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
- 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.
- You won’t believe how easy it is to make a loaf of Beer Bread.
- Easy Garlic Parmesan Pull Apart Bread is spectacular dipped in warm marinara for serving.
- Bake a loaf of Potato Bread for sandwiches.
- Bake a loaf of Whole Wheat Bread for sandwiches.
- A sweet option Chocolate Chip Banana Bread is a tasty option.
- Delicious homemade French Bread.
- Another bread loving recipe to try this recipe for Buttery Crescent Rolls from Taste of Home.
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Helpful Kitchen Items:
Easy No Knead Yeast Rolls
Ingredients
- 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
Instructions
- 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.
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.
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?
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.
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
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!!
Hi Lillian, thank you and thanks so much for stopping by, ♥ Melissa
Oh my…Yum! This looks heavenly! I bet these would be perfect for biscuits and gravy! Great post and pics! =D
Yay Terri, welcome! We love these rolls, too, and I’m happy to share. Happy baking!
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 🙂
I’m making these now.
Wonderful enjoy!
Hi Tammy! Oh sure use whatever you have available, they’ll still be scrumptious, happy baking. 🙂 Melissa
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!
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!
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 🙂
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.
When using the rapid rise yeast, what is the difference in the rolls if you do a second rise?
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.
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.
Hi Linda! I’m delighted to meet you, thanks for stopping by. Safe travels and happy baking, Melissa