No-knead dinner rolls

Soft, fluffy no-knead dinner rolls made from an enriched milk-and-egg yeast batter that is simply mixed, risen and baked.

Ingredients

4 1/2 cups	1.1 l	bread flour
4 tbsp	60 ml	sugar
1 tsp	5 ml	salt
1 tbsp	15 ml	yeast
2 tsp	10 ml	sugar (for proofing the yeast)
1 1/2 cups	360 ml	warm milk or powdered milk (6 tbsp powdered milk + water)
3 tbsp	45 ml	butter, melted
2		eggs

Bread Recipes: How to Make No-Knead Bread Rolls (Dinner rolls)

Instructions:

Dissolve the yeast and sugar in the warm milk and leave it for about 5 minutes until it froths. (The temperature of the milk should be between 95F and 115F).
Add one egg and the melted butter inside the proofed yeast. Whisk together and set aside.
Combine all the dry ingredients - flour, sugar, and salt. Set aside.
Mix the wet ingredients together with the dry ingredients with a wooden spoon until a wet and sticky dough is formed.
Cover the dough with a lid or a plastic wrap and leave in a warm place to rise for 1 1/2 hours.
After the dough has risen, punch it down to remove the trapped air and start forming your rolls.
Rub the baking pan with some butter and sprinkle a generous amount of flour over it then tip the pan all around, and make sure the flour sticks to all the sides of the pan. Pour out any excess flour.
Carefully arrange the dinner rolls inside the prepared pan and brush it with melted butter.
Leave it to proof again for another 30 minutes.
Bake in a 350F degrees preheated oven for 15 to 18 minutes.
Brush the surface once again with some butter to give it a soft crust.
Allow to cool for few minutes before serving - if you can wait :). Enjoy!

(Recipe lists 2 eggs in the ingredients; the method mentions adding one egg. US Customary - Metric. Get Ingredients Powered by Chicory.)