These easy yeast rolls don’t require kneading and turn out fluffy and good!
3 T sugar
1 package active dry yeast
1 t table salt
1 c warm water
1/2 c cold butter plus more melted butter for brushing on rolls after they are baked.
4 c flour
Coarse salt for tops of rolls
Dissolve yeast in 1 c warm water and allow to stand 5 minutes. I use a mini whisk to stir it together otherwise all the yeast tends to stand on top of the water.
In an electric mixer beat eggs until light in color. Add sugar, salt and dissolved yeast. Mix briefly to combine.
Add cold butter diced into little pieces. I slice it down the middle, turn it and slice it again and then slice it into slices. This should give you 4 tiny cubes every time you slice!
Gradually add in flour with the mixer on and using the dough hook. Keep the mixer on low and if your flour tends to go everywhere you may want to cover it with a clean dish towel while you add it. (This can also be done by hand.)
When it is well combined, shape it with floured hands and place back in bowl and cover with plastic wrap. Let rise in a warm place for two hours. I have a nice sunny window for this!
When risen, turn out onto a floured board and shape as desired. I buttered 3 9″ cake pans and shaped my dough into 27 rolls.
Let rise again covered with a clean dish towel for one hour.
Preheat oven to 350 and bake until lightly browned, about 15 to 20 minutes.
Brush with melted butter upon removal from oven and sprinkle with coarse salt.
Best served warm.
I froze these and plan on reheating them at 300 degrees, loosely wrapped in foil, directly on the oven rack, for about 20 to 25 minutes or until very warm!
*Does not include 3 hours rise time
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