No Knead Dinner Rolls are soft, fluffy and absolutely delicious. The easiest yeast dinner roll recipe you will ever make, and a recipe you definitely need in your life!
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This post was originally posted on 11/9/2020 and updated on 11/13/2024.
Why We Love These No Knead Dinner Rolls
- An easy recipe that seriously requires no kneading or special equipment.
- Simple ingredients you probably have on hand.
- Make your house smell amazing with the smell of fresh baked bread.
- These rolls make the most perfect slider buns!
- Feel completely satisfied with yourself for making from scratch dinner rolls that was basically effortless.
No Knead Dinner Rolls Recipe Ingredients
- Warm Water
- Active Dry Yeast
- White Sugar
- Salted Butter
- Eggs
- Salt
- Unbleached All Purpose Flour
- Olive Oil Spray
Substitution Suggestions
- Warm Water: If you prefer you can use milk. Just make sure it is at the right temperature.
- Active Dry Yeast: For a quicker rise and more springy texture you can use instant yeast. Check the dough a little sooner as it will rise faster.
- Sugar: Honey is a good substitute for the sugar.
- Salted Butter: Feel free to use unsalted butter, but I recommend adding an extra ¼ teaspoon of salt to the dough.
- All Purpose Flour: You can use white whole wheat flour or whole wheat flour but the rolls will be more dense. If using wheat flour start with ½ cup less of flour and add a few tablespoons at a time to get the right consistency.
- Olive Oil Spray: This is for the bowl, you can use whatever oil spray you have on hand. I prefer olive oil because it has the best flavor.
How to Make Easy No Knead Dinner Rolls
- This recipe is great because you can use a stand mixer or you can use a bowl and wooden spoon. Whichever you choose, add the warm water (110°F-115°F) and yeast to the bowl and let it bloom for 5 minutes.
- Next, stir in the granulated sugar, melted butter, eggs and salt.
- Then add all purpose flour a couple cups at a time, and mix until a sticky dough forms.
- Spray the top of the dough with olive oil and cover the bowl with plastic wrap or a clean towel.
- Place the bowl in a warm place that is draft free. Let the dough rise until it has doubled in size, this takes about 1 hour. If I'm not using my oven I like to put it in my oven with the light on.
- While the dough is rising, spray a 9x13 baking pan or sheet pan with olive oil.
- Turn the dough onto a floured work surface and shape the dough into a log.
- Using a dough cutter, cut the log in half, cut each half into thirds and then cut each third into thirds to equal 18 pieces.
- To shape the dough, flatten into a small rectangle, then look at the rectangle as if you were to divide it into thirds, fold the edges over the middle third and pinch the seam. Place the roll seam side down in prepared pan. Repeat with remaining dough. Your pan should have 3 rows or columns of 6 rolls.
- Now, cover the rolls with plastic wrap or a towel and return to the warm and draft free place. Let rolls rise for another 30-40 minutes until doubled in size. I like them closer to the 40 minute mark.
- Preheat oven to 400°F. (Remove the rolls from the oven before preheating).
- Remove plastic wrap from rolls, and bake in preheated oven for 35-40 minutes. The tops will be golden brown and will sound hollow when completely baked. Tap your knuckle on the top of the dinner roll, if it sounds hollow it is done.
- Melt 2 tablespoons of butter and brush butter on top of the rolls and then sprinkle with a little salt.
- Let the rolls sit for 5 minutes and then pull apart and serve warm.
Make Ahead Instructions
This roll recipe is nice because you can make the rolls the day before, or make them in the morning the day you want to serve them. Follow the recipe instructions up until the rolls are shaped and in pan. Once the rolls are shaped and covered with plastic wrap, place them in the fridge to rise. They will need at least 4 hours in the fridge to rise enough, but they can stay in there up to a day. When ready to bake, pull out of fridge and let sit while the oven preheats. Uncover and pop in the oven and finish with the remaining steps! This roll recipe really is a game changer!
What to Serve with These No Knead Dinner Rolls
These rolls are perfect for any meal including holidays and celebrations. I also really love serving bread with soup and pasta dishes. Here are some of our family favorite meals to enjoy with these yummy rolls.
- Oven Fried Chicken Legs
- Crock Pot Beef Stew
- Spatchcock Turkey
- Grandma's Meatloaf
- Chicken Wild Rice Soup
- Instant Pot Pot Roast
Looking for an even quicker dinner roll recipe? Try these Easy Dinner Rolls, that are effortless and done quick. Or for an even quicker bread side dish you can try these Garlic Cheese Drop Biscuits. So fast to make and so delicious!
Storing Dinner Rolls
Storing: Wrap leftover rolls tightly in plastic wrap and store on counter or in bread box. Or you can store them in an airtight container.
Freezing: Wrap baked rolls in plastic wrap, place in freezer safe air tight container or zip top bag. Label, date and freeze.
Thawing Frozen Rolls: Take out of freezer and thaw on counter for a couple hours.
Reheat Rolls: Unwrap the rolls, then loosely wrap them in aluminum foil. Heat them in a low oven (300°F-350°F) for 10-15 minutes.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making bread, other baked goods, frostings and so many other things.
- These nestled mixing bowls are my favorite for prepping ingredients.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their pans are the ones I prefer. Find yourself a consultant, host a party and treat yourself to something new.
- I love an instant read thermometer to check the temperature of the water.
Tips for the Best No Knead Dinner Rolls
- Water should be lukewarm around 110-115°F any warmer than that and the heat will kill the yeast. Use an instant read thermometer to check temperature.
- Use fresh yeast, old yeast that is near expiring will not rise properly. To keep your yeast fresh, keep it in the freezer. I keep all my yeast in the freezer.
- Fluff your flour, then spoon it into your measuring cup and level it off. Accidently adding too much flour to bread dough is what can make it heavy and dense instead of soft and fluffy.
- For an even quicker rise you can preheat your oven to 170°F and then turn it off. Place the covered dough in the oven. It will cut off 5-10 minutes of the rise time.
- Or if you live up North like me you can use an electric blanket to help the dough rise. Wrap the bowl in the blanket that is set to low heat. Works like a charm when I need my oven.
- These dinner rolls can be made a day before and baked off before you need them.
More Tasty Bread Recipes:
- Homemade Garlic Breadsticks
- Easy Drop Biscuits
- Homemade French Bread
- Easy Peasy Garlic Bread
- Garlic Parmesan Focaccia Bread
- Easy Homemade Bagels
- Easy Cinnamon Rolls
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No Knead Dinner Rolls
Ingredients
- 2 cups warm water (110°F-115°F)
- 4½ teaspoons active dry yeast, or 2 packages
- ¼ cup granulated sugar
- 4 tablespoons salted butter, melted
- 2 large eggs
- 2 teaspoons salt
- 6 cups unbleached all purpose flour
- 2 tablespoons salted butter, melted for top
- olive oil spray
Instructions
- Add warm water and yeast to a large bowl or bowl of stand mixer. Let sit for 5 minutes.
- Add flour a couple cups at a time, and stir until a sticky dough forms and all the flour is incorporated.
- Spray top of dough with olive oil and cover bowl with plastic wrap or clean towel.
- Place bowl in warm, draft free place and let dough rise until doubled in size, about 1 hour.
- Turn dough out on a floured work space and shape into a large log.
- Using a dough cutter, cut dough in half and cut each half into thirds. Then cut each third into thirds creating 18 pieces of dough.
- To shape rolls, flatten piece of dough into a small rectangle, then look at the rectangle as if you were to divide it into thirds, fold the edges over the middle third pinching seam. Place the roll seam side down in a greased 9x13 prepared pan. Repeat with remaining dough. Your pan should have 3 rows of 6 rolls.
- Cover the rolls with plastic wrap or towel and place back in warm, draft free place for 30-40 minutes until rolls have doubled in size. (Or you can place in fridge for 4 hours or up to one day.)
- Preheat oven to 400°F.
- Remove plastic wrap and bake rolls for 35-40 minutes until tops are golden brown and the rolls sound hollow when knocked on.
- Brush rolls with melted butter and sprinkle with a little bit extra salt.
- Let rolls sit for 5 minutes, then pull apart and serve warm.
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