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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.
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


  • Cups Bread Flour
  • 4 Tbsp Sugar
  • 1 Tsp Salt
  • 1 Tablespoon Yeast
  • 2 Teaspoons Sugar for proofing the Yeast
  • Cups Warm Milk or powdered milk (6tbsp powdered milk + water)
  • 3 Tbsp Unsalted butter Melted
  • 2 Eggs


  • 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!



  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.


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