View source for SOFT NO KNEAD Dinner Rolls

===Ingredients===
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*1 tbsp dry yeast (9 grams)
*55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
*1/2 cup / 125 ml warm water
*600 g / 20 oz bread flour (4 1/2 US Cups)
*1 1/2 tsp salt
*1 cup / 250 ml milk, lukewarm
*50 g / 3.5 tbsp unsalted butter, melted and cooled
*2 eggs, at room temperature, beaten with fork
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===Brushing:===
*1 tbsp butter, melted
===Instructions===
#Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water.
#Leave for 5 minutes until it froths.
#Place flour, remaining sugar and salt in a bowl. Mix to combine.
#Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
#Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.
===Rise #1:===
*Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume. See Note 4 for how I do this (you will laugh - but it works every time!). Dough surface should be bubbly (see video or photos in post).
*Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
*Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
*Dust work surface with flour, scrape dough on work surface.
*Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total). 
*Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
*Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
===Rise # 2:===
*Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
*Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
*Partway through
===Rise #2===
#Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
#Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.
#Remove rolls from oven. Brush with melted butter.
#Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.