Description
These soft no knead breakfast rolls are the kind you throw together half asleep and still feel proud of later. They bake up fluffy, lightly sweet, and perfect for butter, jam, or a fried egg on the side.
Ingredients
Units
Scale
- 5 cups all-purpose flour
- 1 packet instant yeast (±2 1/4 tsp)
- 2 large eggs, beaten
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup neutral oil
- 1 1/2 to 2 cups lukewarm water or milk
Instructions
- In a large mixing bowl, add 5 cups of all-purpose flour, 1 packet instant yeast, 1 tsp salt, and 1 tbsp sugar. Give it a quick stir with a spoon so everything’s evenly mixed.
- Add 2 beaten eggs and 1/4 cup oil, then pour in 1 1/2 cups lukewarm water or milk to start.
- Stir with a wooden spoon until you get a thick, sticky batter.
- It should slowly drop off the spoon in heavy blobs, not pour like pancake batter.
- Add a little more liquid only if it feels stiff.
- Scrape down the sides, cover the bowl loosely, and place it in a warm spot for 45 minutes. The dough should puff up and look bubbly and relaxed.
- Lightly oil a standard bread tin or baking dish.
- Spoon the dough in, smoothing the top gently with the back of the spoon. Don’t overthink it, rustic is good here.
- Let the dough rest again for 20 minutes in a warm place until slightly risen and soft-looking.
- Preheat the oven to 200°C.
- Bake the rolls for 40 minutes until golden brown and the top sounds hollow when tapped.
- Remove from the oven and let rest for 10 minutes before slicing. They’re best warm, but still great later the same day.
Notes
Created, prepared, tried, and tested by Moegsida
