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Easy No Knead Yeast Rolls

This Easy No Knead Yeast Rolls recipe is one that anyone can make with success. These made-from-scratch Southern style yeast rolls smell simply heavenly while baking and the taste is only elevated when served warm slathered with butter straight from the oven.


Easy No Knead Yeast Rolls Recipe

No Knead Rolls? It can’t be possible right? Well, I’m here to tell you that it IS possible! I was intrigued at the no knead phenomenon and after working on  this recipe, I discovered that it truly is easy and requires no special equipment at all. After developing these rolls and making them for my boys I can say, I’m a “no knead bread” believer now, and these are family tested and approved perfect for any special occasion. They can also be prepared in advance and baked just before serving for a time saver. No stress bread gets a five star rating from me.


Easy Homemade Yeast Rolls Recipe

How to make No Knead Yeast Rolls:

  • Frist, start with fresh yeast and one teaspoon of granulated sugar dissolved in warm milk. You can also use warm water. Make sure it’s not boiling or it could kill the yeast. Let this mixture stand until it becomes frothy.
  • Next, use a whisk to sift together all purpose flour, granulated sugar, salt and one large egg.
  • To the yeast add the sifted dry ingredients along with melted butter. Mix using a mixer or by hand until the mixture is fully moistened.
  • Cover the bowl and let the dough rest.
  • After the dough has doubled in size, punch it down then divide the bread dough into even amounts, rolling with your hands stretching the dough and pulling the ends tucking them under.
  • Repeat until all of the dough has been used, placing side by side in a buttered pan.
  • Brush the tops with melted butter then cover and let rise again for 1 hour.
  • Bake the rolls in a 400°F oven per the recipe for 20-22 minutes until puffy and golden.
  • You can brush the tops with more butter once removed from the oven, if desired.
  • Serve and enjoy!

How to Make the Best Homemade No Knead Yeast Rolls

This recipe for Southern yeast rolls is a cinch to make. No, really. You’ll love these fluffy rolls for holiday gatherings, brunches or any time homemade bread is on the menu. If you’re looking for a deliciously savory main course to go with these rolls, try my this Oven Braised Beef Stew or  Instant Pot Mississippi Pot Roast.

  • Ingredients you’ll need to make this recipe for homemade Southern style yeast rolls: Rapid rise yeast, sugar, water, milk, salt, one large egg, all purpose flour and butter.
  • Temperature matters when working with yeast. If you use hot water or milk, it will kill the yeast and the bread won’t rise. So, use a thermometer if you’re unsure and make sure the water is lukewarm or around 110°F. Not boiling. If after following the procedure the yeast doesn’t foam, throw it out and start over.
  • What is rapid rise yeast? Rapid rise yeast is a variation of instant yeast. It has smaller granules that dissolve easily in liquid and rise quickly in the dough.
  • A large non-stick silicone spatula incorporates the flour into the wet ingredients more easily.
  • Using an ice cream scoop helps maintain conformity in size and facilitates even baking.
  • Can I prepare these rolls in advance and chill them overnight in the refrigerator? Yes, you sure can! These rolls can be prepared the night before, then after forming into rolls, place them into the pan and cover loosely with plastic wrap. The dough will continue to rise overnight.
  • When making ahead, allow the rolls to rest and rise on the counter for 1 hour prior to baking.
  • Can this yeast rolls recipe be doubled? Yes, you can double the amounts. A double batch may require a fair amount of extra kneading to fully incorporate all of the ingredients. Otherwise, make two single batches when you need more rolls.
  • Store leftover yeast rolls tightly wrapped at room temperature for up to 2 days. Gently reheat in the microwave.

More Southern Style Yeast Rolls and Bread Recipes to Make

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Helpful Kitchen Items:

Easy No Knead Yeast Rolls

Prep Time15 minutes
Cook Time22 minutes
Rise time2 hours
Total Time2 hours 37 minutes
Course: Bread
Cuisine: American
Keyword: dinner-rolls, easy-no-kinead-yeast-rolls, easy-rolls-recipes, homemade-rolls
Servings: 24 Small 12 Large Rolls
Calories: 129kcal
Author: Melissa Sperka


  • 2 (1/4 oz each) packets rapid rise yeast [i.e. Fleischmann's or similar] (Two 1/4 oz packets)
  • 1/4 cup granulated sugar plus 1 tsp
  • 1 1/3 cup milk (may use water)
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1 large egg
  • 8 Tbsp butter divided


  • In a large measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1 1/3 cup of lukewarm milk or water. (110°F) If you use hot milk or water, it will kill the yeast and the bread won't rise. It should be lukewarm not boiling.
  • Let the yeast mixture stand 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.
  • Meanwhile, in a medium size mixing bowl, use a whisk to sift together flour, salt and sugar. Add the egg.
  • After the yeast has developed, gradually add 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. (A silicone spatula makes this task a lot easier.)
  • After incorporating all of the flour place turn the dough then place into a buttered bowl, and cover with a damp cloth.
  • Allow the dough to sit in a warm, draft free place, covered for 1 hour or until doubled.
  • Uncover and punch down the dough. Use a medium size ice cream scoop, lightly sprayed with cooking spray, to separate the dough into even portions. You can also pinch off pieces of dough with your hands.
  • Roll into a ball in your hands, gently stretching and folding under. Arrange side by side, in a buttered non-stick metal baking pan. (i.e.10-inch springform pan or similar.)
  • 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.
  • Cover with a damp cloth and allow the rolls to rise again until doubled, about one hour.
  • Uncover rolls and place into a preheated 400°F. Bake for 20-22 minutes or until puffed and golden.
  • Serve immediately with butter.


To make the Yeast Rolls in advance:
After forming the dough into rolls, cover loosely with plastic wrap sprayed with cooking spray and refrigerate overnight. Allow 45 minutes to 1 hour on the counter then uncover and brush with melted butter just before baking. Bake in a preheated 400°F for for 20-22 minutes until golden.  The rolls will continue to slowly rise even in the refrigerator.


Serving: 1serving | Calories: 129kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 139mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. I haven’t tested these rolls specifically frozen prior to baking, but in general bread dough does fine when freezing. Just bring them to room temperature and allow them to thaw and rise prior to baking.

  1. 5 stars
    My came out Excellent the 3rd time, I added the flour little at a time
    Excellent Recipe thanks for sharing, I Refrigerated mine overnite
    they were Delicious!

    1. You can use bread flour and active dry yeast. You will still have to let the yeast bloom, and the dough will take longer to rise than it does when using rapid rise yeast.

  2. I made the full order the first time I made them, they were so good
    all my rolls were gone the first day. Thank you for an easy recipe because
    I don’t have a machine and this was very easy to make.
    I then made 1/2 of the recipe and once again they were the best roll
    I’ve tasted..Thank you for having easy recipes that anyone can follow..
    The best dinner rolls anyone can make at home

  3. Very confused about how much yeast in this recipe. PLEASE be exact. I am about to make this and don’t want to waste yeast and/or flour if there is confusion. How much yeast exactly in teaspoons.

      1. Actually I was a bit confused about the amount of yeast. I only buy yeast in bulk. I’m used to seeing 2 1/4 teaspoon not 2 1/4 ounce. Thankfully you cleared that up a 7 comments down

  4. Any tips for rolling the dough into balls? It’s so sticky, even after spraying the ice cream scooper with spray. Thank you!

      1. Mine were also super sticky .. what did I do wrong . I couldn’t roll them into balls the dough was so wet and sticky

      2. Maybe the flour amount was off? OR the liquid? Should that happen again, add small amounts of flour mixing just until it’s easy to handle.

    1. I haven’t tested this recipe with an egg substitute. If you’ve had success with bread recipes in the past using an alternative, it should work for this recipe as well.

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