No stand mixer, no knead, no special equipment required. These No Knead Dinner Rolls are perfectly soft and fluffy and are astonishingly effortless to make. Just combine theingredients in a bowland mix with a wooden spoon – that’s it! It’s theeasiest recipe for bread rolls in the whole world!
Every single time I make these, I am in utter awe of how effortless they are, and how amazing they taste.Theyare in every way just as good as classic dinner rolls, made by kneading the dough by hand (tired arms, tired arms!) or using a stand mixer.
I truly believe to my very core that only those with a refined palette and/or baking experts can tell the difference between these No Knead Dinner Rolls and traditional kneaded-tired-arms dinner rolls!
Easy Soft Dinner Rolls (no Mixer + Egg Free)
In the interest of being completely open and honest, here are the differencesthat I notice betweenkneaded dinner rolls and these No Knead Dinner Rolls:
I’m so convinced of the merits of no-knead breads however, that I have since posted No-knead Artisan Bread and Focaccia – both spectacular loaves in their own right that don’t require single minute of kneading!
In terms of the prep, the batter is literally a dump-and-mix job. There is a major difference in rise time compared to kneaded dough which canrise in 30 – 45 minutes for the 1st rise, then around the same for the 2nd rise after forming the rolls. For these No Knead Dinner Rolls, the dough is
Soft No Knead Dinner Rolls
Wetter than kneaded dough, so it takes longer to rise. 1.5 – 2 hours, depending on how warm it is where you are. If you use my ridiculous-but-effective tip of rising the dough in your (empty! warm!) dryer, it takes 1.5 hours. 🙂 (See recipes notes for details)
You can see in these photos how different the dough is compared to traditional bread dough. It’s not knead-able, it’s way too sticky. It’s almost more like a muffin batter!
Quick little tip: To get a beautiful golden surface, the dough needs to be rolled tightly and smoothly into balls. With sticky dough, this is tough to do. So here’s my work around: Press the dough down lightly, then bundle it up like a money-bag (mmm…Thai Money Bags…). Flip it over and you have a nice smooth surface with the dough stretched tightly = smooth golden surface. I demo this in the recipe video too (below recipe).
Vanishing Yeast Rolls
Another big bonus for these rolls: you can rollthe dough into rolls then refrigerate overnight (uncooked) and bake them fresh when you’re ready to serve! It’s quite amazing actually, I wasn’t sure it would work but it does.
Make using this No Knead technique, the recipe is in that post). I know some people think baking with yeast is daunting. But I swear to you, watch the video. See how soft and irresistible these rolls come out. And be prepared to be blown away by
Recipe video above. These soft dinner rolls are like magic! Just mix the ingredients in a bowl – no kneading, no stand mixer, no special ingredients required. These are soft, fluffy and moist, nicely salted with a touch of sweet. This requires 2 hrs 15 minutes+ rise time.
How To Make Soft Hop Yeast (plus Hop Yeast Bread Recipe)
1. 1 tbsp dry yeast = 9 grams.I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle) which technically doesn’t need to be frothed before using but there’s no harm in doing it, and I do it out of habit + also because then the same steps apply to any dried yeast.
If you are using the packets, you can just use 2 x 7 g sachets, that is 4 1/2 tsp which is slightly more than 1 tablespoon but it works just fine. Doesn’t taste yeasty and makes it rise a touch more. Otherwise, measure out 1 tablespoon.
To use fresh yeast (comes in a block that crumbles, not powder like dry yeast), use 27g/ 0.9 oz. You don’t actually need to dissolve it in liquid like I do with the dry, but there’s no harm in doing it and so for the sake of consistency, crumble it in and let stand until it foams up, same as using dry yeast.
Milk Bread (soft And Fluffy Asian Style Recipe)
2. Scalding hot milk and hot water kills the yeast. I heat milk for 45 seconds on high in the microwave, and use warm tap water. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It’s not too hot or too cold!
3. Breads are fluffier and slightly more tender if made with bread flour rather than normal flour (plain or all purpose). However, this recipe works great with normal white flour too.
Cups around the world differ in size. If you don’t have scales to weight the flour, please use the relevant cup size. For US/Canada, use 4 1/2 cups (they are slightly different, but close enough). For rest of world other than Japan, use 4 cups of flour. For Japan, please weigh the flour.
Easy Homemade White Bread Recipe
4. WARM PLACE for dough: This is what I do all year round – use my dryer. Laugh – but try it! Run the (empty) dryer for 1 – 2 minutes, then place the bowl inside. If you do that, the dough will rise in 1.5 hours. Even if it’s snowing outside!
5. SUGAR: This is not a sweet roll (I’d use 1/2 cup+ for that) but there is a touch of sweet.1/4 cup of sugar across 12 rolls = 1 tsp per roll. You can reduce it to 2 tablespoons of sugar.
6a. MAKE AHEAD: Follow recipe up to rolling balls and cover with cling wrap. Then refrigerate for 4 hours – 24 hours (this is the 2nd rise), take them out 30 minutes before then bake!
Fast Bread Recipe (only 60 Minutes)
6b. STORING: As with all homemade bread, it is best served on the day it’s made. Things made using this No-Knead version doesn’t keep as well as the kneaded version – dries out more. For the day after, reheating makes all the difference to make them soft and moist again – 15 sec in the microwave! These freeze great cooked, then just defrost. The dough can be frozen too but it won’t rise as well (but still fluffy).To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so. Or cut in half and toast.
6c. DOUBLING: Make double the batter in one large bowl, then divide the batter into 2 bowls for the first rise (if double the dough is in one giant bowl, may struggle to rise). Proceed with recipe and place rolls on a large tray or 2 trays, and bake them all on the same shelf in the oven.
6d. EXTREME HUMIDITY (eg. South East Asia) can make the dough stickier after the 1st rise and makes it a bit harder to form into balls. Just be generous sprinkling with flour with forming into log, cutting, rolling into balls – don’t knead the flour in, use it on the surface for handling purposes only. The dough is stickier than usual kneaded dough, so the technique I demo in the video to make the rolls is specifically to minimise making contact with the sticky dough.
Soft White Bread Recipe: Easy And Fluffy Baking A Moment
7. SOURCE: This recipe is adapted fromvarious no-knead bread recipes I’ve come across over the years. I probably first saw it on Martha Stewart or New York Times. The recipe has been tweaked and now I firmly consider this version to be “mine”! 🙂
8. HIGH ALTITUDE: Multiple readers have now reported that this recipe worked out great! Also, varying reports on the dough seemingtoo dry or too wet then adjusted with more flour compared to that demonstrated in the video have all also worked out fine, proving that this recipe is actually very forgiving!
9. GLUTEN FREE: This also works with gluten free flour, though the rolls are not quite as fluffy as is usually the case when substituting GF flour. However, they are still definitely fluffy! I think you’ll be amazed how well these turn out!
Buttery White Bread Recipe (instant Yeast)
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. If you’re a bread beginner, read this blog post to learn more about the yeast rolls recipe, including how to prep the rolls ahead of time. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
I’m teaching you how to make homemade dinner rolls. These are the best homemade dinner rolls I’ve ever had and it all starts with a straightforward 7-ingredient dough. I make these rolls whenever I get the chance and even brought a pan to our friends who just welcomed a baby. They’re pillow-soft with the most delicious flaky and buttery texture. Everyone will demand you bake them on repeat.
As shown in the video tutorial, the dough comes together with a mixer. You can use a paddle attachment
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