By These no-knead bread rolls require no kneading, no special equipment all you have to do is just stir the ingredients together, let it sit for some time, and then bake it!. It’s truly a no-fuss recipe.
No-knead Dinner rolls
Nothing whets the appetite like the enticing smell of a Yeast Bread baking in the Oven. It also delivers a quintessential home-baking experience.
The truth is, the whole process of making bread gives me joy, I love getting my hands floury and sticky and being rewarded with a deep satisfaction of serving my family and friends with a piping hot bread.
How To make No-knead dinner rolls
This no-knead bread rolls recipe is a success. This is not an exaggeration. These rolls are super soft, not complicated to make, and no fancy ingredients required.
All you have to do is to:
- proof the yeast
- Pour all the ingredients into a large bowl, including the proofed yeast.
- Mix to form the dough – This will be a wet and sticky dough. It’s okay don’t be tempted to add extra flour.
- Proof in a warm place for 1 hour.
- Shape it, proof for 30 more minutes, and bake.
This no-knead bread recipe is a gentle introduction to bread making for beginners. It will make you have a gentle entrance into the world of baking and before you know it, you will start making bread loaves, pizza, Hot cross buns, and more.
This recipe has been updated.
After making these rolls multiple times, I have updated the recipe a little bit to reflect some changes I’ve made for better results.
- In the video, I used dry milk, but I have updated the recipe to whole milk. 1% and 2% milk can also be used if that is what you have at hand.
- You can use either active dry yeast or instant yeast. It doesn’t really matter the type of yeast you use. The rolls will still turn out awesome. If using active dry yeast, it’s best to proof it for best results. You may skip the proofing process if using instant yeast as long as you are sure your yeast is still alive.
Watch the detailed recipe of my no-knead bread rolls
Just a little science about the no-knead dinner rolls
No-knead bread is not a rocket science. Creating a wet, loose dough is the basis for these no-knead bread rolls, in that way, the gluten becomes mobile and naturally align themselves – another science :). You cannot knead this wet dough, even if you try you will end up creating a mess. Wet dough creates a tender and moist bread.
Most of the protein in wheat is gluten and this gluten is what allows the dough trap the carbon dioxide produced by the yeast. In other words, it is the gluten that enables the dough to rise. Without this gluten, the dough will not rise.
There are 2 types of flour that are commonly used for baking bread:
- The all-purpose flour: This is more popular in households because it has lesser gluten content in it and it is suitable for most baking and food such as pies.
- The Bread Flour: This flour is the one designed for yeast bread. It has a high protein content in which the yeast can work on to give you a beautiful and great tasting loaf
Of course, cake flour and self-rising flour has nothing to do with this list because it is too low in protein. Stay away from cake flour in Breadmaking!
The explanation above shows the reason why I always use Bread flour for all my bread recipes. This is not to say that all-purpose flour will not work, but it is clear that the bread flour will yield a better result. I use unbleached bread flour to be precise just to avoid any of the chemicals that come with the bleached flour.
These quick, soft no-knead dinner rolls can be eaten as breakfast or coffee time treats, brunch, a perfect snack between lunch and dinner, it also makes a good mealtime accompaniment.
You may also like these bread recipes:
- Raisin Bread Rolls
- Sweet soft bread loaf
- Easy dinner rolls
- Sweet Milk Bread
- No-Knead French Bread
- No-knead Garlic Knots
- Chicken stuffed Bread Loaf
- Dutch oven crusty bread
- No-knead Focaccia Bread
What’s better than a freshly baked piping hot bread? The smell while it’s baking, the yummy goodness of warm buttered bread, the tasty delights when dipping, the crunchy texture when toasted, the golden medley of a melted sandwich.
Do you now feel in the mood for baking of Bread? You can also try this No-knead crusty French bread, Sweet White Bread, Fresh Dinner Rolls, or Garlic Knots. Happy Baking!
Notes:
- The Dough that is formed will be very wet and sticky don’t be tempted to add more flour. A dense dough will not work for this recipe.
- You can form your rolls in a couple of ways: I like to just cut out the size I need per time and tightly roll it into a ball; You can also turn the dough to a well-floured surface and cut out the number of rolls you want and begin to shape each into balls.
- Brush the surface of the dough with some melted butter or Egg wash (1Egg + 2 Tbsp water whisked together). This will enable the Bread rolls to come out golden brown once it’s baked.
- I made 24 mini rolls in a 15 by 10 baking pan but this will make 12 regular rolls in a 13 by 9 baking pan.
- Brush the surface of the rolls with butter to soften the crust.
No-knead Bread rolls recipe – How to Make Bread Rolls without a mixer
Ingredients
- 4½ Cups Bread Flour
- 4 Tbsp Sugar
- 1 Tsp Salt
- 1 Tablespoon Yeast
- 2 Teaspoons Sugar for proofing the Yeast
- 1½ Cups Warm Milk or powdered milk (6tbsp powdered milk + water)
- 3 Tbsp Unsalted butter Melted
- 2 Eggs
Instructions
- Dissolve the yeast and sugar in the warm milk and leave it for about 5 minutes until it froths. (The temperature of the milk should be between 95° F and 115° F).
- Add the eggs and the melted butter inside the proofed yeast. Whisk together and set aside.
- Combine all the dry ingredients - Flour, Sugar, and Salt. Set aside.
- Mix the wet ingredients together with the dry ingredients with a wooden spoon until a wet and sticky dough is formed.
- Cover the dough with a lid or a plastic wrap and leave in a warm place to rise for 11/2 hours.
- After the dough has risen, punch it down to remove the trapped air and start forming your rolls.
- Rub the baking pan with some butter and sprinkle a generous amount of flour over it then tip the pan all around, and make sure the flour sticks to all the sides of the Pan. Pour out any excess flour.
- Carefully arrange the dinner rolls inside the prepared pan and brush it with melted butter.
- Leave it to proof again for another 30 minutes.
- Brush with the egg wash and bake in a 350°F degrees preheated oven for 15 to 20 minutes.
- Brush the surface once again with some butter to give it a soft crust.
- Allow to cool for few minutes before serving – if you can wait :). Enjoy!
Notes
- If you are using whole Milk, you will use 1-1/2 cups of whole milk. Simply proof the Yeast in warm Milk and all the other steps remain the same.
- If you are using instant yeast, you may skip the proofing process as long as you are sure the yeast is active.
- The Dough that is formed will be very wet and sticky don’t be tempted to add more flour. A dense dough will not work for this recipe.
- You can form your rolls in a couple of ways: I like to just cut out the size I need per time and tightly roll it into a ball; You can also turn the dough to a well-floured surface and cut out the number of rolls you want and begin to shape each into balls.
- Brush the surface of the dough with some melted butter or Egg wash (1Egg + 2 Tbsp water whisked together). This will enable the Bread rolls to come out golden brown once it’s baked.
- I made 24 mini rolls in a 15 by 10 baking pan but this will make 12 regular rolls in a 13 by 9 baking pan.
- Brush the surface of the rolls with butter to soften the crust.
Nutrition
Let’s Connect! You can find me on YouTube, Facebook, and Instagram. I love keeping in touch with all of you! and if you make this recipe, don’t forget to tag me on Instagram @cheflolaskitchen ❤❤❤
I want a substitute the sugar for honey. What do those measurements look like? Thank you.
How to store/keep fresh? Thank you
Hi Bee, To keep your bread rolls fresh,
-Cool completely before storing.
-For 1–2 days: airtight container at room temp.
-For longer: freeze individually wrapped (up to 2–3 months).
-Reheat in the oven for that fresh-baked taste!
Am hoping to make your rolls this week but my question is, can I substitute unbleached flour in lieu of bread flour?
Even though I will recommend bleached flour, the unbleached flour will still come out nice, but the bread may have a slightly different texture.
I have recently taken up interest (dare I say OBSESSED?) in bread making. I wanted to jump in here and tell you that your notes and instructions are excellent. I love the way you tell the reader things we may not know. For example, an egg wash or why you “punch” the dough. Nicely done!
I can really relate to being “obsessed” with making bread. Once you start, it’s hard to stop! I’m glad to hear that you found my notes and instructions helpful 🙂
Made these today along with another receipe and my hubby said these were perfect without even trying the others and I have to agree these were exactly what I wanted. As close to the rolls I had at school growing up in the south. 🙂
Well done,Kim.
Hi Lola, I am going to make these tomorrow, I am required by my daughter to make yeast rolls on the holidays and recently lost my regular receipe. Can’t wait to see how these turn out. One question:
Can I make ahead and freeze the rolls? We have a lot of family for Thanksgiving and being able to freeze the uncooked rolls would help alot.
thanks
Kim
best bread recipe!!…tried a lot of other recipes and this was really no fuss recipe and turned out amazing. for an extra kick, can give it a brush of butter as soon as you bring them out
Thank you, Josh! And thanks for sharing. 😊
Hi Lola! These look absolutely delicious and I am planning to make them tomorrow. I have one question for you: do you know if the recipe would work with full-fat buttermilk? Thanks. I, too, love to bake and sew and also quilt.
Can I use less sugar. If so, how much?
Yes, you can. Use to your taste.
I have never commented on a recipe before, but your roll recipe is truly amazing as is your no knead bread (only two I’ve tried so far). Thank you!!
Lola,this is my first time ever writing a comment about a recipe. I just want to thank you for posting this recipe. This was my first time making yeast rolls by myself,I was kind of nervous about how they would come out. They came out very good, this recipe is definitely a keeper. Thanks for sharing!
What kind of butter did you use? Salted or unsalted? The name pls.
I used unsalted butter.
After the second rise, and the rolls are formed into the pan, can they be refrigerated and baked the next day?
Apologies for the late response, you can roll them and place them in the refrigerator immediately. They will slowly rise in the refrigerator. Let them rest for at least 30 minutes before baking them.
Simple and easy instructions to follow. These dinner rolls are so good, soft, and sweet! The video made it easy for me to follow an eye view as to how it is done. Thank you Chef these will be on my Thanksgiving table!
Nailah
Lola…the recipe calls for two eggs and the video shows you using two eggs but the written instructions says
add one egg to the yeast. Am I confused ..
Hi Mr. Ken. Yes, the recipe calls for two eggs and the two eggs go inside the yeast. I have updated the recipe to make it clearer. Thanks for bringing this to my attention.
@Lola Osinkolu, are the two eggs supposed to be at room temperature before adding to yeast mixture
Yes Brian. Room temperature works best.
These are delicious and turned out perfectly! Read the notes below the written recipe FIRST, then proceed.
Thanks for the feedback Sheila 🙂
I wish people would READ what you have written before the ask repetitive questions.
These rolls look great! Hopefully I can make them tomorrow.
Hi Lola,
Happy New Year! My son and I have made both No-knead and regular rolls. These are so easy to make and taste so good. The aroma just fills the whole house. I think my days of buying bread are numbered. Next, we will try the recipes with almond milk.
Thanks for sharing your recipes.
Lynn
Good morning, Lola
This is Monique, girl I made the dinner rolls they were perfect just like yours. Fluffy, and delicious. The only thing I would do the next time is add more sugar. Thanks for sharing your recipe we me. You’re instructions were to the point.
Love, Monique
Thank you for coming back to share your experience, Monique. yes to a little extra sugar 😋
Good evening, Lola
I made the no knead dinner rolls they came out perfect. They looked just like yours. Thank you so much for sharing. They are delicious, fluffy and just perfect Thanks, Monique
What does 4.5?cups of flour means
What does 1.5 cups of milk means
I want to make your no knead dinner rolls
Hi Monique, it’s 4½ and 1½. I have also re-written the recipe to reflect that.
Hi, the recipe called for 2 eggs but it says to only add one egg to the yeast and the milk, where does the other egg go? Is it for brushing the top of the rolls before baking? you’re no knead sandwich bread is the best bread I have ever eaten in my life I will never buy bread from the grocery again. And it’s so, so quick and easy. Everybody looking at this recipe should try the sandwich bread, you won’t be sorry.
How far in advance may these be made?
You can make them a day ahead. It will stay just as fresh. If you want them warm, just cover the pan with foil and pop in the oven 350F for about 5 minutes. Happy baking!
I just made the rolls and my husband loved them. They weren’t as fluffy as the ones in the picture but this was my first time so maybe my next ones will do better. I will definitely make them again.
I followed recipe to a T.. the dough wasn’t wet and sticky; the end result was amazing!
A little surprised that your dough was not sticky but so glad it turned out well all the same 😊. Thanks for the feedback ❤️❤️
Hi chef lola I’ve been following your recipes and it has been great. I wanted to know if I can start the process a night before and bake the next morning and at what point do i stop.
Hi chef Lola I made this recipe today and it turns perfect for me although I use low-fat milk instead of water and powder milk..I replace also the butter with olive oil and the granulated sugar with coconut sugar…I really love because it’s super soft and fluffy…how can keep the remaining and how long I can keep it?
Can i bake on stove if i don’t have an ive
thanks for this recipe ant. Lola.
I tried it and it was superb . Hubby don’t buy bread from outside again.
But pls for how long can I store the bread ?
Thanks ma.your video is very explicit. please what do you mean by 4.5cuos
Hello Lola, can i use the same recipe for steamed bread?
Chef Lola, please I want to ask, what quantity of evaporated milk can one use for this recipe and can I replace bread flour with all purpose flour?
I tried these today. They are amazing!! Used all purpose flour and 2%milk. Thank you so much for sharing.
Thanks a lot for the recipe.. Please I can substitute canola oil for melted butter
Hello Lola,
Although my buns came out soft and nice but they were not golden brown. Where did I go wrong?
Thanks for the recipe, my rolls come out soft and okay except the look was whitish, even though l applied eggwash. Pls, where did I go wrong?
@Cathy, O, The recipe stated margarine and not eggwash, try using margarine next time
Hi Lola! I tried your recipe last night and although the buns didn’t turn up as good as yours, I really love the texture! I replaced Bread Flour with all-purpose flour instead. If I want half of the amount you make for a batch, do I reduce every ingredient by half including the yeast etc? All’s good except that i need to adjust the oven’s temperature accordingly and get the dough texture right i.e not overly soft. Looking forward to try your other recipes. Thanks again!
Second recipe of yours I’ve tried today and again 👌🏾 Thank you! So glad I found your recipes through google search. I used almond milk and it came out great.
Easy to do recipe
Thank you 🙂
Pls I forgot to ask will coconut flour work for this recipe
I doubt it.
@Lola Osinkolu, Why not try it? What have you got to lose.
@Chinonso Enimola, Why not try it? What have you got to lose.
Chef lola I’m so so happy I came in contact with your page ,I’m definitely doing this recipe indent have strength to be kneading dough
Let me know how well you like it 😊😊😊
Hi Lola, Can I substitue wheat flour with almond flour + tapioca flour.? Also, can I eliminate completely the sugar and what is it used for? Lastly, can I substitute cow’s milk with almond milk please?
I’m sorry, I’ve not tried this recipe using any other flour but it will work well with almond or coconut milk.
i didn’t have bread flour so added 3T of vital wheat gluten. Once risen I put the dough in the refrigerator. Pulled it out this morning and made the rolls. I made them large, 13 in a 9 x 12 pan. They were huge once risen a 2nd time! My oven is on target but found I needed to bake them the full 18 minutes. The rolls are excellent but think next time I need to make the rolls first and put in the pan, and then refrigerate. They weren’t near as pretty as yours. I either need to buy bread flour or cut down my vital wheat gluten. Work in progress. Thank you!
Beware! The metric measurement of water is incorrect!
Thanks for pointing that out Susie. The metric measurement has been corrected.
What can I substitute for eggs my daughter is allergic
Hi Helen, I’m yet to try any egg replacement for this recipe yet. My best guess will be flaxseeds – I’ve worked with it in some of my dough recipes and it worked out perfectly well.
Thank you for this recipe ma please I want to know what you mean by 4.5 cups of flour
Hi Chef Lola! I need to make a LOT of these for Thanksgiving and wondered if I could increase the yeast and proof them faster? How would I adjust to get them to proof in 30 minutes?
Hi Mandi, I wouldn’t recommend adding more yeast. You might end up smelling the yeast in the bread. The best advice I can give is to preheat the oven to 180F, turn it off, place the dough inside and leave to rise in the oven for at least 1 hour. I haven’t tried this yet, but I guess it should work.
So yummy.Pls i need to replace the flour with oat flour because of my health condtion.Can i use same quantity of oat flour n other ingredients?pls help me.Ur presentation is so simple and straight to the point.
Expecting your reply soonest
Hi Sara, I apologize for the late response. Oat flour will not work for this recipe.
Hi chef lola, this is super lovely…I made it and we loved it, we have finished it🤣, my husband says we aren’t buying bread again. I will try the knead bread, I hope it turns out good like the no knead. Please what’s the difference with the no knead and knead bread? Thank you so much.
Hey Mercy, I’m so happy to hear this. You won’t need to buy again! …. The no-knead bread requires no kneading and it’s super soft but less chewy compared to this bread recipe.
Hi, can I use all purpose flour on this?
You changed life for me and my family, with just for video, because I am hocked, for life!🤗😂😀 and when you start charging, I will be there my sister. Shalom from your new friend and fan
Hello Chef Lola. Love your recipes. Can i use magarine for this recipe?? Will it come out just as nice??
Yes, you can use Magarine. it will turn out just as well.
Well done chef Lola
Thanks, Biola 🙂
I’ve made these for the past two weekends. I have gotten 24 rolls out of both batches. OMG! These are awesome. I froze in batches of 8. There are 4 of us and I’m not ashamed by the fact that two a piece almost prompted the heating of several more. We love these rolls. The easiest yeast rolls I’ve done ever. They’re also very forgiving. I am trying your other recipes for bread. I have been told by my family to never buy rolls again. This will be a freezer staple from now on. Thank you for the footnotes and answers to the other comments.
Woah! That is really a big hit!! 🙌 … Thanks, Kristi for the amazing feedback. That’s so great to hear!!!
This recipe is good as is if you’re using it as pairing with something else but since I am craving for some cheesy bread and didn’t wanna knead, I added some cheese in the middle(I used 1tbsp grated cheddar, definitely needs more and I think cut up block cheese would work best than grated) and sprinkled some on top after brushing with butter instead of margarine (this created a crunchy crust that you will love) I cut the recipe in half, I made 12 rolls.
Thanks for the recipe!!
Wow! This is good to hear Melisa. The addition of cheese seems like a good idea to me. I like the way you tweaked it to suit you – that’s so creative. Thanks for the awesome feedback.
Thank you!! I’m out of powdered milk, can I use evaporated or half and half instead? Thanks!
You can use whole milk. If you want to use half and half or evaporated milk, I will advise you reconstitute before using either of the two.
Hello dear,
Lovely recipe.
Please after making how long can it stay? Should i refrigerate them, or just leave out?
Thanks
hello dear.
Lovely recipe, please how long can the bread last after? Should i refrigerate them after making or leave out?
Thanks
Hi Zainab, you don’t need to refrigerate them, it will make the bread stale faster. I will suggest you freeze any left over the same day you make them. Thaw and microwave or warm in the oven when you are ready to eat them.
hi,
Do I follow the same process of activating the yeast with Instant Yeast?
If it’s instant yeast and you are sure it’s active, you don’t need to proof it.
Can the rolls be made then put in fridge to rise slowly and baked in the am ?
Yes, Bridget, you can, but make sure you allow it to come to room temperature before rolling it. All other process remains the same.
Hi, I have a query on the amount of flour used – I thought 1 cup of flour is around 130g? Why is it that 4.5cups of flour is only 250g?
Yes you are right. I actually use 125g for 1 cup of flour. 4.5 Cups will approximately be 560g
Can I skip the sugar which you have added in the flour (4 tbsp sugar)?
Yes you can.
Hello ma
How many cups of milk can I use instead of the powdered milk ?
You will use 11/2 Cups of Milk
I tried the recipe today and I came out perfect. Everybody loved it, I’ll definitely b trying it out again. Thank you, you are the best.
Great! I’m so happy to hear that Titilayo. Thanks for letting me know 🙂
Thanks for this recipe ma…Please what’s the equivalent of 4 and half cup of flour in kilograms? And can I use normal baking flour in place of bread flour?
Hi princess, 41/2cups is 250g… Yes, you can use plain flour.
If I use whole milk instead of powdered milk, do I omit the water if I proof the yeast with warm milk? And how much warm milk do I need to use to proof the yeast? Thanks for the recipe and will try it after your reply.
Yes, you will need to omit the water…you will need 11/2 Cups of warm Milk.
Please what’s the measurement for milk .I’m using whole milk not powdered. Is it still 1 and a half cups?
Yes Tito, It’s still 11/2 cups.
Thanks MA
Thank you so much chef Lola for this wonderful receipe. I found it yesterday while at the office. immediately I got home I tried it out . It was great. I loved it.
Thanks for the feedback Uche. I’m glad you loved it. 🙂
Hello Lola. I’ve tried most of your recipes and they have come out great each time. Just tried your sausage bread rolls 2 days ago and it was really good. My question is the substitution of powdered milk for whole milk. Is it that i use 11/2 cups of milk instead of water to proof the yeast?
Yes Tee, you will need to use 11/2 cups of Milk.
I tried it the same night I watched your video. Came out nice and fluffy, goes amazing with some butter/margarine. Second time making bread, the last time the bread did not rise as the yeast didn’t work- came out more like a texas sweet bun. But this time was good, I took more time to cook it though as my pan wasn’t big enough, coz I only have a tiny one. Don’t bake much, had one I used to make lasagna in the past.Need to start getting more pans.
Thanks for the recipe and the video was super easy to follow for a beginner like me. Forever grateful.
OH WOW, Cher!. I’m so thrilled you enjoyed this so much. Baking is an art that gets mastered with constant practice. I’m glad you did not give up on your first trial… Yes, go get the pans it’s time to start baking!!!
Good morning! I will be using whole milk for this recipe, Do I use a cup and a half of milk?
Yes Linda.
hi there, can i use baking powder instead of yeast? my yeast didn’t froth like yours so i abandoned making it. Could it be the water was too hot?
No dear, this is yeast bread, you are required to use yeast not baking powder. You can bring down the temperature of your water and try again. If it doesn’t work, then you can try buying another yeat
No dear, this is yeast bread, you are required to use yeast not baking powder. You can bring down the temperature of your water and try again. If it doesn’t work, then you can try buying another yeat
hi there, can i use baking powder instead of yeast? my yeast didn’t froth like yours so i abandoned making it. Could it be the water was too hot?
No, you can’t use baking powder for this recipe…my best guess is that your water is too hot. It might have killed the yeast.
Thanks MA
You are welcome Gloria. 🙂
You are welcome Gloria. 🙂
Good day, plz I want to know if I can use all purpose flour for the no knead dinner rolls. Thanks.
Good day Juliet. Yes, you can use all-purpose flour. 🙂
Good day Juliet. Yes, you can use all-purpose flour. 🙂
Good day, plz can I use all purpose flour for the no knead dinner rolls. Thanks
I want to know the cup you used in measuring the flour, is it tin milk. Also, the water measurements. What kind of cup did you use, Can I get the kilogram equivalent. Thanks, nice job.
I use the standard American measuring cup for all my recipes but you can also click on the type of measuring unit you want in the recipe box.
I use the standard American measuring cup for all my recipes but you can also click on the type of measuring unit you want in the recipe box.
Thanks a zillion for your generosity. Your recipe is perfect.
I want to know the cup you used in measuring the flour, is it tin milk. Also, the water measurements. What kind of cup did you use, Can I get the kilogram equivalent. Thanks, nice job.
Good day, plz can I use all purpose flour for the no knead dinner rolls. Thanks
Good day, plz I want to know if I can use all purpose flour for the no knead dinner rolls. Thanks.
Hello dear, thanks alot for the recipes. Please can one use olive oil or vegetable oil for melted butter.. Was already in the bread making process 😀 when i realised i kind of ran out of butter.