Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside, and tender inside. See the following slides for his recipe and step-by-step instructions for getting it right.
"Use all-purpose, not unbleached or bread flour, and resist the temptation to add extra flour," says Scott.
"To avoid killing the yeast, let the milk and butter cool to room temperature," says Scott. "Flour mixes better with cooled liquid. Hot liquid and flour are not a good combination."
"Use a sturdy wooden spoon to stir vigorously -- which will transform the dough from sticky to smooth and resilient -- creating long strands of gluten for a good rise and delicate rolls."
"Directly covering the surface of the dough with plastic wrap promotes slow rising, and slowly risen dough is more flavorful," says Scott.
"Keep the dough light and silky by pressing rather than punching," says Scott.
"Pinch off dough, fold it over, then rotate and tuck the edges together to form a ball, pinching the seam to seal," says Scott.
"For light-as-air rolls, let them fully double in size, cresting the edge of the pan before baking," says Scott.
"Right out of the oven, brush the tops of the baked rolls with soft butter, then return them to the oven for a minute," says Scott.
After following these steps, you'll have delicious, buttery, pull-apart rolls. "Dipping dough in melted butter before fitting them in muffin cups makes dinner rolls easy to pull apart," says Scott.