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Life-Changing No-Knead Dinner Rolls

Soft, easy no-knead dinner rolls with minimal hands-on time and a tender crumb.
Prep Time15 minutes
Cook Time45 minutes
Total Time3 hours
Servings: 12 rolls

Ingredients

  • 5 tablespoons unsalted butter divided
  • 3 teaspoons instant yeast or active dry, see note 1
  • 3 tablespoons honey divided
  • 1.5 cups water warm (110°F)
  • 2 large eggs
  • 4.5 cups all-purpose flour plus more for shaping rolls
  • 2 teaspoons salt

Instructions

  • Melt 4 tablespoons of the butter in a microwave-safe bowl and set aside to cool to room temperature.
  • In a medium bowl, whisk together the yeast, 1 tablespoon honey, and warm water (about 110°F). Let sit 5 minutes until foamy; if it does not foam, the yeast may be inactive.
  • To the cooled melted butter, add the remaining 2 tablespoons honey and the eggs; whisk until smooth.
  • In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the butter-egg mixture and the yeast mixture. Stir with a sturdy spatula until a thick, shaggy dough forms with no dry streaks.
  • Cover the bowl with plastic wrap. For same-day rolls, let the dough rise in a draft-free place (about 70°F) for 90–120 minutes until nearly tripled. For overnight rolls, let rise 30 minutes, refrigerate 8–12 hours, then bring to room temperature and wait until tripled (about 30 minutes).
  • Generously spray a 9×13-inch pan with cooking spray. Flour a work surface and your hands. Turn the dough onto the floured surface, shape it into a rectangular log, and cut into 12 equal pieces (cut into 4, then each into 3).
  • Dust pieces with flour as needed. Shape each piece into a smooth ball by pulling the dough toward the bottom and pinching underneath, then roll gently to smooth. Place the balls pinched-side down into the prepared pan in 4 rows of 3. Cover with lightly greased plastic wrap.
  • Let the rolls rise for 20–30 minutes (up to 45 minutes) until nearly doubled in size.
  • Preheat the oven to 350°F. Remove the plastic wrap and bake the rolls for 45–50 minutes until golden brown and hollow-sounding when tapped.
  • Brush the tops with the remaining 1 tablespoon of butter and let the rolls cool slightly before serving.

Equipment

  • 9x13 inch Baking Pan
  • Microwave-safe Bowl
  • medium bowl
  • Large Bowl
  • rubber spatula
  • Plastic Wrap
  • Measuring cups and spoons
  • clean work surface

Notes

  • Instant yeast is recommended; active dry yeast will work but may require longer rise times.
  • Test water temperature on your wrist; it should feel warm, not hot.
  • Let chilled dough come to room temperature before shaping for best rise.
  • Use additional flour sparingly while shaping to prevent dry rolls.
  • Brush with butter immediately after baking for a soft, shiny crust.