No Knead Yeast Rolls

I always, always, always make these to go with Broccoli Cheddar Soup. If I don’t have the stuff to make these rolls, we don’t have that soup. They are great with other soups too, but with the broccoli soup they are mandatory. And they are so easy! Mix it up and let it rise, no kneading, then put them in the pan and let them rise again while you make (broccoli cheddar soup) dinner.

And you can make the dough hours ahead of time and let it sit in the fridge until you are ready to do your final rise and bake.

Combine the first six ingredients plus one cup of the flour, then add the rest of the flour 1/2 cup at a time until the dough is no longer sticking to the side of the bowl.

Let rise in a greased, covered bowl until doubled in size.

 

Divide the dough into twelve equal balls and place them in a greased 9×13 baking dish to rise again. This is what they look like after the second rising. Bake at 375F for about 20 minutes.

 

No Knead Yeast Rolls
Prep time: 5 minutes
Rise time: 1 1/2 – 2 hours
Bake time: 18 – 20 minutes
1 packet yeast
1 cup warm water
1/3 cup canola oil or melted butter*
1/3 cup granulated sugar
1 egg
2 tsp salt
3-4 cups flour
Spray oil

*I use oil so I can skip the step of melting butter, because I’m lazy like that, but either way works fine.

Combine the first six ingredients plus one cup of the flour, then add the rest of the flour 1/2 cup at a time until the dough is no longer sticking to the side of the bowl.
Roll the dough up the side of the bowl and spray the bottom and visible side, then roll it back the other direction and spray the other side of the bowl, so that the dough won’t be able to stick as it rises. Cover with a towel and allow the dough to rise until doubled in size (about an hour, depending on how warm your kitchen is).
When the dough has doubled, spray a 9×13 casserole dish and preheat your oven to 375. Spray some oil on your hands to prevent sticking and form the dough into 12 equal sized balls, which you will place in the prepared baking dish.
Allow the rolls to rise again while the oven heats, about 30 minutes or so (again dependent on room temperature, I like to set mine on the back of the stove as the oven heats to speed up the process).
When you are happy with the risen size of your rolls, bake for 18-20 minutes, until the tops are golden brown.
These rolls are pretty much impossible to mess up. I have mixed them and put them in the pan to rise only one time, I have put them in a cold oven and included the preheat in the baking, forgotten the salt – all sorts of unadvisable shenanigans. They have turned out edible every. single. time. So for best hot-and-fluffy results follow these instructions, but if something goes awry, don’t sweat it.

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