No-Knead Rolls

Yes that’s right! No kneading for these fabulous rolls. They are an absolute pleasure to make and truly has the texture of fluffy pillows!! Makes 12 rolls

10g instant yeast

10ml and 50ml sugar

125ml water, lukewarm

600g bread flour

7,5ml slt

250ml milk, lukewarm

50g butter, melted and cooled

2 eggs, beaten

Pour the lukewarm water into a mixing bowl and sprinkle the yeast and 10ml sugar on top. Stir thoroughly and set aside.

Add the flour, 50ml sugar and salt to a large mixing bowl. Stir to combine.

Now add the warm milk, melted butter, beaten eggs and yeast liquid to the dry ingredients.

Mix together with a spatula until combined and you are left with a thick, sticky batter.

Cover the mixing bowl with a damp tea towel and leave to rise to more than double its size/volume. This should take about 2 hours.

Line a 23cm X 30cm roasting tin or baking tray with baking paper.

Punch the dough back to deflate and and knead it very briefly by hand – you simply want to deflate the dough.

Dust a work surface with flour and turn the dough out onto it. It will be very sticky and you may dust your hands and the dough with flour as you work.

Shape the dough into a log, cut it into 4 even sized pieces and then cut each piece into another 3 pieces.

Take one piece of dough and flatten it slightly between your palms. Use your fingers to gather the outsides of the dough, so that it forms a stretchy, smooth surface in your palm. Press the gathered ends together and flip the ball so that the smooth side is on top.

Place the ball on the lined tray.

Repeat with the remaining dough by lining them up 4 X 3.

Spray the surface of the rolls with cooking spray and wrap with plastic wrap.

Leave the covered rolls in a warm place for 40 minutes.

Preheat your oven to 180℃, on the fan setting.

Uncover the rolls and bake them for 20minutes.

Remove the baking tray from the oven and brush the rolls with 15ml melted butter.

Place on a cooling rack to cool completely.

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