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No-knead Bread rolls (Soft Dinner Rolls)

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 bread rolls also know as soft dinner rolls09

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.no knead bread rolls also know as soft dinner rolls09

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:

  1. proof the yeast
  2. Pour all the ingredients into a large bowl, including the proofed yeast. 
  3. Mix to form the dough – This will be a wet and sticky dough. It’s okay don’t be tempted to add extra flour.
  4.  Proof in a warm place for 1 hour.
  5. 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.

no knead bread rolls also know as soft dinner rolls09

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.

no knead bread rolls dough

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!

 

no knead bread rolls also know as soft dinner rolls09

 

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.

 

no knead bread rolls also know as soft dinner rolls09

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:

no knead bread rolls also know as soft dinner rolls09

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 BreadFresh Dinner Rolls, or Garlic Knots. Happy Baking!

Notes: 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Brush the surface of the rolls with butter to soften the crust.
no knead bread rolls also know as soft dinner rolls09

No-knead Bread rolls recipe – How to Make Bread Rolls without a mixer

No-knead Bread 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.
4.77 from 52 votes
Print Pin Rate
Course: Breakfast/Lunch/Dinner
Cuisine: American, Global
Keyword: dinner rolls, homemade, no knead bread rolls, soft dinner rolls
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Rolls
Calories: 148kcal
Author: Lola Osinkolu

Ingredients

  • 4.5 Cups Bread Flour
  • 4 Tbsp Sugar
  • 1 Tsp Salt
  • 1 Tablespoon Yeast
  • 2 Teaspoons Sugar for proofing the Yeast
  • 1.5 Cups Warm Milk or powdered milk (6tbsp powdered milk + water)
  • 3 Tbsp 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 one egg 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
  • Bake in a 350°F degrees preheated oven for 15 to 18 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!

Video

Notes

  1. 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. 
 
  1. If you are using instant yeast, you may skip the proofing process as long as you are sure the yeast is active.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Brush the surface of the rolls with butter to soften the crust.

Nutrition

Calories: 148kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 249mg | Potassium: 84mg | Fiber: 0g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 0.3mg

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 ❤❤❤

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Recipe Rating




Anne Davidson

Wednesday 25th of November 2020

How far in advance may these be made?

Lola Osinkolu

Wednesday 25th of November 2020

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!

Marilyn

Friday 20th of November 2020

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.

Cynthia

Monday 16th of November 2020

I followed recipe to a T.. the dough wasn’t wet and sticky; the end result was amazing!

Lola Osinkolu

Thursday 19th of November 2020

A little surprised that your dough was not sticky but so glad it turned out well all the same 😊. Thanks for the feedback ❤️❤️

AKI

Saturday 8th of August 2020

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.

Jenielyn

Monday 8th of June 2020

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?

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