Soft No Knead Dinner Rolls

These Soft No Knead Dinner Rolls are everything I want in a homemade roll—pillowy, fluffy, and golden on top with a tender crumb inside. I love that I don’t need a stand mixer or any complicated kneading to get bakery-quality results. With just a few simple ingredients and some resting time, I end up with warm, comforting rolls that are perfect for soaking up sauces, serving with dinner, or enjoying with a pat of butter.

Why You’ll Love This Recipe

I love how forgiving and simple this recipe is. Since there’s no kneading involved, it’s ideal for busy days or when I want fresh bread without the work. The rolls rise beautifully and have that soft, buttery texture I crave in a dinner roll. They’re great for holiday meals, everyday dinners, or even breakfast with jam. Plus, the dough is easy to shape and doesn’t require any special techniques.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
instant yeast
sugar
salt
warm milk
melted butter
egg (optional, for richer dough or egg wash)
additional melted butter (for brushing)

directions

1. In a large bowl, I mix together the flour, yeast, sugar, and salt.

2. I pour in the warm milk and melted butter, and stir until a sticky dough forms. I add the egg if I want a richer texture.

3. I cover the bowl with plastic wrap or a towel and let the dough rise at room temperature for 1.5 to 2 hours, or until it doubles in size.

4. Once risen, I grease my hands lightly and divide the dough into equal pieces—usually about 12 rolls.

5. I shape each piece into a ball and place them into a greased or parchment-lined baking dish, spaced slightly apart.

6. I cover the dish and let the rolls rise again for about 30–40 minutes, until puffy.

7. I preheat the oven to 375°F (190°C) while the rolls rise.

8. I brush the tops with melted butter or a beaten egg for a shiny finish.

9. I bake for 18–22 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.

10. I brush with more melted butter right after baking for extra softness.

Servings and timing

This recipe makes about 12 rolls.
Preparation time: 15 minutes
First rise: 1.5 to 2 hours
Second rise: 30–40 minutes
Baking time: 20 minutes
Total time: approximately 2 hours 30 minutes

Variations

• I sometimes add garlic powder or herbs to the dough for extra flavor.

• For a sweeter version, I increase the sugar slightly and serve them as breakfast rolls.

• I use whole wheat flour for a nuttier, denser texture—usually swapping half the flour.

• I shape the dough into knots or cloverleaf rolls when I want a different presentation.

• I sprinkle sea salt or sesame seeds on top before baking for a little crunch.

storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
To reheat, I wrap them in foil and warm them in a 300°F (150°C) oven for about 10 minutes. For softer rolls, I add a small dish of water in the oven.
These rolls also freeze well. I wrap them tightly and reheat straight from frozen in the oven until warm.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, I bloom it in the warm milk with a bit of sugar for about 5–10 minutes before mixing it into the flour.

Can I make the dough ahead of time?

Absolutely. I often let the dough rise in the fridge overnight, then shape and rise again the next day before baking.

Why are my rolls dense?

They might need more rising time, or the milk could have been too hot and killed the yeast. I always let them puff up fully before baking.

Can I skip the egg?

Yes, the egg is optional. Without it, the rolls will still be soft, just slightly less rich.

What’s the best pan to bake these in?

I like using a 9×13 baking dish or a round cake pan. They help the rolls bake up tall and soft as they touch during baking.

Conclusion

These Soft No Knead Dinner Rolls are a no-fuss way to enjoy warm, homemade bread with minimal effort. I love how simple they are to make and how impressive they look and taste. Whether I’m serving them at a holiday feast or a casual dinner, they always bring comfort to the table.