No Knead Dinner Rolls

Prepare

1. In a cup:
   • 175g / 6 oz — Warm Water
   • 35g / 2.5 Tbsp — Butter
   • 65g / 3 Tbsp — Honey
2. In a 2L bowl, thoroughly mix:
   • 300g 2 cup — Flour (white and/or whole wheat)
   • 5g / 1 tsp — Salt
   • 10g / 2.5 tsp — Instant Yeast
3. Ensure that butter has melted and honey has dissolved.
4. Add to bowl and mix until uniform:
   • Liquid mixture.
   • 50g / 3 Tbsp — Lightly Beaten Egg.
5. Cover and refrigerate overnight.

Proof

1. Remix.
2. Separate into 4 or 6 pieces.
3. Space evenly on floured baking tray.
4. Lightly flour sides (to prevent sticking into one large piece).
5. Cover and let rise at room temperature for an hour.

Bake

1. Brush tops with butter.
2. Bake for up to 20 minutes at 400°F on middle rack. (Crust should be noticeably dark but not burnt.)

Serve

1. Brush tops with butter.
2. Sprinkle a little salt.
3. Move from tray onto a rack.
4. Let cool for 5 minutes.

Notes:

• Leftovers: freeze and reheat at 375°F.
• Softer rolls: bake at 375°F.