Extra-soft, fluffy dinner rolls made with a simple no-knead dough. Lightly golden on the outside and tender on the inside, these rolls are easy to make and perfect for everyday meals or special occasions.
Ingredients You’ll Need
Here’s what you’ll need to make these soft, fluffy homemade rolls:
All-Purpose Flour: The base of the dough, giving the rolls structure and softness.
Instant Yeast: Helps the dough rise and become light and airy.
Salt: Balances the sweetness and enhances flavour.
Sugar: Lightly sweetens the dough and helps activate the yeast.
Warm Water: Hydrates the dough and activates the yeast (not hot).
Plain Yogurt: Adds moisture and tenderness, keeping the rolls extra soft.
Oil or Melted Butter: Adds richness and improves texture.
How to Make Soft No-Knead Dinner Rolls (Step by Step)
Step 1 – Mix the wet ingredients:
In a large bowl, combine the warm water, plain yogurt, and oil or melted butter.
Step 2 – Add dry ingredients:
Stir in the flour, yeast, salt, and sugar until a sticky dough forms. No kneading needed, just mix until fully combined.
Step 3 – First rise:
Cover the bowl with plastic wrap or a kitchen towel. Let the dough rise for 1–2 hours at room temperature, until doubled in size.
Step 4 – Shape the rolls:
Divide the dough into 12 equal portions (about 55–60 g each). Using lightly floured hands or a spatula, gently shape into balls and place on a greased or parchment-lined baking sheet.
Step 5 – Second rise:
Cover loosely and let rise for 30–45 minutes, until the rolls look puffy.
Step 6 – Bake:
Preheat the oven to 375°F (190°C). Optional: brush the tops with milk or melted butter.
Bake for 20–25 minutes, until golden brown.
Step 7 – Cool and serve:
Let the rolls cool slightly before serving so the texture sets.
Simple No-Knead Dinner Bread Rolls
Ingredients
- 3 cups all-purpose flour
- 2¼ tsp instant yeast (1 packet)
- 1 tsp salt
- 1 tbsp sugar
- ¾ cup warm water
- ¼ cup plain yogurt
- 2 tbsp oil or melted butter
Instructions
- In a large bowl, combine warm water, yogurt, and oil/butter.
- Stir in flour, yeast, salt, and sugar until a sticky dough forms. No kneading needed, just make sure everything is combined.
- Cover the bowl with plastic wrap or a kitchen towel. Let rise 1–2 hours, until doubled in size.
- Divide dough into 12 equal portions (~2–2.5 oz / 55–60 g each). Use a spatula or lightly floured hands to shape into balls. Place on a greased or parchment-lined baking sheet.
- Cover loosely and let rise 30–45 minutes, until puffy.
- Preheat oven to 375°F (190°C). Optional: brush tops with milk or melted butter for extra softness.
- Bake 20–25 minutes, until golden brown.
- Cool slightly before serving
Notes
- Yogurt: Plain yogurt keeps the rolls extra soft and tender while adding a slight tang. Greek yogurt works too, but the dough may need a tablespoon or two of extra water.
- Dough texture: This dough is meant to be sticky — avoid adding too much flour or the rolls will turn dense.
- Rising time: Letting the dough fully double is key for light, fluffy rolls.
- Brushing: Brushing with milk or melted butter before baking gives softer tops and better color.
- Storage: Store cooled rolls in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 2 months and reheat gently.