This is an easy roll recipe. 
No kneading. “That’s my style.” 
Roll into balls. “Easy Peasy.”
Ready in about 2 hours.  “I’m loving this…”
Tastes like you’ve been baking all day. “Sign me up!”  

No Knead Yeast Rolls

3 cups all-purpose flour
2 Tablespoons granulated sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon iodized salt
1 cup milk
2 tablespoons unsalted butter
1 large egg, at room temperature
Garnish: melted salted butter

In the bowl of a stand mixer, mix together 2 cups flour, sugar, yeast and salt. Reserve. Heat milk and butter in a microwave safe measuring cup for 20 seconds. Check temperature and keep heating 10-20 seconds at a time until temperature is 120-130ºF. Add water mixture to flour mixture on low speed until combined. Add egg and beat on low speed 30 seconds then on high speed 3 minutes. Add remaining 1 cup flour and mix. Batter will be stiff. Cover with a clean kitchen towel and place in microwave for 30 minutes. (Use the microwave as a proofing box.)

Remove dough from microwave and press dough down. Spray a 12-muffin cup pan with non-stick canola oil spray. Tear off pieces of dough that will fill the muffin cup halfway full. With your hands, roll dough in balls and place in muffin cups. Cover with a kitchen towel and let rise until doubled, about 15 minutes. ( Note: if you have granite or stone countertops place a towel under and on top of muffin pan. Granite makes the pan cold and the rolls won’t rise.) 

Preheat oven to 350ºF. Bake 15-20 minutes until golden brown or temperature is 190ºF. Remove rolls from oven and brush with melted, salted butter. Tip: For lactose free rolls use water in place of milk. Makes 12 rolls. Happy Baking! 

Published in The News and Neighbor on December 15, 2021.