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5 from 6 votes

No Knead Dinner Rolls

World's Best Dinner Rolls - no kneading required!
Prep Time40 minutes
Cook Time18 minutes
Rising Time1 hour 45 minutes
Total Time2 hours 33 minutes
Course: Side Dish
Cuisine: bread
Servings: 24 rolls
Calories: 212kcal

Ingredients

  • 2 cups (454 grams) Whole Milk you could also use 2%, but whole is best
  • 1/2 cup + 1 Tablespoon (112 grams) Sugar divided
  • 1/3 cup (5 1/3 Tablespoons, 75 grams) unsalted Butter
  • 2 teaspoons Salt
  • 2 packages (14 grams) Active Dry Yeast or 4 1/2 teaspoons
  • 2/3 cup (149 grams) Warm Water (105-110oF/40-43oC)
  • 8 cups (960 grams) All-Purpose Flour
  • 3 large Eggs lightly beaten

Instructions

  • Combine milk, 1/2 cup (99 grams) sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast.)
  • While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water (105-110oF/40-43oC). Let stand about 10 minutes. (after the 10 minutes, the yeast should be very bubbly and foamy)
  • In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough.
  • *NOTE- The dough will be very soft and coming away from the sides of the bowl, but it will still be quite sticky. Don’t worry about this. It will firm up a little during the rising process*
  • Place the bowl in a warm place (I aim for about 75°F) and cover with a clean kitchen towel. Allow to rise for 1 hour.
  • With a floured hand, I punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray two 9×13 glass pans with cooking spray or grease with butter.
  • With a lightly floured rolling pin, roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. To shape the rolls, I dust my hands with flour (again the dough can be sticky!) and bring up the edges into the center and pinch them together. And then turn it over, and roll into a ball on the counter. To roll them, I make a claw with my hand, and roll the ball around underneath my hand. Repeat with remaining dough in the second pan.
  • Cover pans with clean kitchen towels, and let rise 30-45 minutes. They are ready to be baked when you can make an indent with your finger into a roll, and the indent slowly rises back out (if it bounces back quickly it needs more time, if it stays indented it's likely overproofed so be sure to bake immediately).
  • Preheat oven to 375oF/190oC degrees. Bake for 15-18 minutes or until golden-brown.
  • When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops!

Notes

  • Make Ahead: Yes make and shape the rolls, then refrigerate the rolls overnight. When ready to enjoy, they need to rise at room temperature for 1-2 hours. Then bake as normal.
  • Freezing: Unbaked: You can always freeze your rolls unbaked before the final rise. (after they are shaped). You can freeze in the pan, or once frozen transfer to a bag. You can freeze them, but just be sure to cover them well with plastic wrap and a final layer of tin-foil. When ready to bake, you need to let them thaw and rise at room temperature (about 4 hours). When you are ready to bake, all they need is about 15 minutes in the oven. Slather with butter. Eat. Repeat as many times as needed.
    Baked: You can also freeze baked rolls for up to 3 months. When ready to enjoy, let them thaw at room temperature or in the fridge. Then reheat and enjoy!
  • Milk and Water temperature: Make sure your water and milk is the correct temperature for the yeast. The yeast is a living thing and too hot of water will kill it. And too cold will never wake it up, leaving you with rolls that don't rise! Major kitchen bummer. Check out my yeast 101 post to learn more. 
  • Dense rolls: This dough can be a bit sticky even after rising, so I do like to keep my counter, hands and rolling pin well floured, but only just enough so it doesn't stick. Adding too much flour will result in a dense dough. For best accuracy use a kitchen scale to measure your flour. Adding too much flour can result in a dry dinner roll not a soft fluffy one!
  • Adapted from Life in The Lofthouse, adapted from Our Best Bites

Nutrition

Calories: 212kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 235mg | Potassium: 81mg | Fiber: 1g | Sugar: 5g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg