October 27th, 2017

Fluffy No-Knead Dinner Rolls

This post may contain affiliate links. See my full disclosure for further details.

Everyone needs one really good, really easy dinner roll recipe in their repertoire, and these Fluffy No-Knead Dinner Rolls are it! 

Fluffy No-Knead Dinner Rolls

You don’t even need a  fancy mixer to make them. Just a bowl and a wooden spoon.

Really, the only special skill you’ll need to make these rolls in patience. Admittedly, it’s not my forte, but these rolls are definitely worth waiting for.

These rolls need about three hours total of rising time, both before and after shaping them, so do be sure and get started in plenty of time. 

But these rolls can be made formed and then refrigerated if you want to make them ahead. Just cover your shaped rolls with plastic wrap and refrigerate them for up to 24 hours.

Then take the rolls out of the refrigerator 30 minutes before you plan to bake them. This is a great way to get a head start on a big meal like Thanksgiving dinner.

Fluffy No-Knead Dinner Rolls

Just a few tips for making any kind of bread: if your yeast doesn’t froth after five or so minutes, your liquid is probably too hot or too cold. To test the temperature, I usually use my finger. If it would make a pleasant bath, it’s probably just right.

And it always helps to put your dough in warm place to rise. I usually turn my oven on for about 30 seconds, then turn it off. Then I place my dough inside to rise. 

These rolls come out tender, light and fluffy. And there’s nothing better than a warm, homemade roll with dinner. Especially when it’s spread with some soft butter.

Talk about comfort food! 

Be sure to save this Fluffy No-Knead Dinner Rolls recipe to your favorite Pinterest board for later.

 

Fluffy No-Knead Dinner Rolls

Fluffy No-Knead Dinner Rolls

Preparation 2 houirs Cook Time 20 min Total Time 20 mins
Yields 1 dozen     adjust servings

A bowl and a wooden spoon is all you need to make these fluffy, no-knead dinner rolls. 

Ingredients

  • 1 tablespoon yeast
  • 1/2 cup warm water
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 4 cups bread flour
  • 1 teaspoon salt
  • 1 cup lukewarm milk
  • 3 tablespoons butter, melted and cooled
  • 2 eggs at room temperature, lightly beaten

Instructions

  1. In a medium bowl, combine the yeast, warm water and 1 tablespoons of sugar. Let stand five minutes, until frothy.
  2. In a separate bowl, combine the flour, salt and remaining 1/4 cup sugar. Make a well in the center.
  3. Add the milk, butter, eggs and yeast mixture to the dry ingredients and mix with a wooden spoon until combined. The dough will be slightly sticky.
  4. Cover the dough with a clean cloth and place in a warm place to rise for 60-90 minutes, or until doubled in size.
  5. Spray a 9x13 inch baking pan with non-stick cooking spray. Punch down the dough and turn onto a floured work surface.
  6. Divide the dough into 12 equal pieces, dusting with flour as needed for handling. Form the dough into balls and place into the prepared pan. Spray the rolls with non-stick cooking spray and cover with plastic wrap. Let rise  for 30-45 minutes, or until doubled in size.
  7. Preheat oven to 400 degrees. Bake rolls for 15-20 minutes, or until golden brown. Remove from oven and brush with melted butter, if desired.

 

Recipe Notes

Equipment you'll need to make this recipe:

Check out more of my essential kitchen tools, plus favorite cookbooks and what's in my pantry.

2 reviews

Never miss a Let’s Dish Recipe:

Facebook | Pinterest | Instagram | Twitter | Google+

If you love this recipe, you might also like:

Make Ahead Freezer Rolls

Make Ahead Freezer Rolls

No-Knead Honey Oat Bread

No Knead Honey Oat Bread

Rustic Rosemary Bread

Rustic Rosemary Bread

Who Dished It Up First: Adapted from Recipe Tin Eats

signature

Comments

  1. These sound delish! In the ingredient list, it says 1/4 cup plus 1 tbsp. sugar. In the directions, it says add 1/2 cup. Which is correct? Looking forward to making, baking and eating!!

  2. I want to make these rolls for Thanksgiving. I need at least 2 dozen. I won’t double the recipe, but at what point can they be frozen?

  3. Wonderful! I ended up w/ 16 rolls and could easy have been 24 rolls had I made them smaller. I may make them in a sheet pan. This is my mom’s same recipe that she makes for her horn rolls (lovingly called Grandma’s Buns.)I’d lower the sugar amt for any savory butter (garlic, herb, etc.) toppings.

 

Speak Your Mind

*