No Knead Dinner Rolls Recipe

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No-Knead Dinner Rolls

Recipe Summary

prep: 35 mins

total: 2 hrs 40 mins

Yield: Makes 18

Ingredients

Ingredient Checklist

2 cups warm water (105 to 115 degrees)

2 packages (1/4 ounce each) active dry yeast

1/4 cup sugar

4 tablespoons butter, melted, plus more for pan and brushing

2 large eggs, lightly beaten

1 1/2 teaspoons salt

6 cups all-purpose flour (spooned and leveled), plus more for shaping dough

Gallery

No-Knead Dinner Rolls

Recipe Summary

prep: 35 mins

total: 2 hrs 40 mins

Yield: Makes 18

Gallery

No-Knead Dinner Rolls

Recipe Summary

prep: 35 mins

total: 2 hrs 40 mins

Yield: Makes 18

Recipe Summary

prep: 35 mins

total: 2 hrs 40 mins

Yield: Makes 18

prep: 35 mins

total: 2 hrs 40 mins

prep:

35 mins

total:

2 hrs 40 mins

Yield: Makes 18

Makes 18

Ingredients

2 cups warm water (105 to 115 degrees)
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
4 tablespoons butter, melted, plus more for pan and brushing
2 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour (spooned and leveled), plus more for shaping dough

Directions

Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.

Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.

Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).

Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)

Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

Reviews (30)

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Reviews (30)

Add Rating & Review

975 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

975 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

975 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

975 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
151
4 star values:
177
3 star values:
398
2 star values:
200
1 star values:
49

Martha Stewart Member

Rating: 5.0 stars

11/20/2019

                Very nice bun, I liked the texture and the crust wasn't to soft.  I baked them for 30min. at 400 in a gas oven, I also had a pan of boiling water on the lowest rack, not sure if that was necessary, but it didn't hurt.  I just mixed with a wooden spoon until the dough came together, no kneading at all.  I just ate one with some butter and yum!            I will definitely make them again.                                                                                       Thank you Martha for another fantastic recipe!!

Martha Stewart Member

Rating: 4 stars

12/25/2018

                I made these as the recipes directed. I did add garlic salt to the butter to brush the rolls before baking. All while baking they started to look golden brown to early so I put a layer of foil on the rack above to shed them some. I think some people with density issues or thought it called for too much flour didn't "spoon the flour into the measuring cup. This step is very important, contrary to what many believe. The texture come out tasting more like "bread" but it was very good and I can't wait to make again.

Martha Stewart Member

Rating: 5 stars

02/26/2017

                These were delicious. The texture was nice. I made the. The night before and popped them in the oven for breakfast. Excellent recipe and easy to prepare. I am wondering if you could use this recipe to make bread. I will definitely make these again

Martha Stewart Member

Rating: Unrated

01/24/2015

                I have never had success with making anything with yeast UNTIL TODAY!! I cut the recipe in half, followed the steps exactly and got the most delicious rolls ever! They raised even more while baking. I will never look for another no milk roll recipe again.  This one is a keeper!!

Martha Stewart Member

Rating: Unrated

10/10/2014

                easy and simply delicious; I will be making these again and again. I like the idea of using them to make cinnamon rolls as well.

Martha Stewart Member

Rating: Unrated

03/16/2014

                let me tell you, i have been making this recipe since i saw it in 2007. these are the best rolls. i use this recipe to make my cinnamon rolls. everyone loves them. my husband says they taste just like rolls we would get at the chinese restaurant…but mine are even better. if you are a first time bread maker this is a great recipe to start with. thanks martha for such great recipes.

Martha Stewart Member

Rating: Unrated

12/12/2013

                i have made these three times and have had delicious results every time.  i've never altered the recipe and i've always made them the day before, then taken them out of the fridge a good 30 minutes prior to baking (so the pyrex doesn't explode).  tenting is a must and they are done in about 35 minutes.  i'm not much of a baker but i do love eating baked goods.  these are so easy and fit the bill!

Martha Stewart Member

Rating: Unrated

12/02/2013

                I made this for thanksgiving and it was a hit. Nothing that special - as you can tell from the title - but everyone commented that the bread was good and of course, I thought, much better than store bought. I followed the recipe exactly as it is except I only baked for about 30-35 minutes. I baked two batches in the same oven at the same time. If you are a totally foodie/chef, you might want to try a more interesting recipes but in general this works! Good luck!

Martha Stewart Member

Rating: 1 stars

11/16/2013

                Bake @ 400 for 35 to 40 minutes? Only if you want cinders with your meal. That is way too long!!!

Martha Stewart Member

Rating: 1 stars

11/16/2013

                5 cups is the most that should be added to this recipe. 6 would make it too dry. Recipe needs to be modified

Martha Stewart Member

Rating: Unrated

11/10/2013

                I tried this recipe for Thanksgiving several years ago and it became a family favorite that I make every year. The recipe is perfect as it is, so posters that say it was dense or crumbly are probably not following the directions, measuring ingredients incorrectly, or using old ingredients. I have refrigerated overnight with no problems. I have doubled the recipe with no problems. I have even baked them and then reheated later. Perfect every time!

Martha Stewart Member

Rating: 2 stars

08/22/2013

                This dough NEEDS kneading. It's super DENSE without it. Good flavor though, so potential to be awesome if can overcome the tiredness that comes with not kneading.

Martha Stewart Member

Rating: Unrated

03/31/2013

                Wow, I just used this and it turned out great!!! I will use this from now on! kids tested and there mother approved!!!

Martha Stewart Member

Rating: 2 stars

11/22/2012

                Easy to make but the taste and texture was terrible.  Mine came out dry and crumbly.  They fell into crumbs when opened to put on butter.  I like the concept, but I think it might have been the lack of milk in the recipe, and if it were kneaded just a little bit, it might help with the texture.  I'll try it again, with half water and half milk and on a non-holiday because home made rolls are essential in our family holiday meals and they need to be good.

Martha Stewart Member

Rating: Unrated

10/28/2012

                Mine tasted like tea biscuits.  Does anyone know why?

Martha Stewart Member

Rating: Unrated

10/17/2012

                loved these rolls..very easy to make too..will be making these again for Thanksgiving and x-mas..  :))

Martha Stewart Member

Rating: Unrated

12/22/2010

                Great rolls!  Easy and delicious!

Martha Stewart Member

Rating: Unrated

12/13/2010

                These are really no-fail and are DELICIOUS!  I've made them in several sizes.  I have bot left them in the fridge overnight.  It is just amazing the difference fresh bread makes.  It makes me wonder... how do they get supermarket bread so light and tasteless?

Martha Stewart Member

Rating: Unrated

11/26/2010

                Made these for Thanksgiving and they were buttery and soft. I liked the fact that they came out well even after being in the fridge overnight. I will definitely use this recipe again!

Martha Stewart Member

Rating: Unrated

11/03/2010

                Easiest rolls I've ever made. Also the best rolls I've ever made.

Martha Stewart Member

Rating: Unrated

03/16/2010

                If you want sweeter roles double the sugar. I did it and didn't have a problem. Also, works equally as well with whole wheat flour.

Martha Stewart Member

Rating: Unrated

01/28/2009

                Don't know why rest of my comment didn't show up! I went on to say that I made these LAST min.  Didn't let them rise AT ALL! Mixed them (with rapid rise active dry yeast), made into rolls, put directly into oven.  Cooked for 35 mins

Martha Stewart Member

Rating: Unrated

01/28/2009

                I LOVE bread

Martha Stewart Member

Rating: Unrated

01/22/2009

                Holy smoke, these were amazing!  I didn't have time do do any of the rising the recipe called for, so I just mixed everything in my Kitchenaid, made them into the rolls, and put them in the oven.  They rose a ton in the oven, and were the beautiful.

Martha Stewart Member

Rating: Unrated

12/18/2008

                These rolls are the BEST! They were easy, made the house smell wonderful and they're very tasty! I'll definitely be making these again!

Martha Stewart Member

Rating: Unrated

11/05/2008

                I made these for Christmas in 2007 and they were such a hit with my husband's family. It was established that from then on out, I was to bring the rolls to our holiday get togethers. I recommend these to anyone who loves bread, especially homemade.

Martha Stewart Member

Rating: Unrated

10/12/2008

                These tasted great, but didn't look good. I put them in the fridge overnight and the next morning they looked like a large loaf of bread

Martha Stewart Member

Rating: Unrated

10/12/2008

                these were delicious and easy and of course made the house smell wonderful, thanks

Martha Stewart Member

Rating: Unrated

09/08/2008

                This was easy and good. I think it would make really good cinnamon rolls as well.

Martha Stewart Member

Rating: 5.0 stars

11/20/2019

                Very nice bun, I liked the texture and the crust wasn't to soft.  I baked them for 30min. at 400 in a gas oven, I also had a pan of boiling water on the lowest rack, not sure if that was necessary, but it didn't hurt.  I just mixed with a wooden spoon until the dough came together, no kneading at all.  I just ate one with some butter and yum!            I will definitely make them again.                                                                                       Thank you Martha for another fantastic recipe!!

Rating: 5.0 stars

Rating: 4 stars

12/25/2018

                I made these as the recipes directed. I did add garlic salt to the butter to brush the rolls before baking. All while baking they started to look golden brown to early so I put a layer of foil on the rack above to shed them some. I think some people with density issues or thought it called for too much flour didn't "spoon the flour into the measuring cup. This step is very important, contrary to what many believe. The texture come out tasting more like "bread" but it was very good and I can't wait to make again.

Rating: 4 stars

Rating: 5 stars

02/26/2017

                These were delicious. The texture was nice. I made the. The night before and popped them in the oven for breakfast. Excellent recipe and easy to prepare. I am wondering if you could use this recipe to make bread. I will definitely make these again

Rating: 5 stars

Rating: Unrated

01/24/2015

                I have never had success with making anything with yeast UNTIL TODAY!! I cut the recipe in half, followed the steps exactly and got the most delicious rolls ever! They raised even more while baking. I will never look for another no milk roll recipe again.  This one is a keeper!!

Rating: Unrated

10/10/2014

                easy and simply delicious; I will be making these again and again. I like the idea of using them to make cinnamon rolls as well.

Rating: Unrated

03/16/2014

                let me tell you, i have been making this recipe since i saw it in 2007. these are the best rolls. i use this recipe to make my cinnamon rolls. everyone loves them. my husband says they taste just like rolls we would get at the chinese restaurant…but mine are even better. if you are a first time bread maker this is a great recipe to start with. thanks martha for such great recipes.

Rating: Unrated

12/12/2013

                i have made these three times and have had delicious results every time.  i've never altered the recipe and i've always made them the day before, then taken them out of the fridge a good 30 minutes prior to baking (so the pyrex doesn't explode).  tenting is a must and they are done in about 35 minutes.  i'm not much of a baker but i do love eating baked goods.  these are so easy and fit the bill!

Rating: Unrated

12/02/2013

                I made this for thanksgiving and it was a hit. Nothing that special - as you can tell from the title - but everyone commented that the bread was good and of course, I thought, much better than store bought. I followed the recipe exactly as it is except I only baked for about 30-35 minutes. I baked two batches in the same oven at the same time. If you are a totally foodie/chef, you might want to try a more interesting recipes but in general this works! Good luck!

Rating: 1 stars

11/16/2013

                Bake @ 400 for 35 to 40 minutes? Only if you want cinders with your meal. That is way too long!!!

Rating: 1 stars

                5 cups is the most that should be added to this recipe. 6 would make it too dry. Recipe needs to be modified

Rating: Unrated

11/10/2013

                I tried this recipe for Thanksgiving several years ago and it became a family favorite that I make every year. The recipe is perfect as it is, so posters that say it was dense or crumbly are probably not following the directions, measuring ingredients incorrectly, or using old ingredients. I have refrigerated overnight with no problems. I have doubled the recipe with no problems. I have even baked them and then reheated later. Perfect every time!

Rating: 2 stars

08/22/2013

                This dough NEEDS kneading. It's super DENSE without it. Good flavor though, so potential to be awesome if can overcome the tiredness that comes with not kneading.

Rating: 2 stars

Rating: Unrated

03/31/2013

                Wow, I just used this and it turned out great!!! I will use this from now on! kids tested and there mother approved!!!

Rating: 2 stars

11/22/2012

                Easy to make but the taste and texture was terrible.  Mine came out dry and crumbly.  They fell into crumbs when opened to put on butter.  I like the concept, but I think it might have been the lack of milk in the recipe, and if it were kneaded just a little bit, it might help with the texture.  I'll try it again, with half water and half milk and on a non-holiday because home made rolls are essential in our family holiday meals and they need to be good.

Rating: Unrated

10/28/2012

                Mine tasted like tea biscuits.  Does anyone know why?

Rating: Unrated

10/17/2012

                loved these rolls..very easy to make too..will be making these again for Thanksgiving and x-mas..  :))

Rating: Unrated

12/22/2010

                Great rolls!  Easy and delicious!

Rating: Unrated

12/13/2010

                These are really no-fail and are DELICIOUS!  I've made them in several sizes.  I have bot left them in the fridge overnight.  It is just amazing the difference fresh bread makes.  It makes me wonder... how do they get supermarket bread so light and tasteless?

Rating: Unrated

11/26/2010

                Made these for Thanksgiving and they were buttery and soft. I liked the fact that they came out well even after being in the fridge overnight. I will definitely use this recipe again!

Rating: Unrated

11/03/2010

                Easiest rolls I've ever made. Also the best rolls I've ever made.

Rating: Unrated

03/16/2010

                If you want sweeter roles double the sugar. I did it and didn't have a problem. Also, works equally as well with whole wheat flour.

Rating: Unrated

01/28/2009

                Don't know why rest of my comment didn't show up! I went on to say that I made these LAST min.  Didn't let them rise AT ALL! Mixed them (with rapid rise active dry yeast), made into rolls, put directly into oven.  Cooked for 35 mins  


                    
                I LOVE bread

Rating: Unrated

01/22/2009

                Holy smoke, these were amazing!  I didn't have time do do any of the rising the recipe called for, so I just mixed everything in my Kitchenaid, made them into the rolls, and put them in the oven.  They rose a ton in the oven, and were the beautiful.

Rating: Unrated

12/18/2008

                These rolls are the BEST! They were easy, made the house smell wonderful and they're very tasty! I'll definitely be making these again!

Rating: Unrated

11/05/2008

                I made these for Christmas in 2007 and they were such a hit with my husband's family. It was established that from then on out, I was to bring the rolls to our holiday get togethers. I recommend these to anyone who loves bread, especially homemade.

Rating: Unrated

10/12/2008

                These tasted great, but didn't look good. I put them in the fridge overnight and the next morning they looked like a large loaf of bread  


                    
                these were delicious and easy and of course made the house smell wonderful, thanks

Rating: Unrated

09/08/2008

                This was easy and good. I think it would make really good cinnamon rolls as well.

All Reviews for No-Knead Dinner Rolls

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Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for No-Knead Dinner Rolls

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

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Newest

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Recipe Summary

Ingredients