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
Easy No Knead Yeast Rolls Recipe Really Works
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.
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
- For brunch, breakfast or tea time, you'll love my recipe for sweet Orange Cinnamon Rolls.
- Honey Yeast Rolls can be made in advance then placed into the refrigerator overnight prior to baking.
- Easy Garlic Parmesan Pull Apart Bread is spectacular dipped in warm marinara for serving.
- Bake a loaf of Potato Bread for sandwiches.
- A sweet option Chocolate Chip Banana Bread is a tasty option.
- Another bread loving recipe to try this recipe for Buttery Crescent Rolls from Taste of Home.
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Easy No Knead Yeast Rolls
- 2 (¼ oz each) packets rapid rise yeast [i.e. Fleischmann's or similar] (Two ¼ oz packets)
- ¼ cup granulated sugar plus 1 tsp
- 1 ⅓ cup milk (may use water)
- 4 cups all purpose flour
- 1 teaspoon salt
- 1 large egg
- 8 tablespoon butter divided
- In a large measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1 ⅓ cup of lukewarm water. (110°F) 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.
- 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.