No Knead Dinner Rolls recipe – seriously THE BEST rolls EVER!! The best part is that you can make them the day before and bake them when you are ready. PERFECT for the holidays!!! Water, sugar, eggs, flour, butter and yeast. Super simple to make and they taste amazing. Great for making leftover turkey and ham sandwiches at the holidays!!
These No Knead Dinner Rolls are PERFECT for the holiday season. They are super easy to make and they taste AMAZING!!! Chicken Legs absolutely loved these rolls. He said they reminded him of his favorite rolls from grade school. He loved the rolls that came with his school lunch. He told me that would work trades so he could have an extra roll. LOL!!
These No Knead Dinner Rolls are super simple to make. The best part is that you can make these the day before your holiday meal and refrigerate them before baking. YASSS!! Praise be for make ahead recipes at the holidays!!! Am I right?!?!
We are totally addicted to these rolls. They are absolutely perfect. The recipe is easy to half if you don’t need 18 rolls. You can also freeze baked rolls for later. I try to usually half the recipe because we will eat ALL THE ROLLS if I make them. We have zero self-control around these yummy rolls. All you need is some butter and you are set.
These No Knead Dinner Rolls are ideal for leftover turkey and ham sandwiches. Just spread a little mayo and stuff the roll full of turkey or ham! Leftovers never tasted so good!
Yield: 18 rolls
No Knead Dinner Rolls
prep time: 1 hour and 35 MINScook time: 35 MINStotal time: 1 hours and 70 mins
2 cups warm water
1/4 cup sugar
2 eggs, lightly beaten
6 cups all-purpose flour
2 (1/4-oz) packages yeast
6 Tbsp butter, melted
1-1/2 tsp salt
Pour warm water into a bowl; sprinkle with yeast, and let stand 5 minutes.
In the bowl of an electric mixer fitted with the dough hook, combine yeast mixture, sugar, 1/4 cup melted butter, eggs, and salt.
Add flour; mix until incorporated and a sticky dough forms. Lightly cover bowl with plastic wrap, and set aside in a warm place for 1 hour, until dough has doubled in size.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces. Form dough into balls.
Spray a 9-by-13-inch baking pan with cooking spray. Place dough balls into pan. Lightly cover pan with plastic wrap and set aside in a warm place for 30 minutes, until dough has doubled in size.
**At this point you can cover the rolls and refrigerate them up to one day.**
Preheat oven to 400ºF.
Remove plastic wrap; brush rolls with remaining 2 Tbsp melted butter. Bake 35 to 40 minute, until golden and rolls sound hollow when tapped on bottom, .