Subscribe
to receive three free recipe ebooks Sign Up

RecipeTin Eats

Fast Prep, Big Flavours

Home Baking Recipes Soft No Knead Dinner Rolls

Soft No Knead Dinner Rolls

By:Nagi 1,074 Comments
Recipe v Video v Dozer v

No stand mixer, no knead, no special equipment required. These No Knead Dinner Rolls are perfectly soft and fluffy and are astonishingly effortless to make. Just combine the ingredients in a bowl and mix with a wooden spoon – that’s it! It’s the easiest recipe for bread rolls in the whole world!

Soft no knead dinner rolls, fresh out of the oven, ready to be eaten.

This recipe for bread rolls will blow your mind!

These dinner rolls are:

  • made without kneading;
  • without a stand mixer or any other electric appliance;
  • take 2 minutes of active effort to mix the dough;
  • have golden tops and are soft and fluffy on the inside.

Every single time I make these, I am in utter awe of how effortless they are, and how amazing they taste. They are in every way just as good as classic dinner rolls, made by kneading the dough by hand (tired arms, tired arms!) or using a stand mixer.

I truly believe to my very core that only those with a refined palette and/or baking experts can tell the difference between these No Knead Dinner Rolls and traditional kneaded-tired-arms dinner rolls!

Soft no knead dinner rolls on a rack, fresh out of the oven, ready to be eaten.

See how soft and fluffy they are??

Hand squeezing no knead dinner rolls to show how soft and fluffy they are.

Kneaded vs No Knead Dinner Rolls

In the interest of being completely open and honest, here are the differences that I notice between kneaded dinner rolls and these No Knead Dinner Rolls:

  1. The kneaded rolls stay a wee bit more moist for longer. ie. they are slightly better the next day compared to the No Knead ones. But actually, homemade bread, muffins etc, being preservative free that they are, are always best consumed fresh so I don’t see this as a major disadvantage. Neither the kneaded nor No Knead rolls are great the next day. They lose their moisture and both need to be warmed up before serving to make them moist again. It is just that with the kneaded ones you could possibly get away with not warming up (but they aren’t great), whereas the No Knead ones definitely need warming up;
  2. Kneaded rolls rise a wee bit more. Not noticeable for normal people, and you’d never say the No Knead ones aren’t soft and fluffy. They are, they really are. It’s just that the kneaded ones rise a touch more with the same amount of yeast.

These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! www.recipetineats.com

Dump-and-mix NO KNEAD Dough

In terms of the prep, the batter is literally a dump-and-mix job. There is a major difference in rise time compared to kneaded dough which can rise in 30 – 45 minutes for the 1st rise, then around the same for the 2nd rise after forming the rolls. For these No Knead Dinner Rolls, the dough is much wetter than kneaded dough, so it takes longer to rise. 1.5 – 2 hours, depending on how warm it is where you are. If you use my ridiculous-but-effective tip of rising the dough in your (empty! warm!) dryer, it takes 1.5 hours. 🙂 (See recipes notes for details)

You can see in these photos how different the dough is compared to traditional bread dough. It’s not knead-able, it’s way too sticky. It’s almost more like a muffin batter!

Quick little tip: To get a beautiful golden surface, the dough needs to be rolled tightly and smoothly into balls. With sticky dough, this is tough to do. So here’s my work around: Press the dough down lightly, then bundle it up like a money-bag (mmm…Thai Money Bags…). Flip it over and you have a nice smooth surface with the dough stretched tightly = smooth golden surface. I demo this in the recipe video too (below recipe).

These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! www.recipetineats.com

Awesome Make Ahead Tip! 

Another big bonus for these rolls: you can roll the dough into rolls then refrigerate overnight (uncooked) and bake them fresh when you’re ready to serve! It’s quite amazing actually, I wasn’t sure it would work but it does.

Easter is coming up! That’s why I decided to squeeze these in so soon after sharing Hot Cross Buns (which you can make using this No Knead technique, the recipe is in that post). I know some people think baking with yeast is daunting. But I swear to you, watch the video. See how soft and irresistible these rolls come out. And be prepared to be blown away by how easy these are to make!

Carb Monsters unite! – Nagi xx

Soft no knead dinner rolls in a baking pan, fresh out of the oven.

More No Knead Breads & Flavour variation options!

WATCH HOW TO MAKE IT

No Knead Dinner Rolls recipe video! No laughing at the Baby Hands – you’ll cop a serious eyeful in this video!

 

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! www.recipetineats.com

SOFT NO KNEAD Dinner Rolls

Author: Nagi
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Side
Western
4.97 from 256 votes
Servings12
Tap or hover to scale
Print
Recipe video above. These soft dinner rolls are like magic! Just mix the ingredients in a bowl - no kneading, no stand mixer, no special ingredients required. These are soft, fluffy and moist, nicely salted with a touch of sweet. This requires 2 hrs 15 minutes+ rise time. 

Ingredients

Buns:

  • 1 tbsp dry yeast (Note 1)
  • 55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
  • 1/2 cup / 125 ml warm water (Note 2)
  • 600 g / 20 oz bread flour (4 1/2 US Cups, 4 Cups everywhere else exc Japan)+ extra for dusting (can use all purpose / plain flour) (Note 3)
  • 1 1/2 tsp salt
  • 1 cup / 250 ml milk, lukewarm, whole or low fat, (Note 2)
  • 50 g / 3.5 tbsp unsalted butter, melted and cooled
  • 2 eggs, at room temperature, beaten with fork

Brushing:

  • 1 tbsp butter, melted

Instructions

  • Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
  • Place flour, remaining sugar and salt in a bowl. Mix to combine.
  • Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
  • Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

Rise #1:

  • Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume. See Note 4 for how I do this (you will laugh - but it works every time!). Dough surface should be bubbly (see video or photos in post).

Forming Balls (watch video, it's helpful):

  • Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
  • Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
  • Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total). 
  • Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
  • Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

  • Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
  • Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
  • Partway through Rise #2, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
  • Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.
  • Remove rolls from oven. Brush with melted butter.
  • Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

Recipe Notes:

1. 1 tbsp dry yeast = 9 grams. I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle) which technically doesn't need to be frothed before using but there's no harm in doing it, and I do it out of habit + also because then the same steps apply to any dried yeast.
If you are using the packets, you can just use 2 x 7 g sachets, that is 4 1/2 tsp which is slightly more than 1 tablespoon but it works just fine. Doesn't taste yeasty and makes it rise a touch more. Otherwise, measure out 1 tablespoon.
If your yeast doesn't go frothy, sorry to say it's not active so your buns won't rise. 
To use fresh yeast (comes in a block that crumbles, not powder like dry yeast), use 27g/ 0.9 oz. You don't actually need to dissolve it in liquid like I do with the dry, but there's no harm in doing it and so for the sake of consistency, crumble it in and let stand until it foams up, same as using dry yeast.
2. Scalding hot milk and hot water kills the yeast. I heat milk for 45 seconds on high in the microwave, and use warm tap water. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It's not too hot or too cold!
3. Breads are fluffier and slightly more tender if made with bread flour rather than normal flour (plain or all purpose). However, this recipe works great with normal white flour too.
Cups around the world differ in size. If you don't have scales to weight the flour, please use the relevant cup size. For US/Canada, use 4 1/2 cups (they are slightly different, but close enough). For rest of world other than Japan, use 4 cups of flour. For Japan, please weigh the flour.
4. WARM PLACE for dough: This is what I do all year round - use my dryer. Laugh - but try it! Run the (empty) dryer for 1 - 2 minutes, then place the bowl inside. If you do that, the dough will rise in 1.5 hours. Even if it's snowing outside!
5. SUGAR: This is not a sweet roll (I'd use 1/2 cup+ for that) but there is a touch of sweet. 1/4 cup of sugar across 12 rolls = 1 tsp per roll. You can reduce it to 2 tablespoons of sugar.
6a. MAKE AHEAD: Follow recipe up to rolling balls and cover with cling wrap. Then refrigerate for 4 hours - 24 hours (this is the 2nd rise), take them out 30 minutes before then bake!
6b. STORING: As with all homemade bread, it is best served on the day it's made. Things made using this No-Knead version doesn't keep as well as the kneaded version - dries out more. For the day after, reheating makes all the difference to make them soft and moist again - 15 sec in the microwave! These freeze great cooked, then just defrost. The dough can be frozen too but it won't rise as well (but still fluffy). To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so. Or cut in half and toast.
6c. DOUBLING: Make double the batter in one large bowl, then divide the batter into 2 bowls for the first rise (if double the dough is in one giant bowl, may struggle to rise). Proceed with recipe and place rolls on a large tray or 2 trays, and bake them all on the same shelf in the oven.
6d. EXTREME HUMIDITY (eg. South East Asia) can make the dough stickier after the 1st rise and makes it a bit harder to form into balls. Just be generous sprinkling with flour with forming into log, cutting, rolling into balls - don't knead the flour in, use it on the surface for handling purposes only. The dough is stickier than usual kneaded dough, so the technique I demo in the video to make the rolls is specifically to minimise making contact with the sticky dough.
7. SOURCE: This recipe is adapted from various no-knead bread recipes I've come across over the years. I probably first saw it on Martha Stewart or New York Times. The recipe has been tweaked and now I firmly consider this version to be "mine"! 🙂 
8. HIGH ALTITUDE: Multiple readers have now reported that this recipe worked out great! Also, varying reports on the dough seeming too dry or too wet then adjusted with more flour compared to that demonstrated in the video have all also worked out fine, proving that this recipe is actually very forgiving!
9. GLUTEN FREE: This also works with gluten free flour, though the rolls are not quite as fluffy as is usually the case when substituting GF flour. However, they are still definitely fluffy! I think you'll be amazed how well these turn out!
10. No Knead Dinner Rolls nutrition per roll. This makes 12 fairly large rolls, about the size of a baseball.

Nutrition Information:

Serving: 99.6gCalories: 255kcal
Keywords: Soft no knead dinner rolls
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

 

LIFE OF DOZER

When he got sent to the naughty corner and he was wondering whether he was allowed back in….

Dozer the golden retriever peeking inside, wondering if he is allowed back in

SaveSave

SaveSave

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Related Posts

Close up of slice of the most amazing Chocolate Zucchini Bread with molten chocolate and fudgy insides!

Chocolate Zucchini Bread

Close up of hand breaking a Better than Byron Bay Triple Chocolate Cookie. Chewy on the inside, 40% chocolate, with crispy edges.

Outrageous Triple Chocolate Cookies

Apple Crumble Bars with ice cream and salted caramel sauce being drizzled over

Apple Crumble Bars

More Baking Recipes

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

1,074 Comments

  1. Cotton says


    Hi Nagi,

    I just finished baking the rolls. And I am so excited to share with you that they are so soft and fluffy. I have tried other recipes which the outside was hard and the inside was so dense.

    This no-knead bread is easy and will be my favourite.

    Thank you so much !! Nagi

    Reply

  2. Nick says


    Amazing rolls! I paired them with a wonderful stew tonight and I’ll have more for breakfast tomorrow! Yay! Thanks Nagi!!

    Reply

  3. Bill says


    I turn on the oven for one minute and it’s the perfect temperature for rising dough. I made this recipe the other day and I couldn’t believe how well it turned out. The rolls freeze well too so I keep a supply on hand. Thanks.

    Reply

  4. May says


    I tried to replicate your dinner rolls.and I am very happy with the result.it’s super soft and fluffy.my daughter ate 2 pcs.of dinner rolls.😊 thanks for sharing.

    Reply

  5. Hilda says


    super duper easy and the result so amazing super soft and fluffy 😀 so happy cos my first time making bread roll

    Reply

  6. b says

    Hello, These bread look amazing.so soft and fluffy. I haven’t tried the recipe yet. I want to know how it becomes so fluffy if it’s not kneaded.thx

    Reply

  8. Pamela says

    Thank you Nagi for sharing this recipe.

    Have tried other recipes and rolls came out hard. With your recipe, the rolls were perfect and absolutely soft! Very easy to make as well.

    Reply

  9. Tiffany says


    Amazing!!! They were wonderful. It’s worth doubling the recipe . I will make these for all my special events now.

    Reply

    • Nagi says

      Hi Sam, yes it’s instant dried yeast that’s used in this recipe. You can use all purpose or bread flour if you like – N x

      Reply

  11. Shirley Gregory says


    These rolls are perfect. OK I did the in dough in your bread
    maker but everything else I followed your recipe. I did knead and also added to sesame seeds before baking.The best rolls forever now xxx

    Reply

  12. Trish says


    No knead bread rolls, i have just made, the best recipe i have ever used, easy & they turned out the best i have ever made. Taste delicious too, awesome. Thanks.

    Reply

  13. Fabiola Desarzens says

    Thank you for your recipes! I’ve loved the ones I’ve tried so far. My question is: How long can you refrigerate the uncooked dough in the fridge? Your notes say overnight but can it be longer? I usually prep on Sunday for weekday dinners. Thank you. Fabi

    Reply

  15. Zeal Chow says

    Hi Nagi. I followed your recipe to make no knead dinner rolls. But it came out hard top and down at the bottom, esp after it completely cold down….I always have this problem, even when I tried to make wholemeal bread(with 1/3 part of all purpose or self-rising flour)….It confuses me all the time…I do appreciate if you can help out….

    Reply

    • Nagi says

      Hi Zeal, sorry you are having issues here – are you following the recipe and ingredients exactly? It could be due to the yeast – is it in date? – N x

      Reply

  17. Deborah Lloyd says

    Nagi: This is a very versatile recipe. I use my microwave for letting the dough rise. I use release spray on the inside of a plastic tub with a tight fitting lid. I boil some water in a glass in the microwave then set the sealed tub inside. This insures a good environment for the dough. It works extremely well on both rises.

    By the way I really enjoy your work.

    Reply

    • Yolly says

      Been trying a lots of buns but no luck it hard as rock when its already cold. But this one it is reall perfect. Soft and fluffy even for 3 days. Thank you ao much for this easy and awesome recipe 🙂 I followed all your instructions and turned out really good.

      Reply

      • Sam says

        Can we use instant dry yeast instan5 of disolving it in water can we mix it in the flour directly? 2ndly bread flour and all purpose flour are same?

        Reply
As Featured On