Easy No Knead Yeast Rolls Recipe

I love the simplicity of making these Easy No Knead Yeast Rolls. They use common ingredients like all-purpose flour, active dry yeast, warm milk and unsalted butter to create soft and tender rolls straight from the oven. Their fragrance and light texture make them a perfect addition to any meal.

I’ve been perfecting this recipe for what I call my easy no knead yeast rolls and let me tell you, they really come together quick when you need a tasty side without the fuss. I mixed 3 cups all-purpose flour with a packet of active dry yeast, then tossed in 2 tablespoons sugar and 1 teaspoon salt.

After that, I carefully folded in 1 cup of warm milk and 2 tablespoons of melted unsalted butter. When these rolls come out of the oven and get brushed with extra unsalted butter, they hit a flavor that is just irresistible.

I know recipes like these might sound simple, but if you try it, you’ll see its charm is in its simplicity. It’s definitely one of the easiest yeast rolls recipes I’ve ever made and it’s perfect when you’re short on time but still want a homemade treat.

Enjoy making these and feel free to experiment a bit!

Why I Like this Recipe

I love this recipe because it’s super simple and doesn’t require all that intense kneading so I can spend less time messing around with dough and more time enjoying my meal.
I really enjoy the amazing smell of the warm milk and melted butter mixing with the flour while it’s rising; it fills my house with a comforting, homey scent.
I like that the dough is a little sticky at first because it gives me a fun challenge and makes the whole process feel really authentic, like I’m making something from scratch.
I appreciate how versatile these rolls are – they’re Southern style which reminds me of cozy family dinners, and they’re perfect for slathering with extra butter as soon as they come out of the oven.

Ingredients

• Flour is the key energy source, packed with carbs and helps give the rolls plenty of structure.
• Yeast is what makes the dough rise; it ferments and adds a slightly tangy note.
• Sugar gives a touch of sweetness and feeds the yeast for a better rise and flavor.
• Salt enhances the overall taste, balancing out the sweetness and boosting the dough’s flavor.
• Milk adds moisture and protein, making the rolls soft and rich in taste.
• Butter enriches the dough with a delicious richness and provides a golden finish after brushing.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup warm milk (about 110°F)
• 2 tablespoons unsalted butter, melted
• Extra unsalted butter for brushing after baking

How to Make this

1. In a large bowl, mix 3 cups of flour, 1 packet of yeast, 2 tablespoons sugar, and 1 teaspoon salt until they are all evenly combined.

2. Warm 1 cup of milk to about 110°F, then stir it into the dry ingredients along with 2 tablespoons melted butter. The mixture will be kind of sticky.

3. Cover the bowl with a clean cloth and let it sit in a warm spot for about 1 hour until the dough starts to rise noticeably.

4. Once risen, lightly flour a surface and gently tip the dough out. Don’t worry about kneading too much – just shape it roughly into a round mass.

5. Divide the dough into 8 equal pieces and form each into a ball.

6. Place the dough balls in a greased baking pan, leaving a little space between each so they can expand.

7. Cover the pan loosely with plastic wrap or a towel and let the rolls rise a second time for about 20 minutes.

8. Preheat your oven to 375°F while you wait for the second rise.

9. Bake the rolls in the preheated oven for about 20 minutes or until they are golden brown on top.

10. Remove the rolls from the oven and immediately brush them with extra butter. Enjoy them warm for the best flavor!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Small saucepan or microwave-safe container for warming the milk
4. Clean kitchen towel for covering the bowl
5. Floured work surface for shaping the dough
6. Baking pan for the rolls
7. Plastic wrap or an extra towel to cover the pan during the second rise
8. Oven
9. Pastry brush for brushing the rolls with butter after baking

FAQ

Easy No Knead Yeast Rolls Recipe Substitutions and Variations

• If you’re out of all-purpose flour, try using bread flour or whole wheat flour instead. It might change the texture a bit but it’ll still turn out tasty.
• If you don’t have active dry yeast, you can use instant yeast instead. Just use about 25% less since it’s more potent.
• If you’re short on sugar, a bit of honey or agave syrup (about 1.5 tablespoons for every 2 tablespoons of sugar) works just fine.
• If you ran out of warm milk, you can use water or a non-dairy milk like almond or soy. Just warm it up to around 110°F as well.
• If you don’t have unsalted butter, you can swap it with an equal amount of vegetable oil. It still gives a nice moisture to the dough.

Pro Tips

1. Make sure your milk is warmed to about 110°F before mixing it with the yeast, ’cause if it’s too hot or cold, the yeast might not work right and your dough won’t get enough rise.
2. When you shape the dough after the first rise, be extra gentle so you don’t punch out all the bubbles you built up, even if it feels a little messy.
3. Divide the dough into even pieces so that every roll bakes evenly. It can be a bit tricky but a rough estimate helps a ton.
4. Don’t overcrowd the pan; give each roll some space to expand and keep their shape better as they bake.
5. Brush the rolls with butter right after taking them out of the oven. This quick move really locks in moisture and makes the tops extra soft and tasty.