Home » Bread Baking » No Knead Dinner Rolls {Super Easy}

No Knead Dinner Rolls {Super Easy}

Just a few minutes of hands-on time and a long rise is all you need for these easy, crusty dinner rolls.

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.

basket of baked rolls.

❤️ 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.

ingredients on white counter.

Here’s what you’ll need to make these easy dinner rolls:

  • all-purpose flour
  • water
  • sugar
  • salt
  • yeast (instant or active dry, either is fine)
  • large mixing bowl
  • plastic wrap

🍴Instructions

Step One: mix

bowl of wet dough.

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

bowl covered in plastic wrap with risen dough.

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

log of dough being shaped into rolls.

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

rolls covered with plastic wrap.

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

interior of oven and fully baked rolls.

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.

🔍 FAQs

Why is the rise time so long?

The long rise time allows the gluten to develop without kneading, giving the rolls a chewy texture, just like kneaded bread.

Can I use bread flour instead?

Yes, bread flour will give you a more crusty and chewy roll. You may need to add a bit more water in step one.

Can I make these rolls ahead of time?

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!

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close up view of roll.

📖 Here’s the recipe

close up view of finished rolls.
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No-Knead Dinner Rolls

Print Recipe
Just a few minutes of hands-on time and a long rise is all you need for these easy, crusty dinner rolls.
Prep Time:20 mins
Cook Time:18 mins
Rising Time:12 hrs
Total Time:12 hrs 38 mins
Click here to grab a free seasonal e-cookbook!

Ingredients

  • 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

Instructions

  • 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.

Notes

Do not skip the steam step- it’s essential for the rolls to rise properly.  They will puff up considerably in the oven.
Feel free to use bread flour!  You’ll get a crusty, chewy roll.  You may need to add a bit more water in step one.
 
Course: breads
Cuisine: American, european
Keyword: easy dinner rolls, no knead dinner rolls, no knead rolls
Servings: 10 rolls
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

2 thoughts on “No Knead Dinner Rolls {Super Easy}”

  1. Hi! What would happen if you left the dough to rise longer than the 10 hours? Closer to 15 hours, would it ruin it? Thanks in advance!

    Reply

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