dinner rolls - no knead
1 tbsp Dry Yeast (Note 1)
1/4 cup (55g) Sugar
1/2 cup (125ml) Warm Water*
4 cups (600g) Flour + extra for dusting**
1 1/2 tsp Salt
1 cup (250 ml) Milk, lukewarm
3 1/2 tbsp (50g) Unsalted Butter, melted & cooled
2 Eggs, room temperature, lightly beaten
1 tbsp Butter, melted
Place yeast and only 2 tsp of the sugar in a medium bowl, then pour in warm water and set aside for 5 minutes until it froths.
Meanwhile, in a medium bowl whisk together flour, remaining sugar and salt.
In a small bowl stir together milk, butter, eggs
Add milk and yeast mixtures to flour and mix well. Consistency will be similar to a thick muffin batter.
Cover bowl with plastic or tea towel and allow to rise in a warm place for 1 1/2-2 hours. Your dough should be nearly triple in volume.
Line a 9 x 13" baking tray with baking paper or coat with pan spray.
Remove tea towel and gently punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
Pour dough out onto work surface dusted with flour. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).
Working with one piece at time, press flat, then gather butter edges together forming a ball (much like an asian dumpling, then roll briefly and place seam side down in pan (smooth side up). This stretches the dough on one side creating a smooth surface on top. Repeat with remaining dough lining them up 3 x 4.
Brush surface of rolls with oil and cover using cling wrap or I prefer to use another deeper pan and place over the top upside down. This prevents the rolls from drying out. Let your rolls rise for another 30-45 minutes (not quite double in size). Preheat oven to 390F (200C).
Bake for 15 - 18 minutes, or until the surface is golden brown. Tip: if you tap rolls in the center of the pan, they will sound hollow in the middle, this is how you know they are done. and the roll in the centre sounds hollow when tapped.
Remove rolls from oven. Brush with melted butter. Cool slightly before serving.
*When using yeast, your water should be between 95-110 degrees. If it is too cool it won't activate, if it's too hot it will kill it.
**Bread Flour works the best, however for this recipe All-Purpose (preferably unbleached) will work.