No-knead light dinner rolls
Ingredients 1 package yeast 1/4 c butter 1 1/4 tsp salt 2 Tbs sugar 1 egg 2 3/4 c flour Instructions Dissolve yeast in 1/4 c warm (~85 degree) water for 10 minutes. In a separate bowl, combine butter, salt, and sugar. Pour 1 c of boiling water over them and stir until dissolved. When it's cool enough for the yeast (~85 degrees), add yeast and egg. Beat until blended. Add the flour to form a soft dough. Place the dough in a greased bowl, rotating so the top of the dough is also greased. Cover with cling wrap and let sit in the fridge for 2-12 hours, or cover with towel and let sit in the room until it doubles in bulk. Punch it down. Roll small balls and fill each (greased) cup of a mini muffin tin with 3 balls. Let rise again until doubled in bulk. Bake in a pre-heated 425 degree oven for ~15-18 minutes. Notes This recipe was modified from a Settlement Cookbook recipe and first made by Kira. Laura now makes these rolls every year for Thanksgiving.