No-Knead Dinner Rolls

"I have never had these fail. I'm always asked to bring these or make them for Thanksgiving or Christmas. They're always a big hit. They make a dozen good size rolls, I always double the recipe to make two dozen."
photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by Bayhill photo by Bayhill
photo by The Food Gays photo by The Food Gays
Ready In:
1hr 15mins
12 Rolls




  • In a large bowl, combine yeast, 1 1/2 cups of warm water, sugar, melted butter that has cooled to warm and salt.
  • Stir in flour, it might not take the full 4 cups. I mix it in my food processor or mixer with dough hook. Cover bowl with plastic wrap and let rise in warm place till doubled, 45 minutes to an hour.
  • Punch dough down. On a floured surface divide dough into 12 equal rolls. Roll each piece into a ball, place into a large oiled baking dish, I double the recipe and put them all into a big 10/14 in pan or glass baking dish. Cover lightly and let rise until almost doubled.
  • Uncover and bake in a 400°F oven until golden, 15-18 minutes. Brush with butter.

Questions & Replies

  1. can i mix it by hand using spatula?
  2. can i use bread flour? please help thanks


  1. These came out just right. I got to say that patience may be a key to making bread rolls. I have made some before but usually am in a hurry that something comes out wrong. This time I had so much time that they rose just like they had to even though it took longer for them to rise for me than the recipe states. Still, I followed all the steps just for the exception of the time as I just tweaked it a little bit giving it a little more time to rise. The dough was really good, and soft,fluffy and buttery once I placed the butter on top. Great keeper and I see now how easy it may be to make rolls without having to buy them.
  2. These turned out great! I thought it would be so much harder to make dinner rolls! I would recommend increasing the salt to 1 1/4 teaspoons. I also didn't use the 1/3 cup melted butter, but brushed 2 tablespoons melted butter on before baking and another tablespoon on before serving. These make 12 pretty large rolls. The second time I made 24 smaller rolls. They reheat/crisp up again in the oven very nicely. I'm making these ahead of time for my family's Thanksgiving this year. Thank you! :)
  3. This wasn't a bad recipe, it just didn't turn out the way I wanted it to so I must admit that I was a tad disappointed. The inside of the rolls were a bit too dense for a dinner roll and the outside didn't become the nice golden brown shown in the picture. The taste wasn't too bad but I felt it tasted closer to a biscuit than a light, fluffy dinner roll. I'd probably try this again to see if it wasn't operator failture or something. I followed the recipe to a T with no variations.
  4. Easy and delicious. They rise up beautifully and develop a nice crusty finish with the butter on top.
  5. Pretty straight forward recipe. I allowed an extra 30 minutes on the 1st rise. The 2nd rise took about 30 minutes. As with all yeast, just be careful with your water temperature so you do t get it too hot and kill the yeast action. I like this recipe - thNks for posting it!


<p>I love to cook, mainly new things. My tastes vary from the simplest to the gourmet, I pretty much like all foods from comfort foods to the Gourmet and pretty much all ethnic foods, unfortunately my husband is pretty much just a simple food kind of guy so it limits what I get to try, Thats why I love eating out Ha!</p>
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