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Forking Easy Yeast Rolls

These soft and fluffy yeast rolls are massive and magical. The only thing you really need is patience. All in all it will take about 3 hours due to the time it takes for the dough to rise, but there's no kneading and no rolling!
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Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Servings: 12
Course: Side Dish, Staples
Cuisine: American
Calories: 246
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2¼ tsp active dry yeast (¼ oz or standard size envelope)
  • ¼ cup sugar divided
  • ½ cup warm water
  • 4 ½ cups Bread Flour plus extra for dusting
  • 1 ½ tsp salt
  • 1 cup milk lukewarm
  • 3 ½ Tbsp unsalted butter melted and cooled
  • 2 eggs at room temperature, beaten
  • 1 Tbs butter melted

Equipment

  • 13X9 inch baking pan

Method
 

  1. Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in the warm water. Leave for 5 minutes until it froths.
  2. Place flour, remaining sugar and salt in a bowl. Mix to combine.
  3. Make a well in the center. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
  4. Mix until combined - it will be thick and sticky.
Rise #1:
  1. Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (77F°+) to rise for around 1 ½ - 2 hours or until almost tripled in volume. Dough surface should be bubbly.
Forming Balls:
  1. Line a 9 x 13" baking pan with parchment paper with overhang on all sides.
  2. Remove the tea towel and punch the dough to deflate, then mix briefly in the bowl to get rid of any bubbles.
  3. Dust the work surface generously with flour, scrape dough onto the work surface, dust with flour, and then shape into a log. Cut the log into 4 equal pieces, then cut each piece into 3 pieces so you have 12 in total.
  4. Take one piece and press down with your palm, then use your fingers to gather the edges into a sort of pouch and pinch to seal. Flip the pouch over so the folds are on the bottom, then roll the dough briefly to form a ball.
  5. Place the ball with the smooth side up in the pan. Repeat with remaining dough.
Rise # 2:
  1. Spray surface of rolls with cooking spray, then place plastic wrap over the pan.
  2. Return the tray to a warm place and leave for 30 - 45 min or until the dough has risen by about 75%.
  3. Partway through Rise #2, preheat oven to 390℉.
  4. Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the center sounds hollow when tapped. The surface color is the best indicator that your rolls are done.
  5. Remove rolls from the oven and brush with the melted butter.
  6. Use the paper overhang to lift the rolls onto a cooling rack and let cool to warm before serving.

Notes

Be careful with the water and milk temperatures; if they are too hot it will kill the yeast.  If it feels like a nice warm bath you're good to go - too hot to stick your finger in it and you'll need to let it cool.  I usually microwave the milk for about 30-45 seconds.