Prep 15 mins
Cook 20 mins
Very easy yeast rolls-no kneading! You can make the dough up to four days ahead and keep it in the fridge. Then take it out, let it rise, bake and enjoy! I found this recipe on a blog, I wish I could remember which one so I could give credit. My new favorite roll recipe, I have also made burger buns with it and they were good as well. Prep time does not include chilling or rising time.
- 236.59 ml warm water (105 F to 115 F)
- 2 (14.17 g) package active dry yeast
- 118.29 ml butter, melted
- 118.29 ml sugar
- 3 eggs
- 4.92 ml salt
- 946.36-1064.65 ml unbleached all-purpose flour
- butter, melted (optional)
- Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
- Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
- Grease a 9×13 baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-sized pieces. You can also pat it out flat and cut into squares (even easier!)
- Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
- Cover and let dough balls rise until doubled in volume, about one hour.
- Preheat oven to 375°F Bake until rolls are golden brown, 15–20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.