What could be better than freshly baked, soft, fluffy, buttery dinner rolls? These totally simple no-knead dinner rolls require only a bowl and a spoon—no kneading, just stirring and waiting. You need these in your life.
Hello, all!
Today I’m sharing my new favorite dinner roll recipe. I combined my old favorite enriched roll formula with a no-knead, wetter dough method to make these even better—super soft, tender, and easy to prepare.
These rolls are so good my daughter wants them for every holiday: Thanksgiving, Christmas, birthdays—you name it. The appeal is obvious: minimal hands-on work, a single bowl, a spoon, and a simple baking pan. The result is irresistibly delicious.
Some call no-knead bread “magic” or a “miracle,” and I understand why. Instead of hours of kneading or using a stand mixer, a wet dough and patient rising let the yeast and time do the work. As the yeast produces gas and the dough bubbles, the gluten aligns and creates the soft structure of the roll. It’s practical, reliable, and yes—almost magical.
What do you need?
- Flour – Use all-purpose or bread flour, or a mix, depending on preference.
- Yeast – One packet (2 1/4 teaspoons) instant yeast.
- Milk – Whole milk for an enriched, tender crumb.
- Butter – Butter is in the dough and for brushing the tops.
- Egg – Adds softness and structure.
- Sugar – These rolls are slightly sweet; 1/4 cup granulated sugar gives a pleasant flavor.
Overview of the method
Mix the flour with yeast, sugar, warm milk, melted butter, and an egg. Stir until a thick, sticky dough forms. Let it rise until doubled, then divide and shape into 12 rolls. After a short second rise in the pan, bake until golden brown and brush with melted butter.
- Warm the milk and melt the butter, then combine them with the egg and add to the dry ingredients.
- Stir with a large spoon until you have a soft, sticky dough with no dry flour.
- Let the dough rise in a warm, draft-free spot until more than doubled.
- Punch down, divide into 12 pieces, and shape each into a roll by pinching and rounding.
- Place the rolls into a prepared 9×13 pan, let them rise again, then bake at 375°F until golden brown.
This really is easy. Below are more details to help you get the best results.
1. Make the dough
Start by combining the dry ingredients—flour, sugar, yeast, and salt—in a large bowl. Use a bowl big enough because the dough will more than double in size. Accuracy with flour matters: if you have a kitchen scale, use it; if not, use the scoop-and-sweep method to measure cups.
Make a well in the flour and add the warm milk, melted and cooled butter, and the egg. Stir vigorously with a large spoon until all the flour is incorporated and the dough is thick, shiny, and sticky.
Cover the bowl with a damp cloth or plastic wrap and set it in a warm, draft-free place to rise for 1½–2 hours, until more than doubled. A handy trick is to warm your oven for a few minutes, turn it off, and place the bowl inside to create a steady, warm environment.
2. Form the rolls
After the first rise the dough will be puffy and bubbly. Punch it down and turn it out onto a well-floured board. Work it gently to deflate large bubbles, then divide the dough into 12 equal pieces—using a scale helps for uniform rolls (about 3¼ ounces each).
Gather each piece, pull it up, pinch the seams to form a smooth ball, place it seam-side down, and roll it gently to smooth the surface. Arrange the rolls in a prepared 9×13 pan lined with parchment that overhangs the sides for easy removal.
3. Bake
Cover the pan and let the rolls rise for 30–40 minutes in a warm spot until they’re nearly doubled and touching. After about 20 minutes of proofing, preheat the oven to 375°F.
Bake for 17–20 minutes until the tops are golden brown. Brush immediately with a little melted butter, then lift the entire parchment with rolls onto a cooling rack. Let them cool until just warm before tearing into them—this brief wait lets the crumb finish setting for the best texture.
No-Knead Breads
- Garlic Thyme No-Knead Focaccia
- Olive Oil and Rosemary No-Knead Bread
- No-Knead Sage and Olive Focaccia
If you try these no-knead dinner rolls, please leave a comment with your experience and rating. I’m happy to answer questions.
You can connect with me by subscribing to emails or following on social channels (see the form or icons in the sidebar).
– Happy Baking, Annemarie
Print Recipe
Super Soft No-Knead Dinner Rolls
2 hrs 20 mins
18 mins
2 hrs 38 mins
Ingredients
- 1 1/2 cups whole milk
- 4 cups (20 oz) bread or all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (one packet)
- 1 1/2 tsp table salt
- 6 tbsp unsalted butter, melted and cooled
- 1 large egg
For brushing on the rolls
- 1 tbsp butter, melted and cooled
Instructions
- Heat the milk until just warm (100–110°F).
- Mix the flour, sugar, yeast, and salt in a large bowl.
- Make a well in the dry ingredients and add warm milk, melted butter, and the egg. Stir vigorously until combined; the dough will be thick and sticky.
- Cover and let rise in a warm, draft-free place for 1½–2 hours, until the dough has more than doubled.
- Prepare a 9×13 pan by spraying with oil and lining with parchment that overhangs the sides.
- Punch down the dough and turn onto a well-floured board.
- Divide into 12 equal pieces, dusting with flour as needed to prevent sticking.
- Shape each piece into a smooth ball by pulling up and pinching the dough, then place seam-side down and roll gently to smooth.
- Arrange the rolls in the prepared pan. Cover and let rise for 30–40 minutes until nearly doubled.
- After about 20 minutes of proofing, preheat the oven to 375°F.
- Bake for 17–20 minutes or until golden brown.
- Brush the hot rolls with melted butter.
- Lift the rolls on the parchment to a cooling rack and cool until warm or room temperature before serving.
Notes
- Measuring the flour: For best results use a kitchen scale. If using cups, use the scoop-and-sweep method (fill the cup, then sweep off excess) for approximately 5 oz per cup.
- Heating the milk: The milk should be warm to the touch, not hot—about 100–110°F.
- Rising the bread: A warm oven (turned on for a few minutes then switched off) creates a comfortable, draft-free rising environment.
- Dividing the dough: Use a kitchen scale to divide into equal pieces for consistent rolls (about 3¼ oz each).
- Equipment: A bench scraper and a kitchen scale are helpful but not required.
