No Knead Dinner Rolls

5 from 1 vote

No Knead Dinner Rolls are soft, fluffy and absolutely delicious. The easiest yeast dinner roll recipe you will ever make, and a recipe you definitely need in your life!

Course: Bread/Muffins, Side Dish

Prep Time: 10

Cook Time: 40

Total Time: 2 45

Servings: rolls

Author: Heather

Ingredients

2 cups warm water
4½ teaspoons active dry yeast, or 2 packages
¼ cup sugar
4 tablespoons salted butter, melted
2 large eggs
2 teaspoons salt, plus more for top
6 cups unbleached all purpose flour
2 tablespoons salted butter, melted for top
olive oil spray

Instructions

Add warm water and yeast to a large bowl or bowl of stand mixer. Let sit for 5 minutes.
Stir in sugar, butter, eggs and salt.
Add flour and stir until a sticky dough forms.
Spray top of dough with olive oil and cover bowl with plastic wrap.
Place bowl in warm, draft free place and let dough rise until doubled in size, about 1 hour.
Turn dough out on a floured work space and shape into a large log.
Using a dough cutter, cut dough in half and cut each half into thirds. Then cut each third into thirds creating 18 pieces of dough.
To shape rolls, flatten into a small rectangle, then look at the rectangle as if you were to divide it into thirds, fold the edges down and under the middle third pinching seam. Place the roll seam side down in a greased 9x13 baking pan. Repeat with remaining dough. Your pan should have 3 rows of 6 rolls.
Cover the rolls with plastic wrap and place back in warm, draft free place for 30-40 minutes until rolls have doubled in size. (Or you can place in fridge for 4 hours or up to one day.)
Preheat oven to 400°.
Remove plastic wrap and bake rolls for 35-40 minutes until tops are golden brown and the rolls sound hollow when knocked on. (If the rolls are starting to look too brown, loosely tent with foil.
Brush rolls with melted butter and sprinkle with a little bit extra salt.
Let rolls sit for 5 minutes, then pull apart and serve warm.

Nutrition

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