No-Knead Soft Dinner Rolls You Can Make Tonight

This simple No-Knead Dinner Rolls recipe produces delicious artisan-style rolls with minimal effort—no kneading required.

Easiest Ever Homemade Dinner Rolls

Freshly baked dinner rolls are a treat, but traditional enriched yeast doughs (with butter, eggs, and sugar) usually require time-consuming kneading and multiple rises. This no-knead version keeps the flavor and texture of artisan rolls while saving you time and effort.

Because this recipe uses a simple no-knead dough, you skip complicated shaping and long handling. The dough is forgiving and straightforward to work with, making it ideal for busy weeknights or any time you want fresh rolls without the fuss.

What Makes These Dinner Rolls So Easy? My No-Knead Dough!

This recipe uses a basic no-knead dough: a short ingredient list, a quick mix, and a resting period in the fridge until you’re ready to bake. A single batch yields eight savory rolls baked in a buttered 9-inch round cake pan for a lovely pull-apart presentation.

Recipe Ingredients

• No-Knead Dough: 1½ pounds of pre-made no-knead dough.
• Egg and Water: 1 egg + 1 tablespoon water for an egg wash to give the rolls a glossy, golden finish.
• Melted Butter: About ¼ cup, brushed on after baking for extra flavor and a tender crust.

How to Make No-Knead Dinner Rolls

1. Bring the dough to room temperature: Remove 1½ pounds of no-knead dough from the refrigerator and let it sit, covered, for about 30 minutes.
2. Shape the rolls: Lightly flour your hands and work surface. Divide the dough into eight even pieces and shape each into a ball about the size of a golf ball (approximately 3 ounces each if you use a scale).
3. Let the rolls rise: Place the dough balls in a buttered 9-inch round cake pan, cover with a kitchen towel, and let them rest 40–60 minutes until slightly puffed. Prepare the egg wash by whisking the egg with 1 tablespoon of water.
4. Bake and finish: Preheat the oven to 350°F. Brush the rolls with egg wash and bake uncovered for 25–30 minutes, until lightly browned. Remove from the oven, brush with melted butter, and let cool in the pan for 10 minutes before transferring to a rack to cool a bit more. Serve warm.

Tips for the Best Dinner Rolls

• Time your oven: The dough needs time to rest before baking, so wait to preheat the oven until the last 10–15 minutes of the final rise.
• Expect an artisan texture: These are not enriched, fluffy sweet rolls. They resemble sourdough-style rolls—slightly chewy with an open crumb and a crisp, tender crust.
• Don’t worry about dramatic rise signs: No-knead dough can look less showy than conventional doughs. If the ingredients and proportions are correct, the rolls will bake up nicely even without a dramatic pre-bake puff.
• Use steam for a better rise: If you want a softer crust and a loftier rise during baking, place a small ovenproof dish of hot water in the oven to create steam.

Serving Suggestions

These rolls pair well with weeknight pasta, sheet-pan chicken and vegetables, grilled pork chops, or any hearty family dinner. Their artisan texture complements soups, salads, and saucy mains equally well.

How to Store Homemade Rolls

• Store leftover rolls wrapped tightly in plastic wrap or sealed in food storage bags in the refrigerator for up to 2 days. Remove as much air as possible before sealing.
• To freeze, wrap rolls individually or in a sealed bag and freeze for up to 3 months for best flavor (safe up to 6 months). Thaw in the refrigerator, then reheat on the oven rack at 325°F for about 10–12 minutes until warmed through.

Enjoy!