No Knead Avocado Dinner Rolls

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• All purpose flour - Adds enough structure and tenderness.
• Yeast - If using yeasts labeled "instant" or "rapid rise yeast", then you can skip the proofing and add it directly into the flour.
• Sugar - I add some sugar to my avocado yeast rolls, to add sweetness and help develop a golden shine.
• Avocado - Use a very ripe avocado without any brown spots, like in avocado smoothie recipe.
• Milk - Makes it rich and soft!

Pro tip: Use bread flour if you like a chew! With its protein content ranging from 12 to 14 percent, bread flour is specifically engineered to generate ample gluten, resulting in a satisfying chew.

How to make?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

Proof yeast

1 & 2. Add lukewarm water, salt, and sugar into a glass cup, give a good stir, cover and let stand for 10 minutes, until it looks bubbly!

Tip: How to check for lukewarm temperature? The foolproof method is to use a thermometer - aim for reading between 105°F to 110°F (40°C to 43°C). An easier method is to place a few drops of water on the inside of your wrist or the back of your hand. The water should feel neither hot nor cold, and barely be warm to the touch. This method is similar to testing a baby's bottle temperature.

3. Mash about ½ an avocado until very smooth and no lumps remain, and measure ¼ cup.

4. Add mashed avocado and lukewarm milk into the risen yeast mixture, and stir together, until well combined.

Pro tip: Proofing yeast allows you to confirm that the yeast is active and capable of producing carbon dioxide gas. It also ensures successful fermentation and a lighter, fluffier texture in the final baked rolls!

5 & 6. Whisk together flour, remaining sugar, and salt in a large bowl. Pour the combined avocado-yeast liquid and stir with a wooden spoon, until it comes together to form a non-sticky dough and looks fairly smooth.

Tip: Stir in an additional 2 to 3 tablespoons flour, if the dough feels sticky.

7 & 8. Cover bowl tightly with kitchen towel and place in a warm spot in your kitchen for 1 ½ to 2 hours, or doubled in size.

💡 Did you know? Fermentation happens in two phases? First, the yeast converts the carbohydrates in the dough into sugars, alcohol and acids. It is then converted into carbon do oxide, which expands into bubbles.

9. Dust the work surface with flour or grease with oil, dump the risen dough onto the counter and divide into 12 equal pieces, using a greased knife or bench scraper.

10. Place a piece of dough on a lightly greased counter and gently roll between the palm of your hand to form a loose ball. Place all balls in a greased rectangular baking pan, spacing evenly apart. Cover the dish with a kitchen towel and let rise for 30 to 45 minutes, or doubled in size.

Pro tip: To get a beautiful golden surface, the dough needs to be rolled into smooth balls. With sticky dough, this is tough to do. So, I like to place a portion of dough on a lightly greased counter. Employ the palm of your hand to create a cup-like shape, and then, delicately roll the dough on the counter's surface, allowing it to shape into a seamless and smooth ball naturally (refer video for further assistance).

11. Bake at 375 degrees for 22 to 26 minutes or the tops look golden. Brush the hot rolls with melted butter!

Tip: Brushing the hot dinner rolls with butter help soften the crust, giving it a more tender texture. It also gives it a shiny finish and helps lock in moisture, preventing the rolls from drying out too quickly.

How to serve?

These are perfect served warm with a slather of softened salted butter, with dinner or for the Holidays like Thanksgiving along with cranberry orange sauce. This base recipe is versatile and can be made into garlic rolls, hamburger buns or breadsticks:

• Garlic rolls - Brush with a blend of melted salted butter, garlic powder and dried parsley. Sprinkle freshly grated parmesan on top.
• Burger buns - Divide dough into 6 equal pieces instead of 12 and shape into larger balls.
• Breadsticks - Divide dough into 8 equal pieces instead of 12 and shape into each piece of dough into a 5 inch rope and transfer to a greased cookie sheet.

How to store and reheat?

If you plan to serve them within a day or two, you can leave them at room temperature. Make sure they're well-sealed to prevent them from drying out.

• To freeze: As with all yeast breads, like the homemade garlic knots or parmesan bread bites, freezing is a great option to store them for a month or two. To freeze, place the rolls in an airtight container or freezer-safe bag, seal well and freeze for up to 2 months.
• To thaw: Take them out of the freezer and let them thaw at room temperature for several hours or overnight.

Reheating

• Microwave: It is the easiest and most effective method to warm the rolls and make them soft and plush. Place a desired number of no knead avocado dinner rolls in a microwave safe plate and nuke for 4 to 10 seconds, depending on the quantity.
• Oven: Preheat your oven to around 350°F. Place the rolls on a baking sheet and cover them with aluminum foil. Heat for about 10-15 minutes, or until warmed through.
• Air fryer: Place desired number of rolls in a preheated 300 degree air fryer and cook for 2 to 4 minutes or warmed through.

Helpful tips

• Water temperature – Ideal temperature is 110 to 115 degrees. A simple trick to check, is to drop a few drops of water on your inside wrist. No hot or cold sensations? You're good to go!
• Dough should be soft but not sticky. Adjust flour accordingly. 
• Don't let them get dark in color. Remove when they are golden for the perfect soft crust.
• Grease your worksurface, knife and hands for easy rolling and shaping.
• Use all room temperature or luke warm ingredients. If your avocado was stored in the fridge then transfer it to counter for a few hours before proceeding.