No Knead Bread Buns

These No Knead Bread Buns recipe yields soft and buttery dinner rolls without the extra work. This is perfect if yo do not have a stand mixer or unable to knead dough.

Course Breakfast, sides, Snack

Cuisine American

Keyword no-knead, sweet bread

Prep Time 15

Cook Time 20

Rising 3

Total Time 3 35

Servings

Calories 254kcal

Author sanna

Equipment

1 9x13 inch baking pan affiliate link

Ingredients

1 cup warm milk 105-115 ℉
2¼ tsp active dry yeast
½ cup sugar
2 large eggs
2 tbsp butter melted
1 tsp salt
3 ½ cups all-purpose flour

For Dipping the Dough

¼ cup melted butter

Instructions

In a large mixing bowl, pour the milk. Add the active dry yeast and 1 teaspoon of the sugar. Allow this to sit for 5 minutes, until the yeast is dissolved and the mixture is foamy. Using a big wooden spoon, stir in the eggs, the remaining sugar, salt, and melted butter.
Add 3 cups of flour. Stir until well incorporated. The dough will be wet and sticky.
Then, add the remaining ½ cup of flour and stir just until the dough gathers into a shaggy mass in the center. It is okay of some streaks of flour are still visible. Cover the bowl with a clean towel or plastic wrap. Let rise for 2 hours. The dough should be soft, doubled and looks bubbly or dimpled.
Generously flour your working surface, as well as your hands. Turn the dough over (see note 1). Fold the dough over itself for about 2-3 times, then shape it into a log.
Using a pastry scraper or a sharp knife, cut the dough into 12 equal portions. Dip one portion into a bowl of melted butter, then shape it into a ball. The butter will add flavor and at the same time help with the stickiness of the dough. Place the ball on a parchment-lined 9x13 inch baking pan (see note 2). Repeat the process with the rest of the dough portions. Space the shaped dough evenly in the baking pan (I did 3 buns horizontally, and 4 buns vertically).
Cover the shaped buns with a clean towel and allow to rise for 1 hour. After the rise, bake the buns at 350℉ for 20-25 minutes. The tops should be golden (see note 3).

Video

Notes

Sticky Dough. This is a sticky and soft dough. Dusting the working surface with flour, as well as flouring your hands will help as fold the dough here. You will feel a relief from this stickiness once you dip the dough portion in butter later.
Baking Pan. Light colored pan is best here. I find that the dark ones tend to make the bottom of breads a bit too browned. Here is the one I used (affiliate link).
Uneven Browning. If you see that the buns are browning on one side of the pan and not on the other, rotate the pan at about 15 minute mark.

Nutrition