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No-Knead Dinner Rolls

These soft and fluffy No Knead Dinner Rolls are easy enough for even the novice baker to make. Dough could be prepped a day ahead and baked the next day, which makes them perfect for the holidays!
Prep Time1 hr 30 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: Bread, No Knead Bread, rolls
Servings: 16 rolls
Author: Savoring Italy

Ingredients

  • 2 cups warm water 105 to 115 degrees
  • 2 packages 1/4 ounce each active dry yeast
  • 1/4 cup sugar
  • 4 tablespoons butter melted, plus more for pan and brushing
  • 2 large eggs lightly beaten
  • 1 1/2 teaspoons salt
  • 6 cups all-purpose flour spooned and leveled, plus more for shaping dough

Instructions

  • Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
  • Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
  • Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
  • Brush a 9-by-13-inch baking pan (I used a 9 x 9 pan) with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6 *4 rolls of 4 in a 9x9 pan). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
  • Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter (I used an egg wash).
  • Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.