No-Knead Overnight Bread Rolls

By Kikifoodies

Ingredients

Instructions

1. In a small bowl, mix the yeast, slightly warm milk and 1 teaspoon of the sugar. Cover and leave for 10 to 15 minutes, until foamy. If it does not foam, the yeast is likely weak and should be replaced.
2. In a large bowl, mix the flour, the remaining sugar and the salt. Whisk the egg in a small bowl, then add it to the flour.
3. Add the cooled melted butter and the foamy yeast mixture. Stir with a wooden spoon or spatula until you get a sticky, shaggy dough with no lumps.
4. Cover and refrigerate overnight, 8 to 12 hours.
5. Next day, lightly oil or flour your hands and surface. Divide the dough into 16 equal pieces and shape each into a ball by tucking the dough underneath and rolling gently.
6. Place the balls in a greased 9x9 inch pan in a 4x4 arrangement. Cover and let rise at room temperature for 1 to 1½ hours, until puffy or doubled.
7. Preheat the oven to 350°F (175°C), or 325°F (160°C) for a fan oven.
8. Bake for 18 to 20 minutes, until the tops are golden brown. Cool for a few minutes and serve warm.

Summarized from Kikifoodies's video. Watch it for the details.

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