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Easy No-Knead Dinner Rolls Recipe

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★★★★★

4.5 from 138 reviews

These Easy, No-Knead Dinner Rolls are soft, buttery, and effortlessly made with simple ingredients. Perfect for beginners, these rolls use either instant or active dry yeast, require minimal hands-on time, and produce delicious, fluffy bread rolls that are ideal for any meal.

Ingredients

Scale

Dry 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)

Wet Ingredients

  • 2 cups (454 g) lukewarm water
  • Room temperature butter, about 2 tablespoons, plus more for brushing

Instructions

  1. Mix Ingredients: If using instant yeast, whisk together flour, salt, sugar, yeast, and herbs in a large bowl. Add lukewarm water and stir until flour is absorbed. Cover the bowl with plastic wrap or a cloth and let it rise in a warm spot for 1.5 to 2 hours. If using active dry yeast, dissolve sugar in water, sprinkle yeast on top, and let sit 10 to 15 minutes until foamy. Meanwhile, mix flour, salt, and herbs in a large bowl. Once the yeast mixture is bubbly, combine it with the flour mixture and stir until flour is absorbed. Cover and let rise 1.5 to 2 hours or refrigerate for 1 to 3 days.
  2. Prepare Baking Pan: While the dough rises, generously butter a 12-cup muffin pan and optionally 2 to 4 ramekins for extra rolls.
  3. Divide Dough: Preheat oven to 425°F (218°C). Using two forks, punch down the dough by pulling it from the sides to the center to loosen it from the bowl. Then portion the dough into 6 roughly equal pieces using the forks.
  4. Shape and Arrange Rolls: Scoop up half of each portion and place it into a buttered muffin cup. Repeat with remaining dough to fill 12 cups. If extra dough remains, place it into buttered ramekins. The shaping is rustic and doesn’t need to be perfect.
  5. Second Rise: Allow the dough to rise for 17 to 20 minutes, or until it has puffed up just above the top of the muffin cups.
  6. Bake: Bake the rolls at 425°F for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 10 to 15 minutes until golden brown and cooked through.
  7. Cool and Serve: Remove the rolls from the oven and transfer them to a cooling rack or bread basket. Brush with additional butter if desired. Optionally, sprinkle sea salt on top for extra flavor. Serve warm.

Notes

  • If using active dry yeast, proof it in water and sugar until foamy before mixing with flour.
  • You can refrigerate the dough after mixing for 1 to 3 days to develop flavor and bake fresh rolls later.
  • Using herbs like a mix of rosemary, sage, and thyme adds aromatic flavor, but you can vary herbs to preference.
  • Butter the muffin pan generously to prevent sticking and enhance crust flavor.
  • If you prefer softer tops, brush butter on the rolls immediately after baking.
  • Sea salt sprinkled on top before or after baking adds a nice balance to the buttery flavor.
  • Warm a spot in your kitchen (like near a radiator or inside a turned-off oven with light on) helps with the dough rise.

Keywords: no-knead rolls, dinner rolls, easy bread recipe, homemade rolls, no kneading bread, herb rolls, quick yeast rolls

Find it online: https://kitchenbyclara.com/easy-no-knead-dinner-rolls-recipe/