Soft No-Knead Rolls

Homemade bread without all the work of kneading the dough! Everything is mixed with a spoon in one bowl and allowed to rise. Then form the dough into small balls, allow a second rise and bake. Done!  These rolls are soft and taste similar to a brioche bread. They are best on the day they are made  and even better straight out of the oven. (There is a reason that day old bread is on sale in bakeries!) If for some reason, you don't devour them all on the first day, warm them in the microwave to soften any leftover rolls.
This recipe is a great introduction to bread making for kids. With no requirement to knead the dough, they can watch the yeast work it's magic and turn a sticky ball of dough into soft fluffy goodness.
This recipe comes from Recipe Tin.

Ingredients

1 Tablespoon dry yeast (Note that this is more than one package of yeast. You will have to open two packages of yeast and measure out one Tablespoon)
1/2 cup warm water
1/4 cup sugar + 2 teaspoon sugar
4 1/2 cups all-purpose or bread flour
1 1/2 teaspoon salt
1 cup lukewarm milk
3.5 Tablespoons + 1 Tablespoon melted butter
2 room temperature eggs, beaten with a fork.

Instructions
Preheat oven to 200 degrees. When it reaches temperature,  turn off the oven. This will allow the oven to cool, but remain a warm environment for rising the bread.

Place the yeast and 2 teaspoon sugar in a small bowl. Add warm water, stir to combine, and allow to sit for 5 minutes while you prepare the remaining ingredients.
In large bowl, combine flour, remaining sugar and salt. Mix with a wooden spoon,
Make a well in the center of the flour. Add eggs, butter, milk and foamy yeast mixture.
Mix until combined with a wooden spoon. The resulting dough will be thick and sticky,

Leave the dough in the bowl, cover with a clean wet tea towel and place in the warmed oven. Allow to rise for 1 1/2 - 2 hours or until almost tripled in volume.

Line a 9x13 inch cake pan with parchment paper, allowing the paper to overhang the edges.
Remove the dough from the warmed oven, remove tea towel and punch the dough down.
Dust work surface and dough with flour so it is easy to handle.  Form the dough into a log.
Cut the log into 4 equal pieces. Cut each quarter section into three pieces (12 total).  Form each piece into a smooth ball and place in the prepared baking pan. Repeat with remaining balls of dough, lining them up in the pan 3 x 4.

Spray the surface of the rolls with oil and place saran wrap on the top.
Allow the bread to rise for 30 - 45 minutes, until it has increased in size by about 75% - less than double in size.  I do the second rise on the counter, since it is necessary to preheat the oven at this time to 390 degrees.
After the rolls have completed the second rise, place in preheated 390 degree oven and bake for 15-18 minutes. The surface should be golden brown and the rolls should sound hollow when tapped.
Remove from oven and brush tops with melted butter.
Use overhanging parchment paper to remove from pan and allow to cool to warm on rack.
ENJOY!

MAKE AHEAD: Follow recipe up to rolling the balls and cover with cling wrap. Then refrigerate for 4 - 24 hours. Take them out of the refrigerator 30 minutes before baking.