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Soft No Knead Dinner Rolls

20 mins Cook
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You don’t need a stand mixer, no kneading, and no special equipment whatsoever. These No-Knead Dinner Rolls are exceptionally soft and fluffy, and making them is incredibly simple. Just mix the ingredients in a bowl using a wooden spoon—no more effort required! This is hands down the easiest bread roll recipe you’ll ever come across!

Dinner Rolls
nomnomwow.com Soft No Knead Dinner Rolls

This recipe for bread rolls will blow your mind!


These dinner rolls possess the following qualities:

  1. They require no kneading.
  2. You won’t need a stand mixer or any other electric appliances.
  3. Mixing the dough takes just 2 minutes of active effort.
  4. They boast golden tops and a soft, fluffy interior.

Every time I whip up a batch of these rolls, I’m astounded by how effortless they are to make and how incredibly delicious they turn out. They measure up in every aspect to classic dinner rolls that demand manual kneading (hello, tired arms!) or the use of a stand mixer. I genuinely believe, down to my very core, that only those with discerning palates or seasoned bakers can discern any difference between these No-Knead Dinner Rolls and traditional, kneaded-until-your-arms-hurt dinner rolls!

Take a look at how wonderfully soft and fluffy they are!

Kneaded vs No Knead Dinner Rolls


In the spirit of full transparency, here are the distinctions I’ve observed between kneaded dinner rolls and these No-Knead Dinner Rolls:

  1. Kneaded rolls retain a bit more moisture for a longer period. In other words, they tend to be slightly better the following day compared to the No-Knead ones. However, it’s worth noting that homemade bread, muffins, and similar items, being free of preservatives, are at their best when enjoyed fresh. So, I don’t view this as a significant drawback. Neither kneaded nor No-Knead rolls stay great the next day; they both lose moisture and benefit from a quick warming before serving. The key difference is that the kneaded ones might be passable without reheating (though not at their best), while the No-Knead ones definitely require warming.
  2. Kneaded rolls exhibit a slightly greater rise. This is a distinction that might not be noticeable to the average person, and it’s not to say that the No-Knead rolls aren’t soft and fluffy – they certainly are. It’s just that the kneaded ones achieve a slightly higher rise with the same amount of yeast.

I’m a firm believer in the merits of no-knead bread, and as evidence, I’ve shared recipes for No-Knead Artisan Bread and Focaccia, both of which yield spectacular loaves without requiring a single minute of kneading!

Dump-and-mix NO KNEAD Dough


When it comes to the preparation, making the batter is as simple as a dump-and-mix operation. However, there is a significant difference in the rising time compared to kneaded dough, which can typically rise within 30 to 45 minutes for the first rise, followed by a similar duration for the second rise after forming the rolls. In the case of these No-Knead Dinner Rolls, the dough is considerably wetter than kneaded dough, so it requires a longer rising time – approximately 1.5 to 2 hours, depending on the ambient temperature. If you opt for my somewhat unconventional but effective tip of allowing the dough to rise in your (empty and warm!) dryer, it can be ready in just 1.5 hours (refer to the recipe notes for more details).

As seen in these photos, the dough differs significantly from traditional bread dough. It’s not suitable for kneading; in fact, it’s much too sticky and resembles more of a muffin batter in texture.

Here’s a handy tip: Achieving a beautiful golden surface requires rolling the dough into tight and smooth balls. With sticky dough, this can be a bit challenging. Here’s a workaround: Gently press the dough down, then fold it up like a money bag (reminiscent of Thai Money Bags). Flip it over, and you’ll have a nicely smoothed surface with the dough stretched tautly, resulting in that desired smooth, golden exterior. I also demonstrate this technique in the recipe video, which you can find below the recipe.

Make-ahead and bake on demand


Another significant advantage of these rolls is that you can shape the dough into rolls, refrigerate them overnight (unbaked), and then bake them fresh whenever you’re ready to serve! It’s quite remarkable, and I must admit I had my doubts about whether it would work, but it certainly does.

With Easter approaching, I decided to share this recipe shortly after posting the Hot Cross Buns (which can also be made using this No-Knead technique, and you can find the recipe in that post). I understand that some people may find baking with yeast a bit intimidating. However, I assure you, watch the video and witness how these rolls turn out – soft and irresistible. Prepare to be amazed by how effortlessly they come together!

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Soft No Knead Dinner Rolls

Soft No Knead Dinner Rolls

maimoona
You don't need a stand mixer, no kneading, and no special equipment whatsoever. These No-Knead Dinner Rolls are exceptionally soft and fluffy, and making them is incredibly simple. Just mix the ingredients in a bowl using a wooden spoon—no more effort required! This is hands down the easiest bread roll recipe you'll ever come across!
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

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

1
Begin by placing the yeast and 2 teaspoons of sugar into a medium-sized bowl, then pour in the water. Let it sit for 5 minutes, allowing it to froth up.
2
In a separate bowl, combine the flour, remaining sugar, and salt. Create a well in the center of the dry ingredients. Add the milk, butter, eggs, and pour in the yeast mixture, including all the froth.
3
Mix the ingredients together with a wooden spoon until well combined. The consistency should resemble that of thick muffin batter – not pourable but thick and sticky.
4

First Rise:

Leave the dough in the bowl, cover it with a damp (clean) tea towel, and place it in a warm location (around 25°C/77°F or higher) for approximately 1 1/2 to 2 hours, or until it has almost tripled in volume. For details on my unique method, refer to Note 4 (you'll find it amusing, but it works every time!). The surface of the dough should be visibly bubbly (refer to the video or photos in the post).
5

Shaping the Rolls (Watch the Video, It's Helpful):

Line a 31.5 x 23.5 cm / 9 x 13" baking tray with parchment paper, allowing some overhang.
6
Remove the tea towel, gently punch down the dough to deflate it, and briefly mix it in the bowl to eliminate any large bubbles.
7
Sprinkle some flour onto your work surface and transfer the dough onto it. Dust the top of the dough with flour, then shape it into a log. Cut the log into 4 pieces, and then cut each piece into 3 smaller pieces, resulting in a total of 12 pieces.
8
Take one piece, press it down with your palm, then use your fingers to gather it into a ball. Flip it over so the smooth side is facing up, and briefly roll it to form a ball. This action stretches the dough on one side, giving the roll a nice smooth surface. (For this step, use as much flour as necessary to handle the dough and prevent it from sticking to your hands.)
9
Place the ball with the smooth side up onto the prepared tray. Repeat this process with the remaining dough, lining up the rolls in a 3 x 4 pattern.
10

Second Rise:

Spray the surface of the rolls (or use cling wrap) with a bit of oil. Then, cover the tray with cling wrap.
11
Return the tray to a warm place and let it sit for 30 to 45 minutes, until the dough has risen by about 75% (not quite double in size).
12
During the second rise, preheat your oven to 200°C/390°F (standard) or 180°C/350°F (fan/convection).
13
Bake the rolls for 15 to 18 minutes, or until the surface turns a beautiful golden brown, and the center roll sounds hollow when tapped. The color of the surface is the best indicator for this recipe.
14
Once out of the oven, brush the rolls with melted butter. Use the overhang of parchment paper to lift the rolls onto a cooling rack. Allow them to cool until they are warm before serving.

Notes

Yeast Conversion: For those using dry yeast, 1 tablespoon equals 9 grams. I typically use Lowan Dried Instant Yeast (the red tube available in the baking aisle at Woolies/Coles), which technically doesn't require proofing, but I still do it out of habit. This process also applies to any other type of dried yeast. If you're using yeast packets, 2 x 7g sachets (which equals 4 1/2 teaspoons, slightly more than 1 tablespoon) work just fine. It doesn't impart an overpowering yeasty taste and helps the rolls rise a tad more. If your yeast doesn't froth, unfortunately, it's not active, and your rolls won't rise. If using fresh yeast (the kind that comes in a crumbly block, not powdered like dry yeast), use 27g (0.9 oz). You don't necessarily need to dissolve it in liquid like you do with dry yeast, but there's no harm in doing so, for the sake of consistency. Crumble it in and let it stand until it foams up, just as you would with dry yeast. Temperature Matters: Hot milk and hot water can kill the yeast. I typically heat milk in the microwave for 45 seconds on high and use warm tap water. Here's the test: If you dip your finger in, and it feels pleasantly warm, you're good to go. It shouldn't be too hot or too cold. Flour Choice: Breads turn out fluffier and slightly more tender when made with bread flour rather than regular all-purpose flour. However, this recipe works perfectly fine with normal white flour as well. Cup sizes vary worldwide. If you don't have a kitchen scale to weigh the flour, please use the appropriate cup size. For the US/Canada, use 4 1/2 cups (they are slightly different but close enough). For the rest of the world, excluding Japan, use 4 cups of flour. If you're in Japan, it's best to weigh the flour. Warm Place for Dough: Regardless of the season, I use my dryer for this purpose. Yes, you read that right – try it! Run the empty dryer for 1 to 2 minutes, then place the bowl inside. If you do this, the dough will rise in just 1.5 hours, even if it's snowing outside! Sugar Level: These rolls aren't overly sweet (for a sweeter roll, you'd need to use 1/2 cup or more of sugar). With 1/4 cup of sugar for a batch of 12 rolls, it equates to about 1 teaspoon of sugar per roll. If you prefer them less sweet, you can reduce the sugar to 2 tablespoons. Make-Ahead Option: You can prepare the dough up to the point of rolling it into balls and cover it with cling wrap. Then, refrigerate it for anywhere from 4 hours to 24 hours (this serves as the second rise). Remove it from the refrigerator 30 minutes before baking. Storing and Freezing: Like all homemade bread, these rolls are best enjoyed on the day they're made. Items made using this No-Knead version don't retain their freshness as long as kneaded versions – they tend to dry out faster. For the day after baking, reheating them in the microwave for 15 seconds makes a world of difference, restoring their softness and moisture. You can also freeze the cooked rolls and simply defrost them. The dough can be frozen too, but it won't rise as well (although it will still be fluffy). For reheating larger batches, place them on a tray, cover with foil (to prevent excessive crisping), and reheat at 160°C/320°F for around 8 minutes or until warmed through. Alternatively, slice them in half and toast them. Doubling the Recipe: You can make double the batter in a single large bowl, then divide it into 2 bowls for the first rise (if you put double the dough in one giant bowl, it might struggle to rise). Continue with the recipe and place the rolls on a large tray or use 2 trays. Bake them all on the same oven shelf. Extreme Humidity: In areas with high humidity (e.g., Southeast Asia), the dough may become stickier after the first rise, making it slightly more challenging to form into balls. Be generous with flour when shaping the dough into a log, cutting it, and rolling it into balls. Don't knead the flour in; use it on the surface only for handling purposes. The dough is stickier than traditional kneaded dough, so the technique I demonstrate in the video is specifically designed to minimize contact with the sticky dough. Recipe Source: This recipe is adapted from various no-knead bread recipes I've encountered over the years, with tweaks that have made it my own! High Altitude: Multiple readers have reported success with this recipe at high altitudes! Additionally, reports of dough seeming too dry or too wet during preparation (compared to what's shown in the video) have all turned out fine, proving that this recipe is quite forgiving! Gluten-Free Option: This recipe also works with gluten-free flour, although the rolls may not be quite as fluffy as when using regular flour. Nevertheless, they are still undeniably fluffy. You'll likely be pleasantly surprised by how well they turn out! Nutritional Information: The nutrition information provided is for one roll. This recipe yields 12 fairly large rolls, roughly the size of a baseball.
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