What could be better than homemade bread? Homemade bread that requires no kneading like these Easy No Knead Yeast Rolls. These from-scratch rolls smell simply heavenly while baking and taste like a bite of heaven when served warm slathered with butter. Once you master these yeast rolls and you may never buy rolls again.
Easy No Knead Yeast Rolls
No Knead 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.
Tips and Pointers
- 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.
- 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.
- These rolls can be prepared the night before and chilled. After forming into rolls, cover and chill. Allow to rise on the counter for 1 hour prior to baking.
If you’re looking for a deliciously savory main course to go with these rolls, try this Mississippi Pot Roast recipe by The Country Cook. Other bread lovin’ recipes to try 12 Creative Takes on Monkey Bread and 18 Insanely Delicious Sweet and Savory Quick Breads from my kitchen on Parade.
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Easy No Knead Yeast Rolls
- 2 1/4 oz packets rapid rise yeast [i.e. Fleischmann's]
- 1/4 cup granulated sugar plus 1 tsp
- 1 1/3 cup lukewarm water or milk
- 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 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.
- 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 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.
- After incorporating all of the flour 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 to double.
- Punch down the dough. 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.
- 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.
- 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.
- Bake in a preheated 400°F oven for 20-22 minutes. Serve immediately.