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….
Cathy says
I’m making these tonight for the second time. My family and I loved them the first time. Best rolls ever and so easy. Thanks
Nagi says
I’m so pleased you enjoyed it Cathy! Thank you for letting me know – N xx
Nagi says
Hi Rebecca, I’m sorry to hear yours didn’t turn out. Did you do the step where the yeast is mixed with warm water and did it come out frothy, like in the video?
Sue says
Your recipe sounds fantastic I’ll be trying it out asap. Thank you Nagi
Nagi says
Hope you do try it Sue! It’s certainly a very popular recipe!! N xx
Marie Legros says
I made these tonight. The best rolls ever!
I followed your advice about using the dryer and it rose beautifully!!
My rolls were huge and super soft. Thank you!!!!
Nagi says
Thanks for trying my recipe Marie! So pleased you enjoyed it – N xx
Rebecca C Segroves says
I’m waiting 4 mine to bake now n i can say ill be making these alote they are awsome.
Can I fill the middle with cheese n SAUCE??
Doloris Liggins says
Made them last night they were very good
Nagi says
I’m so pleased you enjoyed it Doloris! Thank you for letting me know – N xx
Nagi says
Hi Rebecca! I haven’t tried that but gosh I want to know! 🙂 N x
Nurul says
Thank you for the recipe..ive tried it…it come out perfectly…
Nagi says
Great to hear Nurul! So pleased you enjoyed it – N x
Cerrisa says
Hi, I’ve got my dough rising in the dryer (brilliant) but wondered if I could cook it in a cast iron skillet to make a loaf? What adjustments, if any, will I need to make?
Nagi says
Hi Cerise! This dough needs adjustments to make a big loaf, I am still working on that recipe 🙂 I find it a bit too crumbly for my taste in the middle. It works in a long baguette style though! N x
Sarah says
Hi, thanks for sharing the recipe!
I’ve made this twice now & both times they turned out great.
However, I’ve noticed a slight yeasty smell after the buns have baked. The second time I made it, I reduced the amount of yeast, but there is still a slight smell.
How can I remove the smell? (I use Lowans dried yeast & keep it in the freezer.)
Thanks!
Nagi says
Hi Sarah! I use the same yeast. I’m sorry you feel it has a yeasty smell. There’s no denying this uses more yeast than traditional rolls but I don’t notice a yeasty smell. All I can think is that you have a heightened sense of smell compared to most! If you are keen to try a no knead roll with far less yeast, I would suggest finding an artisan bread roll recipe which requires 24 – 36 hours of rising but uses far less yeast 🙂 N x
Silviya says
I’ve already made them! Amazing! So soft and delicious! Thanks for the recipe!
Nagi says
I’m so happy to hear that Sylviyia, thanks so much for letting me know! N xx
Kim says
Can you use whole wheat flour?
Nagi says
Yep! 🙂 N x
Lisa says
I’m going to try it too in a while😋. Hoes I’ll get the same softened and moist like the one in the video
Nagi says
You will! Continues to amaze me when I hear reports from readers about how forgiving this dough is!
jeannie bates says
Sodium level is out of sight. If you make your own broth without much salt and lower amount added in recipe, how much will this alter taste?
Nagi says
Hi Jeannie! Broth….??? In rolls???
Mari says
Who sells the block yeast? I know Coles & Wollies don’t…
Nagi says
Hi Mari! Nope, at least to to my knowledge 🙂 You’ll find it at some artisan bakeries, sometimes at markets and also speciality places like Essential Ingredient 🙂 N xx
Michelle says
I am trying these tonight!! Cannot wait! Thank you so much for such a manageable and easy recipe!!
Nagi says
I hope you enjoy it Michelle! 🙂 N xx
Sandi Feller says
Can this be put on Pinterest? If so how?
Nagi says
Absolutely! There’s a Pinterest button at the top and bottom of every post! 🙂 N xx
Giann says
Can the eggs be substituted in this recipe?
Nagi says
Hi Giann! I’m not sure I’m afraid 🙂
Angela says
Can you substitute whole wheat flour instead of the bread flour?
Nagi says
Hi Angela! You definitely can! 🙂 N x
Caroline says
I just made these rolls and they were awesome! My better half isn’t much of a bread eater but complimented me on the rolls. I plan on freezing them but of course had to try one. Thanks for such a great recipe!
Nagi says
I’m so happy to hear that you enjoyed these Caroline! Thanks so much for letting me know – N x
Karla says
Has anybody tried this with gluten free all purpose flour? If so how were they?
Nagi says
Hi Karla, not that I recall but I will put that on my list of things to try out with these! 🙂 N x
Lay says
Hi Nagi!
First time trying out your recipe! Baked the no knead bread roll last night for today’s breakfast! Surprised at how soft and fluffy this turned out! I’ve also wrapped some tiny bits of ham and spring onion during the second proofing.
I’ve also bookmark some of your quick simple recipes for busy weekdays ! Have a great weekend ahead.
Nagi says
That’s so fantastic Lay! Thanks for letting me know! N x
Elsje says
I’ve never had success when it came to baking bread. But I decided to try these anyway. And they came out beautifully! And it was so awesome to have the smell of baking bread wafting through the house.
There are several recipes of yours that I will be trying but top of the list are going to be the cinnamon buns. 😀
p.s I noticed in one of your posts about results at high altitude. I live at 1800m above sea level and so I can certainly attest to the fact that this recipe works at higher altitudes.
Nagi says
So thrilled these worked out great for you Elsje, and thank you so much for your feedback re: high altitude baking! N xx