No-Knead Make-Ahead Dinner Rolls with Honey Butter

There’s nothing almost nothing better than warm, fresh, buttery homemade dinner rolls.

The only thing better than the rolls is that the dough is a make-ahead and no-knead dough.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

The rolls are so easy to make. I adapted the dough from my Challah recipe, which uses the Artisan Bread in Five Minutes a Day method.

The principle is that you make a big batch of dough, keep it in the fridge for up to 5 days, and just bake off what you need on that particular day. It sounds too good to be true but it works.


No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

They’re practically work-free because there’s no-kneading involved.

Since there’s no kneading, I don’t even use my stand mixer and stir everything together with a wooden spoon in a bowl.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

Simply combine warm water, yeast, two eggs, honey, oil and flour.

Stir, cover it for about two hours to rise, and from there you have options.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

…Two Hours Later

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

You can either bake with some of the dough now, or bake later. I usually use about one-quarter of the dough, and refrigerate the rest.

The recipe will yield about 14 to 16 dinner rolls, but I don’t only make rolls with this dough.

Sometimes I make mini-challah loaves. Mini food tastes better.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

Or I make mini loaves of bread in Mini Loaf Pans. These pans and they come in handy for so many things and I just love them.

I bake rolls in them, too. We are a family of 3 and 4 rolls is fine. We don’t need carb mania every night.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

You can see how much mileage I got from one batch of dough. And it’s not even that much dough, just a 3 1/2 cups flour recipe, but I love the flexibility of it.

Sometimes I form the dough into balls and keep them in the fridge in a covered pie dish. About an hour before I want to bake them, I put the dish on the counter to warm up and rise.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

Bake for 15 minutes.

Instant dinner rolls.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

The recipe is perfect for anyone who’s never worked with yeast because it’s almost impossible to screw up.

If you can dump ingredients in a bowl and stir, you can make these.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

I like to brush the tops with honey butter before baking and it makes them even more irresistible.

Schmear the extra honey butter on after they’ve baked as you’re devouring them. So good.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

The rolls are light, soft, and fluffy.

I just want to rip them apart and drench them in honey butter.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

Nothing beats warm, fresh, homemade bread.

And for the rest of the day, your house will smell like a bakery.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

If you literally need to butter someone up in your family, these will do the trick and earn you some major brownie points.

You can just pretend that you slaved away over them.

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

No-Knead Make-Ahead Dinner Rolls with Honey Butter - The easiest dinner rolls ever! No kneading, no fuss & you can make the dough ahead of time! Perfect for holiday meals & parties. Easy recipe at

No-Knead Make-Ahead Dinner Rolls with Honey Butter

These soft, light, fluffy dinner rolls are so easy. They’re practically work-free because there’s no-kneading involved. The beauty of this dough is that you can make it ahead of time, refrigerate it, and when you’re ready to bake, grab a hunk and bake off only what you need. You can use it for more than just dinner rolls, too. Try challah or mini-challah, mini loaves of bread, or even cinnamon rolls. So many possibilities and knowing you have dough in the fridge waiting makes having fresh bread or rolls an easy reality.


7/8 cup water (scant 1 cup), warmed to about 125F for Platinum yeast, about 105 to 115F for most other yeast
2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
2 large eggs
1/4 cup canola or vegetable oil, or 1/4 cup butter (oil creates a softer loaf, butter creates a crustier crust; butter-based dough is firmer and slightly easier to work with, but I have no trouble with oil-based dough and prefer the bread)
1/4 cup honey
pinch salt, to taste
3 1/2 cups all-purpose flour (I have also used 2 1/2 cups bread flour and 1 cup all-purpose; bread flour creates chewier, firmer bread; AP creates softer, squisher bread and it’s not quite as high-rising)

Honey Butter
1/4 cup (half of one stick) unsalted butter, very soft
2 to 3 tablespoons honey


  1. For the Rolls – Pour water into a microwave-safe measuring cup or bowl and warm it to manufacturer’s directions on yeast packet, about 45 seconds on high power. Take the temperature with a thermometer. If you don’t have one, water should be warm to the touch, but not hot. Err on the side of too cool rather than too hot because you don’t want to kill the yeast.
  2. Pour water into a large mixing bowl and sprinkle the yeast over the top; wait 5 to 10 minutes, or until yeast is foamy. This means it’s alive and will work. (This is proofing and technically with instant dry yeast you don’t have to proof it, but for this recipe, I do)
  3. Add the eggs, oil, 1/4 cup honey, optional salt, and whisk to combine, about 30 seconds.
  4. Add the flour and stir with a wooden spoon to incorporate the flour. Stir for about 1 minute more. This is as much ‘kneading’ as the recipe requires. Dough will be thick, lumpy, bumpy, and not smooth. This is okay. Make a ball with the dough in the center of the bowl. Cover bowl with plasticwrap and place in a warm, draft-free place to rise until doubled in bulk, about 2 hours. Tip – Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.
  5. At this point you have a choice… If you plan to bake now (through step 11) punch dough down, remove it from bowl, and turn it out onto a well-floured surface. Knead it only so much as necessary to shape it into balls for rolls (I divide the dough in half, and if I’m making rolls, I make 8 rolls from each half, for 16 rolls total, they’re just a bit bigger than golf balls). Or form desired shapes such as mini loaves, challah, breadsticks, pretzels, etc. Use only what you need and save the rest for later in the refrigerator.
  6. Place balls of dough in a cooking sprayed round baking dish or pie plate, or in an 8×8 or 9×9 pan; size depends on how many you’re making. They can be close to each other, but if they’re overly squished they’ll bake into each other.
  7. Cover baking dish with plasticwrap, and allow rolls to rise in a warm, draft-free environment for about 1 hour, until almost doubled in size. I use the preheated oven trick again.
  8. In the final minutes of rising, preheat oven to 350F.
  9. For the Honey Butter – Stir to combine the butter and honey. Generously brush or spread the mixture over the top of the dough before baking. Reserve remainder to serve with rolls after baking
  10. Bake rolls for about 15 to 18 minutes, or until lightly golden and puffed. Baking time will vary greatly based on how many rolls you’re baking, or if it’s another shape such as a mini loaf, the size of the pan, and personal preference. Watch your bread, not the clock.
  11. Serve as soon as bread is cool enough to handle. Rolls are best fresh, but will keep airtight for up to 4 days at room temperature or may be frozen for up to 4 months.
  12. If you plan to bake later – Take dough that’s risen for about 2 hours from step 5, keep it covered, and refrigerate it. Dough may be kept refrigerated for up to 5 days before baking.
  13. When you plan to bake, pick up at step 5 and follow through step 11.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Only Eats

Related Recipes:

Honey Dinner Rolls

Challah (no-knead)

30 Minute Honey Whole Wheat Skillet Bread (no-knead, no yeast)

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter (no-knead)

Soft and Fluffy Sandwich Bread (vegan)

Soft and Chewy Coconut Milk Bread (vegan)

One Hour Whole Wheat Pizza Dough (vegan)

Soft Buttery One Hour Pretzels (vegan)

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls

Thanks for the entries in the 25 Restaurant Copycat Recipes and CopyKat Cookbook Giveaway

Do you make dinner rolls or bread? What’s your favorite recipe?

151 comments on “No-Knead Make-Ahead Dinner Rolls with Honey Butter”

  1. No knead bread is great! as much as I love kneading (i find it as a form of kitchen therapy).
    I can not wait to try this with nutella swirl in the middle!

  2. Ever since I had to part ways with the Kitchen Aid mixer we had at my house no-knead bread has been my salvation :)

  3. I made these with 2 cups bread flour and 1.5 all purpose, and I used the oil. I aged the dough for a couple days. The rolls were really fluffy and light!! Thanks for the super easy recipe!

    • Yay! So glad to hear that you tried them and what you did with bread/AP and oil. So glad you liked them and they turned out light and fluffy for you with dough that was aged a few days! Thanks so much for coming back and LMK!

  4. These rolls look terrific! But breads usually use more than just a pinch of salt. Is that amount correct?

    • Because I was making these with honey, I really didn’t want to go overboard with the salt. I also do not heavily salt our food as we watch our sodium intake. Salt should be added to taste with this recipe, and with any. Keep in mind, that adding salt also inhibits yeast from working to their fullest; it can impede rising. LMK when you make them what you do!

  5. Came back to tell you this is great! Made these today and loved them, everything went well except that I put the remaining of the risen dough in a bowl that was too tiny apparently! The dough went on rising in the fridge and exploded :) I caught it soon enough and put it in a bigger bowl but it was funny!!

    • Oh I am so glad to hear you made them and that they were a success! And that they rose so well, even without kneading AND in a cold fridge – that they continued to puff right out of the bowl. I actually see that as a sign of success (and very fresh yeast!). Good call on the bigger bowl :) I have a whole wheat version coming soon. Stay tuned!

  6. These look SERIOUSLY easy!! Gotta try…. but I wonder if I could FREEZE the dough? I’m on my own and don’t really want to eat them EVERY day LOL

    • I haven’t tried freezing the unbaked dough but you could always just make the rolls and freeze any extras and then thaw them out as needed. That works just fine and I do that all the time!

  7. These look so amazing! Nothing is better than buttery rolls with dinner :)

  8. Hi Averie! These rolls sound just right!( easy and delicious!) Just wondering if this would work well as a hamburger bun?

  9. I tried this out for the first time and it was a disaster! The rolls were hard and dense and don’t look like yours at all!

    • Gosh with yeast-based recipes, there are so many things that can go wrong that it’s hard for me to troubleshoot based on what you wrote. I’d love to help walk you through your mistakes and where you took a wrong turn but you didn’t give enough info for me to help suggest fixes for the future. Everything from dead yeast to not letting them rise long enough to over-flouring the dough to overbaking – all could make dense, hard rolls.

    • It was probably the yeast. If you got Active Dry Yeast then you have to follow the directions before dumping the rest of the ingredients. To proof Active Dry Yeast you have to stir 1tsp of sugar into the yeast; letting it sit for 10 mins before adding the rest of the ingredients.

  10. Hey Averie, I made your awesome rolls! I baked a batch right away and I baked a batch after refrigerating the dough overnight. Both are amazing. This is a really good roll recipe. I’ll post about it sometime tonight if you care to check it out. Thanks!

  11. Searching for a fluffier no knead bread recipe and found You. AMEN!!! Averie, can I substitute Avocado Oil or Grapeseed Oil for the canola/vegetable oil? Any thoughts?

  12. Averie,

    Great recipe! However, I also saw that you have a recipe for Honey Dinner Rolls. I like these because they’re easy, but how do they compare to the Honey Dinner Rolls?

    • They’re both great rolls. You cannot go wrong with either. The recipes are very similar in terms of finished rolls. I think that just on pure taste and texture, the other recipe for me is maybe the winner but for speed and ease, this one. Honestly, they’re very very close! Hard to pick between them for me b/c they’re so close!

  13. But for now, I’ll probably stick with this one so I can make some challah bread later this week with the other half that I don’t use on the rolls!

  14. Do you have your honey butter roll recipie in grams or ounces pls

  15. I just made these, for the first time… actually I’m not even done, they’re on the second rise, before baking. What a MESS! I think I would have had better luck using pancake batter. The dough was so soft and wet and sticky. I added nearly 1/2 a cup of additional flour, just to get to the pount where I could handle it, to form the rolls. I’m not holding out much hope for the end result, but we shall see.

    • You need to add as much flour as necessary to get the dough into a manageable state so that you can roll it or shape it into rolls. It’s shouldn’t be so thin and messy that it’s like batter! Everyone’s climate, flour, and yeast is different. It’s a living thing and you have to treat it as such; there will be major variables as there always is in bread making. Add enough flour so that you can shape the dough, let it rise, and then bake. Don’t bake sloppy dough. That will never turn out.

  16. I’ve seen a couple of posts asking if the dough can be frozen. Has anyone tried it and if so, how did they turn out? I would love to mix up several batches and freeze if they turn out well. Thanks!

  17. I’ve saved bunches of your recipes on Pinterest & just found this one. I love making bread but had never seen a recipe like this one – it’s awesome. I’d love to make the rolls and post the recipe on my website. OF COURSE, I will give you total credit!! This is just to good not to share!

    • Hi I’d prefer if you could simply link back to my recipe from your site. Since I created the recipe, if people want to view it, I’d prefer they come to my site to get it! Thanks for understanding & glad you love the rolls!

  18. Forgot to say – when I do that – I’ll let you know – for sure, as I’ve done before when I’ve posted links to other blogs recipes.

  19. Made these and the no knead peasant bread and both turned out superbly. I did however use strong bread flour and allowed 3 rises … 2 hours, 1 hour and 3o mins when in bread tins .. so light and fluffly. I made 4 loaves and 18 rolls in 2 days and not one crumb left. (6 people in the house) Thank you for these recipes…No more nipping to the shop when bread is reuqired and spending a load of money in things I don’t really want, just make my own!

  20. Awesome recipe!
    I made one slight change to the recipe and liked the results – worth a try:
    Instead of using 1 cup water, instead i used 1/2 cup of water to start the yeast, and then used 1/2 cup buttermilk*. It created tiny little air bubbles in the dough so that it was even more light!

    *if you don’t have buttermilk, regular milk with a splash of lemon juice or apple cider vinegar works just as well. It’s supposed to look clumpy – that’s the magic that makes your recipe more airy! :)

  21. Thanks so much for an easy, fluffy roll recipe! I made some rolls and used the rest of the dough to make stuffed sandwiches in the shape of calzones. After the 2nd rise, I flattened out the dough to circles and put in a chicken, cheese, and broccoli mixture. Brushed it with a beaten egg and baked it in a 400 F oven for 12-15 mins. It reminded me of Hot Pocket stuffed sandwiches! It did have a slight sweetness, but it didn’t bother us too much. Thank you for the detailed description and wonderful pictures to aid in the success of this bread recipe!

  22. I made the rolls tonight… actually I braided some, the rolls are in the fridge, waiting to be baked tomorrow. Canadian Thanksgiving… This recipe is a HUGE HIT!! Thanks!

  23. I couldn’t get my dough to rise a second time after I’d shaped my mini challah loafs…

    They turned out alright, but pretty dense. I’m not sure where I went wrong.. Proofing the yeast was trickier than I thought, I think something might have gone wrong there. How foamy is it supposed to be after 10 minutes? Mine had thin layer of foamy bubbles but it was mostly just opaque liquid. I’m bummed. I’ll try again another time, boo.

    Impossible to screw up, and yet I have most definitely found a way, haha! :)

    • Try rolls next time, not a braided/challah bread. Go with BASIC first, then move on. You’d think oh the shape shouldn’t matter, the dough is the dough, but…it can. So go with rolls. Then, go get INSTANT yeast. If you’re using active yeast, you need to proof it, if it’s instant, you don’t. That will reduce another element of doubt. And if you can get the Platinum Red Star yeast, get that. The best, period. I think with these subtle tweaks you’ll be set. Bread making is part art, and it doesn’t always go as planned but just stick with it!

  24. These look great! In your opinion, would they make good sandwich slider buns? I’m thinking of making mini shredded BBQ chicken sliders, but I don’t know how it would taste or if the bread would hold up. Thanks!

    • The size I made them, they’re bigger than slider buns, but you could always just form them smaller so that you end up with slider buns. I think if you want that really…how shall I say it cheap, white bread, super mushy like Wonder bread mouth-feel that slider buns usually have, these aren’t that. They’re more hearty, like a homemade roll, but not like a HEARTY hearty roll or anything. Maybe that helps you decide!

    • No, they aren’t “buns” but more like biscuits. In fact, I may use them with sausage and gravy when I bake the leftover from the dough I made today. They sopped up the chicken soup broth like champs, though! I would definitely add the salt, too. I left it out because of the flavorful soup and they weren’t so tasty alone.

      I’ve had trouble with tradtional biscuits and this recipe is a great substitute for those of us who can’t seem to get that technique down!

  25. Is there something else I can use to cover other than plastic wrap?

  26. Hi Averie! I’ve made a couple of your recipes before and they’ve all been GREAT so when I saw this I knew I had to try it. The texture was AMAZING – super light and fluffy! But the bread was flavorless :/ I’ve never made bread before so I don’t know if I did something wrong. I followed the recipe and directions but used grape seed oil and raw honey. I noticed you don’t put much salt in your foods so should I have used more salt? I used maybe a couple of pinches. I looked up other bread recipes after the fact and saw that most use 1/2-1 tbs of salt. Would that be the culprit? Thanks in advance!

    • I don’t add a lot of salt to bread recipes because it can impede yeast and rising, and also because for health reasons, we’re very conscious of our salt intake in my family. Plus, with adding the honey butter, I prefer the rolls to be a bit more sweet than savory, but if you want the bread to taste saltier, add some salt to taste. It may take a few batches to find out what that amount is for your personal preference. Glad that you loved the texture and overall sounds like you enjoyed them!

  27. FABULOUS! My sister, mom, and I prepared the dough Wednesday evening (day before Thanksgiving) and then baked them off just before we served dinner. The rolls were met with unanimous approval from all eaters! Absolutely easy and wonderful! Thank you for creating an easy make-ahead dough that bakes up so tender and pillowy. This recipe is PERFECTION

  28. If using butter should the butter be melted first? I tried with oil, I used sunflower and they came out good but I prefer crustier tops, and I think they need more salt. All in all a great and easy recipe.

    • Melted butter in the batter rather than oil, yes, you’d melt it. Butter makes things crispier, oil makes things softer so the dough itself could become less soft with using butter. But sounds like that’s what you want. And salt is so personal so just salt it to your own tastes. Glad you liked the recipe!

  29. can i add raisins to this for a easy raisin bread? or will it not work with the texture?

  30. Hey there, these look soo good and soo easy, I really want to try them, but I can only do whole wheat flour, I usually use bobs red mill whole wheat white bread flour but I wasn’t sure if that would affect anything with this recipe, in the past I know that whole wheat hasn’t been completely interchangeable in any recipe….

  31. I made these today. I followed the instructions perfectly. The dough seemed to rise fine during both rises. However, while baking, the rising stopped. They are dense, hard,and flat. The yeast was store brand active dry that I just bought yesterday. I used 1 package. I warmed my water to 105, added the yeast and let sit for 10min. It did not foam. I am really bummed because this is my 1st time to make bread from scratch and I was so excited. What happened?

    • The fact that the yeast didn’t foam is a telltale sign that the yeast wasn’t alive, or was barely alive. Despite it being fresh, some packages can be duds. I have to say this is a situation where I REALLY trust Red Star yeast and really don’t cheat on them because it’s not worth my time and ingredients to wonder maybe, if, possibly…there’s something wrong with the yeast. Personal preference, but it never lets me down. I would use a trusted name brand rather than store brand and make sure it foams before carrying on with the rest of the recipe.

  32. I tried these today. The rise looked great, but when I baked them, mine were flat too. The only oil I had on hand was corn oil. Would that make a difference? Great recipe though…I’ll try again :)

    • Corn oil, hmm, I don’t use it but I don’t think that’s the culprit as much as possibly just not letting them rise long enough, not baking them fully through (underbaked bread will deflate upon cooling), and/or not using quite enough flour, and/or not using super fresh yeast.

      With bread, there are lots of variables and I would make sure all ingredients are super fresh, make sure to bake long enough, use a good quality flour like King Arthur (truly makes a huge difference) and Red Star yeast, and make these small changes and I think you’ll be set next time.

  33. Are the liquid amounts correct?  My dough turned out more like pancake batter.  I had to add an extra 2 cups of flour to give it the shaggy look in your pictures.

  34. Right you are!  I double-checked and realized I used a 2-cup measuring cup rather than a 1-cup, so I put in twice the amount of liquid.  Although my “modified” product was tasty after adding 2 cups of flour, let me do this again the right way.

    • Whenever someone has to add THAT much extra flour, etc. to a recipe, the first thing I always ask is are you sure you measured correctly and that’s usually the culprit! Hope you enjoy the next round of rolls after trying the ‘modified’ ones :)

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