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No-Knead Batter Dinner Rolls
The secret here is skipping the kneading entirely and using a simple yeast batter instead. You'll get fresh, homemade bread with a soft, tender crumb that bakes up beautifully right in standard muffin cups. A quick double-rise method ensures a light texture and a golden brown crust without the usual arm workout. It's the easiest way to get warm, comforting rolls on the table when you're short on time.
Equipment
- Oven
- Muffin tin
Ingredients
- 2¼ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
- 1 cup very warm water (120°F to 130°F)
- 2 tablespoons shortening
- 1 egg
Instructions
- 1Combine 1 1/4 cups of the flour, sugar, salt, and yeast in a large mixing bowl. Pour in the warm water, shortening, and egg, then beat with a spoon until the mixture is completely smooth. Stir in the remaining flour until a soft batter forms.
- 2Scrape down the sides of the bowl to gather the batter. Cover the bowl tightly and set it in a warm spot to rise for about 30 minutes, or until the batter has doubled in volume. A warm environment activates the yeast faster for a quicker rise.
- 3Coat 12 standard muffin cups with grease or nonstick spray. Deflate the batter by stirring it vigorously for about 25 strokes. Spoon the batter evenly into the prepared muffin cups, then let them rise for another 20 to 30 minutes until the batter crowns just above the rims.
- 4Preheat the oven to 400°F. Transfer the muffin tin to the oven and bake for 15 to 20 minutes, or until the rolls develop a rich golden brown crust.
Notes
- Variation: Customize the rolls before baking by scattering toasted sesame seeds over the top of the batter in each cup.
- Leftovers: Transform extra rolls into mini pizzas. Split them in half, toast lightly, add pizza sauce and shredded cheese, then bake until the cheese melts.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for longer storage.