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 ❤❤❤
CaSandra Smith
Friday 4th of October 2024
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!
Lola Osinkolu
Wednesday 23rd of October 2024
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 :)
kim
Saturday 18th of November 2023
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. :)
Chef Lola's Kitchen
Friday 12th of January 2024
Well done,Kim.
kim
Tuesday 14th of November 2023
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
josh
Sunday 8th of January 2023
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
Chef Lola's Kitchen
Thursday 2nd of March 2023
Thank you, Josh! And thanks for sharing. 😊
Betsy
Monday 11th of April 2022
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.