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These No-Knead Dinner Rolls are soft, fluffy, and unbelievably easy to make—no mixer required! With just a few simple ingredients and minimal effort, you’ll have a big batch of about 40 golden, buttery rolls perfect for holidays, family gatherings, or Sunday dinner. The dough comes together in minutes and bakes up beautifully light with a tender texture everyone will love. They also freeze super well.
Let me show you how to make it happen!
Pour your warm water into a large (4 cup size) glass measuring cup. Add a dash of sugar and the yeast. Stir to combine and allow it to sit and get frothy and bubbly. Should only take about 3-5 minutes.
While your yeast starts to bubble, pour your milk into a medium (2 cup size) glass measuring cup and heat in the microwave for 90 seconds. Add the honey to the warm milk and stir to combine.
Into a large mixing bowl, place your flour (I used a combination of white, wheat and cracked wheat. You can certainly use all white flour if you choose. I like the texture of the cracked wheat and wheat flour, in addition to the white. I would, however warn you against using all wheat flour here. They will end up super dense.) Add the salt and toss everything to combine.
Whisk your eggs and add them to the yeast/water mixture, stirring to combine. (I know this sounds a little crazy, but it will help the eggs incorporate more easily into the dry ingredients.) Add the yeast/water/egg mixture to the dry ingredients.
Add the milk/honey mixture and the melted butter to the dry ingredients. Grab a large, sturdy rubber spatula or wooden spoon and stir everything together. You are looking to form a shaggy looking ball. See the picture above. The dough should be pretty wet, but not drenched. You can add a little more flour or warm water here, to get the dough to the consistency you need.
Cover the bowl and allow it to rise for 1 hour. When the hour is up, turn your oven to 170 degrees.
Grab 1 large baking sheet (mine is 11×16) and 1 9×13 pan. Line them with parchment paper and then spray the sides with cooking spray.
Grab another large baking sheet and dust it with flour. Alternatively, you could skip the baking sheet and dust your counter with flour. I find it a little easier to keep things clean, if I use the baking sheet.
Take a rubber dough scraper (or rubber spatula) and spray it with cooking spray. Tuck it into the side of the bowl and pull the dough up and over the top of itself. Repeat this action 10-12 times. Then carefully remove the dough from the bowl and place it on the floured baking sheet (or your floured countertop).
Using a sharp knife, or sharp dough scraper, cut the dough into 2 halves. Take each half and divide them into halves. Keep dividing each piece until you have about 40 small slices of dough.
Dip your fingertips into some flour (so they don’t stick too terribly to the dough) and stretch and fold each piece a few times, then form it into a round ball and place it on the parchment lined baking sheet and the 9×13 pan.
Whisk together the milk and egg to form the wash and brush it onto each of the dough balls.
Place the pans in your warm oven and allow the rolls to rise for about 20 minutes, or until doubled in size.
Turn the oven up to 350 degrees (leave the pans in the oven while the temperature rises). Bake for 20-25 minutes, or until the rolls have an internal temperature of 200 degrees.
Remove from the oven and brush with butter. Serve and enjoy!
Ingredients
- 2 C warm water
- 2 Tb yeast (active dry or instant)
- dash sugar
- 1 C milk
- 1/3 C honey
- 5 C white bread flour
- 2 C wheat flour
- 1 C cracked wheat (you can omit this just use one more cup of wheat flour)
- 1 Tb salt
- 3 eggs
- 3 Tb melted butter
- EGG WASH:
- 1 egg
- 2 Tb milk
Instructions
- Pour warm water into a large (4 cup size) glass measuring cup. Add a dash of sugar and the yeast. Stir to combine and allow it to sit and get frothy and bubbly. Should only take about 3-5 minutes.
- While your yeast starts to bubble, pour your milk into a medium (2 cup size) glass measuring cup and heat in the microwave for 90 seconds. Add the honey to the warm milk and stir to combine.
- Into a large mixing bowl, place your flour (I used a combination of white, wheat and cracked wheat. You can certainly use all white flour if you choose. I like the texture of the cracked wheat and wheat flour, in addition to the white. I would, however warn you against using all wheat flour here. They will end up super dense.) Add the salt and toss everything to combine.
- Whisk your eggs and add them to the yeast/water mixture, stirring to combine. (I know this sounds a little crazy, but it will help the eggs incorporate more easily into the dry ingredients.) Add the yeast/water/egg mixture to the dry ingredients.
- Add the milk/honey mixture and the melted butter to the dry ingredients. Grab a large, sturdy rubber spatula or wooden spoon and stir everything together. You are looking to form a shaggy looking ball. See the picture above. The dough should be pretty wet, but not drenched. You can add a little more flour or warm water here, to get the dough to the consistency you need.
- Cover the bowl and allow it to rise for 1 hour. When the hour is up, turn your oven to 170 degrees.
- Grab one large baking sheet (mine is 11x16) and one 9x13 pan. Line them with parchment paper and then spray the sides with cooking spray.
- Grab another large baking sheet and dust it with flour. Alternatively, you could skip this baking sheet and dust your counter with flour. I find it a little easier to keep things clean, if I use the baking sheet.
- Take a rubber dough scraper (or rubber spatula) and spray it with cooking spray. Tuck it into the side of the bowl and pull the dough up and over the top of itself. Repeat this action 10-12 times. Then carefully remove the dough from the bowl and place it on the floured baking sheet (or your floured countertop).
- Using a sharp knife, or sharp dough scraper, cut the dough into 2 halves. Take each half and divide them into halves. Keep dividing each piece until you have about 40 small slices of dough.
- Dip your fingertips into some flour (so they don't stick too terribly to the dough) and stretch and fold each piece a few times, then form it into a round ball and place it on the parchment lined baking sheet and the 9x13 pan.
- Whisk together the milk and egg to form the wash and brush it onto each of the dough balls.
- Place the pans in your warm oven and allow the rolls to rise for about 30 minutes, or until doubled in size.
- Turn the oven up to 350 degrees (leave the pans in the oven while the temperature rises). Bake for about 20-25 minutes, or until the rolls have an internal temperature of 200 degrees.
Remove from the oven and brush with butter. Serve and enjoy!
Notes
To freeze, carefully place the rolls in a freezer safe gallon sized zip loc bag, seal and lay the package flat into your freezer.
Recipe from Jamie Cooks It Up!
