Rating: 4 stars
67 Ratings
  • 5 star values: 40
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 4

Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside, and tender inside.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
50 mins
rise:
2 hrs
bake:
20 mins
cool:
10 mins
total:
2 hrs 80 mins
Yield:
24 rolls
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.

    Advertisement
  • Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours).*

  • Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup. Let rise until fully doubled (about 1 hour).

  • Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter. Return to oven for 1 to 2 minutes.

  • Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls.

Tips

* For extra-light rolls, let the dough rise a second time (1 to 2 hours) before shaping.

Nutrition Facts

163 calories; fat 9g; cholesterol 39mg; saturated fat 5g; carbohydrates 18g; mono fat 2g; insoluble fiber 1g; sugars 2g; protein 3g; vitamin a 243IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; folate 48.4mcg; vitamin b12 0.1mcg; sodium 306mg; potassium 51mg; calcium 20.2mg; iron 1.1mg.
Advertisement