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    Home » Recipes » Bread

    Jun 20, 2021 · Modified: Nov 25, 2022 by Harriet

    No Knead Rolls

    Jump to recipe card

    Do you want to make some fresh bread rolls but don’t have the time? Make these no-knead rolls! It’s an easy recipe that you mix together in less than 10 minutes, then put aside and finish later.

    Close up of a dinner rolls on a white table with more rolls at the back.
    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • 🍽 Equipment
    • 🍳 Step By Step Instructions
    • ✏️ Recipe Notes
    • 📝 Frequently Asked Questions
    • 🍞 More Bread Recipes
    • 📋 Recipe Card
    • 💬 Comments

    Make these soft no-knead rolls they are light and fluffy and simple to make. No kneading, no bread machine, and no stand mixer is required.  These pull-apart dinner rolls are slightly sweet and made with yeast.

    👛 Cost To Make

    Estimated cost = $2.51 or $0.20 per serve

    🌟 Why You'll Love This Recipe:

    • It’s an easy recipe to make for those without a bread machine or stand mixer or who don’t want to hand knead.
    • Baked in a tin this recipe makes 12 pull apart rolls.
    • These no knead rolls have a soft golden crust because they are made with milk and not water.
    • These no knead dinner rolls are soft and slightly sweet.

    🥘 Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image showing flour, butter, eggs, milk and yeast.

    Yeast – I used instant yeast these active yeast granules can be added straight in with the other dry ingredients without being activated.

    However, if you have any doubt as to the freshness of the yeast, test it before using it. Read my article on “How to use instant dry yeast” to learn more.

    Flour – I prefer to use bread flour rather than all-purpose flour because it gives a little more structure and spring to the bread.

    You could also make this recipe whole wheat flour.

    Sugar – there are only 5 tablespoons of sugar in these dinner rolls but, if you think that this is too sweet you could reduce the amount to 2 ½ teaspoons.

    Salt – brings out the flavor of the bread and without it you might find the bread a little bland.

    Butter and eggs – these add fat to the bread and it’s the fat that helps to make bread tender and moist. Fat also helps the bread stay fresher for longer.

    Milk – When milk is used it makes bread with a soft crust. Milk also contributes to keeping bread fresh for longer.

    🍽 Equipment

    • 31.5 x 23.5 cm (9 x 13 inch) rectangular baking tin
    • Large mixing bowl
    • Kitchen scales
    • Measuring jug
    • Measuring spoons
    • Water spray bottle
    • Pastry brush

    🍳 Step By Step Instructions

    MIX AND FIRST RISE

    Image collage showing bread dough in a bowl, dough shaped in to balls and dough balls being brushed with milk.

    Step 1 - Place all the dry ingredients into a large mixing bowl. Make a well in the center of the dry mixture and add all the wet ingredients. Use a wooden spoon and mix until well combined.

    Tightly cover the bowl with plastic wrap and place it in a warm area and allow it to double in size.

    This first rise time can take anywhere from 1 ½ hours to 3 hours depending on the temperature.

    SHAPE AND SECOND RISE

    Step 2 - The next stage in making these no-knead bread 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 the scales and zero it.

    Then scrape the dough into the bowl to get the total weight. Divide the total weight by 12 to get the weight of each roll.

    • For example: This recipe made 1.32 kg (2.9 lb) of dough when divided into 12 each bread dough came to about 110 grams (3.9 oz).

    To make shaping easier work on a heavily floured workbench, 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, spacing them well on to a baking tray lined with baking paper. Use a single sheet of baking paper to line the base and up past the sides of the tin.

    Then spray the tops of the rolls with water. Loosely cover the tine with a lightly oiled piece of plastic wrap (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.

    BRUSH AND BAKE

    Step 3 - Brush the tops of the rolls before baking with milk and sprinkle on some sesame seeds if you like.

    Bake rolls in a preheated moderate oven for about 15 - 25 minutes or until the tops are golden and the rolls are cooked. Tap the top of the rolls and if it sounds hollow, they are cooked.

    Remove from the oven brush the tops of the hot buns with some melted butter.

    The butter will add a nice gloss to the buns which will make them look better.

    Allow the rolls to cool in the tray for 5 -10 minutes. Then use the overhanging baking paper to lift the buns out of the tray and onto a cake rack. Serve warm

    ✏️ Recipe Notes

    Salt - I used 1 teaspoon in the recipe because of the salted butter if you use unsalted butter use 1 ½ teaspoons salt.

    Sweetness - If you would like a slightly less sweet dinner roll use 2 ½ teaspoons of sugar.

    Proofing tips – A warm area could be by a window or outside in a sunny spot basically anywhere it is warm.

    Dough weight - The recipe makes about 1.3 kg (2.9 lb) of dough. When divided into 12 each dough ball is about 110 grams (3.8 oz).

    Use flour when shaping the dough - If this is your first time working with a wet dough it can be a little tricky and it will be sticky.

    What I find helps after dividing the dough into balls, is to coat each ball in flour as you work. Add a little more if needed when you are shaping the balls.

    Line the baking tin with baking paper extending the paper up past two sides of the tin. This will make it easier to lift the hot rolls out of the tin and onto a wire rack.

    Image showing how to line a cake tin.

    Use less water - I’ve made these no-knead rolls often and have tested it using a little less water for an easier-to-handle dough. If you don’t want an overly wet dough use ¼ cup less water.

    After baking there is a little bit of a difference between the wet and slightly dryer dinner rolls but, it is not that much of a difference.

    The dough with a quarter cup less water has a slightly denser texture than the one made with more water.

    Image showing bread rolls on a cake rack.

    What should the dough look like? - The dough with a quarter cup less water will be thick and hold some shape. The dough with the full amount of water will be almost like a loose muffin batter and will not hold its shape that well in the bowl or when shaped into rolls as you can see in the images below.

    Image showing a comparsion of doughs made with different amounts of liquid.

    Rustic Look - The tops of no-knead rolls will be a little rough and lumpy looking because the dough has not been kneaded smooth.

    It’s not that big a deal but if you a worried about the look sprinkle on some seeds before baking to hide it a bit.

    Image showing the difference between a kneaded bread and no knead bread.

    📝 Frequently Asked Questions

    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.

    How long do homemade dinner rolls last?

    These no-knead 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.

    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 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 at 200°C (390°F) for about 15 – 20 minutes or until thawed and hot.

    🍞 More Bread Recipes

    You might also like this no knead focaccia recipe or these other bread recipes:

    • Naan bread
    • White bread in the bread machine
    • Soft flour tortillas (yeast free recipe)
    • Homemade pizza dough
    • Homemade pita bread
    • Cob bread
    • Gluten Free Cheese Bread

    Or, if you have left over bread and are wondering what to do with it you could make your own breadcrumbs.

    Dinner rolls on a cutting board with a hand picking up a roll.

    When you make this recipe, please come back and leave a comment below because I would love to know you went.


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    📋 Recipe Card

    Close up of a dinner rolls on a white table with more rolls at the back.

    No Knead Soft Dinner Rolls

    Make these soft dinner rolls they are light and fluffy and simple to make. No kneading, no bread machine and no stand mixer is required.  These pull apart dinner rolls are slightly sweet and made with yeast.  The perfect yeast bread for beginners. These homemade sweet yeast rolls are so easy, they can even be made while preparing the holiday dinner.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 15 mins
    Cook Time : 30 mins
    Proving time up to : 3 hours
    Total Time : 3 hrs 45 mins
    Cuisine: : Western
    Course : Mains, Sides
    Servings : 12 dinner rolls
    Calories : 294 : kcal
    Estimated Cost (AUD) : $2.51 or $0.20 per serve
    Author : Harriet

    EQUIPMENT

    • 31.5 x 23.5 cm (9 x 13 inch) rectangular baking tin
    • Large mixing bowl
    • Scales
    • Measuring jug
    • Measuring spoons
    • Water spray bottle
    • Pastry brush

    INGREDIENTS

    • 12 grams (1 tablespoon + 1 teaspoon ) dry active yeast
    • 55 grams (2 ounces) caster sugar / superfine granulated sugar the sugar can be reduced by half for a less sweeter bun
    • 675 grams (1.5 lb) bread flour / bakers flour / strong flour
    • 1 teaspoons salt
    • 60 grams (2 oz or 3 tablespoons) salted butter melted and cooled but still liquid
    • 2 large eggs beaten and at room temperature
    • 430 grams (14.5 oz or 1 ¾ cups) milk at room temperature

    Extra

    • extra milk for brushing rolls before baking
    • sesame seeds optional
    • a little melted butter for brushing the tops of the buns after baking
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    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 ¼ cup of the milk to make a slightly drier dough
      If 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.

    First Rise

    • 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.

    Second Rise

    • 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.

    Baking

    • Brush the top of the buns with milk and sprinkle on sesame seeds 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. Allow to cool in the tin for 5 - 10 minutes.
    • 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.

    Notes

    Salt - I used 1 teaspoon in the recipe because, of the salted butter if you use unsalted butter use 1 ½ teaspoons salt.
    Sweetness - If you would like a slightly less sweet dinner roll use 2 ½ teaspoons of sugar.
    Proofing tips – A warm area could be by a window or outside in a sunny spot basically anywhere it is warm.
    Dough weight - The recipe makes about 1.3 kg (2.9 lb) of dough. When divided into 12 each dough ball is about 110 grams (3.8 oz).
    Use flour when shaping the dough - If this is your first time working with a wet dough it can be a little tricky and it will be sticky.
    What I find helps after diving the dough into balls, is to coat each ball in flour as you work. Adding a little more if needed when you are shaping the balls.
    Line the baking tin with baking paper extending the paper up past two sides of the tin. This will make it easier to lift the hot rolls out of the tin and onto a wire rack.
    Nutrition Facts
    No Knead Soft Dinner Rolls
    Serving Size
     
    1 roll
    Amount per Serving
    Calories
    294
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    4
    g
    25
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    45
    mg
    15
    %
    Sodium
     
    258
    mg
    11
    %
    Potassium
     
    126
    mg
    4
    %
    Carbohydrates
     
    48
    g
    16
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    229
    IU
    5
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    55
    mg
    6
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Reader Interactions

    Comments

    1. Francis says

      December 21, 2021 at 5:23 pm

      5 stars
      So soft a fluffy.

      Reply

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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