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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

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 Add a comment

  • tlc61585
    26 FEB, 2017
    These were delicious. The texture was nice. I made the. The night before and popped them in the oven for breakfast. Excellent recipe and easy to prepare. I am wondering if you could use this recipe to make bread. I will definitely make these again
  • 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!!
  • MS12171593
    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.
  • MS12056353
    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.