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Hot baked no knead dinner rolls

No-Knead Dinner Rolls

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours & 30 minutes
  • Yield: 12 rolls 1x
  • Category: Bread/Sides/Thanksgiving
  • Method: Bake
  • Cuisine: American


These No-Knead Dinner Rolls are easy to make,  super soft and fluffy with golden brown tops, and there’s no kneading required.  


Units Scale
  • 1 packet active dry yeast, 1/4 ounce*
  • 4 teaspoons granulated sugar, divided
  • 1 1/2 cups cup lukewarm milk, divided
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/2 stick (1/4 cup) unsalted butter, melted and cooled
  • 2 large eggs, lightly whisked
  • Melted butter for brushing tops
  • Coarse salt for tops, optional


  1. Proofing the yeast: In a small bowl, mix together 2 teaspoons of the sugar and the yeast.  Add 1/2 cup of the lukewarm milk and allow the mixture to sit for 5 minutes until frothy.* 
  2. Mixing the dough: Meantime, in a large mixing bowl, whisk together the flour, salt, and remaining 2 teaspoons of sugar.  Make a well in the center of the flour mixture.  Add the remaining milk, milk-yeast mixture, melted butter, and eggs to the well, and mix with a wooden spoon until well combined.
  3. First rise: Cover the bowl with a lint-free kitchen towel and set it aside for 2 hours in a warm, draft-free environment.  See notes below.** Meantime, line a 9 x 13 baking dish with parchment paper, allowing the parchment paper to hang over each end enough to grab hold of later for easy removal of the rolls.
  4. Punch down dough: After the dough has doubled in size, uncover it and use your fist to punch down and deflate it.
  5. Form rolls:  Turn the dough out onto a floured work surface.  Using floured hands, form the dough into a long roll of about 12 to 14 inches.  Using a sharp knife or bench scraper, cut the roll into 12 equal pieces.  Form each piece into a rounded ball, folding the dough into itself on the bottom and pinching it together.  Place the dough balls in the prepared baking dish.
  6. Second rise: Lightly spray a piece of plastic wrap with non-stick cooking spray and place it over the dish, then place a towel over the plastic wrap.  Allow the rolls to rise for 45 minutes.
  7. Meantime preheat the oven to 375 degrees.  Bake the rolls until they are golden brown on top, about 15 minutes.  They should also sound hollow when you tap them with your finger.
  8. Remove the rolls from the oven and lift them out of the dish by holding each end of the parchment paper.
  9. Brush the rolls with melted butter, and sprinkle with coarse salt, if desired. Serve.
  10. Cover leftovers at room temp for 1 day.  Rolls are best if eaten the day they are made.


  • *Proofing the yeast: You can follow this recipe using active dry yeast or you can opt to use instant or rapid-rise yeast.  In this case, you would skip the 5-minute proofing.
  • **First rise: This is what I do.  I preheat my oven to 160 degrees before I start this recipe then turn the oven off. I open the oven door for a couple of minutes before placing the bowl in the oven, then I place the bowl on the top oven rack, making sure the rack is not too hot. I wait for the oven to be lukewarm and close the oven door.  I leave the bowl in the oven for exactly 2 hours or until the dough has doubled.