Easy No Knead Yeast Rolls

The no knead bread craze reached a frenzy a few years ago.  I never really bought into the idea because by kneading the dough you're actually developing the gluten in the flour which is a very important step in basic bread making.  But, as I looked more closely at some of the recipes out there from Martha Stewart and beyond, my curiosity was peaked, and I wondered if it would really work.


So, this recipe is my own version after reading through a multitude of recipes available on this subject. And, it truly is easy, and requires no special equipment.  After developing this recipe, what can I say, I'm a "no knead" believer now.

 
Ingredients you'll need:
2 [1/4 oz] packets rapid rise yeast [such as Fleischmann's]
1/4 cup granulated sugar, plus 1 tsp
1 1/3 cup of lukewarm water or milk
4 cups all purpose flour
1 tsp salt
1 large egg
8 Tbsp butter, divided

Directions:
In a measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1 1/3 cup of lukewarm water.  If you use hot water or milk, it will kill the yeast and the bread won't rise.  So, make sure the water is lukewarm not boiling. [tip: I use water most often for these rolls]  Let the yeast mixture sit on the counter for 5-7 minutes to allow the yeast to "bloom."  You'll see bubbles and froth begin to gather on the top.


In a medium size mixing bowl, sift together the flour, salt and sugar.  Add the egg.


After the yeast has developed, gradually add it to the dry ingredients in the bowl, along with 5 tablespoons of melted butter.  Begin to blend the ingredients together, using a large spoon incorporating more liquid as you go.  I used a silicone spatula, and the dough didn't stick to it, making this task a lot easier.  At first, it looked like this...


And then it looked like this......


Then, after I incorporated all of the flour, it looked like this.....I then placed it into a buttered bowl, and covered it with a damp cloth.


Allow the dough to sit in a warm, draft free place, covered for 1 hour.  After one hour, the dough had doubled.  The smell of the rising dough was heavenly and could only be topped by the aroma of the rolls while they were baking.


You can make these rolls any size you like, of course.  I used a 2 ounce ice cream scoop, lightly sprayed with cooking spray, to separate the dough into even portions.  [tip: It's important that the rolls to be uniform in size so they'll bake evenly.]  Arrange the rolls side by side, in a buttered metal baking pan. I used a 10 inch spring form pan.

Melt the remaining 3 tablespoons of butter and using a pastry brush, lightly brush the tops.  Reserve some of the melted butter to brush on the tops after the rolls come out of the oven, too.  How many times can I say butter in this recipe?  We are making bread, right?  ☺ At this point, you can cover with a damp cloth and allow the rolls to rise again until doubled.  [about an hour]  I baked them immediately, so, the rolls you see in the pictures didn't rise twice.   Patience?  Not so much...


Bake in a preheated 400°F oven for 20-22 minutes.  Gorgeous, right?  It doesn't get much simpler, or better than that!  Serve hot.  Yield: 24  small rolls or 12 large rolls


Cook's note:
To make the rolls in advance:  
After forming the dough into rolls, cover with a damp cloth or plastic wrap sprayed with cooking spray and refrigerate.   Uncover, and brush with melted butter, just before baking at 400°F for 20-22 minutes until golden.  The rolls will continue to slowly rise even in the refrigerator.


69 comments:

Lisa said...

I will try this recipe on Saturday to go with my shrimp/crab stew...I can't wait..thanks for posting!

Melissa said...

Hi Lisa, thanks for your visit! I'm coming to your house, that sounds awesome, enjoy! ☺

Jennifer said...

Oh these were amazingly fluffy! This is the first time I have ever attempted making rolls at home. And they turned out great!

Thank you!!!

I will never buy storebought rolls again!

Melissa said...

Hi Jennifer! That makes me verrry happy, thanks for your visit!

Anonymous said...

Awesome and sooo easy!!! Thanks so much for sharing!

Melissa said...

Wonderful, thanks for letting me know! ~ Melissa

Ruth said...

I am notorious for being horrible at making biscuits, breads, etc. I cannot wait to try these to see if I can break the curse!

Melissa said...

Ruth, I'm sure you can make these. They're no fuss, and taste fantastic! Let me know how it goes, Melissa

Anonymous said...

I added more Butter and instead of the 1 cup of water, i used cream or whole milk <3 oh my this is the bestest and easyest rolls i have ever made <3 No More Bread Store for us . Let them strike all year long !!!!!

Melissa said...

I love your idea about adding cream. So happy you enjoyed them!

Ron McKeever said...

Roll them in Butter, then in Cinnamon Sugar. Put some butter in the bottom of the pan, about a stick melted. Add 1 1/2 cups of Brown Sugar Pecans to suit your tastes or not. Then do the rest of the process.

When hot from oven find something just larger than the pan they are in and turn them out on that. Be very careful as the Mixture will be very hot and like syrup and will burn. If ya get some on ya do not spread go to cold water now.

Melissa said...

Sounds yummy, Ron!

Anonymous said...

I do not have the rapid rise yeast packets. I just have the jar of "regular" yeast. Will that work? and if so, how much would I use then?

Melissa said...

When substituting active dry yeast for rapid rise yeast, the amount would remain the same, 2 [1/4] oz packets or from a jar of dry active yeast, approximately [2 1/4] teaspoons. However, you would definitely need to allow time for a 2nd rise. So, let the dough rise for 1 hour then punch down. Divide the dough to form the rolls and repeat at least 1 hour rise time or until doubled. Bake as directed. Hope this helps!

Melissa said...

Additional note to the question above. [2 1/4] tsp per packet called for in the recipe.

Melanie said...

I have 5 daughters who are crazy over rolls, these make my life a lot easier. Thanks for posting this recipe.

Bridgett Larabee said...

this is my first time doing home made rolls there riseing now so hope they come out good ty for the recipe.

Melissa said...

Hi Melanie, wow, you have your hands full! This recipe easily doubles, enjoy. :)

Melissa said...

Hi Bridgett, this recipe is a great choice for first time roll making. They are so simple and yummy, my "go to." Enjoy!

Linda said...

I can't wait to try this recipe I love rolls ,only bad thing is I have to wait until next week. We will be traveling for a family reunion so now the whole time I will have these yummy rolls on my mind. I'm so glad I ran across your site Thank You so very much for taking the time to share your yummy recipes with us all Linda In Indiana

Melissa said...

Hi Linda! I'm delighted to meet you, thanks for stopping by. Safe travels and happy baking, Melissa

Anonymous said...

Can you easily substitute whole wheat flour or 50/50 flour for the all purpose in this recipe? We don't use much white flour at our house.

Melissa said...

I suppose you could, although I can't personally testify to the results. I've had visitors tell me they have done this with good results. If you try it, let me know how it worked for you.

Nan said...

When using the rapid rise yeast, what is the difference in the rolls if you do a second rise?

Melissa said...

There would be a slight difference in the depth of flavor and texture. When making this particular recipe, you can't really go wrong in my opinion. If you have time for a second rise, let them rise. If not, they're also delicious when baked after the first rise.

Unknown said...

HOWDY! WHEN YOUR RECIPE CALLS FOR 2 ENVELOPES, DO YOU MEAN ONE STORE BOUGHT PACKET THAT HAS TWO LITTLE ENVELOPES OR TWO PACKETS, EACH WITH TWO LITTLE ENVELOPES? I ALWAYS USE BULK YEAST AND I'M DOUBLE CHECKING. THANKS :)

Melissa said...

Hello! I'm referring to the 3-pack packets that are typically sold in the baking section of most grocery stores [Fleischmann's] If using bulk yeast, [2 1/4 tsp] per
[1/4 oz] packet called for in the recipe is the only adaptation needed. Hope this helps!

Tammy Lynn said...

Hi, Melissa! I just made my first batch of your rolls recipe and am waiting for it to rise! I don't have a metal baking pan, so would a glass baking dish be an acceptable substitute? Any advice would be greatly appreciated!

Melissa said...

Hi Tammy! Oh sure use whatever you have available, they'll still be scrumptious, happy baking. :) Melissa

Jan Campbell said...

I'm making these now.

Melissa said...

Wonderful enjoy!

Anonymous said...

I made this recipe once and it turned out amazing. For two days I wanted to make the recipe but had no clue where it went, After all day of searching I finally went on one of my friends likes, clicked on your site and found the recipe thank god.... now to get baking :) thanks for the recipe...

Teri :)

Melissa said...

Yay Terri, welcome! We love these rolls, too, and I'm happy to share. Happy baking!

Lillian (My Recipe Journey) said...

Oh my...Yum! This looks heavenly! I bet these would be perfect for biscuits and gravy! Great post and pics! =D

Melissa said...

Hi Lillian, thank you and thanks so much for stopping by, ♥ Melissa

Michael said...

Melissa, these are just what the doctor ordered! A single dad that raised two boys, we all cook/bake, etc. Including my youngest making fresh mozzarella! We can, pickle, freeze, dry and smoke and anything else we can think of. This recipe is perfect for some of the things that come out of our kitchen including smoked ribs, fresh jerky, pepper jelly, roast beef, etc. Thanks!!

Melissa said...

Wow, I'm so impressed! it always makes me happy to hear that families enjoy cooking and eating together. Thanks so much for stopping by, and enjoy these simple rolls. ~ Melissa

suzyQ2 said...

They sound yummy! I need to make them heart healthy, would Smart Balance or coconut oil ok in substitution for butter? I also usually use whole wheat pastry flour for baking.

Anonymous said...

I love home made bread/rolls. My mother made the best, but, like me, she was a "scratch cook," no recipes, so she could never teach me to bake bread. Would this work as loaf bread, or just rolls?

Melissa said...

I only make these rolls with butter. However, I would expect they would work well with an alternative like smart balance or a light butter such as Land-0-Lakes. I'm not certain about the coconut oil, though. Come back and leave a comment to let me know how it turned out with those changes.

Melissa said...

Oh sure, this dough works for loaf bread, too, if you prefer.

Gloria said...

I think if you wanted to use whole wheat flour that you could add 2 tbsp. of gluten to help with the rising.

Contessa Muckenfuss said...

Love this recipe! Because I am an inpatient person, instead of waiting the hour to let dough raise, I put hand warm water in sink and set the bowl in it. Less than half the time �� and it worked well. Did the same with the rolls while they we raising. Thanks for your fantastic recipes!

Ann Margaret said...

I was just wondering if you can add cheese to this recipe with ease or not?

Melissa said...

I've honestly never added cheese to these rolls, but I expect a finely grated cheese would likely work. If you try it, leave a comment about how it worked for you.

Anonymous said...

Would buttermilk work?

Melissa said...

I've never tried it with this particular bread, but I expect it would work in a pinch. If you try it, come back and comment telling others how it worked.

Kirst said...

I'd like to make this before Thanksgiving, any suggestions on freezing the dough?

Thanks

Melissa said...

Kirst, you can also bake these rolls until almost golden, cool completely and wrap. Then thaw, and reheat in a 375°F oven to finish browning. [Or bake completely and re-warm in the microwave, if you like.]

Anonymous said...

I am making these today for tomorrow...do I brush the tops with the butter before or after refrigerating?

Melissa said...

I do both. Brush the tops just before baking, then again right out of the oven. Enjoy!

Laurie said...

Making these today for the second time. They are awesome and so fool-proof. I am sure there will be rave reviews on these tomorrow!!

Melissa said...

Hi Laurie, thanks so much for your comment. I'm thrilled you're enjoying these rolls. Happy Thanksgiving ~ Melissa

Mary Clendenin said...

Can I mix the dough in my KitchenAid stand mixer on low adding ingredients per your recipe as I go along? Reason I'm asking is because I have severe arthritis in my hands and I wouldn't be able to hand-mix the dough. Thanks for any reply!

Melissa said...

Sure you can, Mary. That's the beauty of this recipe it will work either way.

Kristen said...

Can I put my rolls in muffin cups?

Melissa said...

If you prefer, sure!

davnanfar said...

I have these rising right now. I used my Kitchen Aid Mixer on low (no arthritis, just lazy) they seemed to be turning out well so far. I couldn't find a warm place in the house so I set my oven to warm and hold for a few minutes the shut it off once it started heating. I have never made bread before but the hubby and oldest son loves homemade bread from my mothers so I hope these turn out as tasty as you say.

Melissa said...

You can't go wrong using your Kitchen Aid,I certainly love mine! I hope you love these and your family enjoys them immensely. Happy baking, Melissa

Gone-ta-pott said...

I made these for supper tonight and they turned out wonderful! Loved all the helpful photos.

Melissa said...

So happy you enjoyed these, thanks for taking the time to let me know!

Linda C said...

What in the world did I do wrong? I followed the directions exactly, but it never seemed to be like your picture. I had a gooey glob that was impossible to scoop out and form into any sort of shape. It rose fine, but that's as similar as the dough got to your recipe. Seemed like it needed more flour? The good news is, I scooped into muffin cups and they cooked up fine. The flavor was very good. I wish it could've been the pull a parts, but oh well.

Melissa said...

Hi Linda! Hmmm, perhaps you didn't do anything wrong. It could have been the quality of the flour used or the amount of humidity in the air etc. It was a fantastic save baking them in muffin cups, too. I wish I could help, but, I'm not sure what else could be an issue.

Linda C said...

Thanks Melissa, I used gold medal bread flour. It was VERY humid as we had storms moving in. I'm going to try again in a few days when the air is drier. Despite the problem with the dough, the 'muffin' rolls turned out quite nice, making this recipe truly 'no fail'!

Melissa said...

My pleasure, fingers crossed for round 2. ☺

nafisa ebrahimjee said...

Hi melissa, i am not very conversant with o/z measurement can you please let me know in t.sp as I need to try these tomorrow. Thanks nafisa.

Melissa said...

Hello Nafisa, since there are quite a few conversions in this recipe, I would recommend you Google a converter from ounces to metric values to adapt the recipe.

Anonymous said...

Question....did you punch the dough down before you scooped the dough into rolls? They sound delicious.

Melissa said...

You can punch the dough down if you're going for the second rise and give the dough few turns in the bowl. Otherwise, I usually scoop and bake.

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