No Yeast Dinner Rolls Recipe - Ready To Eat In Under 30 Minutes (2024)

FAQs

How long can yeast rolls sit before baking? ›

These unbaked dinner rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.

Microwave until just warmed through, 30 to 45 seconds. The rolls should not be piping hot, or they will turn tough and chewy as they cool. Reheat dinner rolls in the oven.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Preheat oven to 200°F. Then turn the oven off. Boil 2 quarts water and put in a pan on the lowest rack. Put rolls in the oven and let thaw and rise until double in size.

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

When you add water to your dough, the proteins in the flour combine to make gluten — another protein. And while gluten is what gives bread structure, as well as the pillowy texture that everyone loves, an excess of it can take your rolls from pleasantly springy to entirely inedible.

Just like many of the other foods I warm daily in the microwave, frozen dinner rolls are great hot out of the microwave as well. I have the highest wattage microwave and, on thirty seconds, these yeast rolls are hot and ready to be enjoyed.

Use a thermometer (I like the Thermapen) to assess the doneness of pan breads, freeform loaves, and soft rolls. A temperature of 190°F at the center will yield bread that's fully baked (soft and moist) but not over-baked (tough and dry).

Cover the rolls with a slightly damp, clean kitchen towel. Wrap the entire plate in a dry tea towel. Microwave until just warmed through, 30 to 45 seconds. The rolls should not be piping hot, or they will turn tough and chewy as they cool.

Why do my dinner rolls taste yeasty? ›

If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf. Using old ingredients (rancid nuts, "old" shortening) will cause yeast breads to taste old or have an "off" taste.

Avoid adding too much extra flour to the dough.

These ingredients slow down gluten development and can make the dough a little sticky. Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher roll instead of the light, fluffy, soft dinner roll we want.

Don't rush the rising time.

For flavor and texture, these fluffy dinner rolls need an initial rise and then a second proof after they're shaped. This ensures that your rolls are light and fluffy and not dense bricks.

Option #1: Refrigerate the Dough or Unbaked Rolls

Mixed dough actually keeps very well for a few days in the refrigerator.

Additionally, don't let proofed yeast hang around for too long. It will eventually lose its vitality.

- Uncovered container with dough you need to limit to max 4 hours in room temperature. It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.