Dinner Rolls

4.88 from 8 votes

My favorite Life-Changing No-Knead Dinner Rolls are super easy—no stand mixer, no hand mixer, and no kneading needed! They rise tall with soft centers and crisp edges.

Prep Time15

Cook Time45

Rising Time2

Total Time3

Course: Appetizer, Side Dish

Cuisine: American, Vegetarian

Keyword: dinner rolls, dinner rolls recipe, life changing no-knead dinner rolls

Servings: rolls

Author: Chelsea Lords

Cost: $4.12

Equipment

9 x 13-inch baking pan use ceramic if possible

Ingredients

5 tablespoons unsalted butter divided
3 teaspoons instant yeast or active dry, see note 1
3 tablespoons honey divided
1-1/2 cups water warm (110℉)
2 large eggs
4-1/2 cups all-purpose flour plus more for shaping rolls
2 teaspoons salt

US - Metric

Instructions

In a microwave-safe bowl, melt 4 tablespoons of butter. Set aside to cool to room temperature.
In a medium bowl, combine yeast, 1 tablespoon honey, and the warm water (see note 2). Whisk and let sit 5 minutes or until the mixture looks creamy/foamy. If not, the yeast may be inactive, or the water was too hot, and you’ll need to start over.
In the melted butter bowl, add the remaining 2 tablespoons honey and the eggs. Whisk until smooth.
In a large bowl, whisk together flour and salt. Create a well in the center. Pour in the butter mixture and yeast mixture. Stir with a strong rubber spatula until a thick, shaggy dough forms, with no dry streaks of flour. Cover with plastic wrap.
First Rise:
Same Day Rolls: Let the dough rise in a draft-free environment (about 70°F) for 90–120 minutes, or until nearly tripled in size (typically 90 minutes).
Overnight Rolls: Let the dough rise in a draft-free environment for 30 minutes. Then refrigerate for 8–12 hours. Before shaping, let the dough stand at room temperature for 30 minutes or until tripled in size.
Shape Rolls: Generously spray a 9x13-inch pan with cooking spray.
Flour a large clean work surface and your hands. Dust a spatula with flour and scrape the dough onto the floured surface. Shape the dough into a rectangular log and cut it into 4 equal pieces, then cut each piece into 3 more pieces (to get 12 dough balls). Dust with flour as needed to prevent sticking.
Shape each piece into a smooth ball by pulling the dough from the top and pinching it underneath. Place the pinched side down on the work surface and gently roll into a round ball. Place the balls into the prepared pan in 4 rows of 3. Cover with lightly greased plastic wrap.
Second Rise: Let the rolls rise for 20–30 minutes (up to 45 minutes) or until nearly doubled in size.
Preheat oven to 350°F. Once the rolls have risen, remove the plastic wrap and bake for 45–50 minutes until golden brown and hollow-sounding when tapped. Brush the tops with the remaining 1 tablespoon of butter.
Let the rolls cool slightly before serving.

Video

Notes

Note 1: Instant yeast is recommended, but active dry yeast can be used. Rise times may be slightly longer with active dry yeast.

Note 2: Test the water temperature on your wrist. It should feel warm and comfortable, not hot.

Storage: These rolls are best the same day. Once fully cooled, store at room temperature in an airtight container. Freezing: Cool rolls completely, wrap them in foil, and freeze in an airtight bag. Thaw overnight at room temperature. Reheat in foil at 300°F for about 10 minutes before serving.

Nutrition