Easy No Knead Yeast Rolls

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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.

Easy No Knead Yeast Rolls

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.

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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 after punching it down to release the air bubbles.  Roll into a ball in your hands then arrange side by side, in a buttered non-stick metal baking pan. I used a 10-inch spring form pan. [Tip: It’s important that the rolls to be uniform in size so they’ll bake evenly.]

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 overnight, if desired.   Uncover, 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.
Easy No Knead Yeast Rolls
 
Author:
Serves: 24 Small 12 Large Rolls
Ingredients
  • 2 [1/4 oz] packets rapid rise yeast [such as Fleischmann's]
  • ¼ cup granulated sugar, plus 1 tsp
  • 1⅓ cup of lukewarm water or milk
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1 large egg
  • 8 Tbsp butter, divided
Instructions
  1. In a measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1⅓ 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.
  2. 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.
  3. In a medium size mixing bowl, sift together the flour, salt and sugar. Add the egg.
  4. After the yeast has developed, gradually add it to the dry ingredients in the bowl, along with 5 tablespoons of melted butter.
  5. 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.
  6. After incorporating all of the flour place into a buttered bowl, and cover it with a damp cloth.
  7. Allow the dough to sit in a warm, draft free place, covered for 1 hour to double.
  8. Use a 2 ounce ice cream scoop, lightly sprayed with cooking spray, to separate the dough into even portions after punching it down to release the air bubbles.
  9. Roll into a ball in your hands then arrange side by side, in a buttered non-stick metal baking pan. I used a 10-inch spring form pan.
  10. 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.
  11. Cover with a damp cloth and allow the rolls to rise again until doubled. [about an hour] OR
  12. Bake them immediately
  13. To bake: Bake in a preheated 400°F oven for 20-22 minutes.
  14. Serve hot.
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Comments

  1. says

    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!

  2. Ruth says

    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!

  3. Anonymous says

    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 !!!!!

  4. Ron McKeever says

    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.

  5. Anonymous says

    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?

  6. says

    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!

  7. Melanie says

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

  8. Bridgett Larabee says

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

  9. Linda says

    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

  10. Anonymous says

    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.

  11. says

    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.

  12. says

    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.

  13. says

    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 :)

  14. says

    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!

  15. Tammy Lynn says

    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!

  16. Anonymous says

    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 :)

  17. Michael says

    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!!

  18. says

    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

  19. says

    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.

  20. Anonymous says

    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?

  21. says

    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.

  22. says

    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!

  23. says

    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.

  24. says

    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.

  25. says

    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.]

  26. Laurie says

    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!!

  27. says

    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!

  28. davnanfar says

    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.

  29. Linda C says

    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.

  30. says

    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.

  31. Linda C says

    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’!

  32. says

    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.

  33. says

    Actually it’s not the same. While similar in texture, it still requires 2 rises. It will work, just be aware you need to let these rolls rise twice just the same as using active dry yeast.

  34. Anonymous says

    Have you ever tried this using Gluten Free four? I use Nameste flour and it’s awesome but not sure how it would work for yeast rolls? Has anyone tried this with Gluten Free flour?

  35. says

    I’ve never tried this in a bread machine, that’s an interesting question. If you try it, use instant or “bread machine” yeast in place of the rapid rise. Let me know how it goes.

  36. says

    Hi, I Made these yesterday. They came out very well, lovely texture and taste too.
    However, the browning part from the top wasn’t that good. Do I need to bake with both the top and bottom elements on? Or have to turn the top element at a later stage?
    Thanks!

  37. says

    All ovens vary a little. So, if you want to brown the tops more after baking for the recommended time you can adjust the oven to broil at the end of baking. Watch carefully.

  38. says

    Wanted to let you know that this recipe worked just fine in the bread machine. I added the liquids first, then dry, selected the dough setting and let it go. I did stop the machine about 8 minutes early because the dough was starting to lift the lid. They were a big hit at our family Easter lunch (especially withe cinnamon butter) and everyone took some home.

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