No-Knead Dinner Rolls with Honey Butter


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No-Knead Rolls with Honey Butter — These soft, light, fluffy yeast dinner rolls are so easy to make! They’re practically work-free because there’s no-kneading involved. 

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

Easiest No-Knead Bread Rolls Recipe 

There’s 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.

This quick dinner roll recipe is perfect for anyone who’s never worked with yeast because it’s almost impossible to screw upIf you can dump ingredients in a bowl and stir, you can make these.

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.

The rolls are light, soft, and fluffyI just want to rip them apart and drench them in honey butter.

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

Ingredients in No-Knead Dinner Rolls

These are such easy homemade dinner rolls to make, and they call for minimal ingredients. To make these no-knead dinner rolls, gather the following: 

  • Water
  • Instant yeast
  • Eggs
  • Oil (canola or vegetable work well)
  • Honey
  • Salt
  • All-purpose flour
  • Butter (for the honey butter) 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make No-Knead Rolls

These no-knead bread rolls are 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.

Here’s an overview of how the rolls come together:

  1. Simply combine warm water, yeast, two eggs, honey, oil and flour.
  2. Stir the dough together, then cover the bowl with plastic wrap and set aside for about two hours to rise.
  3. Gently punch down the dough. Knead it only so much as necessary to shape it into balls for dinner rolls.
  4. Place balls of dough in a baking dish sprayed with non-stick spray. Let rise for 1 more hour.
  5. Bake the rolls for about 15 to 18 minutes, or until lightly golden and puffed.

Baking Tip: Use the Dough for Other Kinds of Bread!

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, or I make mini loaves of bread in mini loaf pans.

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!

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

Make-Ahead Instructions

These no-knead dinner rolls can easily be prepared in advance and baked off just before you plan on serving them.

To make the rolls in advance:

  1. Let the dough rise once, then place it in the fridge for up to 5 days.
  2. When ready to use, punch down the dough and form the rolls.
  3. Let the rolls rise a second time (about 1 hour) before baking them as instructed in the recipe card below. 
No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

Recipe FAQs

Can I Use Bread Flour Instead of All-purpose flour? 

I’ve made this no-knead roll recipe using a blend of all-purpose and bread flour, but I prefer using just all-purpose flour because it creates softer, squishier bread and it’s not quite as high-rising. If you want to use bread flour as well, I’ve also tested this recipe with a blend of 2 1/2 cups bread flour and 1 cup all-purpose. 

Can I Use Whole Wheat Flour instead of all-purpose flour? 

You can’t simply substitute all-purpose flour for whole wheat flour in baked goods, as they have different protein contents, etc. However, if you’re looking for a whole wheat dinner roll recipe I recommend making these Whole Wheat No-Knead Rolls. I’ve tested this recipe many times and know it works! 

Can I Freeze the Dough to Bake Off Later? 

In my experience, no. I recommend baking the yeast dinner rolls as written and then freezing them. Frozen dinner rolls thaw beautifully — just set them on your counter and let them come to room temperature! 

What’s the best yeast for dinner rolls?

You want to use an active dry yeast or an instant yeast. I use Red Star Platinum Yeast and it never lets me down!  

Do I Have to Proof the Yeast when making dinner rolls?

Proofing the yeast is when you sprinkle it over warm water and let it foam up for 5 to 10 minutes. Technically you don’t have to proof instant yeast (which is what this recipe calls for) but because this is a no-knead rolls recipe I prefer proofing the yeast anyways just to make sure it’s “alive.” 

No-Knead Rolls with Honey Butter — These soft, light, fluffy yeast dinner rolls are so easy to make! They’re practically work-free because there’s no-kneading involved. 

Tips for Making No-Knead Dinner Rolls

Using oil vs butter: You can use oil or melted butter in the no-knead yeast rolls. Oil creates a softer loaf, and butter creates a crustier crust. Also, butter-based dough is firmer and slightly easier to work with, but I have no trouble with oil-based dough and prefer it. 

First rise: For the first rise, you need to put the dough somewhere warm and draft-free. 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! 

Second rise: For the second rise, make sure to cover the dish with plastic wrap. The plastic wrap is very important and shouldn’t be overlooked! If you leave off the plastic wrap, you’ll wind up with dense dough balls. 

No-Knead Rolls with Honey Butter — These soft, light, fluffy yeast dinner rolls are so easy to make! They’re practically work-free because there’s no-kneading involved. 

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4.48 from 17 votes

No-Knead Make-Ahead Dinner Rolls with Honey Butter

By Averie Sunshine
These soft, light, fluffy yeast dinner rolls are so easy to make! They’re practically work-free because there’s no-kneading involved. 
Prep Time: 10 minutes
Cook Time: 18 minutes
Rise Time: 3 hours
Total Time: 3 hours 28 minutes
Servings: 24
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  • cup water, scant 1 cup, warmed to about 125F for Platinum yeast, about 105 to 115F for most other yeast
  • 2 ¼ teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum
  • 2 large eggs
  • ¼ 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)
  • ¼ cup honey
  • pinch salt, to taste
  • 3 ½ 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

  • ¼ cup unsalted butter, very soft
  • 2 to 3 tablespoons honey


Make the dough:

  • 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.
  • 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)
  • Add the eggs, oil, 1/4 cup honey, optional salt, and whisk to combine, about 30 seconds.
  • 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 plastic wrap and place in a warm, draft-free place to rise until doubled in bulk, about 2 hours. * (see note below)
  • At this point, you have two choices: bake the rolls now or bake them later.

If baking immediately:

  • If you plan to bake now, 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.
  • 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.
  • Cover baking dish with plastic wrap, 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.
  • In the final minutes of rising, preheat oven to 350F.
  • 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.
  • Serve as soon as bread is cool enough to handle.

If baking later:

  • 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.
  • When you plan to bake, pick up at step 5 and follow through the section labeled "if baking immediately."

Make 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.


*For the first rise: 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.
Storage: 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.


Serving: 1, Calories: 131kcal, Carbohydrates: 19g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 29mg, Fiber: 1g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Dinner Roll Recipes:


Texas Roadhouse Rolls — Soft, buttery, fluffy, and light this easy COPYCAT recipe for Texas Roadhouse rolls with cinnamon honey butter is INCREDIBLE!

Parker House Rolls — The BEST homemade dinner rolls because they’re so light, airy, fluffy and practically melt in your mouth!

Honey Dinner Rolls — Lightly sweetened from honey in the dough and are then brushed with honey-butter prior to baking, which lends both a golden color to the rolls and infuses them with a subtle sweetness.

Honey Dinner Rolls

Pumpkin Dinner Rolls — These rolls are soft, slightly chewy, and the pumpkin puree keeps them moist and adds just enough tooth-sinking density.

Whole Wheat No-Knead Dinner Rolls — These 100% whole wheat dinner rolls are soft, light, fluffy, and so easy. They’re practically work-free because there’s no kneading!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 1 star
    Made these twice. Followed the rising tips and everything. One I did with butter the other I did with oil. All fresh ingredients. The only thing I omitted was the optional honey in the rolls. Followed all steps and they came out dense and flavorless.  Would not recommend.

  2. Hi!
    Making these for Thanksgiving (tomorrow.) I made the dough yesterday and tested four…I had a couple of issues. They were pretty dense and a little dry..almost like biscuits? Any wisdom?

    Also they blobbed together?! I did them in a loan pan. Hoping if I make smaller sized balls this wont happen tomorrow!

    1. It’s so hard to give this kind of advice from afar. But dry and dense, that’s an easy one – too much flour. Cut back on the flour.

      I hope they turn out perfectly for you for Thanksgiving!

  3. 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.

    1. 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 :)

  4. 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.

    1. Yes they’re correct. Maybe you accidentally added more water than you thought you did? Glad you were able to get the dough to come together.

  5. 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 :)

    1. 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.

  6. 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?

    1. 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.

  7. 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….

  8. 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.

    1. 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!

  9. 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

    1. Glad they were PERFECT for you! That is music to my ears and met with unanimous approval no less…awesome! Thanks for trying the recipe and sharing with your family!

  10. 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!

    1. 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!

      1. Thanks so much for your reply. I really did like the texture and honey butter so I will definitely try again soon. I’ll play around with the level of salt and see how it goes :)

  11. 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!

    1. 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!

    2. 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!

  12. 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! :)

    1. 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!

  13. 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!

    1. Oh I’m so glad you tried the recipe and for Canadian Thanksgiving no less, I’m honored! So glad they’re going to be a hit with your friends and family!

  14. 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!

    1. So glad these came out great for you and I love your “Hot Pockets” idea! Love that you multi-purposed the dough for variety! Thanks for sharing what you did!

  15. 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! :)

  16. 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!

  17. 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.

  18. 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!

    1. 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!

      1. That’s totally understandable !! I sometimes do a post featuring great recipes from other blogs, where I include a photo & the link to the recipe page. I’ll include the photo & link for this excellent recipe next time I do that!

  19. 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!

    1. I find that it’s better to bake the rolls and freeze than to freeze unbaked dough. The later option will work, but I think the rolls turn out fluffier when baked with fresh dough.

  20. 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.

    1. 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.

  21. 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!

  22. 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?

    1. 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!

  23. 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?

  24. 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!

    1. Hi Jenn! Glad you loved them and thanks for LMK you tried the recipe! I look forward to seeing the linkback and your pics! Yay :)

  25. 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!

    1. 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.

    2. 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.

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

  27. 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

    1. 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!

  28. 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!!

    1. 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!

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

    1. 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!

  30. 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!

    1. 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!

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

  32. 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!

  33. 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?

    1. Stand by. I have a recipe coming up next week. Best whole wheat bread/rolls I have ever made!! Til then, make these. They’re so good!

  34. 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

  35. 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!

    1. 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!

      1. 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.

      2. 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!

  36. 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!

    1. 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!

  37. 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 :)

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

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

  40. 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 ;-)

  41. 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.

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

    1. It was an antique I bought at a local store and they just had that 1 piece and I don’t know the history or pattern.

  43. 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 :)

    1. 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!

  44. 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!

    1. 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 :)

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

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

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

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

  49. 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.

  50. 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

  51. 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!

    1. They were so, so, so good. There were no words, actually! I would rather have a warm piece of bread and butter than a warm cookie most days!

  52. I just love the 5 minutes a day bread recipes. They really are so much easier and make for a light, airy delicious bread. I love all of the ways you say you can use them and the honey butter, oh yum! Love it!

  53. Hi Averie! Ahhhhh bread! Bread is my one true love I swear….and chocolate ;) These look so easy I must try them! I have to tell you that your photography is completely flawless. I could look at it all day. And I love your props! I noticed that nice dark wood in nearly all of your posts. Is that a table or a cutting board or what? And where did you get it? It’s beautiful.

  54. Oh my word, I can’t get over how versatile and EASY this recipe is! And um yum!

  55. These rolls look perfect. I can’t tell you how many nights we have dinner and I wish I had some rolls that I made earlier.. now I have no excuse! :)

  56. I have made so many of your bread recipes and they are all fantastic! I love your honey dinner rolls and the soft pretzels and the most AMAZING sandwich bread ever and I am sure this will be no different. We have made the sandwich bread so many times now and now I am wanting to make the challah next! The thing I love about your breads is how easy they are but how great they taste. I have made my share of breads and it is not the case with every recipe. I need to get some mini pans again…I wore mine out years ago! :-)

    1. Thanks for saying that, Michelle! I have made some bread recipes that are complicated and/or don’t turn out (or worse yet, complicated and a dud). The #1 question/issue/problems I get are on yeast bread recipes when readers write with issues. And then sometimes I wonder, well, why are they having this issue…is it me? But then I always remember that you, and a couple other ladies make almost all my bread (and other!) recipes and you don’t have issues at all. So just knowing you try my recipes, it’s a form of testing that I can count on and I am grateful! xoxo

  57. Whoa, Averie, these rolls look SO darn good! Something about the addition of honey makes me think these are pretty addicting, huh?

  58. These look great. I can’t believe they are no-knead. How simple is that? I wonder if they would work with a bit of whole grain flour added in? Oh, and I love the honey butter. Yummmmm!

    1. I have a whole wheat version coming, likely next week. Sit tight for it. Best whole wheat rolls I have ever had :)

  59. Your honey dinner rolls are my favorite dinner rolls I’ve ever made, so I can’t wait to try these! I love that they are no-knead – can’t beat that!

    1. I love those rolls, too, Marie! These are very similar to that in terms of taste, minus the kneading. And I used bread flour in those, vs. just using AP here. So these are softer and more tender; those are a bit more chewy. They are both great – but these are less labor intensive, no kneading, and one bowl!

  60. I’m a sucker for any kind of bread, but when it’s paired with honey butter… so good!

  61. Oh my gosh! That easy!?! I have to make these!! I’m not a bread person, but dinner rolls are mah thing! ;-)

  62. I need to conquer my fear of bread making – these rolls look too scrumptious to miss out on! The recipe seems relatively, even for me! :)

    1. I can’t believe you don’t make bread??!! You would looooooooove it. It’s therapeutic, relaxing, easy, you can be super creative; it will be like a whole new cooking WORLD that opens for you, trust me. You cannot go wrong with this recipe as a first timer, either!

  63. Mmmm…I love fresh dinner rolls out of the oven. Delicious! And the honey butter…I think I could just eat that on anything! It sounds amazing!

    1. Really??! Ok well I want a field report my dear! And I saw some pics of you at BlogHer on various blogs and I was so happy that you made it, given all the drama leading up!

      1. It is in the fridge aging for a couple days. I always like to leave my bread in the fridge for a day or two for the flavors to develop. I’m planning to bake tomorrow! I’m excited!

      2. And thank you re: BlogHer! I was majorly drugged up on painkillers but I’m so glad I went. Please tell me you’re coming next year =)

  64. Wow, I really love this recipe. I have seriously never thought of making ahead bread. I don’t eat too much bread so when I make it I usually just make a large batch and throw everything in the freezer, but fresh tastes SO much better. I wonder how this recipe would work with spelt flour.

    1. Sit tight. I have a whole wheat version coming, likely next week I will post it. Best wheat bread I have EVER made. Ever. Til then, make the white and enjoy :)

  65. There is nothing like a good dinner roll – that is certainly true. It’s like having a warm chocolate chip cookie or fudgy homemade brownie or creamy cheesecake. You just don’t mess with a classic like it! Last night Kevin and I went out to a fancy seafood dinner and they serve warm skillet cornbread with honey butter. The cornbread was SO moist, yet semi-crumbly (perfection) and the honey butter was like the cherry on top. I vow to make cornbread like it one day! Anyway, so wonderful you posted something with honey butter today because I want to spread it on any carby bread out there.

    And what a versatile dough, Averie. So many wonderful options. Your clear instructions and directions are so helpful!

    1. I am normally not a big cornbread eater b/c it tends to be so dry, crumbly, and either super salty or super bland and boring. And then in a skillet, it can get even more overbaked b/c the carryover cooking takes hold. So yeah, if you had good cornbread, that’s awesome. I can honestly say I don’t think I’ve ever had really memorable cornbread. Honey butter makes everything that much better!

      Thanks for saying that my clear instructions and directions are helpful.You know how it is with yeast bread. If you dont spell it out, the questions and issues will start rolling into the ole inbox.

  66. A good dinner roll, if home-baked esp, is always something to look forward to in the dinner table. And that honey butter is just the thing I need with these perfect dinner rolls!!

  67. I love no-knead doughs – I use the KAF dough recipe for artisan breads all the time. Really need to try this one though!

    1. I don’t know which KAF recipe that is. I ONLY bake with their flours but don’t know if I’ve followed any of their dough recipes to the letter.

  68. Oh my word. I totally could go carb mania with these rolls Averie! I love that honey butter too, yum!

  69. Who doesn’t love a good dinner roll? These are so fluffy looking. The baking method is so unique and perfect. Hot out of the oven rolls, like cookies, are so superior to ones that have been baked earlier.

    1. Even 2 hours later, the rolls are cold and just aren’t the same! For daytime photo shoots, by dinnertime 4-6 hrs later, it’s a TOTALLY different roll. Not horrible, but piping hot and fresh is best.

  70. These look so good and I love work free rolls! Plus, bread is a must around here! Breakfast is all about toast, rolls, pancakes or waffles. Obviously, my family likes carbs!
    So these are looking petty good!

  71. These are so versatile! And hooray for the fact that the dough can be stored in the fridge so you bake only what you need. Sounds like a winning recipe to me!

  72. I think I’ve tried all of these bread recipes except the challah and pretzels. All sooo good and easy too! These dinner rolls look incredibly soft and fluffy–and it’s gray and rainy this am which always puts me in the mood to bake. Salad is on the menu for lunch…these would go perfectly… I have everything I need…and I think I just decided I have to try these today! Hope all of you have an enjoyable Father’s Day!

    1. Oh, enjoy! LMK what you made with the dough – rolls, loaf, braided/challah, and how it goes! You’re going to love how versatile this dough is. And you can keep little hunks/balls in the fridge and dole them out throughout the week. I know it’s just you and your hubs so you don’t need a huge ton of bread at once, so this is perfect for you I would think! Keep me posted!

      1. All of your bread recipes are wonderful, and this is certainly no exception! It does come together fast and rises like a dream…and they are very soft and puffy after baking. I let mine rise in the dehydrator and it didn’t take quite as long. I ended up making half into rolls and the other half mini loaves. My husband just ran out the door and took one with him for the road–he loves them too!

      2. Leave it to you to make and come back on comment on a yeast bread recipe I posted less than 18 hours ago. You are amazing! :) Thank you for trying the recipe, and so soon!

        I am so glad you tried it made a combo of rolls and mini loaves. They are probably so cute and glad your hubs was able to take a snack-pack for the road! That always feels good when I can hook my husband up with something like that.

        I need to use my dehyd like you do (rather than just letting it continue to collect dust!) :)