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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.
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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 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

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