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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Easy No Knead Yeast Rolls
Servings: 24 Small 12 Large Rolls
Calories: 129kcal
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.
Notes
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.
Nutrition
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!
I love the texture of these rolls!
Can’t believe how fluffy these turn out, with no knead. Amazing recipe!
Everybody loves homemade rolls and these are so easy.
Just heavenly! I could eat that whole pan!
I wasn’t sure about no kneading, but these turned out beautifully!!!
On my Thanksgiving menu every year- so easy~
I will be making these soon!! I was looking for an approachable bread recipe that did not require a stand mixer!! Thank you for step by step directions with pictures!! Can’t wait to try them and will post picture to Pinterest!! They look absolutely amazing and can just imagine the taste!!
These are awesome, hope you love them. Happy bread making!
We made these last night and they were a HIT! So simple, yet so delicious! Thanks for sharing this recipe with us. 🙂
PS…I used my 9×13 non-stick metal pan and got 15 good- sized rolls!
Wonderful, and thanks for adding the note about using a 9×13-inch pan.
Just wanted to let you know that these worked great in the bread machine on the dough setting. They are ligh and fluffy and taste awesome! Thanks again for the recipe!
Thank you Bonnie, your experience may help others.
I am giving this recipe a try in the Bread Machine on the dough setting because I knew that I probably wouldn’t have the strength to stir together by hand. So far they look great, are rising beautifully and I have to admit I had to taste the dough to see if it was good.. LOL! It tastes so good I think I could eat with out baking… Just kidding! The dough has another 1/2 hour then I can form them and bake. I can’t wait. I never bake in the bread machine because I don’t like the hardness of the crust. Just thought I would share. Thanks for the recipe.
I’m with you Bonnie, raw dough doesn’t scare me a bit. I’ve never tried this recipe in a bread machine have fun!
I’ve been asked to bring rolls for Christmas dinner and I don’t bake very much so of course I go to the web to find an easy recipe and this sounds really easy, thank you so much for sharing, I’ll let you know how it goes.
Hope you enjoy these, I make them often and they’re always devoured.
Worked til 3pm on Thanksgiving Day, went home and made these rolls to go with dinner, Oh My….this will be my go to recipe for yeast rolls. Yum Yum Delish. Texture, color and that wonderful smell of yeast! It’s a keeper! Thank you so much.
Wonderful, that makes me happy, thank you.
To make this recipe for my grandma, mom, dad, husband, brother.. everyone really. Everyone loves them!! I add double the amount of sugar for a slightly sweeter roll and everyone eats two or three. Today is Thanksgiving and I made a double batch for 5 people. They will not last by tomorrow night. ????????
Awesome, I’m glad you enjoyed these!
Never will I use another roll recipe again!! I added one cup of sugar instead of what it called for and it turned out amazingly sweeter and fluffy for our family. Everyone loves them and now my mom has told me I surpassed the master and has me make these now when we want rolls!!
Wonderful, and I also love a sweet roll. Well done!
Thanks so much for this recipe. I’ve never made homemade rolls before. I absolutely cannot make biscuits. This seemed so easy. They are formed and in the pan for the second rising. I have my fingers crossed that they will turn out great.
Laura from Virginia
Hope you love them, Laura.
I will definitely try these as look so yummy. Can you make this dough and store in frig and pull out amts. You want to use at different times like angel biscuits? Also, do you have a good, easy recipe for angel biscuits?
Thanks,
Pat
I make these rolls just as written. I do have a recipe for Angel Biscuits, please search the bread archives in the recipe index.
I have regular yeast will that work?
Yes, but you’ll have to let the dough rise longer. It’s really best to use the Rapid Rise as in the recipe.
Can ingredients be placed in food processor for mixing?
I’ve never used a food processor for these rolls, however you can use a stand mixer.
Only have a hand mixer….that was why I asked
I usually am afraid of making homemade bread/rolls and had never attempted it before, but I made these last night and they were AMAZING! They came out perfectly and I’m already so excited to make them again!
Wonderful, thanks for letting me know!
hi, its my first time baking bread, so didnt want to waste too much ingrediants in case failed 🙁 will it work if i half the amt? thank you.
Hi Star, I make this recipe just as it’s written. If you decide to try it, let me know how it goes.