How to make No Knead Dinner Rolls
If you're looking for an easy way to make homemade bread, look no further than these no knead dinner rolls. Made with just a few simple ingredients, and using the stretch technique, these rolls are perfect for any occasion. Whether you're serving them as a side dish or enjoying them on their own, these no knead dinner rolls will be sure to please.
Equipment
- 1 Mixing Bowl
- 1 Bread Cutter
- 1 Spatula
- 1 Baking Tray
- 1 Oven
Ingredients
- 300 g Bread Flour or Strong Flour(100%)
- 30 g Honey(10%)
- 15 g Caster Sugar(5%)
- 6 g Salt(2%)
- 6 g Quick Yeast (2%)
- 200 ml Milk(66%) If it is a warm day then just use room temperature milk, if its a cold day you should use warm milk around 25°C – 30°C.
- 30 g Unsalted Butter(10%)
Egg Wash
- 1 Beaten Egg
- 1 tbsp Milk
Instructions
- In a mixing bowl add the bread flour, then in separate areas of the bowl add in the quick yeast, salt and sugar. Using your hand or spatula, give all the dry ingredients a good mix. Next add the honey into milk and mix it well, add into dry ingredients, then add the butter. Using your hand or spatula, mix until there are no dry bits or lumpy. Cover with wrap or plastic bag for 30 minutes.
- After 30 minutes, stretch the dough for 10 times. Use a wet hand (see note) to lift a portion of the dough up from the side and fold it into the middle and press with your knuckles. Turn the bowl 90° clockwise and lift another portion of the dough up from the side and fold it into the middle and press with your knuckles. Turn the ball of dough over in the bowl cover with a wrap or plastic bag. Leave the dough to rest for 15 minutes.
- Turn the dough over and repeat step 2 again. Leave the dough to rest for 30 - 60 minutes or until it doubles in size.
- Finger test (see notes) to check if the dough has rested enough. Turn it out onto the work surface (if the dough is sticky, dust the bread flour on the surface). Use your fingers gentle push the air out and divide into 12 equal pieces.
- Shape each piece in to a small ball, use the outside edge of your hand to roll the dough in the other hand. This should stretch the top and give it a smooth look. Then at the bottom you want to pinch the dough together to seal the ball. Allow to rest for 15 minutes, cover with wrap or plactic bag.
- Dust your work surface with a little flour, spread out each ball and push the air out gently. Then shape again, making sure the surface of the dough is tight and smooth. Pinch the bottom together. Then line up on the tray give each ball has 1cm space. Let it rest in a warm place for around 30 to 60 minutes or until it doubles in size. Cover with wrap or plastic bag.
- Once the dough has doubled in size, egg wash on the top of the bread. Preheat the oven to 210°C, then bake in 190°C for 15 minutes or until top of bread is golden brown. Once you have removed the bread from the oven, give the tray a gentle tap on the work surface. This will allow any extra steam or moisture to escape and stop it being trapped inside.
- Move the bread on the rack to cool down.Enjoy your bread.
Video
Notes
Wet your hand before you stretch the dough, then it will not stick on your hand.
If the dough starts to resist and starts to tear, apply less pressure to the dough as you knead. Also , if you can only stretch the dough 10 times before it starts to resist (making it difficult to continue kneading), then stop.
How to Finger Test: Dust your finger with flour, and gently poke it into the dough, if the dough retains the finger hole when you pull your finger away, it is ready. If the dough springs back, let it rest longer. If the dough collapses then it has been rested too long.
The Surface: Once the finger test is done, put the smooth side of the dough down. When you create the balls the smooth side of the dough will be on the outside.
