I love how it can turn this:
(okay I helped it a little bit there. Yeast can’t roll buns on it’s own).
And then add a little heat:
And then proceed to eat seven for dinner.
Because they taste the best when they’re fresh and you wouldn’t want to waste any…
Okay. Now that you’ve seen them, you want them. Here’s how you can get them!
(the original recipe is called “no-knead dinner rolls” but I have found that to be FALSE.)
2 cups warm water
2 packages of active dry yeast (or 4 1/2 tsp)
1/2 cup sugar
2 eggs, lightly beaten
4 Tbsp vegetable oil
1 tsp salt
6 cups flour
3 T butter, melted.
Pour water in a large bowl, stir in a couple teaspoons of the sugar, then sprinkle in yeast. Let stand until yeast foams, about 10 min. Add sugar, eggs, 3 tablespoons of the oil, and salt. Stir to combine. Gradually stir in enough flour to make a soft, ragged dough. Knead in remaining flour. Work dough to make a smooth ball.
Lightly brush top of dough with remaining oil. Cover tightly with plastic wrap. Let stand in warm place until doubled in volume, around 1 hour.
Brush 2 round cake pans lightly with melted butter. Punch down dough and cut into 24 pieces. With floured hands, form each piece of dough into a ball. Arrange 12 balls, smooth side up, in each pan. Cover loosely with plastic wrap or clean tea towel, let stand in warm place until almost doubled, ~40 minutes.
Meanwhile, position rack in center of oven and preheat to 400F. Brush tops of rolls with remaining butter (yes, please!). Bake until golden brown, ~20 minutes (actually I think mine only took 15 minutes, but my convection oven cooks things faster maybe?).
Let stand in pan x5 minutes. Remove rolls and break apart. Serve hot or warm.
This recipe makes 24 buns. I think next time I will half it because they really are best when they are really fresh.