These soft and fluffy No-Knead Dinner Rolls are easy enough for even the novice baker to make. Dough could be prepped a day ahead and baked the next day, which makes them perfect for the holidays!
I told you I’ve been exploring my mountain of food magazines and books. I can’t buy any new magazines until I finally try some that have been on my mind for ages. And I mean ages!
Easy No-Knead Yeast Dinner Rolls
It could be hard to even imagine adding on homemade bread to your Thanksgiving recipe planning. But I’m here to tell you these no-knead dinner rolls are truly no-fuss! We love no-knead breads like this no-knead olive bread! Another fabulous roll idea is this savory corn roll recipe…so good! No-knead means just that: you aren’t going to be working up a sweat to create the most amazing and fluffy perfect little balls of dough to impress everyone! I will explain to you why:
- This dough comes together in minutes! If you use instant yeast, it just takes five minutes to mix together. All you need is a bowl and a wooden spoon to mix it all together.
- If you truly want to keep it fuss-free, bake them in a 12-cup muffin pan. Simply butter up the muffin cups. Punch down the dough,form the balls, add them to the muffin ups. Like I said, no-fuss!
- While you are working hard on making your award winning pies and turkey, leave this dough alone to rise all morning. As soon as the oven frees up, pop the muffin tin or your baking tray filled with the rolls to bake.
- The rolls are ready in under 30 minutes! You could even carefully plan it to bake them at the end of all the meal prep so you can impress your guests with the most beautiful and fluffy dinner rolls.
This is from a Martha Stewart EveryDay Food December 2007 issue. I remember seeing the rolls and thinking I would one day try them. I am so happy I did. Here’s what Everyday Food says about the rolls:
“Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.”
*this is a recipe I shared on my blog in 11/2012!! I’m editing the photos tomorrow with the rest of the new photos. For now, I added 3 new photos so you could see how gorgeous they are!! I’ll also update with a printable recipe. I must get back to prepping for our Thanksgiving feast!
Here’s what you need to make fluffy no-knead dinner rolls
- Bread flour
This was the little magazine I found the recipe in. They don’t even print this magazine any more.
Very true. Love these rolls! No-fuss with incredible results!
If you need to bring something to a holiday dinner in December, I think you would be the hit of the party with these delightful rolls! They smell incredible while baking!
I made these rolls a couple weeks ago to have with dinner when hubs was off. I do try to make a homemade bread of some sort when he’s home whenever I can. He only has a couple nights off a week with us so it’s dinner is more of a special occasion on these nights. It’s usually a quicker yeast bread. This is a bread recipe you can even make with the kids. You stir the ingredients all together in the bowl. It is a no-knead recipe but I did mix it together a little with my hand to in the bowl to incorporate the ingredients a little better. The dough rose beautifully as it has 2 packets of yeast. The fluffiness was out of this world. From the ease to the wonderful flavor and texture, this is a recipe you will want to make again and again to impress your family.
anna_zager 28 Jan, 2009 :
“ I made these LAST min. Didn’t let them rise AT ALL! Mixed them (with rapid rise active dry yeast), made into rolls, put directly into oven. Cooked for 35 mins”
This commentor let her rolls rise overnight in the fridge:
sparkle9152 26 Nov, 2010:
“Made these for Thanksgiving and they were buttery and soft. I liked the fact that they came out well even after being in the fridge overnight. I will definitely use this recipe again!”
Hope you all had a wonderful Thanksgiving. I am grateful for all of you and your constant support.
No-Knead Dinner Rolls
- 2 cups warm water 105 to 115 degrees
- 2 packages 1/4 ounce each active dry yeast
- 1/4 cup sugar
- 4 tablespoons butter melted, plus more for pan and brushing
- 2 large eggs lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour spooned and leveled, plus more for shaping dough
- Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
- Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
- Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
- Brush a 9-by-13-inch baking pan (I used a 9 x 9 pan) with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6 *4 rolls of 4 in a 9x9 pan). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
- Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter (I used an egg wash).
- Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.