it is smooth and soft. Put the dough into a greased large bowl and cover tightly with plastic wrap. Store in the refrigerator for at least two hours until it has doubled in size, or up to 2 days. When ready to make the rolls, grease a 9 by 13 inch metal pan. Divide the dough into 24 equal sized pieces and place evenly in the pan, pushing the dough down slightly. Cover the rolls with plastic wrap and a towel and leave to rise until the rolls are doubled in size, about 1 1/2 hours. Preheat the oven to 375 bake until golden brown, about 17 minutes. Immediately inver the rolls onto a cooling rack to cool. Serve warm with butter!

Ingredients: 560g / 19¾oz Strong white bread flour 320g / 11oz Lukewarm milk around 40°C / 105°F 1 large beaten Egg: at room temperature 20g / ¾oz / 1½tbls Vegetable or Olive oil 30g / 1oz Sugar 1½tsp Kosher Salt or 1tsp Table salt 10g / 2½tsp instant or active dried yeast, Fresh yeast is 20g / ¾oz 25g / 1oz of melted butter for glazing Baking tin/pan, these are the inside measurements: 12"x 8"x 2" or 30cm x 20cm x 5cm