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.
About These No Knead Rolls
- 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.
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. 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 this 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 flavour of the bread and without it you might find the bread a little bland.
Butter and eggs – theseadd fat to the breadand it’s thefat that helps to make bread tender and moist. Fat also helps the bread stay fresher for longer.
Milk – When milk is used you get a bread with a sift crust. Milk also contributes to keeping bread fresh for longer.
MIX AND FIRST RISE
Step 1 – Place all the dry ingredients into a large mixing bowl. Make a well in the centre 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 in a warm area and allow 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 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, 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 – Before baking brush the tops of the rolls 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
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. 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.
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 not that much of a difference.
The dough with a quarter cup less water has a slightly denser texture that the one made with more water.
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.
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.
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 200°C (390°F) for about 15 – 20 minutes or until thawed and hot.
More No Knead Bread Recipes
When you make this recipe, please come back and leave a comment below because, I would love to know you went.
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 (1 tablespoon + 1 teaspoon ) dry active yeast
- 55 grams 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 3/4 cups) milk at room temperature
- extra milk for brushing rolls before baking
- sesame seeds optional
- a little melted butter for brushing the tops of the buns after baking
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.
- 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.
- 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.