This no-knead bread recipe is foolproof and perfect for beginners and busy bakers. This method eliminates the traditional kneading process, making bread-making easy to everyone. Just mix the ingredients, let the dough rise slowly, and then bake to achieve beautiful, crusty bread rolls.

Tip #1

Temperature of Ingredients: Ensure the milk is lukewarm to help activate the yeast. Too hot or too cold can affect yeast activity, impacting the rise of the dough.

Tip #2

Even Pieces: To ensure uniform baking, try to cut the dough into as even pieces as possible. Use a kitchen scale for accuracy.

Tip #3

Prevent Drying Out: Keep the dough covered during both rises to prevent it from drying out, which could lead to hard crusts.

Tip #4

Proper Oven Temperature: Make sure your oven is properly calibrated for accurate temperature settings. Consistent heat is crucial for achieving perfectly baked bread rolls with a uniform colour and texture.

Follow Lilac Diaries

No Knead Bread Rolls

Total time: 2 hours and 45 minutes

Serves: 9 pieces

Ingredients

240g (1 cup) milk
4g (1/2 tbsp) instant yeast
38g (3 tbsp) white sugar
15g (1 tbsp) vegetable oil, plus extra for coating
1 large egg
400g (2 1/2 cups) bread flour or all-purpose flour
3g (1/2 tsp) salt

Preparation

Combine Wet Ingredients:
- In a large mixing bowl, whisk together the milk, instant yeast, white sugar, vegetable oil, and egg until fully incorporated.
Add Dry Ingredients:
- Add the flour and salt to the wet mixture. Stir with a spatula or wooden spoon until a rough dough forms.
First Rise:
- Lightly oil your hands and the inside of the bowl. Transfer the dough back into the oiled bowl, ensuring all sides of the dough are lightly coated in oil. Cover the bowl with a damp cloth or plastic wrap. Allow the dough to rise in a warm, draft-free area for 1 hour, or until it doubles in size.
Shape the Rolls:
- Once risen, deflate the dough gently on a lightly floured surface. Shape it into a large ball, then divide it into 9 equal pieces using a sharp knife or dough scraper. Roll each piece into a smooth ball.
Second Rise:
- Arrange the dough balls on a baking sheet lined with parchment paper, spacing them evenly. Cover and let them rise again for another hour, until puffy and nearly doubled in size.
Baking:
- Preheat your oven to 350°F (175°C) with the rack positioned in the middle or lower part of the oven. Bake the rolls for 15 minutes, or until the tops are lightly golden brown.