Wednesday, February 24, 2016

No Knead Dinner Rolls

I've been making these rolls for over a year now, and just realized I've never shared the recipe.
Shame on me.

Cause these are not only easy to make, but totally delicious as well.

And when I've made them, people will go back for seconds and thirds.
But only when I make them small, slider size in fact.
Home Made Rolls

Best part of these rolls, they're ready in just a couple of hours and...  taste fantastic.  Yeasty and rich and exactly what a home made roll should taste like. 

The first time I made these, I was still doing my volunteer stint at the Senior Center, cooking.   I believe I made three batches that particular day, cause we were feeding a lot of people.   I made them a couple more times, and they were always a hit.

And I'm made them a few more times, sigh, and keep thinking I need to share the recipe...

So here goes.
I'd love to give credit for the recipe, but honestly I can't remember exactly where I saw it at.  And, I did put my own twist to it as well. 

No Knead Dinner Rolls

1 tablespoon yeast (I like Fleischmann's Yeast the best for this)
4 cups bread flour
1 1/3 cups warm milk (I use 1 cup 2 % milk and 1/3 cup half and half)
1/4 cup sugar 
1 tsp. salt
1 egg
4 tablespoon butter, melted +
4 tablespoon butter melted for brushing on top before and/or after baking.

Mix the wet ingredients together and sprinkle the yeast on top. While the yeast is blooming, mix the rest of the ingredients together.  ( I heat the milk to 130 degrees, then whisk the egg in and add the yeast)

Pour the wet into the dry, mixing as you go or just throw it into the stand mixer and let it mix.
This will be a very wet dough.

Pour into a greased bowl, cover and set aside for an hour to rise.
After an hour, punch down, then scoop up a ball of dough using a greased ice cream scoop, form it into a ball and place into a greased baking pan. 
Bread Rolls
Brush with melted butter and then cover and let rise until doubled.

Bake at 400 degrees for about 15 minutes.

** Sometimes I brush the rolls with melted butter just after taking them out of the oven.
This makes 12 good sized rolls, or 30 or so slider sized rolls.

Serve with some Home Made Butter and enjoy.  And yes, I make my own butter.
Home Made Butter, ready to freeze.
In fact I made some the other day and ate it on the rolls.
So there...


Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. When they say (wo)man can not lie by bread alone, they are NOT talking about me...I could surely do it..
    These sound delicious and a must try....
    Here from Miz Helen's

    1. Me too. I love my bread, sigh. These rolls are really good, I even made them for Thanksgiving last year, and had people going back for seconds. Which didn't hurt my feelings any. Thanks for stopping by.

  2. Thanks so much for sharing your post with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

    1. Thanks so much for stopping by, and your kind comment. I will be back.


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