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….
As long as you’re bringing the Champagne, bread and butter and cheese, I’ll swap with you for pulled pork, blueberry pie and fajitas.
These rolls look really good!
You literally hit all my weak spots! ?
These rolls look absolutely delicious! I would list them as one of my deserted island foods, but since you’re bringing bread and butter, can I trade with you?
My top 3 are:
1. ribeye steak with chimichurri sauce (can that count as 1 item if I say it really quickly?)
2. crisp on the outside, chewy on the inside warm chocolate chip cookies since there is no weight gain on this island, and
3. peanut butter (It was a toss up between this or brussel sprouts. Kidding! I am nothing without my peanut butter.)
OMG. We are TOTALLY on the same island and trading furiously!
I want YOU as an island mate, Rose! Love your food picks. 🙂
?
You are just an amazing woman Nagi and your blog is effervescent just like you.
Love your energy and your creativity.
Keep up the good work
Awww thanks Jen! But more importantly, I WANT TO KNOW YOU DESERTED ISLAND FOODS! ?
Love the recipe!!I have a sweet tooth,so there must be an endless supply,of a specific white birthday cake from my childhood.(in Wisconsin,was a family owned bakery and I think they all just fell off the earth and would not give out the recipe!?Gotta have pasta.No matter sauces,just access to have it,even plain.Fresh croissants.Darn.Have to have something to drink!Will you share your bubbly??!!??
Ohhhhh I love that! One of my BEST FRIENDS in the states is from Wisconsin she will die when she sees this message!!! PS YES I will share bubble for pasta, anyday!
Bacon, bacon, and bacon.
No – bacon, cheese and bacon.
No no no, mince, bacon, cheese.
Hmmm… I’ll have to think this over.
OMG Bacon…. come on the island!!
Oh Hell! I’m on your deserted island with you, so if you want these you’d better eat quick. In reality, I have to pace myself when it comes to “bread ‘n’ butter” as It’s my all time downfall. I can’t resist in giving these a go though as fresh bread with butter “sliced” like cheese is the “ultimate” food. Sorry, just keep Dozer off the island though as I don’t want to share these.
No question, DOZER is on the island and you have to put up with his soulful eyes!!!
Firstly, I love your game! I really enjoy a conversation starting game like this, but what I love more is your firm stand on not only the rules you impose but the fact that bread and butter said quick enough is one food. That’s funny. But the rules make the game all the more fun too I think.
I’ve heard of no knead bread before but haven’t tried it yet. These rolls look so tasty though so I think it’s time to do it.
Ha! But more importantly, what are YOURS!!!??
OH MY another recipe to add to my arsenal, and as I don’t have a stand mixer (yet) this no knead is a bonus.
As for desert island foods, hmmm…. fresh warm bread and butter, pizza, mac n cheese 🙂 oh forgot the white wine 🙁
Whoot! We NEED WINE!
Aaaaaahhhhhh…….I must make these!!!! Carbs totally Rule!!
My three island foods would be: mac n cheese, yakitori don (with rice, gotta have rice!), and spaghetti and meatballs…that’s three in my book!
OMG you are TOTALLY on my island!
Nagi – what a brilliant idea to put the dough in the dryer to rise. Our unheated houses in Qld winter make it really tough so this is sheer genius! Will make these for sliders as well as dinner rolls.
I will bring kalamata olives, sweet chilli jam (NIgella’s recipe) and home made pitta chips.
Queensland? Winter – cold?? Humph!
Hahahaha Carb Monsters Unite for real!! I definitely want to be on your deserted island where “bread n butter” count as one. I am so in love (actually obsessed!) with homemade bread and I have made different varieties over the years. These no-knead dinner rolls are giving me life and joy! Pinning!
P.S. Can’t get over your cute baby hands 🙂
? I hate my hands!!! *she wails pitifully*
Ooh, these rolls look delish! I have never tried making dinner rolls but seeing this easy recipe I think I am going to give it a try! As for the deserted island foods: I would probably choose the same nr.1 + nr.2 as you. However, nr.3? Really? 🙂 I don’t like that stuff at all! 🙂 I think I would go for pizza lol!
Bring is on! Pizza welcome! 🙂
Hi Nagi, I’m on a low sodium diet so what impact would it have if I omitted the salt from this recipe?
Hi Denise! Salt really brings out the flavour in this (I know that sounds weird, but this bread dos have a lovely buttery flavour!), could you just reduce it a bit? Say halve it?
Okay…so these I have to make for a baby shower this weekend. Gotta do it. I was going to do another 4-loaf batch of bread, but you just made this so much easier!
Hmm, the island thing. Well, if you can have ALL cheeses in the world as one item…I get to have ALL the sausages in the world as one item, same with cruciferous veggies…and a honey-brown ale. I can drink it, braise with it, rinse my hair with it…life IS good on your island Nagi! 😀
We are a GOOD combo of food on our island Leah! BA HA HA!!!! Do hope you try these and that everyone loves them! 🙂 N xx
Your “Desert Island” question got a great talk going here. My daughters (both 21) said: chocolate cake, smoothies, sushi and gelato. Their island apparently has a freezer. My answer was: artichokes, but then I decided I’d need butter, so I’d bring a cow. My daughter asked if I’d be able to kill the cow, and I replied that I’d much rather have cheese and ice cream than a hamburger, so I’d actually take very good care of the cow. Does a cow count as desert island food?
I burst into laughter!!! YES their island has a freezer 🙂 I love that, it is so funny comparing their answer to “grown up” answers, ba ha ha!!! (Though actually, I want to be on their island) As for bringing a COW, now that is exactly how my brother tries to cheat. Says he will bring a pregnant cow. Imagine the possibilities….. 😉
So excited to try these! I’ve never loved home baked bread (because I’ve never been very good at it – the yeast is so intimidating!) but these are going to make an appearance at my Easter brunch. I will let you know how it goes lol 🙂
I hope you do try them! They are amahhhzingly easy! 🙂
Thanks for the note when using instant yeast, that is all I use! I am very excited to make these. I am a big ‘ no stand mixer, no knead’ fan!
Desert Island food-Olives, chicken and broccoli. (really it is cheeseburgers, pizza and chicken wings-as long as the pizza had olives)
I hope you love this Cheryl! And ps actually, chicken and broccoli would be very useful to have on our island. What about a chicken-broccoli-olive pizza? Then you have 2 more things you can bring and we can pick the chicken and broccoli off the pizza for other purposes. See – this is how people CHEAT with my Deserted Island game!!! ?
Now I want chicken-broccoli-olive pizza for lunch!!! And I want it on a White pizza!!!
Hi Nagi,
I can’t wait to try these buns. My granddaughter and I have decided that there will be not more bought rolls at our Holiday dinners and we will be the bun makers. Can’t wait to get my hands into this!! I’ll let you know how it goes…
Desert Island game: much like you, Good Champagne, fruit, and yeast bread.
Oooh! I LOVE that! I think I will impose that rule at my Easter Sunday dinner too! I’m glad you’re more sensible than me and are bringing fruit to the island 🙂
In the video, you sprayed something on the rolls before you covered them in plastic wrap. What was that?
Hi Lynna! Rise #2, Step 1 – oil (any), to stop cling wrap from sticking, the dough is sticky! (Could spray cling wrap, either way is fine)
Hi Nagi! I read your blog always, love your recipes. :>)
I have a bread raising tip! Even on a cold day, the inside of your car is almost always warm! You know, that cozy rush of warm air when you first get in? Awesome for raising dough. I just open the door quick and only wide enough to put the towel covered bowl on the seat and close it fast. Come back later…ta-da! A lovely risen dough.
And I choose pizza (which can be changed up a lot), red wine and peach pie ala mode!
I love that tip!! Thank you! PS Anyone with PIZZA must be on my island! ???