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!
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!
See 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:
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;
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.
I’m so convinced of the merits of no-knead breads however, that I have since posted No-knead Artisan Bread and Focaccia – both spectacular loaves in their own right that don’t require single minute of kneading!
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).
Make-ahead and bake on demand
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
More No Knead Breads & Flavour variation options!
Cheese and Bacon Rolls (use this no knead dough for that recipe)
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!
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SOFT NO KNEAD Dinner Rolls
Ingredients
Buns:
- 1 tbsp dry yeast (Note 1)
- 1/4 cup caster/superfine sugar , or sub with normal white sugar
- 1/2 cup warm water (Note 2)
- 4 cups bread flour + extra for dusting (Note 3)
- 1 1/2 tsp salt , cooking/kosher salt
- 1 cup milk, lukewarm, whole or low fat, (Note 2)
- 50g / 3 1/2 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:
Nutrition Information:
LIFE OF DOZER
When he got sent to the naughty corner and he was wondering whether he was allowed back in….
Danni says
Thank you for taking to time to share your recipe. Am wondering if the sugar can be left out.
Nagi says
Hi Danni, you can reduce the sugar a little, but the purpose of the sugar in this recipe is to feed the yeast – it’s what helps them get so light and fluffy 🙂 N x
Carmen Azzopardi says
Hi I have done this recipe it’s so soft I was wondering if I can use same ingredients for bread and shape into bread tin I’m from Australia from Melbourne thank you for your recipe
Nagi says
Hi Carmen, I haven’t tried to be honest but I’ve heard it does work 🙂 N x
Cassidy says
These are SO good and SO easy. I halved the recipe and used spelt flour and they turned out perfect! They almost melt in your mouth they are so soft and delicious, but perfectly crispy on the outside. Thank you!!
Nagi says
That’s so great to know Cassidy!! N x
Cindy says
Can they be frozen at any point in the process cooked or uncooked? As a single lady who wants her own fresh bread but cant eat a whole tray its a very important question.
Nagi says
Hi Cindy, you can freeze them after baking or you can freeze after the first rise. Thaw the dough and roll out for the second rise and bake as per the recipe 🙂 N x
Cal says
I made these recently and they turned out WOW! Totally fantastic. Your recipes are so clear and easy to understand. Will try your other recipes too. oh I follow you on insta too. 🙌👌👌
Nagi says
That’s great to hear Cal! Thanks so much! N x
Louisa says
This is legit the best and easiest bread ever. (And I’ve made many)
I halved the recipe cause there’s only two of us, and it worked perfectly. The only difference I noticed was that my dough was a lot more ‘solid’. (Not sure why, I meticulously halved the ingredients ) and the buns reeeeally rose. I ended up with more of a pull-apart bread but it was indeed perfect! Perfect taste, perfect texture and I ate the last one the day after and it was still great. Hands down my go-to recipe from now on. The results will be on insta soon 🙂
Nagi says
Wahoo, that’s great to hear Louisa!! N x
Nicole says
Hello! Can i make these without eggs?
Nagi says
Hi Nicole, you need the eggs in this recipe unfortunately – N x
Julie N says
What??? How??? I have never succeeded in baking satisfactory bread before. Emboldened by past successes with Nagi’s recipes, I tried these no-knead rolls today… Oh the delight! Perfect in look, texture and taste! I am in Canada and used 4 1/2 cups bread flour, but had a moment of stress since the dough was too compact. So I added about 1/4 cup water and it turned out great. Next time I’ll start with a little less flour. Bravo Nagi! My family loves and thanks you!
Nagi says
Wahoo Julie!!! You’ll be forever converted now!! N x
KC says
Many thanks Nagi!
Ive done it twice and love it! Was just wondering if I could let the dough sit overnight for the first proof? thanks
Nagi says
Hi KC, it would be too long – I’d put it in the fridge to slow down the yeast 🙂 N x
Michelle says
This is the besssssttt
Nagi says
Thank you!
Charlotte says
Help I followed recipe to the number and when I came to rise 2 my bread mix was still runny and gooey and wasnt able to work with it any ideas please thanks
Nagi says
Hi Charlotte, sorry you are having issues here – sounds like it may need a little more flour. You’re definitely using 600g? N x
Charlotte Munson says
Yep double checked all measurements I’m going to attempt again today thanks for the reply
Immaculate says
Wanted some quick dinner rolls and came across this recipe. Am making this now. Since I love ginger and garlic in my breads I decided to add in fresh ginger juice mixed with garlic, I can’t wait to eat them. Thanks for the recipe.
Nagi says
YUM! Sounds great!! N x
Noreen Molina says
I forgot to put the butter😢😢😢 what should i do?
Ladonna Owens says
Have you make a loaf of bread from this recipe?
Nagi says
I haven’t Ladonna! N x
Janet Linde says
I just finished making these rolls. Couldn’t wait for them to cool. Simply delicious. Thanks for the easy recipe.
Nagi says
Wahoo! Thanks so much for letting me know Janet! N x
JJ says
Not sure about how to use instant yeast in this recipe? As opposed to active dried yeast?
Nagi says
Hi JJ – Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients – N x
Faroh Samuel says
Can I substitute unsalted butter for salted, and leave out the salt?
Bev Parmenter says
Best bread I have ever made.Will be my go to recipe from now on. @ bbbakes
Nagi says
WOOT!!!! Thanks Bev! N x
cindy says
Frrrr this bread is so good and easy to make. Ive never made bread before this and today my first time was amazing! whole fam loves it
Nagi says
That’s great to hear!! N x
Elizabeth says
Loved these and have made them twice. I want to make sandwich bread. Would this recipe work as a loaf…or does it make 2 loaves?
Nagi says
Hi Elizabeth, I haven’t tried to be honest – would love to know if it works! N x
Jenny says
I sacrificed the last of my flour to make these (shops are empty of flour and butter, so fingers crossed I will get them via online shopping) I have a batch baking right now! I’m sat in front of the oven watching them lol…looking forward to having these with my homemade soup 😋…thank you.
Louby says
I live in France and we have no flour left l!!!!
I have no flour left 🙁
But I did make those rolls 👍
Nagi says
A great sacrifice if you ask me!! Enjoy Jenny! N x
Yana says
If i dont have butter. Can i replace it with margarine?
Nagi says
Hi Yana, that should be fine! N x