No-Knead Dinner Rolls
Updated Nov. 2, 2021
- Total Time
- 45 minutes, plus rising
- Rating
- Comments
- Read comments
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Ingredients
- 3½cups/450 grams all-purpose flour
- 2tablespoons granulated sugar
- 2½teaspoons instant yeast
- 1½teaspoons kosher salt
- ⅔cup/160 milliliters whole milk, plus 1 to 3 tablespoons, if needed
- 6tablespoons/85 grams unsalted butter, plus more for the pan
- 2large eggs
Nutritional analysis per serving (9 servings)
293 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 8 grams protein; 224 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir the flour, sugar, yeast and salt until combined. In a small saucepan, heat ⅔ cup/160 mililiters milk over medium-low until it’s just warm to the touch (about 95 degrees), about 1 to 2 minutes. Add 3 tablespoons butter and heat until melted. Remove the saucepan from the heat. If it is much warmer than 95 degrees, let cool briefly before continuing.
- Step 2
In a small bowl, lightly whisk the eggs just until combined. Gradually whisk the eggs into the milk mixture, then pour into the bowl with the flour. Using a wooden spoon or silicone spatula, stir the dough until it’s uniformly combined. If it seems dry or isn’t coming together, stir in more milk 1 tablespoon at a time (up to 3 tablespoons) to bring it together. (This milk does not need to be heated.) The dough should be sticky.
- Step 3
Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, 2 to 2½ hours.
- Step 4
Grease a 9-by-9-inch baking pan with butter. Divide the dough into 9 even pieces (about 85 grams each), and round each into a tight ball. Place the rolls evenly spaced into the prepared pan. (They will not be touching. There will be about ¼ to ½-inch between each roll.)
- Step 5
Cover the pan with greased plastic wrap, and let rolls rise until they nearly double in size, about 35 to 45 minutes: They will now touch inside the pan and look puffy and risen. Toward the end of the rise time, heat the oven to 375 degrees.
- Step 6
Melt the remaining 3 tablespoons butter in a small pot over medium heat or in a small dish in a microwave. Remove the plastic wrap from the rolls, and brush the tops of the rolls generously with about half the butter. Bake until the rolls are golden brown, 20 to 24 minutes. Halfway through baking, brush the surface of the rolls with more butter and rotate the pan.
- Step 7
When the rolls come out of the oven, brush them with the remaining butter. Let cool at least 5 minutes before serving warm.
- The rolls can be made through Step 4 and refrigerated for up to 24 hours. Cover the pan tightly with greased plastic wrap and refrigerate. Remove the rolls from the fridge to sit at room temperature for 45 minutes before proceeding with the recipe.
Private Notes
Comments
Would it be ok to post an alternative recipe here? I've got one that makes 16 rolls and goes from dry ingredients to ready to serve hot from the oven in 60 minutes.
I should have read the comments. I actually made these twice because the first time they were such a mess I thought I must have measure something wrong. Both times they were very, very dry and to even get the dough to a si glue mass took much more milk than the recipe calls for. I agree with the other commenters, they are more like biscuits than rolls, but not really very good rolls. Dense and even with all the extra milk pretty dry. Don’t bother with them.
Made these today. Am an experienced bread baker - cannot recommend even to a beginner. There are better no-knead recipes. Tried it to save time but didn’t see a meaningful time difference between these and kneaded. As for glass baking dish - don’t recommend. Low or no fat milk is a significant chemical change. If you are that worried about milk fat (and really it isn’t that much) go with kneaded bread made with water and olive oil. Stay away from no knead whole wheat unless you want bricks.
I tried making this for the first time as an experienced cooker/ baker. The dough was NOT rising though. I know my yeast was brand new and even used bread flour so I was surprised after 2hrs and even 3hrs in my warm kitchen it hadn’t risen. I eventually got fed up and decided to add buttermilk to the dough as one last ditch effort. I added enough buttermilk until the dough was sticky and left it covered with a cloth this time. I came back 45 min later and it had doubled in size. I had time so I decided to try to bake them by rolling them together in a tight hand size ball. They came out pretty well by leaving them in for 25 min. One thing I should’ve done is add an egg white wash to give it a shine on top.
These rolls were such a disappointment. They were thick and dry. I threw out the recipe. I am an experienced baker and I followed the recipe.
I agree with the other comments with regard to the recipe instructions. They are flawed and went nowhere as a no-knead recipe. I needed to add more liquid--roughly a quarter cup. After two and a half hours, the dough had not risen much under conditions that were good for rising. I put the dough in my Kitchen Aid, kneaded on medium speed until smooth--about 10 minutes, and thereafter, the dough doubled in about 90 minutes. The remaining instructions worked, and the rolls turned out nicely.