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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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 up. If 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 fluffy. I just want to rip them apart and drench them in honey butter.
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:
- Simply combine warm water, yeast, two eggs, honey, oil and flour.
- Stir the dough together, then cover the bowl with plastic wrap and set aside for about two hours to rise.
- Gently punch down the dough. Knead it only so much as necessary to shape it into balls for dinner rolls.
- Place balls of dough in a baking dish sprayed with non-stick spray. Let rise for 1 more hour.
- 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!
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:
- Let the dough rise once, then place it in the fridge for up to 5 days.
- When ready to use, punch down the dough and form the rolls.
- Let the rolls rise a second time (about 1 hour) before baking them as instructed in the recipe card below.
Recipe FAQs
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.
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!
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!
You want to use an active dry yeast or an instant yeast. I use Red Star Platinum Yeast and it never lets me down!
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.”
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.
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No-Knead Make-Ahead Dinner Rolls with Honey Butter
Ingredients
Rolls
- ⅞ 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
- ½ teaspoon salt, or 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
Instructions
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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!
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: https://www.artisanbreadinfive.com/2009/04/17/instant-gratification-the-indian-flatbread-naan
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!
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!
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 :)
No knead dinner rolls sound like a life saver for those busy weeknights! Plus they look as fluffy as pillows.
These look so fluffly and soft Idefinitely wouldn’t tell they’re no-knead. I cannot wait to try them, they look delish c:
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 ;-)
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.
My mouth is watering right now!
You had me at “honey butter” and “no knead.” They look scrumptious!
Bread looks like even I…who am intimidated by yeast… could make with success. I love the china…what is the pattern?
Thanks!
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.
I’m going to be craving bread all day now! I must make these.
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!
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 :)
I love rolls and have to be careful around them! I look down and they’re gone!
I can’t stand how yummy these rolls look! So buttery and soft. Perfection!!
Your right , there is nothing better than warm fresh dinner rolls. I could eat just dinner roles for dinner.