Only seven ingredients, a mixing bowl and wooden spoon are needed to make these easy soft dinner rolls. These are so easy to make and perfect for a beginner. No kneading is required to make these pull apart dinner rolls.
About These Easy Soft Dinner Rolls
- These milk buns are fast and easy to make.
- They are the best ever light and fluffy dinner rolls made without a mixer.
- The recipe makes 12 medium sized pull apart dinner rolls.
Soft Dinner Rolls – FAQ
Can I use all purpose flour for bread?
Plain or all-purpose flour can be used for these no knead bread rolls, but the results will be a little different. I personally find that the bread made with this flour has a slightly different texture and is best eaten on the day it was made.
How long do homemade dinner rolls last?
These easy soft dinner rolls can be kept at room temperature for a few days. To store allow the rolls to cool completely, tightly wrap in plastic food wrap, store in a bread bin or wrap in foil.
If you wanted to bake these in advance, I suggest that buns be frozen the day they are made and reheated on the day needed for that just baked feel.
Can you freeze dinner rolls?
Yes, these can be frozen. Allow the buns to cool, then tightly wrap in plastic. Place in a freezer bag and freeze for up to three months.
How to reheat dinner rolls?
These easy soft dinner rolls can be reheated from frozen. Remove the plastic from the buns, then wrap in foil, place the frozen rolls into a hot oven 200°C (390°F) for about 15 – 20 minutes or until thawed and hot.
Hints and Tips For Making These No Knead Dinner Rolls From Scratch
The secret to making these easy soft dinner rolls is to make a sticky dough. The wetter the dough the softer the rolls will be. But, don’t add too much moisture to the dough, it will be to difficult to shape.
About the moisture content
You can see for yourself the difference a little extra moisture can make to the texture of bread by referring to the image below.
- The rolls on the left where made with a with a slightly dryer dough and were soft with a slightly dense texture.
- The rolls on the right were made with a wetter dough, which resulted in an even lighter texture and softer roll.
What should the dough look like?
- The drier dough is made by holding back about ¼ cup of liquid, it should be thick and sticky almost like a muffin batter.
- The wetter dough was made using all the liquid, making it very soft and sticky. The dough still holds some shape, when scraped into a ball. If you feel that you added too much liquid, work in a few tablespoons of flour, but not too much.
Tip: If you are new to bread making, I suggest that you make a slightly dryer dough or a dough that is some where in between, it’s easier to shape into rolls than the wetter dough.
Tightly cover the bowl with plastic and place in a warm area and allow to double in size. A warm area could be by a window or outside in a sunny spot basically anywhere it is warm. This first rise can take anywhere from 1 ½ hours to 3 hours depending on the temperature.
Shaping The Easy Soft Dinner Rolls
The next stage in making these easy soft dinner rolls is to divide the dough into 12 even sized pieces.
- My preferred method is to weigh the dough. I like to place an empty bowl onto my scales and zero it, then scrape the dough into the bowl to get the total weight, then divide this number by 12 to get the weight of each roll.
- To make shaping easier work on a heavily floured work bench, and lightly coat each ball with flour. Use both hands to shape the balls by, gently pulling the sides of the dough underneath until it forms a round shape.
- Place the balls with the smooth side up on to the prepared tray.
Easy Soft Dinner Rolls After The Second Rise
After shaping the rolls, spray the tops with water. Loosely cover with a lightly oiled piece of plastic (the oil will stop the plastic from sticking to the dough). Place in a warm area for 30 – 60 minutes or until they have doubled in size.
Baking The Rolls
- Before placing these rolls into the oven generously spray the tops with more water, this will give a soft crust to the buns.
- After baking brush, the tops of the buns with a little melted butter.
More Delicious No Knead Bread Recipes To Try
- No Knead Sweet Potato Bread with Pecans
- Very Easy No Knead Hot Cross Buns
- Gluten Free Cheese Bread by mediterraneanliatinloveaffair.com
No Knead Easy Soft Dinner Rolls – Printable Recipe
No Knead Soft Dinner Rolls
- 31.5 x 23.5 cm (9 x 13 inch) rectangular baking tin
- Large mixing bowl
- Measuring jug
- Measuring spoons
- Water spray bottle
- Pastry brush
- 12 grams dry active yeast 1 tablespoon + 1 teaspoon
- 55 grams caster sugar (superfine granulated sugar) the sugar can be reduced by half for a less sweeter bun
- 675 grams bread flour
- 1 ½ teaspoons salt
- 60 grams salted butter melted and cooled but still liquid
- 2 large eggs beaten and at room temperature
- 430 ml milk at room temperature
- A little melted butter for brushing the tops of the buns
Making The Dough
- Place the yeast, sugar, flour and salt into a large mix bowl. Mix to combine.
- Make a well in the centre. Add the butter, eggs and milk.Note: If you want a dough that is easier to shape, hold back about 1/4 cup of the milk to make a slightly drier doughIf you want super soft rolls use all the milk to make a wetter dough.
- Mix with a wooden spoon until well combined and lump free. The dough should be thick and sticky to the touch.
- Please note: Your dough could look like either of the pictures below or somewhere between and this is fine. However, the dough should not be too wet, it should still hold some shape when formed into a ball. If you feel that the dough is too wet, work in 2- 3
tablespoon of flour into the mixture.
- Tightly cover the bowl with plastic food wrap and place in a warm area to rise until double in size. This can take anywhere between 1 ½ – 2 hours.
Shaping The Buns
- Line a 31.5 x 23.5 cm (9 x 13 inch) tray with baking paper with the edges overhanging on the long sides. You can secure the paper in place by smearing the tin with a little butter before placing it into the tray.
- Dust your bench with flour and scrape the dough out of the bowl and on to the bench.
- Shape the dough into a ball and divide into 12 equal pieces. Use your kitchen scales this will ensure that each ball is about the same weight.
- Next shape each piece into a ball. The dough is soft and sticky so you will need to dust each piece and your fingers with a little flour. Use both hands to shape the balls by, gently pulling the sides of the dough underneath until it forms a round shape.
- Place the balls with the smooth side up on to the prepared tray.
- Spray the tops of the dough balls with water, then loosely cover with a lightly oiled piece of plastic food wrap.
- Place the tray in a warm area and leave rise until double in size – this will take about 30 – 60 minutes.
Preheat the oven to 180°C (350°F) about 10 – 15 minutes before the end of the second rise.
- Generously spray the tops of the buns with water before placing into the oven. Bake for about 15 – 20 minutes or until the tops are golden brown.
- Remove from the oven. While the buns are still hot and in the tin, brush the tops with melted butter.
- Use the overhanging paper to lift the buns out of the tray and onto a cooling rack. Allow the buns to cool slightly before serving.
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Pocket Food Facts
Did You Know?
14 grams (1 tablespoon) of butter has 100 calories, 11 grams of fat and 7 grams of unsaturated fat.