Soft No Knead Dinner Rolls

Because home made bread is happy! We discovered this recipe with our Thanksgiving meal, and I've made it again since then. These disappear in no time flat. They are a wonderful texture - they work well for pretty much any meal of the day. Breakfast? Of course! Honey and butter, or use for an egg sandwich! Lunch? Of course! Put some ham and cheese in there, and melt in the oven for about 8-10 minutes. Delicious! Dinner? Of course! Serve alongside anything. Anything. Butter and jam on the side.

The texture is light and fluffy, with a golden brown crisped exterior. Not much more you can ask for - especially from a no-knead, super easy roll recipe like this!

These are great to warm up with on these cooler days. Yes, I'm in Georgia and I realize my version of "cooler weather" is skewed. But I am cold by nature, so add that to 27 degree mornings and yep, I'm cold! A hot buttered roll and a cup of coffee can cure just about anything though. Even 27 degree mornings.

Soft No Knead Dinner Rolls (from Recipe Tin Eats)


1 TBS dry yeast
1/4 cup sugar
1/2 cup warm water
4 1/2 cups bread flour
1 1/2 tsp salt
1 cup milk, lukewarm
3.5 TBS butter, melted and cooled
2 eggs, at room temperature, beaten with fork

1 tbsp butter, melted


  1. In a small bowl, combine the yeast, 2 tsp of the sugar, and the warm water in a bowl. Stir to combine and allow to sit about 5-10 minutes, or until bubbly and frothy.
  2. In a large bowl, combine the bread flour, salt, and remaining sugar. Stir to blend, and make a well in the middle. Pour in the activated yeast mixture, warmed milk, melted butter, and beaten eggs. Stir until dough is combined. It will be fairly sticky (almost a muffin batter consistency).
  3. Place in a warm environment, and cover with a moistened tea towel. Allow to rest 1.5 - 2 hours until risen.
  4. Punch down dough. Sprinkle a little flour over the top to make handling easier, and a little flour on your counter. Pull out chunks of the dough (12 total), and use only enough flour to handle, roll gently into a ball and place on a baking sheet.
  5. Cover the prepared rolls with a moistened tea towel and allow to rise a second time, for about 45 minutes. 
  6. 10 minutes before the rolls should be ready, pre-heat your oven to 390 degrees. Bake 15-18 minutes until golden brown and hollow sounding when tapped (or use a thermometer - should be 190-200 degrees in the center).
  7.  When baked, remove from oven and brush with melted butter. 
Best served same day (who am I kidding - best served as soon as they're not too hot to handle!). Will keep up to 3 days in an airtight container. Reheat in oven at 350 degrees for about 10 minutes if desired.


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