No stand mixer, no knead, no special equipment required. these No Knead Dinner Rolls are perfectly soft and fluffy and are astonishingly effortless to make. simply combine the components in a bowl and mix with a wood spoon that’s it!


Surely, “bread and butter” is my top preference. I say it actually rapid “bread ‘n’ butter”, and declare that it counts as one food.

Those No Knead Dinner Rolls will blow your thoughts!!! every single time I make these, i am in utter awe of ways brief it is to make the dough, and the way amazingly tender and fluffy they may be. they're in every manner just as good as traditional dinner rolls, made by using kneading the dough by hand (tired fingers, worn-out fingers!) or the usage of a stand mixer. 

I certainly trust to my very center that most effective people with a cultured palette and/or baking experts can tell the distinction among those No Knead Dinner Rolls and traditional kneaded-tired-hands dinner rolls.



  • 1 tbsp dry yeast (Note 1)
  • 55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
  • 1/2 cup / 125 ml warm water (Note 2)
  • 600 g / 20 oz bread flour (4 1/2 US Cups, 4 Cups everywhere else exc Japan)+ extra for dusting (can use all purpose / plain flour) (Note 3)
  • 1 1/2 tsp salt
  • 1 cup / 250 ml milk, lukewarm, whole or low fat, (Note 2)
  • 50 g / 3.5 tbsp unsalted butter, melted and cooled
  • 2 eggs, at room temperature, beaten with fork


  • 1 tbsp butter, melted


  1. Place the yeast and a couple of teaspoons of the sugar in a medium bowl, then pour in water. go away for 5 mins till it froths.
  2. Region flour, remaining sugar and salt in a bowl. blend to mix.
  3. Make a well inside the centre. add milk, butter, eggs and pour inside the yeast liquid, including all froth.
  4. Blend until mixed with wooden spoon - it will likely be like a thick muffin batter. not pourable, but thick and sticky.
RISE #1:
  1. go away dough within the bowl, cover with a wet (easy) tea towel and region in a heat place (25C/77F+) to upward push for around 1 half of - 2 hours or until nearly tripled in extent. See note 4 for the way I try this (you will giggle - but it works every time!). Dough floor need to be bubbly.


  1. Line a 31.5 x 23.five cm / nine x 13" tray with baking paper with overhang.
  2. eliminate tea towel and punch dough to deflate, then mix in brief in the bowl to put off the bubbles inside the dough.
  3. dust paintings floor with flour, scrape dough on paintings surface. dirt top of dough then form right into a log. cut log into 4 pieces, then cut each piece into three portions (12 in general). 
  4. Take one piece and press down with palm, then use your hands to gather right into a ball, turn (so smooth aspect is up) then roll the dough in brief to form a ball. This stretches the dough on one side and that's how i am getting a pleasant clean surface on my roll. (For this step, use as plenty flour as had to manage dough and avoid piercing inside into the wet dough)
  5. area the ball with the easy aspect up at the tray. Repeat with ultimate dough. Line them up 3 x 4.

RISE # 2:

  1. Spray surface of rolls (or hang wrap) with oil (any), then location hang wrap over the tray.
  2. Return tray to heat area and depart for 30 - 45 min, until the dough has risen by about seventy five% (much less than double in size).
  3. Partway through upward push #2, preheat oven to 200C/390F (fashionable) or 180C/350F (fan/convection).
  4. Bake for 15 - 18 mins, or until the floor is a golden brown and the roll within the centre sounds hole whilst tapped. The floor shade is the nice check for this recipe.
  5. Get rid of rolls from oven. Brush with melted butter.
  6. Use overhang to raise rolls onto a cooling rack. allow to chill to warm before serving.

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