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In this episode of In the Kitchen with Matt I will show you how to make Dinner Rolls. This recipe for amazing dinner rolls is really easy to make and doesn't require kneading or a mixer! It can't get any easier then this, these No-knead dinner rolls are great for Thanksgiving or Christmas dinner, or any occasion really. I also like to use them for small sandwiches or slider hamburgers. Let's get baking!

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Ingredients:
1 Tbsp of yeast (8.5g)
1/2 cup of water (120ml)
1 cup of milk (whole, skim, 2%, 1%) (240ml)
4 1/2 cups of bread flour (all-purpose will work) (570g)
1/4 cup of white granulated sugar (50g)
1 1/2 tsp. of salt (8.5)
4 Tbsp. of unsalted butter (58g)
2 eggs
1 - 2 Tbsp. softened butter for brushing (14 to 28g)

Tools:
Bowls
Wooden spoon
Whisk
Parchment paper
9x13 pan
Cloth
Plastic wrap
Dough cutter/scraper (optional)

Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to show you how to make dinner rolls. These dinner rolls are incredibly soft, buttery, no kneading required, and no mixer required, super easy to do, if I can do it you can do it, let’s get baking. First we want to get our yeast started. I have one cup of milk, I am going to add one half cup of water to it. And I am going to include all the ingredients down below in the description, so don’t worry about that. All right so I am going to put this in the microwave and heat it up, and I want it to be somewhere between 105 and 115 degrees F. So between 45 seconds and 1 minute, on high, usually works for this. All right once we have our water and milk heated up I am going to transfer it over to a larger bowl. And then add my yeast, 1 Tablespoon of yeast. And I am also going to add about a teaspoon of my sugar, and that will be food for the yeast. Take this whisk and I am going to whisk, agitate this a bit. And we are going to let this sit, for 5 to 10 minutes until it gets nice and foamy, and that is how we know the yeast is activated. If it doesn’t get foamy in 5 to 10 minutes, then the yeast is bad, or the water or the liquid was too hot, and it was killed so you need to start over, so let’s let this sit and let the yeast do it’s work. All right as you can tell our yeast is nice and foamy, it’s ready to go. I am going to set this aside there. Now I have 4 and half cups of bread flour, I definitely recommend using bread flour, you can use all-purpose flour, but they will turn out so much better if you use bread flour. Now I am going to add one fourth cup of sugar, one and a half tsp. of salt, and then with a whisk I am just going to combine this, and you can sift it all together if you like. Now I have two eggs here, and I am going to go ahead and whisk these up a little bit with a fork. And now I will take my yeast mixture, we will add the eggs, and now I have 4 tbsp. of butter here, and I am going to melt this just so it is nice and melted, we don’t want it too hot, so go ahead and put it in the microwave, probably 30 seconds, 45 seconds, until is just completely melted. Once our butter is melted let’s go ahead and add that. And then with a whisk we are going to whisk this all together, and now we are going to take our flour sugar and salt mixture, and we are going to add about a half of it at a time first, and then with a wooden spoon let’s go ahead and stir this all together. And then I kind of go around the edges, and kind of scrape the edges, as I am doing this. And now I am going to add the rest of this. And it is going to come all together, but it is still going to be sticky, and then you just mix it until it all comes together, like this, now the dough is still going to be sticky, and that is okay, I am just going to push it down a little bit. And now I am going to transfer it to this larger bowl, I normally make it in this bowl, but the glass bowl looks a little nicer on film, But I am going to take our sticky dough here and put it in that bowl, and then I am going to cover it with a damp towel and place it somewhere warm, and we are going to let this rise for 2, 2 and a half hours...

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