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. I don’t even eat bread, and all of these bread posts make me salivate more than any of your dessert posts. Not that those aren’t great too, but there is just something about simple baked bread with the basic ingredients. I can smell it from here!

  2. You got me at Honey Butter! YUM!

  3. Averie! Those look SO lovely (you are a genius)

  4. Oh, Averie…your dinner rolls look out-of-this-world tasty! That cookbook, Artisan Bread in Five Minutes a Day, is one of my all time favorite yeast bread baking books. Easy dinner rolls fresh from the oven with honey butter is…sheer heaven! Fabulous! xo

  5. Could this be any easier?! You know I don’t bake much with yeast but that’s about to change with these rolls here. And you know I’ll just eat a basket full of this instead of eating real food.

  6. This is totally a recipe I have to try ,looks so delicious.

    Meghan Silva’s Blog

  7. I agree with you 100%… definitely nothing better than warm dinner rolls! These look amazing!

  8. Your right , there is nothing better than warm fresh dinner rolls. I could eat just dinner roles for dinner.

  9. I can’t stand how yummy these rolls look! So buttery and soft. Perfection!!

  10. I love rolls and have to be careful around them! I look down and they’re gone!

  11. I cannot get over how simple and quick this is- most bread recipes are day-long affairs, but with only one rise and no kneading, this sounds like a perfect recipe!

    • Well there is a 2nd rise. After the 1st rise, where I wrote in the recipe…You Have a Choice. That’s where the 2nd rise is. You shape things, and then either decide to bake or decide to wait. If baking, another hour or so rise is needed. But it’s flexible :)

  12. I finally made that soft & chewy coconut milk bread– holy amazingness!!!!
    I have never tried the 5 minute a day artisan method, but I’m in– totally sold on the idea. ALTHOUGH, with all these boys in the house bread doesn’t last very long!! They DO love a good dinner roll! Also- thanks for breaking down the oil vs. butter in the dough :)

    • Oh with your family, you could make a batch and wouldn’t have to worry about the ‘what to do with the rest/other half’. You’re a one-batch, one-and-done family :) I know you have boys with hearty appetites! You will love the EASE of this dough. Seriously just start it, set it on the counter, wait a few hrs, and you’re practically done! Easiest yeast dough ever!

      And so glad to hear you tried the soft & chewy coconut milk bread! I love that bread too!

  13. I’m going to be craving bread all day now! I must make these.

  14. Bread looks like even I…who am intimidated by yeast… could make with success. I love the china…what is the pattern?

  15. You had me at “honey butter” and “no knead.” They look scrumptious!

  16. My mouth is watering right now!

  17. Amen – nothing is better than homemade bread! Especially when it’s this easy to make. I mean, no stand mixer required? Leave it in the fridge and bake when needed? I love this! And yes yes yes to the honey butter. I want to slather it on everything now.

  18. i am lovin that plate…it is so pretty…and how delicious that roll of bread looks on it…just waiting patiently to be tore open and eaten…wish I could have helped with that ;-)

  19. These look so fluffly and soft Idefinitely wouldn’t tell they’re no-knead. I cannot wait to try them, they look delish c:

  20. No knead dinner rolls sound like a life saver for those busy weeknights! Plus they look as fluffy as pillows.

  21. Everything you make looks delicious Averie! Plus, that lovely honey butter reminds me of Texas Roadhouse (I think…)

    My sisters and I always have a good time there :)

  22. see now when you say the key words “no knead” you have all my attention.
    these look INSANELY good to a person who has given up carbs for a while.
    Ohhh boy.
    I will have to add these into my friday links!

    • You gave up carbs?! Whoa, that’s hardcore! I assume you mean the white, fluffy kind like bread, bagels, etc. Or cookies, cakes, and all ‘junky’ carbs, too? I wish I could give them up!

  23. I have 2 questions…and a comment!
    First, do you think that the dough can be frozen? I am single and also diabetic so I have to be really careful about the kinds of carbs I eat.

    Second…I had enough honey for this recipe when I made it today, but do you think that the honey could be substituted with corn syrup?

    Lastly, I used this to make Naan bread to go with a slow cooker chicken tikka masala recipe. I used this method:
    AND it turned out great!

    • Freezing the dough. Good question. I have not tried it. I don’t think it would be the worst thing in the world if you after the first rise you shape them into balls and then freeze. Upon thawing, I’d let them thaw and come to room temp for a good long while…to ‘re-activate’ the yeast, although freezing may kill it. I just don’t know since I haven’t tried. You’re only out like $1 worth of flour and a packet of yeast if you try. Please LMK

      You would be better off in a guaranteed it-will-work sense in making the recipe from start to finish and freezing finished rolls.

      Corn syrup. Yes, you could use it. Sugar is sugar as the yeast looks at it (food source). LMK if you try that too!

      • Thanks. I have 3 balls of the dough right now. I will put one into the freezer and see what happens.

        When I made this dough it was a gamble because I wasn’t sure how old my yeast packets were so I didn’t even know if the yeast would activate, but it did.

      • Oh please keep me posted! I have a few balls in the fridge that I’m super tempted to just toss into the freezer and keep them there for a month to see what happens. I think I will :) Please keep me posted on yours! And glad your yeast worked for you, too!

  24. I can smell them baking now Averie…your rolls look so good. I’m going to try your method for bread in 5 minutes a day; we LOVE our bread

  25. These just look perfect averie! I’m trying to cut out the white flour… I would love something this easy and fluffy in a whole wheat version…. can it be done?

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