No Knead Dinner Rolls

No Knead Dinner Rolls

These no knead dinner rolls are soft, fluffy, and slightly rustic, and you never have to knead the dough. Stir everything together in one pot, let it rise, and bake. Even better, the dough can rest in the fridge for up to 48 hours, which makes these the perfect make-ahead rolls for Thanksgiving dinner and busy holidays.

Serve these rolls with Roast Beef Tenderloin or Roast Chicken and your favorite vegetable sides for a delicious meal.

Why You’ll Love These No Knead Rolls

• No kneading required: The dough comes together with a spoon, so there is no elbow grease and no stand mixer needed.
• Make ahead friendly: Refrigerate the dough for up to 48 hours, then shape and bake the day you need them. That is hard to find with roll dough.
• Feeds a crowd: One batch makes 24 to 30 rolls, perfect for a holiday table.
• Great flavor and texture: A touch of garlic salt gives these soft, slightly rustic rolls a savory flavor everyone loves.

The first year I hosted Thanksgiving at my house, I tested a lot of rolls to find one that was easy, delicious, and could be made ahead so I wasn’t stuck in the kitchen. I adapted these from a recipe I saw the Pioneer Woman make, adjusted them ever so slightly, and they have been a favorite ever since.

Ingredients for No Knead Dinner Rolls

• Milk: 2% milk gives the rolls a soft, tender crumb.
• Sugar and vegetable oil: Add a little sweetness and keep the rolls moist.
• All-purpose flour: Added in stages, so the dough comes together without kneading.
• Active dry yeast: Gives the rolls their rise and classic homemade flavor.
• Baking powder and baking soda: Give the rolls extra lift for a light, fluffy texture.
• Salt and garlic salt: Bring out the flavor and add a savory touch.

You will find the exact amounts in the recipe card below.

How to Make No Knead Dinner Rolls

1. Heat the milk mixture. Warm the milk, oil, and sugar in a pot over medium-low heat until scalded, just before boiling.
2. Cool to lukewarm. Let the mixture cool to 90 to 110 degrees. It should feel warm, not hot, so it doesn’t kill the yeast.
3. Add the flour and yeast. Stir in 4 cups of flour and the yeast, then stir in another 4 cups of flour.
4. Let it rise. Cover and let the dough sit until doubled in size, about an hour.
5. Finish the dough. Stir in the last cup of flour, the baking powder, baking soda, salt, and garlic salt until just combined.
6. Shape the rolls. Pinch off balls of dough a little smaller than a walnut and place 3 in each cup of a buttered muffin tin.
7. Rise and bake. Let the rolls rise 1 to 2 hours until puffed above the pan, then bake at 400 degrees for 15 to 17 minutes, until golden brown.

How to Make These Rolls Ahead

After you stir in the last cup of flour, cover the dough and put it in the fridge. It can slow rise for up to 48 hours and still bake up great. On baking day, pull the dough out 1 to 2 hours before you shape it so it can come to room temperature, then shape, rise, and bake as usual. This frees up so much time on Thanksgiving Day.

Tips for the Best Dinner Rolls

• Check the milk temperature. Feel the side of the pot. If it’s hot, let it cool longer. Milk that is too hot will kill the yeast.
• Don’t overmix. Once you add the last cup of flour, stir only until combined.
• Use three balls per cup. Three small balls of dough in each muffin cup bake into a pretty, pull-apart roll.
• Give them time to rise. The rolls are ready to bake when they are puffed and fluffy above the top of the pan.

What to Serve with No Knead Dinner Rolls

These rolls are made for the holiday table. Serve them with a perfectly roasted turkey, Cranberry Jello Salad, and Candied Yams, or plan your whole meal with my Thanksgiving Menu. They are also perfect for dunking in a bowl of Ham and Bean Soup or Baked Potato Soup.

More Homemade Roll Recipes

• Dinner Rolls
• Parker House Rolls
• Crescent Rolls
• Lion House Rolls
• Sour Cream Yeast Rolls

No Knead Dinner Rolls FAQ

Do I really not have to knead the dough?
Nope! The flour is added in stages and stirred in with a spoon. The long rise does the work that kneading normally would.

How far ahead can I make the dough?
The dough can be covered and refrigerated for up to 48 hours. Let it sit at room temperature for 1 to 2 hours before shaping.

How many rolls does this recipe make?
This recipe makes 24 to 30 rolls, depending on how big you shape them.

What temperature should the milk be before adding the yeast?
Between 90 and 110 degrees, or lukewarm. It should feel warm, but not hot, to the touch.

No Knead Dinner Rolls

Fluffy, delicious, slightly rustic dinner rolls that require no kneading, and can be made ahead, making them a great Thanksgiving roll.

Print Pin Rate

Course: Bread

Cuisine: American

Keyword: easy rolls, Holiday rolls, rolls, rustic, thanksgiving

Prep Time: 20 minutes minutes

Cook Time: 17 minutes minutes

Rise time: 2 hours hours 30 minutes minutes

Total Time: 3 hours hours 7 minutes minutes

Servings: 24 -30 rolls

Calories: 238kcal

Equipment

Muffin Tin

Saucepan

Ingredients

• 4 cups 2% milk
• 1 cup Granulated sugar
• 1 cup Vegetable Oil
• 9 cups All-purpose flour
• 4.5 tsp Active Dry Yeast
• 1 1/4 tsp Baking Powder
• 1 tsp Baking Soda
• 1.5 tbsp Salt
• 1/4 tsp Garlic salt

Instructions

• Pour 4 cups of milk, 1 cup oil, and 1 cup sugar into a pot, and heat over medium-low heat until it is scalded, meaning just before boiling.
• Remove from heat, and let cool to between 90 and 110 degrees, or lukewarm (feel the side of the pot, if it is hot, let it cool longer, it should be warm, not hot to the touch, if it is too hot it will kill the yeast).
• Add in 4 cups of flour, and the active dry yeast. Mix together.
• Add in another 4 cups of flour, and stir.
• Cover with tea towel or pan lid and let sit until doubled in size, about an hour.
• Once doubled in size, add in one more cup of flour, baking powder, baking soda, salt, and garlic salt.
• Stir until just combined.
• Let rest for 20-30 minutes (optional), or if using it later, this is the point where you would cover the dough and put it in the fridge until you need it, up to 48 hours later. Just remember to pull it out 1-2 hours prior to baking so it can warm to room temp.
• When ready to bake, butter 2 muffin pans, and set aside.
• Get dough, and pinch off balls of dough, about the size of a bouncy ball or slightly smaller than a walnut. roll it to form a ball, and add 3 to each muffin tin.
• Cover and allow to rise for about 1 to 2 hours, until nice and fluffy and above the pan.
• Preheat oven to 400 degrees and bake about 15-17 minutes, until golden brown.

Nutrition

Calories: 238kcal | Carbohydrates: 46g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 531mg | Potassium: 137mg | Fiber: 1g | Sugar: 10g | Vitamin A: 65IU | Calcium: 64mg | Iron: 2.2mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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Don’t forget to pin these rolls to your Thanksgiving or bread board on Pinterest: