No-knead dinner rolls

    3 hours 35 min

    Do not underestimate how AMAZING these dinner rolls are! Hands down the best rolls that I've ever made! Make these today, you will not be sorry.

    Devon, England, UK
    4 people made this

    Makes: 30 rolls

    • 400ml scalded milk
    • 75g sugar
    • 2 teaspoons salt
    • 75g butter (do not substitute)
    • 25g potato flakes (trust me!)
    • 800g to 1kg plain flour
    • 1 tablespoon dried active baking yeast
    • 2 large or 3 medium eggs
    • butter for tops (no not leave off)

    Prep:2hr  ›  Cook:15min  ›  Extra time:1hr20min proofing  ›  Ready in:3hr35min 

    1. Bring milk just to the boil and then remove from heat, allow to cool to body temperature. Dissolve in sugar, salt and butter. Whisk in potato flakes and small amount of flour (125g).
    2. Whisk in yeast and eggs. (if the mixture isn't at body temp it will kill the yeast and prematurely cook the eggs).
    3. Place 750g flour into large bowl suitable to rise dough that will triple in size. Add the liquid mixture to the flour, and stir till smooth, I use an electric hand mixer. It will be very wet, don't worry. Don't add more flour or they won't come out right! No need to knead - yay! Let rise for 30 to 40 minutes (looking for it to double in size).
    4. After it has doubled, knock dough back, and allow to rise for another 30 to 40 minutes, till it has doubled again.
    5. Turn dough out on floured surface, add only enough flour so it doesn't stick - this will vary. Don't try and make it look like normal bread dough or they will come out dry and tasteless! Stamp out rolls with a non-corrugated cutter, and place on buttered baking trays. Allow to rise for 20 minutes on the trays.
    6. Butter before baking at 200 C / Gas 6 for 13 to 15 minutes.
    7. Immediately after removing from oven, butter the tops again. Five minutes later repeat and sprinkle with salt, set aside to cool


    PERFECT dough for cinnamon rolls, or doughnuts too!

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    Reviews in English (1)


    Dough isn't even rising one bit after the first 40 min. Less flour and I used brown flour. Came out nice in the end thou. They did rise more second time  -  20 Feb 2015