Make delicious homemade rolls without the work of kneading! These No Knead Dinner rolls are light, fluffy, and perfect for holiday meals.
With Thanksgiving coming some friends and I decided that this month we were going to share Thanksgiving dinner breads.. I don't know about anyone else's family, but in my family Thanksgiving means rolls.
Speaking of Thanksgiving rolls, we have a funny "tradition" in our house. Every year my mom puts the store bought dinner rolls into the oven when she thinks she's ready to serve dinner. Inevitably about 20 minutes later one of my family members asks what is burning. Mom swears, opens the oven, and finds the rolls with the bottoms burned...EVERY.SINGLE.YEAR. I'm not kidding. The whole family even jokes that Thanksgiving dinner isn't ready until the rolls are burned.
Most years for Thanksgiving I make the dessert. While I'll still make dessert this year, I think I'm also going to make these simple no knead dinner rolls.
- warm water-try to get your water around 110 degrees.
- dry active yeast- just make sure your yeast is in date. The fresher the better.
- granulated sugar
- butter-I like to use salted because I feel like bread needs salt but use whatever you have.
- eggs-large eggs are the perfect size.
- sea salt-I prefer sea salt or kosher salt so you can taste it.
- flour-you can use all purpose or half all purpose flour and half whole wheat flour.
This recipe is for 18 rolls in a 9 x 13 pan but it can easily be halved to make 9 rolls in a cake pan. I like to make these rolls because they are so easy.
There's no kneading involved. It's simply made by mixing in a mixer. The dough still has to double in size two times, but it's an easy rise that only takes about an hour each time.
Can I knead the dough?
You shouldn't have to knead the dough. However, if you are mixing by hand instead of with a mixer it's ok to get your hands in there and knead it a few times. I usually do whenever I mix by hand but I do it right there in the bowl.
Will this recipe work with whole wheat flour?
Yes! You can use all whole wheat flour, all all-purpose flour, or a combination of the two of them and these rolls will be just fine.
Can I add herbs or spices to the dough?
The short answer is that you can. The longer answer is yes but be cautious about what you add. I would say you can add up to 2 teaspoons of dried herbs or spices to the dough and it will turn out fine. However, you may have to mix it longer.
How do you store these rolls?
Rolls can be stored at room temperature for up to 3 days. Make sure the rolls are completely cooled before placing them in a storage container. I usually just use a freezer bag or keep the rolls in the pan and put foil over top of it.
The rolls themselves end up fluffy in the middle and golden around the outside. They are fabulous with butter and jelly.
I like that they are hearty enough to stand up to the Thanksgiving gravy or being dunked into soup. They are even good for a small turkey sandwich the day after Thanksgiving.
More Roll Recipes:
- 1 Hour Soft Dinner Rolls
- Cheddar Garlic Dinner Rolls
- Sourdough Rolls
- Everything Bagel Rolls
- Angel Biscuits
I want to note that when I make these for enjoying with pasta I like to brush melted butter on top before cooking and then sprinkle the rolls with garlic powder and oregano. It gives them that garlic bread feel.
If you’ve tried my No Knead Dinner Rolls or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 c. warm water
- 2 packages dry active yeast
- 2 T. sugar
- 2 T. honey
- 4 T. butter, melted
- 2 eggs, lightly beaten
- 2 t. sea salt
- 6 c. flour (I like using 3 cups all-purpose and 3 cups of 8 grain blend)
- Pour the warm water into a large bowl. Sprinkle with the yeast and allow to sit for 5 minutes.
- Add the sugar, honey, butter, eggs, and salt and whisk to combine.
- Stir in the flour 1 cup at a time until it is incorporated into the mixture and forms a sticky dough. Brush the top of the dough with melted butter and cover the bowl. Allow dough to rise for 1 hour or until doubled.
- Turn dough out onto a floured surface. Roll into a lough rope and cut dough into 18 equal pieces. Take each piece of dough and flatten it with your palm, folding the edges to the center.
- Brush 9 x 13 pan with butter. Flip the dough over and place in pan seam side down.
- Cover pan with plastic wrap and allow to rise 45 minutes
- Preheat oven to 400 degrees. Remove plastic wrap, brush rolls with butter, and bake for 30-40 minutes or until golden brown and rolls sound hollow when tapped.
- Remove from oven, pull apart, and serve warm.
Adapted from Martha Stewart |
More Bread Recipes:
- Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
- Buttermilk Rolls by Magnolia Days
- Parker House Rolls by Noshing With The Nolands
- Soft and Tender Dinner Rolls by Food Lust People Love
- Sourdough Cornbread Rolls with Sage by Karen's Kitchen Stories
- Sweet Potato Rolls by Cindy's Recipes and Writings
- Tomato Herb Loaves by Culinary Adventures with Camilla