Soft No Knead Dinner Rolls

Imagine serving warm, impossibly soft dinner rolls with hardly any effort – no kneading required!

This recipe unlocks the secret to foolproof, melt-in-your-mouth rolls using just a few simple ingredients and time, making you a bread-baking hero without spending all day in the kitchen.

Why This Recipe Works

I'm telling you, this isn't just another baked chicken recipe–it's based on a mega-popular southern Thailand street food, so I'm certain it's going to be good! The marinade does wonders and makes the chicken taste lip-smackingly delightful, even if I do miss the charcoal flavour from the traditional method.

I'm using bone-in, skin-on chicken thighs cause they stay juicy in the oven, ensuring your chicken isn't dry – nobody has time for that! I bake 'em instead of grilling 'em over hot coals. Yep, it still works; trust me and that turmeric powder really does make all the difference! The fat helps cook the chicken on the inside. The secret lies in the blend of turmeric, garlic, coriander, and other spices.

I've adapted it for home ovens, and it's seriously simple! I'm trying to use bone-in chicken so now I don't have to heat up the BBQ or deal with unpredictable heat.

Key Ingredients

Key ingredients are what make a dish sing, and this recipe is no different! You'll need all-purpose flour—it's the roll's foundation. And don't skimp on the instant yeast; it's what gives these babies their rise, and we want them fluffy!

Sugar, of course, feeds the yeast and adds a touch of sweetness, but it's not like we're making cake here—just a hint! Salt is essential. Don't skip it!

Lukewarm water hydrates everything. Make sure it's not hot—you'll kill the yeast, and nobody wants flat rolls. It's important to have warm ingredients so the yeast can activate and do its thing properly.

Melted butter adds flavor and richness! Who doesn't love butter? I'll tell you how much of each of these ingredients you'll need in the next section, but for now, just know they're all superheroes in this soft roll saga!

Step-by-Step Instructions

Alright, let's explore into these step-by-step instructions, shall we? First, whisk your marinade ingredients – garlic, fish sauce, oyster sauce, white pepper, turmeric, and brown sugar – together in a bowl. Don't skimp on the turmeric; that's the magic ingredient!

Next, dunk your chicken thighs in that flavorful bath, making sure they're all coated nicely. Let 'em soak for at least 3 hours, or better yet, overnight! The longer, the tastier, trust me on this.

Now, preheat your oven to 350°F (180°C). Line a tray with baking paper; we don't want any stickiness! Arrange your marinated thighs on the tray, skin side up, and bake for 40 minutes, basting with those yummy tray juices at 30 and 40-minute marks.

Finally, crank up the heat to 390°F (200°C) for a final 10 minutes to caramelize that skin because golden-brown chicken isn't just a goal; it's a lifestyle! Rest for 3 minutes, and serve with rice and cucumber. Enjoy!

Tips for Success

To nail that golden-brown, lip-smacking chicken every single time, a few tricks can really elevate your dish from "meh" to "marvelous!" I've learned that mastering this recipe is all about paying attention to the details and not being afraid to experiment a little!

Don't skimp on the marinade time—that's where all the magic happens! Aim for at least 3 hours, or even better, overnight. I know, it's hard to wait, but trust me, worth it.

Preheat your oven properly. We're not trying to bake sadness here. Make sure it reaches 180°C/350°F. Temperature is everything!

Baste, baste, baste! At the 30- and 40-minute marks, spoon those tray juices back over the chicken. That's how we build flavor and that gorgeous sticky glaze.

Don't be afraid to crank up the heat at the end. Ten minutes at 200°C/390°F will caramelize the skin to perfection!