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No-Knead Dinner Rolls

Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.

  • Prep:
  • Total Time:
  • Yield: Makes 18
No-Knead Dinner Rolls

Source: Everyday Food, December 2007


  • 2 cups warm water (105 to 115 degrees)
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup sugar
  • 4 tablespoons butter, melted, plus more for pan and brushing
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons salt
  • 6 cups all-purpose flour (spooned and leveled), plus more for shaping dough


  1. Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.

  2. Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.

  3. Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).

  4. Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)

  5. Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

Reviews (27)

  • miss_tia 24 Jan, 2015

    I have never had success with making anything with yeast UNTIL TODAY!! I cut the recipe in half, followed the steps exactly and got the most delicious rolls ever! They raised even more while baking. I will never look for another no milk roll recipe again. This one is a keeper!!

  • ljwaldron 10 Oct, 2014

    easy and simply delicious; I will be making these again and again. I like the idea of using them to make cinnamon rolls as well.

  • glore 16 Mar, 2014

    let me tell you, i have been making this recipe since i saw it in 2007. these are the best rolls. i use this recipe to make my cinnamon rolls. everyone loves them. my husband says they taste just like rolls we would get at the chinese restaurant…but mine are even better. if you are a first time bread maker this is a great recipe to start with. thanks martha for such great recipes.

  • Ali G 12 Dec, 2013

    i have made these three times and have had delicious results every time. i've never altered the recipe and i've always made them the day before, then taken them out of the fridge a good 30 minutes prior to baking (so the pyrex doesn't explode). tenting is a must and they are done in about 35 minutes. i'm not much of a baker but i do love eating baked goods. these are so easy and fit the bill!

  • aschuchef 2 Dec, 2013

    I made this for thanksgiving and it was a hit. Nothing that special - as you can tell from the title - but everyone commented that the bread was good and of course, I thought, much better than store bought. I followed the recipe exactly as it is except I only baked for about 30-35 minutes. I baked two batches in the same oven at the same time. If you are a totally foodie/chef, you might want to try a more interesting recipes but in general this works! Good luck!

  • wms1099 16 Nov, 2013

    Bake @ 400 for 35 to 40 minutes? Only if you want cinders with your meal. That is way too long!!!

  • wms1099 16 Nov, 2013

    5 cups is the most that should be added to this recipe. 6 would make it too dry. Recipe needs to be modified

  • KitchenKristi 10 Nov, 2013

    I tried this recipe for Thanksgiving several years ago and it became a family favorite that I make every year. The recipe is perfect as it is, so posters that say it was dense or crumbly are probably not following the directions, measuring ingredients incorrectly, or using old ingredients. I have refrigerated overnight with no problems. I have doubled the recipe with no problems. I have even baked them and then reheated later. Perfect every time!

  • Sharon Lee 22 Aug, 2013

    This dough NEEDS kneading. It's super DENSE without it. Good flavor though, so potential to be awesome if can overcome the tiredness that comes with not kneading.

  • John Blevins 31 Mar, 2013

    Wow, I just used this and it turned out great!!! I will use this from now on! kids tested and there mother approved!!!

  • Clarisse Gibson 22 Nov, 2012

    Easy to make but the taste and texture was terrible. Mine came out dry and crumbly. They fell into crumbs when opened to put on butter. I like the concept, but I think it might have been the lack of milk in the recipe, and if it were kneaded just a little bit, it might help with the texture. I'll try it again, with half water and half milk and on a non-holiday because home made rolls are essential in our family holiday meals and they need to be good.

  • Lauren 000 28 Oct, 2012

    Mine tasted like tea biscuits. Does anyone know why?

  • Lisa Wooten 17 Oct, 2012

    loved these rolls..very easy to make too..will be making these again for Thanksgiving and x-mas.. :))

  • fletch123 22 Dec, 2010

    Great rolls! Easy and delicious!

  • KristyPowers 13 Dec, 2010

    These are really no-fail and are DELICIOUS! I've made them in several sizes. I have bot left them in the fridge overnight. It is just amazing the difference fresh bread makes. It makes me wonder... how do they get supermarket bread so light and tasteless?

  • sparkle9152 26 Nov, 2010

    Made these for Thanksgiving and they were buttery and soft. I liked the fact that they came out well even after being in the fridge overnight. I will definitely use this recipe again!

  • sarahisayshi 3 Nov, 2010

    Easiest rolls I've ever made. Also the best rolls I've ever made.

  • payneme 16 Mar, 2010

    If you want sweeter roles double the sugar. I did it and didn't have a problem. Also, works equally as well with whole wheat flour.

  • anna_zager 28 Jan, 2009

    Don't know why rest of my comment didn't show up! I went on to say that I made these LAST min. Didn't let them rise AT ALL! Mixed them (with rapid rise active dry yeast), made into rolls, put directly into oven. Cooked for 35 mins

  • anna_zager 28 Jan, 2009

    I LOVE bread

  • CrepeGirl 22 Jan, 2009

    Holy smoke, these were amazing! I didn't have time do do any of the rising the recipe called for, so I just mixed everything in my Kitchenaid, made them into the rolls, and put them in the oven. They rose a ton in the oven, and were the beautiful.

  • CrepeGirl 22 Jan, 2009

    Holy smoke, these were amazing! I didn't have time do do any of the rising the recipe called for, so I just mixed everything in my Kitchenaid, made them into the rolls, and put them in the oven. They rose a ton in the oven, and were the beautiful.

  • BreeLeeD 18 Dec, 2008

    These rolls are the BEST! They were easy, made the house smell wonderful and they're very tasty! I'll definitely be making these again!

  • PegWilson 5 Nov, 2008

    I made these for Christmas in 2007 and they were such a hit with my husband's family. It was established that from then on out, I was to bring the rolls to our holiday get togethers. I recommend these to anyone who loves bread, especially homemade.

  • ekhfunk 12 Oct, 2008

    These tasted great, but didn't look good. I put them in the fridge overnight and the next morning they looked like a large loaf of bread

  • donnaphb 12 Oct, 2008

    these were delicious and easy and of course made the house smell wonderful, thanks

  • mountainsara 8 Sep, 2008

    This was easy and good. I think it would make really good cinnamon rolls as well.

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