No stand mixer, no knead, no special equipment required. These No Knead Dinner Rolls are perfectly soft and fluffy and are astonishingly effortless to make. Just combine the ingredients in a bowl and mix with a wooden spoon – that’s it! It’s the easiest recipe for bread rolls in the whole world!
This recipe for bread rolls will blow your mind!
These dinner rolls are:
made without kneading;
without a stand mixer or any other electric appliance;
take 2 minutes of active effort to mix the dough;
have golden tops and are soft and fluffy on the inside.
Every single time I make these, I am in utter awe of how effortless they are, and how amazing they taste. They are in every way just as good as classic dinner rolls, made by kneading the dough by hand (tired arms, tired arms!) or using a stand mixer.
I truly believe to my very core that only those with a refined palette and/or baking experts can tell the difference between these No Knead Dinner Rolls and traditional kneaded-tired-arms dinner rolls!
See how soft and fluffy they are??
Kneaded vs No Knead Dinner Rolls
In the interest of being completely open and honest, here are the differences that I notice between kneaded dinner rolls and these No Knead Dinner Rolls:
The kneaded rolls stay a wee bit more moist for longer. ie. they are slightly better the next day compared to the No Knead ones. But actually, homemade bread, muffins etc, being preservative free that they are, are always best consumed fresh so I don’t see this as a major disadvantage. Neither the kneaded nor No Knead rolls are great the next day. They lose their moisture and both need to be warmed up before serving to make them moist again. It is just that with the kneaded ones you could possibly get away with not warming up (but they aren’t great), whereas the No Knead ones definitely need warming up;
Kneaded rolls rise a wee bit more. Not noticeable for normal people, and you’d never say the No Knead ones aren’t soft and fluffy. They are, they really are. It’s just that the kneaded ones rise a touch more with the same amount of yeast.
I’m so convinced of the merits of no-knead breads however, that I have since posted No-knead Artisan Bread and Focaccia – both spectacular loaves in their own right that don’t require single minute of kneading!
Dump-and-mix NO KNEAD Dough
In terms of the prep, the batter is literally a dump-and-mix job. There is a major difference in rise time compared to kneaded dough which can rise in 30 – 45 minutes for the 1st rise, then around the same for the 2nd rise after forming the rolls. For these No Knead Dinner Rolls, the dough is much wetter than kneaded dough, so it takes longer to rise. 1.5 – 2 hours, depending on how warm it is where you are. If you use my ridiculous-but-effective tip of rising the dough in your (empty! warm!) dryer, it takes 1.5 hours. 🙂 (See recipes notes for details)
You can see in these photos how different the dough is compared to traditional bread dough. It’s not knead-able, it’s way too sticky. It’s almost more like a muffin batter!
Quick little tip: To get a beautiful golden surface, the dough needs to be rolled tightly and smoothly into balls. With sticky dough, this is tough to do. So here’s my work around: Press the dough down lightly, then bundle it up like a money-bag (mmm…Thai Money Bags…). Flip it over and you have a nice smooth surface with the dough stretched tightly = smooth golden surface. I demo this in the recipe video too (below recipe).
Make-ahead and bake on demand
Another big bonus for these rolls: you can roll the dough into rolls then refrigerate overnight (uncooked) and bake them fresh when you’re ready to serve! It’s quite amazing actually, I wasn’t sure it would work but it does.
Easter is coming up! That’s why I decided to squeeze these in so soon after sharing Hot Cross Buns (which you can make using this No Knead technique, the recipe is in that post). I know some people think baking with yeast is daunting. But I swear to you, watch the video. See how soft and irresistible these rolls come out. And be prepared to be blown away by how easy these are to make!
Carb Monsters unite! – Nagi xx
More No Knead Breads & Flavour variation options!
Cheese and Bacon Rolls (use this no knead dough for that recipe)
WATCH HOW TO MAKE IT
No Knead Dinner Rolls recipe video! No laughing at the Baby Hands – you’ll cop a serious eyeful in this video!
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SOFT NO KNEAD Dinner Rolls
Ingredients
Buns:
- 1 tbsp dry yeast (Note 1)
- 1/4 cup caster/superfine sugar , or sub with normal white sugar
- 1/2 cup warm water (Note 2)
- 4 cups bread flour + extra for dusting (Note 3)
- 1 1/2 tsp salt , cooking/kosher salt
- 1 cup milk, lukewarm, whole or low fat, (Note 2)
- 50g / 3 1/2 tbsp unsalted butter , melted and cooled
- 2 eggs , at room temperature, beaten with fork
Brushing:
- 1 tbsp butter , melted
Instructions
- Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
- Place flour, remaining sugar and salt in a bowl. Mix to combine.
- Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
- Mix until combined with wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.
Rise #1:
- Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume. See Note 4 for how I do this (you will laugh – but it works every time!). Dough surface should be bubbly (see video or photos in post).
Forming Balls (watch video, it’s helpful):
- Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
- Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
- Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).
- Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
- Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
Rise # 2:
- Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
- Return tray to warm place and leave for 30 – 45 min, until the dough has risen by about 75% (less than double in size).
- Partway through Rise #2, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Bake for 15 – 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.
- Remove rolls from oven. Brush with melted butter.
- Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
When he got sent to the naughty corner and he was wondering whether he was allowed back in….
OMG! These are amazing. Just made a batch and they are perfect. Will definitely be making again. Thank you for great recipe.
That’s wonderful to hear Clare! Thank you for letting me know! N xx
I haven’t made them yet, but the instructions ate extensive for me too see it as easier than a regular dinner roll recipe. I was ready to make in 10min. And was surprised to see further down 3hrs?!? How is this easier?!? And who has bread flour just hanging around?!? The ones my mother used to make was the same, you had to start early in the day, to have rolls by dinner. This is the same… If I decide to make it, I’ll update my comment.
Hi there! It’s just easier in that you don’t need to knead it 🙂
How to substitute dry yeast to instant yeast please
Hi Jamie! Please see recipes notes 🙂
Hi Nagi, what would you change to this to make Hawaiian rolls? Just add 1/2 cup sugar and swap water for pineapple juice? Would that work? Would love to see your take on Hawaiian rolls or sliders!
Hi Josh! I’d swap the water and half the milk for pineapple juice, add 2 tbsp of sugar, 1/4 tsp ginger powder, and 1/2 tsp coconut extract. And I would use an egg wash for the surface 🙂 To make it super golden!
Sounds delicious! I’ll have to give them a go and use some of the leftover pork carnitas I’ve got in the freezer! Thanks for the reponse! 🙂
Loved your dinner bun recipe, it was easy to make, and they turned out to be plump and delicious.
Woo hoo!!! So fantastic to hear Elaine, thanks for letting me know! N xx
My first time baking anything ever. These are delicious and completely foolproof. Thank you!
WHOOT!!!!🙌🏻
Your Note #4 brings to mind the Thanksgiving I was trying to make rolls but they weren’t rising. I finally put the pan on a heating pad (that I usually use for my back!) It worked!! We had our tools for Thanksgiving dinner! I WILL keep the dryer in mind tho!. Thanks for the tip!
Your heating pad! I LOVE IT!!!!
They are sooo amazingly soft and fluffy! I just made them and was so pleased how easy and no fuss it was! Thank you for sharing, will be making them regularly now. Definitely a keeper.
WHOOT!!!! 🙌🏻
Just made these yesterday and was very pleased with the result. I haven’t made bread this good in a long time. Loved all the recipe notes. Warm water from the tap was perfect. Lining the pan with parchment paper. Never heard that before but it worked and saved all that messy greasing the pan and cleanup. Thank you.
I’m so pleased to hear you enjoyed it Patsy! Thank you very much for your message – N xx
On you 2nd note on “Rise # 2” , i wonder how you measured or estimated that the dough has risen by about 75% or less than double in size?
Hi Ben! I just went by eye – and you can also see in the photo in the post that it has not quite doubled 🙂
Hi,
you mentioned it can roll the dough into rolls then refrigerate overnight and be ready to bake anytime , kindly advise is to be refrigerated after the rolls rise or before it rise then put in fridge ?
Hi Lelia! Just pop them in the fridge straight after rolling, they will rise in the fridge 🙂
It won’t let me email for free book.
Hi Linda! I added you manually – you should get an email shortly with links for the free e-cookbooks 🙂 The links are also in every new recipe email I send out! N xx
Hi Me too, cant email for free book. My email address is pauline@brdb.com.my
Thank you.
Good Morning :
Do you think they would work as a tool half the size – make 24 instead of 12 ? We are having a Tea Social
And Want to try them. Will let you know
Absolutely! It will probably rise faster for the 1st rise 🙂
Why won’t it let me email for free books
Hello Sandra! I think your email must already be on the list! I will add you manually so you can get my free e-cookbooks 🙂 Expect to see an email from me shortly! N xx
Could you please add me too??
Barneyhooch@centurylink.net
Thanks! I have found many recipes in the past 10 minutes, that definitely sound like keepers!! 😋
It won’t let me either.
Hi Linda! I’ll add you manually and you should receive an email with the links to download them. 🙂 If you don’t get that, then the links are also in every email I send out with new recipes!
Made for Easter, exactly by recipe, even put in dryer to rise, then 2nd rise overnight in fridge, all was beautiful……….but the tops and bottoms were soo hard. PLEASE HELP
Also did you use the right oven temp for the oven type you have??
yes
Hi Liz! Is it possible your oven runs hot? 🙂 How browned was the top?
The brown was just beautiful, I`ll try again. Thanks for response
The rolls were just right with brownness’ I will try again soon
Can you make loaves from mixture? Question was asked but not answered.
Hi! I have made baguettes / french stick size loaves but not sandwich bread. I am not convinced it will work so well making a sandwich bread, the bread is a little more fragile than traditional kneaded bread so I just don’t think it will slice as well. Also I have concerns about how well it would rise when it’s so much larger than a small roll. Hope that helps!
I have tried and tried to make bread. It always comes out weighing a ton. I had given up on this. My cousin posed this and I am so happy she did. This was the easiest and delicious bread ever!! Thank you so much for sharing this recipe. My favorite!! I will be sharing this also.
EXCELLENT! So pleased to hear that Birdy!!
The first time I made these, I used the yeast I had and apf. They were good, but dense. Didn’t rise very well, I believe my yeast was out of date. But I tried them again this morning and oh my gosh. I don’t think I’ll ever buy store bought rolls again. I wanna try it with wheat flour and flax seed next time
WHOOT!!!! So fantastic to hear that Amanda, thanks for letting me know! N xx
I used AP flour and two packets of yeast. OH MY GOD Becky, look at those rolls. They’re so round, so big.. they’re just out there. (Sir Mix A Lot puns aside) These are so perfect. I love making yeast breads, and kneading, but lately I’ve been too wiped out to do any kneading work.
I’m making these every week. Thank you!
Whoot! That’s fantastic to hear Mia, thank you for letting me know you enjoyed it! 🙂
Thanks a lot for the recipe. Almost give up making bread because I’m not expert in kneading dough and no space at my kitchen for heavy duty mixer. Just made it and the result was perfect. But I ran out of bread flour, so just made it half bread flour and half plain flour. Still nice. 🙂 Next time will make it with full bread flour.
That’s terrific to hear Mona! Thank you for letting me know! N xx