Easy No-Knead Fairy Crescent Rolls
The lightest and fluffiest white dinner rolls couldn’t be easier to prepare!
Everyone needs a go-to roll recipe, especially one that’s easy to throw together. The rolls also have to be delicious, and go great with everything from a holiday roasted turkey to a simple weeknight soup. This right here is a recipe that meets those requirements, and then some.
These rolls have been handed down from my mom, and our family has been enjoying these little pillows of heaven for as long as I can remember. During the holiday season my mom makes them by the sheet pan and you’d be surprised at how quickly they all disappear.
I’m not sure where the name “fairy rolls” came from, but I assume it has to do with their light and fluffy texture. They are practically perfect.
But all that airiness doesn’t require any extra fuss. These rolls really are as easy as homemade gets. You don’t need to get a mixer involved and there’s no kneading. And they don’t even require much forethought. You can whip them up easy enough while you’ve got the rest of dinner going and have them done and on the table in no time at all!
baking tip:Why use yeast + baking powder?
Though not very common, this recipe calls for both yeast and baking powder to leaven the rolls. The baking powder helps give a quicker and higher rise than yeast alone. It also slightly improves the texture, resulting in a light and tender crumb.
Easy No-Knead Fairy Rolls
- 1 cup warm water (237 ml)
- 2 ¼ teaspoons active dry yeast (1 envelope)
- 1/2 cup unsalted butter , melted and cooled (1 stick, 113 grams)
- 1/3 cup granulated sugar (66 grams)
- 1 large egg
- 4 cups all-purpose flour (480 grams)
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- Additional butter , for brushing
- Combine the water and yeast and allow to sit for five minutes.
- In a large bowl, combine the yeast mixture, butter, sugar and egg. Add the flour, baking powder, and salt and stir with a wooden spoon until just combined and comes together into a ball.
- Cover with a towel and allow to rise in a warm place for 30 minutes.
- Split the ball of dough into two equal pieces and put one half back in the bowl. Roll out the other half on a floured surface to about 12 inches in diameter.
- Cut into 12 equal triangles. Starting with the fat end, roll up each triangle and place in a buttered baking pan. Repeat with the other half of dough.
- Cover the baking pan with a towel and let rise for an additional 20-30 minutes. Meanwhile, preheat oven to 375°F.
- Bake rolls until golden brown, about 20 minutes. Remove from the oven and then immediately brush with butter.
- Rolls will keep in an airtight container for up to 3 days.