Soft No-Knead Dinner Rolls

Activate the Yeast: In a medium bowl, combine yeast and 2 teaspoons of sugar. Pour in warm water and let stand until frothy, about 5 minutes.

Combine Wet and Dry: In a large bowl, whisk together the remaining sugar, flour, and salt. Create a well in the center. Add the yeast mixture, lukewarm milk, beaten eggs, and melted butter. Using a wooden spoon or spatula, mix until a thick, sticky batter forms. (5 minutes)

First Rise: Cover the bowl with a clean, damp dish towel or plastic wrap. Place in a warm location and let rise until almost tripled in volume, approximately 1 1/2 to 2 hours.

Prepare the Pan: Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Shape the Rolls: Gently punch down the dough to deflate. Briefly mix in the bowl to release any air bubbles. Lightly flour a work surface and scrape the dough onto it, dusting the top with flour as well. (5 minutes)

Divide and Ball: Cut the dough into 4 equal pieces, then further divide each piece into 3, resulting in 12 rolls. Take one piece of dough and press it down with your palm. Use your fingers to gather the edges and form a ball. Flip the ball so the smooth side faces up and gently roll to refine the shape. Place the roll in the prepared baking pan. Repeat with the remaining dough, arranging the rolls in a 3x4 grid. (15 minutes)

Second Rise: Lightly spray the surface of the rolls with cooking spray to prevent sticking. Cover loosely with plastic wrap. Place the pan in a warm place and let rise until almost doubled in size, about 30 to 45 minutes. (45 minutes)

Preheat and Bake: Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven until the surface is golden brown, approximately 15 to 18 minutes. (18 minutes)

Cool and Serve: Use the parchment paper overhang to carefully lift the rolls onto a cooling rack. Brush generously with melted butter. Serve warm and enjoy! (5 minutes)