Super Easy Yeast Rolls: No Knead & Egg Free
These yeast rolls are a much quicker and easier version of the traditional Sour Cream Pocketbook Rolls. The fewer steps and no eggs produce a very surprisingly and incredibly rich, light, and fluffy roll. Why not make your holiday meal much easier to prepare and just as incredibly tasty?
Servings: 15 rolls
Ingredients
- 218 ml (¾ cup +2 ½ tbsp) milk whole preferred heated to (100˚F-110˚F / 38˚C-43˚C), divided
- 14 g (4½ tsp / 2 pkgs) active dry yeast
- 100 g (½ cup) granulated sugar divided
- 113 g (4 oz /1 stick / 8 tbsp) butter plus more for brushing on baked rolls
- 226 g (8 oz /1 cup) sour cream or plain Greek yogurt
- 6 g (1 tsp) salt, if using salted butter in dough 7.5 g (1¼ tsp) salt if using unsalted butter in dough
- 480 g (4 cups) all-purpose flour fluff, scoop, and level off flour if using a measuring cup
Instructions
Day 1 or Early Morning (8-24 hours before baking): Combine ingredients and refrigerate. 10 minutes active time
- Activate yeast by measuring the milk in a 2-cup measuring glass or medium size bowl. Heat in the microwave for 30 seconds or so until it reaches 100˚F-110˚F (38˚C-43˚C).
- In a small bowl, add yeast. Measure the sugar and remove 1 tbsp (~13 g) and add it to the yeast. Stir both yeast and sugar. Add ~59 ml (¼ cup) warm milk. Stir and set aside for 5-10 minutes until the yeast is activated (bubbly and frothy).TIP: If the yeast does not bubble or become frothy (even a little), the yeast is dead, and you need to start over with a new package.
- Dice butter and place it in the remaining milk. Add sour cream and stir. Microwave for 30 seconds and stir. Heat another 30 seconds and stir. Add another 10 seconds or so until butter is just melted.TIP: Diced butter will require less heat (less mass) to melt. Thus, less heat means less time you need for the butter to cool enough to add to the yeast.
- Stir the remaining sugar and salt into the milk, sour cream, and butter mixture. Set aside.TIP: The sugar is not too much for this recipe. It balances out the tang from the sour cream. Don't hold back.
- In a large bowl, add flour and stir in sour cream mixture (once it has cooled to 100˚F-110˚F (38˚C-43˚C). Add yeast mixture and stir well until all the dough has been incorporated. The dough will be sticky and wet. Cover the bowl with plastic wrap and place in the refrigerator for at least 8 hours or overnight for a maximum of 24 hours.TIP: Be sure to use a bowl about twice the size of the dough as the dough will double in size as it sits in the fridge. If you don’t have a large enough bowl, divide the dough into two smaller bowls.
Day 2 or 8 hours later: Divide, shape, rise, and bake: 10 minutes active time
- Prepare a 9- x 13- inch baking pan by greasing it with butter or cooking spray.TIP: Alternatively, you can grease several smaller pans, enough for 15 rolls.
- Deflate and scoop dough out onto a lightly floured surface. Pat out dough to 1 inch thick. Use a cookie cutter (biscuit cutter or drinking glass) that is ~2 ½ inch in diameter to cut out roll rounds. Put aside leftover dough as you cut out the rounds. Roll up leftover dough and continue patting out and cutting until all dough is used.
- Place rolls with sides touching in the prepared pan(s). You should fit all 15 rolls in the 9- x13- inch pan. Cover and allow them to rise in a warm place ~1 hour or until nearly doubled.
- Preheat oven to 350˚F (191˚C) during the last 15 minutes of the rise. Bake rolls for 20-25 or until golden brown on the tops and bottoms. Once out of the oven, brush rolls with another 1-2 tbsp of butter. Serve and enjoy.
Video
Notes
Storage Suggestions:
-Store rolls sealed in a bag on the counter for a couple of days. For longer storage, place them in freezer bags and in the freezer for up to a couple of months. Remove as many as you’d like at a time and thaw on the counter for about 30 minutes. Or heat in the microwave or wrap in foil and heat in the oven at 350˚F (177˚C) for 10-15 minutes or until heated through.