Behold! My soft 'no knead' dinner rolls!

Ingredients

BUNS:

• 1 tbsp dry yeast 
• 55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
• 1/2 cup / 125 ml warm water 
• 600 g / 20 oz bread flour 4 Cups+ extra for dusting (can use all purpose / plain flour) 
• 1 1/2 tsp salt
• 1 cup / 250 ml milk, lukewarm, whole or low fat,
• 50 g / 3.5 tbsp unsalted butter, melted and cooled
• 2 eggs, at room temperature, beaten with fork

BRUSHING:

• 1 tbsp butter, melted

Instructions

• Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
• Place flour, remaining sugar and salt in a bowl. Mix to combine.
• Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
• Mix until combined with wooden spoon - it will be like a thick muffin batter. Non pourable, but thick and sticky.

RISE #1:

• Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume.  Dough surface should be bubbly.

• Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
• Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
• Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).
• Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
• Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

RISE # 2:

• Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
• Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
• Partway through Rise #2, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
• Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.
• Remove rolls from oven. Brush with melted butter.
• Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

Recipe from RecipeTinEats.Com