Yeast Rolls. Warm from the oven, sweet, soft, dripping in butter. If that ain’t Heaven then nothing is. I love these kinds of rolls and to think I don’t even have to knead is just the icing on the cake. Or in this case, the butter on the roll!

No-Knead Dinner Rolls

1 cup warm water
4 tbls sugar
1 packet yeast
1 egg, beaten
1/4 cup vegetable oil
1 cup whole wheat flour
2 cups bread flour
1 tsp salt

Dissolve the sugar and yeast in the water. To make this easier to incorporate, I normally proof my yeast with a cup of flour. Let that rest for about 15 minutes while you gather the other ingredients. Put the remainder of your dry ingredients in your bowl. Measure your oil, then add the egg and beat. Pour this into the proof and mix well. Pour the liquids into the dry ingredients and mix well until smooth. It will be a sticky, spongy dough so just use a spoon or a dough mixing whisk.

Let rise for an hour.

Drop the dough into muffin tins, filling each about 1/2 full. This should make a dozen large rolls or 18 family sized rolls.

Cover loosely with wrap (greased) and let rise again for 30 to 45 minutes. Preheat your over about 15 minutes before you bake your rolls.

Bake the rolls for about 20 minutes at 400F.

Have butter waiting! And if you do, you might as well make two batches because the first batch will be gone before dinner.