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!!
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Pin This RecipeThese 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. Chicken Legs said that he would make 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!
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No Knead Dinner Rolls
Equipment:
Ingredients:
- 2 cups warm water
- ¼ cup sugar
- 2 eggs, lightly beaten
- 6 cups all-purpose flour
- 2 (1/4-oz) packages yeast
- 6 Tbsp butter, melted
- 1½ tsp salt
Instructions:
- 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, ¼ 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, .
Notes:
Steph
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Does the flour have to be sifted ?
I did not sift the flour.
First time, making these. Easy to make and lovely to eat.
Can you omit the sugar?
I have only made the recipe as written, so I cannot say. Baking recipes are tricky to omit ingredients. The sugar helps activate the yeast and gets the dough to rise.
One simple question when cutting recipe in half… is it still 35 minutes in the oven,, just wondering. Seems like a long time for these small rolls..
Thank you for your time to answer my question.
Grace
I have a vegan coming for Christmas dinner. I feel it would be fine to use plant based butter, but do you know if I could skip the eggs or is there a substitute?
Can I make them and refrigerate them after they have raised once? Before making them into rolls in the pan?
I haven’t tried doing that. I’ve only made them as written. You can certainly give it a try. It will probably take longer for them to rise a second time in the pan.
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what temp for the water please?
No idea. Just use warm water out of the tap.
I do 100 it turns out great, My yeast just blooms.
What if you don’t have a dough hook on your mixer, then what do you do?
You can try it with the paddle attachment
Can I cook them half done then freeze them for later. I like to make them ahead so I don't have so much till last minute or what do you suggest.
I haven't tried that, so I can't answer with certainty. It sounds like it could work. As always, please use your best judgment regarding substitutions and modifications.
Hi Stephanie,
These fools look fabulous and I am making them tonight – and I am halving the recipe because there is just me and my husband and I’ll let you know how this works.
I’m expecting this experiment to turn out fine because the ingredients look easily split. Have you had anyone you know do this half recipe?
Can you use rapid rise yeast?
I think that would be fine. You can skip the first step and just dump it all in the bowl.
You say brush with "remaining 2T butter" but you don't say to only add 4T in the rolls, just wondering if the roll recipe calls for the whole 6T or only 4T – thanks!
Use 4 Tbsp in the Rolls (1/4 cup = 4 tbsp)
Use the remaining 2 Tbsp melted butter to brush on the rolls. Enjoy!
Hi Stephanie, If you refrigerate them over night, do you place them directly from the fridge to the oven and will they take longer to cook since they are cold? Thank you.
I pull them out about 15 minutes before I put them in the oven to get the chill off. They shouldn't take much, if any, longer than the time listed. Enjoy!
Stephanie, do I let the rolls rise first and then put in the refrigerator a day ahead or do I make them, put them in a pan, refrigerate and then take them out the next day to rise and then bake? Sorry for being long winded. Thanks
Make them, put them in the pan and let them rise. Then pop them in the fridge and bake the next day. Enjoy!
LOL. Sure theres only 60 minutes in an hour,,,
According to their prep and cook time total is 1 hour and 70min's
2 hours 10 minutes ? funny..
Do we use same recipe if we use whole wheat flour?
I've only made the rolls as the recipe is written. You might google and see if whole wheat flour and all-purpose are equal substitutions.
If you refrigerate them over night, do you place them directly from the fridge to the oven and will they take longer to cook since they are cold?
I'm wondering this as well!!
I've never actually baked anything with yeast, but I would like to try these. Do you recommend any particular brand of yeast? Anything I should look for on the package?
You should have no problem making these rolls! I usually just buy the packages of Fleischmann's Active Dry Yeast – they sell it in yellow strips of 3.
I want to make the full recipe but I want to freeze half for another time. At what point do I freeze them? Before they rise? Newbie at making yeast bread!
Pinning and adding to my Thanksgiving menu! These look delicious!
Can a margarine be used instead of butter? We have some lactose intolerance around here unfortunately.
I'm sure that would be fine. Enjoy!
At the point where you can refrigerate them for a day, could you freeze them instead for a longer period of time?
I think that would work fine – enjoy!