HOW TO MAKE ROLLS WITHOUT YEAST RECIPES

Steps:

• Heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray or butter; set aside. Make and fill the rolls while the oven is heating.
• Mix the filling. Mix 1/2 cup of the sugar and the cinnamon together in a small bowl; set aside.
• Make the dough. Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tablespoons of the melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain.
• Knead the dough. Transfer the dough onto a generously floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth, sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.
• Roll the dough out. Flour a rolling pin and roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.
• Fill the dough. Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.
• Roll the dough up. Starting at the long end closest to you, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.
• Cut the dough. Position the log seam-side down. Cut the dough crosswise into 15 pieces.
• Fill the baking dish. Place the cut rolls cut-side up in the baking dish, 5 across and 3 down the dish.
• Butter the rolls. Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted butter.
• Bake the rolls. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, about 35 minutes. Meanwhile, make the glaze.
• Make the glaze. Place the powdered sugar, milk, and salt in a medium bowl and whisk until smooth; set aside.
• Glaze the rolls. When the cinnamon rolls are ready, place the baking dish on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 minutes before serving.

Steps:

• Place the warm milk in the bowl of a stand mixer. (Alternatively you can mix the dough by hand in a large bowl and then knead it by hand.)
• Add the granulated sugar and sprinkle the yeast over the milk. Whisk gently to combine. Let the mixture sit for 5-10 minutes, until the yeast starts to foam and/or bubble.
• Add the honey, salt and egg and mix gently to combine.
• Add the 3 ¾ cups of flour. Use the paddle attachment to mix on low speed until the flour is mostly incorporated. Add the butter cubes and continue mixing on low speed until the butter is incorporated.
• Switch to the dough hook and knead the dough on low speed until it is smooth and slightly sticky to the touch, about 8 minutes. The dough is supposed to be slightly sticky, but if it is very sticky you can add a little more flour, 1 tablespoon at a time. Avoid adding too much flour, because this will make the rolls more dense instead of light and fluffy. The dough should stick to your finger a little bit when you touch it but not be so sticky that it won't be workable.
• Transfer the dough to a large lightly oiled bowl and turn once to coat all sides of the dough ball with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
• Grease a 13x9-inch rectangular baking dish with cooking spray or butter.
• Transfer the dough to a lightly floured work surface and knead a few times by hand.
• Cut the dough into 24 equal sized pieces. To do this, first cut the dough into 3 equal pieces. Then cut each of the 3 pieces into 8 pieces by first cutting it in half, then cut each half in half, and then cut each piece in half once more. You should end up with 24 roughly equal pieces of dough. Shape each piece of dough into a ball and place in the greased baking dish.
• Cover the rolls in the dish and let rise for 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Uncover and bake the rolls for 16-20 minutes, until the tops are golden brown and the rolls are baked through. (Mine usually take about 17 minutes to bake.)
• Remove rolls from the oven. Whisk together the 1 ½ tablespoons of melted butter and 1 ½ tablespoons of honey. Brush the honey butter over the tops of the rolls. Serve warm.