No knead Yeast Rolls

Original Recipe 

Preparation time: 20 minutes; Proving time: 1½ hours; Baking time: 20-25 minutes; Makes: 12-24 rolls depending on size

Ingredients

• 600g (5 cups, 1.3 Ib, 21oz) all purpose flour
• 2 teaspoons Fleischmann’s instant yeast
• 60g (¼cup) granulated sugar
• 1 tsp salt
• 1 large egg, beaten
• 370ml (1 ½ cup) of lukewarm water or milk
• 75g butter (2 ½ oz, 5 tablespoons, ⅓ cup) butter melted
• 45g (3 tablespoons) butter extra, melted, for brushing the top

Instructions

1. Preheat the oven to 400ºF (200ºC) ten minutes before baking. Grease and line the base of a 12-inch round springform cake tin with parchment (greaseproof paper).
2. In a large bowl, sift the flour, yeast, sugar and salt. Make a well in the centre.
3. Add the egg, water or milk, and the melted butter to the well. Using a wooden spoon or spatula, gradually incorporate the flour into the liquid. You will have a sticky dough.
4. Place the dough in a well greased bowl, cover with cling film and leave in a warm place for 1 hour or until doubled in size.
5. Brush your hands liberally with oil, knock back the dough and separate it into 24 small or 12 large portions (I made 19). Roll the pieces into balls and arrange in the prepared tin. Brush with extra melted butter. Cover with a cling film and set aside for 1 hour or until doubled in size. Brush, again with melted butter and bake for 20-25 minutes until golden and cooked through. It’s advisable to place a baking sheet underneath because the butter might drip.  Serve hot.
6. If you plan to bake them the next day then put them in the fridge after covering with cling film. Brush with melted butter before and after baking. Bake 20-25 minutes.

Points to Note

• 1 brushed the top with too much butter so my oven was a mess. Do not use too much butter. Place a baking sheet underneath to catch any drips.
• I made 19 rolls of about 57g (2oz) each.
• You can use 500g (4 cups flour) and add 1⅓ cup liquid
• The rolls are soft, fluffy and easy to make.

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