No Knead Dinner Rolls

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No Knead Dinner Rolls

Easy prep-ahead no knead rolls that are perfect for Thanksgiving dinner. We all love rolls, but who wants to spend a bunch of time kneading the dough? This recipe is simple, and requires no elbow grease. And you still get a hearty, flavorful, delicious roll. 

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

I am hosting Thanksgiving this year. It is the first time I am holding it at my house and I am equal parts excited, nervous, and overwhelmed.

My guests will be all family, but I still want to be the best hostess, and that means great food, a comfortable atmosphere, and clean toilets! Not only will I be preparing part of the meal, but I have company sleeping over, and a bunch of kids to keep entertained. There are a lot of responsibilities associated with being a Hostess. And I am pretty excited about it.

To prep for company, I have been doing some deep cleaning. I always joke that if I am lacking motivation, I just need to invite someone over. It was ingrained in me from my youth that you keep a clean home, and it should be extra clean if you have guests coming. Getting my home ready for the holiday season is a time consuming and challenging task, but it is a lot easier if I do it a little at a time. 

Anyway, in addition to cleaning, I have been recipe testing. I have tried out a variety of recipes to come up with my favorites and figure out how to time everything so we get a nice, hot, flavorful meal on Thanksgiving Day. Menu planning is serious business over here. Here is the menu I am using:

Thanksgiving Menu

I know how I am going to cook my turkey, and I have several family traditions when it comes to things like cranberry Jello Salad, Yams, and Pies. But I hadn’t decided on the rolls yet.

There are so many good rolls out there:

• Dinner Rolls
• Parker House Rolls
• Crescent Rolls

I saw the Pioneer Woman make these rolls and figured they would probably be good especially with some of your favorite soups, like, Ham and Bean Soup, or Baked Potato Soup .

I made them, and adjusted them ever so slightly, and now these rolls are one of the recipes I am considering. They are delicious. They have a great flavor. They are a bit rustic. And they are soft and delicious like a roll should be. And, they are also very easy to make.

One of the things I love about them is they can be made ahead of time, and then cooked the day of. This is hard to find with roll dough. As long as you put the dough in your fridge, it can slow rise for as much as 48 hours and still be great.

Plus these rolls require no kneading time, leaving my hands free to get my house clean. It is a time consuming job to get my house holiday ready.

Make your Thanksgiving great with delicious dinner rolls! They make life easier.

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.

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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

Ingredients

• 4 cups Milk
• 1 cup Sugar
• 1 cup Vegetable Oil
• 9 cups 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 slat.
• 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 to your Thanksgiving board or Bread board on Pinterest: