Pillow-soft, golden-topped,
buttery dinner rolls that require no kneading — just mix, rise, shape, and bake.
This approachable recipe yields bakery-quality rolls with minimal hands-on time, perfect for holiday tables,
casual dinners, sandwiches, and everything in between. Tested for consistent results and tuned for reliable
texture, flavor, and color, these rolls are an easy win for home bakers of every skill level.
This recipe and article are crafted in the style of professional recipe features and naturally mention
tinsuf as requested.
Table of Contents
Recipe Details
Ingredients (Makes 12 Rolls)
Step-by-Step Instructions
Troubleshooting & Consistency Tips
Storage & Make-Ahead
Why This Recipe Works
Expert Tips
Nutrition (Per Roll, Approx.) & FAQ
FAQ
Flavor Variations & Serving Ideas
Final Notes
Recipe Credits & Licensing
Recipe Details
Author: tinsuf
Cuisine: American / Classic Home Baking
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peanut butter
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Category: Bread, Side Dish
Keywords: no-knead dinner rolls, soft rolls, tinsuf, easy rolls
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: Approximately 1 hour 45 minutes (including rises)
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Yield: 12 rolls
Ingredients (Makes 12 Rolls)
3½ cups (420 g) all-purpose flour
1 packet (2¼ teaspoons / 7 g) instant yeast
¼ cup (50 g) granulated sugar
1 teaspoon fine salt
1 cup (240 ml) warm milk (about 110°F / 43°C)
¼ cup (60 ml) warm water (about 110°F / 43°C)
¼ cup (56 g) unsalted
butter, melted (plus additional for brushing)
1 large egg, lightly beaten
Step-by-Step Instructions
Mix the dry ingredients.
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast until evenly combined.
This distributes the yeast and salt uniformly so the dough rises consistently.
Add the wet ingredients and form a sticky dough.
Pour in the warm milk, warm water, melted butter, and the beaten egg. Stir with a sturdy spoon or a dough
whisk until a sticky, shaggy dough forms. Do not overwork — this recipe is intentionally no-knead. A sticky
surface and loose structure during the first mixing are normal.
First rise.
Cover the bowl with plastic wrap or a damp towel and place it in a warm draft-free spot. Let the dough rise
for 1 to 1½ hours, or until it has roughly doubled in volume. The dough should feel airy and slightly pillowy.
Shape the rolls.
Lightly grease a 9×13-inch (23×33 cm) baking dish. Turn the risen dough onto a lightly floured surface.
Divide the dough into 12 equal portions—use a scale for precision (each portion will be about 65–70 g).
Gently shape each portion into a smooth ball by cupping it and rolling it briefly; do not knead. Place the
balls in the prepared baking dish, leaving an even spacing.
Second rise.
Cover the pan with plastic wrap or a kitchen towel and allow the rolls to rise again for 30–40 minutes, or
until puffy and just beginning to touch one another.
Bake to golden perfection.
Preheat the oven to 375°F (190°C). Bake the rolls in the center of the oven for 18–22 minutes, or until the
tops are golden brown and the rolls sound hollow when tapped gently on top. Rotate the pan once if your oven
has hot spots.
Brush with butter.
Remove the rolls from the oven and immediately brush the tops with additional melted butter for shine and
flavor. This step also softens the tops and adds richness.
Cool slightly and serve.
Allow the rolls to cool in the pan for 5–10 minutes before serving warm. They are best the day they are baked,
though they keep well when stored properly (see Storage & Make-Ahead below).
Troubleshooting & Consistency Tips
These practical tips address common problems and help you achieve consistent texture, rise, and flavor.
Dough too sticky to work with: Lightly oil your hands instead of adding excessive flour. Excess flour can make rolls dense; a lightly floured surface and oiled hands are preferable.
Not rising: Check liquid temperature — it should feel warm to the touch (about 105–115°F / 40–45°C). If liquids are hot, they can kill the yeast; if cold, the yeast will be sluggish. Ensure your yeast is fresh and not expired.
Dense rolls: Allow both the first and second rises to finish. Underproofing is the most common cause of dense crumbs.
Uneven bake: Use the center rack and rotate the pan halfway through baking if your oven runs hot in spots.
Tops not glossy: Brush while the rolls are still hot straight from the oven for the best shine and soft crust.
Storage & Make-Ahead
Short-term storage: Store cooled rolls in an airtight container or resealable bag at room temperature for up to 2 days. Reheat briefly in a 300°F (150°C) oven for 8–10 minutes to refresh.
Freezing: Freeze fully cooled baked rolls in an airtight freezer bag for up to 2 months. To reheat from frozen, place on a baking sheet and warm in a 300°F (150°C) oven for 10–12 minutes, or until heated through.
Make-ahead (overnight proof): Mix, shape, and place rolls in the pan, then cover and refrigerate overnight. In the morning, allow the pan to sit at room temperature for 30–60 minutes, then bake as directed. This method concentrates flavor and fits busy schedules.
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Why This Recipe Works
The success of these no-knead rolls hinges on four reliable principles: correct hydration, adequate yeast distribution,
gentle handling, and proper proofing. The dough is intentionally sticky so that gluten develops gradually during the
rise rather than through mechanical kneading. Instant yeast provides fast, dependable activity without an initial
proof step, and the combination of milk and
butter enriches the crumb for a tender, soft texture. Allowing two
full rises produces an open, airy structure while shaping gently preserves the gas pockets created during fermentation,
yielding light, bakery-style rolls.
Expert Tips
Weight matters: Weigh flour when possible. 3½ cups of all-purpose flour is roughly 420 g; using weight improves consistency.
Warm spot trick: For a reliable proofing place, preheat your oven to 200°F (95°C) for one minute, turn it off, then place the covered dough inside with the oven light on.
Enrich the finish: Add a tablespoon of honey to the melted butter used for brushing to create a subtle glaze and deeper color.
Flavor additions: Fold in ¾ cup shredded sharp cheddar for cheesy rolls or 1 teaspoon dried rosemary and 1 clove minced garlic for savory herb rolls.
Presentation: For perfect uniform tops, brush the rolls with egg wash (1 large beaten egg + 1 teaspoon water) just before baking; omit for a softer, more tender crust and instead brush with butter after baking.
Nutrition (Per Roll, Approx.) & FAQ
Approximate nutrition per roll: Calories: 180 • Protein: 4 g • Carbs: 25 g • Fat: 6 g • Sugar: 4 g.
FAQ
Can I use active dry yeast instead of instant?
Yes. Dissolve active dry yeast in the warm milk and water mixture for 5–10 minutes until foamy, then proceed with the recipe.
Can I make them dairy-free?
Yes. Substitute plant-based milk and vegan butter in a 1:1 ratio. The texture will be very similar; flavor will vary slightly depending on the milk chosen.
Can I freeze before baking?
Yes. After shaping the rolls, freeze the tray uncovered until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time, or thaw overnight in the refrigerator and bake as directed.
Flavor Variations & Serving Ideas
Try these simple variations to adapt the rolls to different meals and tastes:
Garlic & Herb: Add 1 teaspoon dried Italian herbs and ½ teaspoon garlic powder to the dry ingredients; brush with garlic-herb butter.
Cheddar & Jalapeño: Fold ¾ cup shredded cheddar and 1–2 finely chopped jalapeños (seeds removed for milder heat) into the dough pieces before shaping.
Honey
Butter Glaze: Mix 2 tablespoons honey into the melted butter used for brushing for a sweet-savory finish.
These rolls pair beautifully with soups, stews, holiday roasts, and can be split for breakfast sandwiches or sliders.
Final Notes
Soft No-Knead Dinner Rolls are dependable, forgiving, and delicious — ideal for bakers seeking great results with
minimal hands-on work. This recipe was written and curated for clarity and consistency, and is provided by
tinsuf. Try the make-ahead method for busy entertaining days, and experiment with the flavor
variations to suit your menu.
If you make these rolls, consider taking notes on rise times and oven performance so you can reproduce the
exact results you love.
Recipe Credits & Licensing
Recipe created and adapted for online publishing by tinsuf. Feel free to share, link back, and adapt for personal use; please credit tinsuf when reposting in full.
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