These dinner rolls are so easy to make; with just a few minutes of hands-on time, you’ll wonder why you ever bothered with the store-bought kind. These crusty rolls are unbelievably perfect for any meal.
Table of contents
❤️ Why you’ll love this recipe
- No kneading is required. It’s right in the name! High hydration (read wet) dough and a long rise develop the gluten with zero work from you.
- Crusty on the outside, soft on the inside. They’ll be great for dinner or sandwiches.
- Freezer-friendly. You can enjoy gourmet sandwiches for lunch all week long by popping these in the freezer and defrosting them one at a time.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make these easy dinner rolls:
- all-purpose flour
- yeast (instant or active dry, either is fine)
- large mixing bowl
- plastic wrap
Step One: mix
In a large bowl, mix together the flour, salt, and yeast. Add one cup of water. Stir until the dough forms a ball. Add the rest of the water. If it is still dry, add more water until it looks like the picture.
Step Two: the first rise
Cover the dough bowl tightly with plastic wrap and let it sit on the counter at room temperature for ten hours or overnight. This long rise time is necessary because the recipe is no-knead. Make sure to let it sit for the full ten hours. When you poke it, your finger should leave an indentation that fills slowly. If the dough is still very firm or has not changed much in size, give it more time.
Step three: shape
Prepare a baking sheet by lining it with parchment paper or spraying it with non-stick cooking spray. Gently pick the dough out of the bowl and shape it into a smooth ball. Divide it into 10 rolls using a sharp knife. Shape the dough by pulling the bottoms and allowing the tops to smooth out. Place them on the baking sheet, spaced equally apart. Cover them with heavily greased plastic wrap.
Step Four: rise again
You can either briefly turn on your oven or place a bowl of hot water inside it to create a warm place for the second rise. Let the dough rise for 45 minutes while you prepare your oven for baking.
Step five: bake
Place a baking sheet in the oven on a lower rack and preheat to 425°. The baking sheet will create steam during the baking process.
Place one cup of water on the hot, empty baking sheet that’s in the oven. Place the rolls inside and shut the oven. Bake for 17-20 minutes, until golden brown. Let the rolls cool on a wire rack and serve warm or room temperature.
🥫 Storage instructions
- Allow the rolls to cool completely before storing them.
- Place in a resealable plastic bag or airtight container and store at room temperature for up to 3 days, or in the freezer for up to 1 month.
- To reheat, thaw at room temperature or in the microwave on the defrost setting. Warm in the oven or microwave if desired.
The long rise time allows the gluten to develop without kneading, giving the rolls a chewy texture, just like kneaded bread.
Yes, bread flour will give you a more crusty and chewy roll. You may need to add a bit more water in step one.
Yes, shaping them before the second rise and storing them in the fridge overnight will give you freshly baked rolls in the morning. Or, shape and freeze for up to 1 month before baking for a quick and easy meal anytime.
👩🏻🍳 Expert tips
- Make sure to let the dough sit for the full ten hours. When you poke it, your finger should leave an indentation that fills slowly.
- Your dough may rise slowly if your kitchen is cold. If it needs more time, give it more time. No big deal.
- If your dough is too sticky to shape, spray your hands with nonstick spray.
- Experiment with different toppings before baking – try sprinkling with garlic salt or sesame seeds for added flavor.
- Cover the rolls with heavily greased plastic wrap during the second rise to prevent them from sticking.
- Be careful when pouring hot water onto the baking sheet in the oven for steam – use an oven mitt and pour slowly. And never use glass; it will shatter!
📘 Related Recipes
🍽 Serve it with
Nice family dinner, but make it easy. All these recipes fit the bill
- Canned green beans make these Texas Roadhouse beans a snap.
- A roast is much easier than a casserole. Try a nice tri-tip.
- Redskin potato salad can be made ahead of time so you can relax.
📖 Here’s the recipe
No-Knead Dinner Rolls
- 3 ¼ cups all-purpose flour
- 1⅓ cups water 281 grams
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 teaspoon yeast instant or active dry
- Mix the ingredients. In a large mixing bowl, combine the flour, salt, and yeast. Add one cup of water. Use a rubber spatula to mix well. The dough should form a ball and should look shaggy and wet. If it still seems dry, add more water a bit at a time until it looks as pictured.
- Cover and allow to rise. Tightly cover the bowl of dough with plastic wrap. Place the covered bowl on the counter at room temperature and leave it to rise for ten hours or overnight. Since this recipe is no-knead, this long rise is necessary. Be sure to leave it for the full ten hours. At the end of the rise time, the dough should be very puffy and have doubled in size. When you poke it with your finger, your finger should leave an indentation that fills slowly. If the dough is still very firm or has not changed much in size, give it more time.
- Shape into rolls. Prepare a baking sheet by lining it with parchment or spraying generously with non-stick cooking spray. Gently pick the dough out of the bowl and shape it into a smooth ball. Divide into 10 rolls using a sharp knife. Shape by pulling the bottoms and allowing the tops to smooth out. Place on the baking sheet, spaced equally apart. Cover with heavily greased plastic wrap.
- Second rise. Prepare a warm place for the second rise, either by briefly turning on your oven or placing a bowl of hot water inside it. Let rise for 45 minutes while you prep the oven for baking.
- Prepare oven. Place a rimmed, metal baking sheet on a lower rack of the oven and preheat to 425°. You will use this to create steam during the baking process.
- Bake. Pour one cup of water on the hot, empty baking sheet that's in the oven. Immediately place the rolls inside and shut the oven. Bake for 17-20 minutes, until golden brown. Let the rolls cool on a wire rack and serve warm or room temperature.