No Knead Yeast Rolls
All the flavor of a homemade yeast dinner roll with the ease of a muffin batter. These rolls are also known in the South as spoon rolls.
Prep Time10 minutes mins
Cook Time25 minutes mins
Overnight rise8 hours hrs
Total Time8 hours hrs 35 minutes mins
Servings: 20 rolls
Calories: 126kcal
Cost: 5
Stir together yeast and warm water in a small bowl or 1-cup glass measuring cup; let stand 5 minutes or until yeast is dissolved and foamy.
Beat the egg in a large mixing bowl with an electric mixer just until lightly beaten. Add dissolved yeast mixture, oil, and sugar, beating well. Gradually add milk, beating on medium-low speed.
Gradually add flour, beating just until combined. Cover bowl with plastic wrap or lid and refrigerate at least 4 hours up to 3 days before baking.
Preheat oven to 350° when ready to bake and serve. Stir batter well before spooning into greased muffin pans, filling three-fourths full. Bake for 25 minutes or until tops are golden and sides are lightly browned.
Be sure to pay attention to the type of yeast you use. Active dry is what you want for this overnight recipe. Fast-rising or rapid rise yeast will work if you want a shorter rise time and let the dough rise in a warm place instead of in the fridge overnight.
Pro Tip: If you don't have a cooling rack, just use a table knife to tilt the rolls sideways right in the muffin pan. This will allow them too cool without moisture condensing on the bottom of roll.
Calories: 126kcal