Name: Easy No-Knead Dinner Rolls Recipe
Prep time: 10 min
Cook time: PT-489525H21M18S
Total time: 2 h 45 min
Cuisine: American
Ingredients: 4 cups (512 g) unbleached all-purpose flour; 2 teaspoons (10 g) kosher salt; 2 teaspoons (8 g) sugar; 2 teaspoons (8 g) instant yeast or active dry yeast; 1 to 2 tablespoons minced fresh thyme leaves or other herbs (a mix of rosemary, sage, and thyme works well); 2 cups (454 g) lukewarm water; Room temperature butter, about 2 tablespoons, plus more for brushing

Jump to Recipe

Introduction

These easy, no-knead dinner rolls are perfect for busy home cooks who want fresh, homemade bread without the fuss. Soft, fluffy, and flavored with fresh herbs, they come together with minimal effort and bake into beautiful, golden rolls.

Ingredients

4 cups (512 g) unbleached all-purpose flour
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) sugar
2 teaspoons (8 g) instant yeast or active dry yeast
1 to 2 tablespoons minced fresh thyme leaves or other herbs (such as rosemary, sage, and thyme mix)
2 cups (454 g) lukewarm water
About 2 tablespoons room temperature butter, plus more for brushing if desired

Instructions

Step 1: If using instant yeast, whisk together flour, salt, sugar, instant yeast, and fresh herbs in a large bowl. Add lukewarm water and mix until flour is fully absorbed. Cover the bowl and place it in a warm spot to rise for 1.5 to 2 hours.
Step 2: If using active dry yeast, dissolve sugar in lukewarm water in a small bowl. Sprinkle yeast on top without stirring and let stand for 10 to 15 minutes until foamy. Meanwhile, whisk flour, salt, and herbs in a large bowl. Once yeast mixture is foamy, stir it and add it to the flour mixture. Mix until absorbed, cover, and either let rise in a warm spot for 1.5 to 2 hours or refrigerate for 1 to 3 days.
Step 3: Generously butter a 12-cup muffin pan and optionally 2 to 4 ramekins. Preheat the oven to 425ºF.
Step 4: Using two forks, punch down the dough by loosening it from the sides of the bowl and gathering it towards the center. Divide the dough roughly into 6 portions using the forks, then scoop half of each portion into the buttered muffin cups. Repeat with remaining dough. If extra dough remains, place it in the buttered ramekins. Let rise for 17 to 20 minutes until dough has just risen above the muffin cup edges.
Step 5: Bake for 15 minutes at 425ºF. Then reduce temperature to 375ºF and bake for an additional 10 to 15 minutes until golden and cooked through. Remove from oven and transfer rolls to a cooling rack or bread basket. Brush tops with butter if desired, and sprinkle with sea salt for extra flavor.

Tips & Variations

For a more pronounced herb flavor, increase the amount or variety of fresh herbs used.
Using active dry yeast allows you to refrigerate the dough for up to 3 days, giving more flexibility.
Baking in ramekins is a great way to use extra dough and create smaller rolls.
Brush the rolls with melted butter right after baking for a softer crust and richer taste.

Storage

Store leftover rolls in an airtight container or resealable bag at room temperature for up to 3 days. They can also be frozen for up to 1 month; thaw at room temperature and warm gently in the oven before serving. Reheat rolls wrapped in foil at 350ºF for about 10 minutes for best texture.

How to Serve

The image shows several round biscuits with a golden-brown top and a soft, airy inside. One biscuit is split open and positioned in the center, showing a creamy white butter spread over its light, fluffy interior. The biscuits have a textured surface with light browning on the edges. The background is a close-up view of more biscuits, all with a warm, inviting glow on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose yeast instead of instant or active dry yeast?

Instant and active dry yeast are the most common for this recipe. If using fresh yeast, adjust the quantity accordingly and dissolve it similar to active dry yeast before mixing.

Why doesn’t this recipe require kneading?

The high hydration and mixing method allow gluten to develop during the rise, eliminating the need for kneading while still producing soft, airy rolls.