My mother in-law (Mavis) gave me this recipe for No-Knead Dinner Rolls when I first married Honey Buns. They are fast and unbelievably easy. Oh, and soooo delicious. It is a rare occasion for there to be more than two or three left over rolls at the end of a family meal. There is, however, usually some leftover dough which I use to make scones—not the baked kind of scones; the kind of scones that you fry in oil and slather with honey butter and eat with your bare hands and let the honey butter drip down the back of your hand, all the while luxuriating in the crunch of the crispy outside of the warm scone and the doughiness of the soft inside and…
Oh, sorry. I got a little side-tracked.
Here’s the recipe with “how-to” pictures. Don’t let the easiness intimidate you. And don’t argue with me about stirring the dough and NOT kneading it.
Shameful Disclaimer: Please excuse the quality of the photos in this post. I created this post when I was a newbie blogger. I keep telling myself that I will re-shoot the photos, but it is a lengthy process and I just ain’t been in the mood. The tutorial is a good one and I am certain that you will forgive me for not having the pics up to par.Print
No-Knead Dinner Rolls
This super easy dough is “stir only”! There is no kneading required.
Please note: The ‘prep time’ includes inactive time while the dough and shaped rolls rise.
- Prep Time: 2 hours 40 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: about 60 rolls
- 3 cups warm water (or you can use 2 cups of water and 3 eggs if you want a richer roll)
- 2 tablespoons yeast
- ½ cup sugar
- ½ cup oil
- 2 teaspoons salt
- 6-7 cups flour
- 1 stick butter (1/4 pound or 1/2 cup)
- In a large mixing bowl dissolve yeast in warm water with 1/4 teaspoon sugar.
- When the yeast has activated (about 5-10 minutes), add sugar, oil, salt and 6 cups of flour. Stir well with a wooden spoon until all ingredients are well incorporated. If needed, add in remaining flour, about 1/4 cup at a time and stirring with each addition, until dough is sticky, but not gooey. Do not knead the dough; just stir it until the ingredients are incorporated.This is a very soft dough and will be somewhat sticky, not drier like other roll dough that you may be used to using.
- Cover bowl and let dough rise until doubled in bulk, about 1 hour. Punch dough down and let it rest for about 7 minutes.
- While the dough is resting, melt the butter in a small bowl in the microwave. Prepare a baking pan by greasing the pan with a little bit of the melted butter.
- To shape a Parker House style roll, divide the dough in half and roll out one half of the dough on a well floured counter top until about 1/2-inch thick. Using a round biscuit cutter, cut out circles of dough. Stretch the dough just a little lengthwise and dip one half into melted butter. Fold dough over in half and place on the pan. Place the rolls close to each other in rows. Repeat with remaining half of dough. Work the left-over dough from the two dough halves together to finish making your rolls. You should be able to get 32 rolls on a large baking sheet (4 rolls across and 8 rolls down).
- Cover rolls and let rise again until almost doubled in size, 45-60 minutes. Bake at 375º F for 20 minutes or until the rolls are golden brown. Brush hot rolls with additional butter if desired.
This dough can be kept in the refrigerator for at least a week and the dough just pulled off as you wish to use it to make cinnamon rolls, pull-aparts, hot rolls, bread sticks, fry bread or “Utah” scones during the week.
One extra tidbit of information: As the dough sits in the refrigerator, it will become “yeastier”. In other words, it will develop a fermented taste. This is normal. It is simply what yeast does as it sits over time. This is the science-in-action behind sour dough starters and Amish Friendship Bread starters.
I love to watch yeast do its thing. Keep an eye on it while it is activating because it doesn’t mind rising right out of the cup and spreading itself across the countertop.
Add the remaining ingredients…oil, sugar, salt, and flour. Start with 6 cups of flour. After you have stirred the ingredients, you may need to add some more flour. However, this is supposed to be a soft dough; a little sticky, but not gooey. A soft dough helps make a lighter roll.
Now stir! It really doesn’t take much stirring. Honest. Remember to keep the dough somewhat sticky, you do not want to have “smooth and elastic”. If you get it smooth and elastic, then you have done yourself a disservice…and your rolls won’t work well. Again, you are just going to have to trust me on this one.
After the dough has risen, punch it down to release the large gas bubbles that have formed during the rising process. Take half of the dough and shape it into ball. Put the ball of dough on a floured countertop to “rest” for a few minutes.
While the dough is resting, melt 1 stick of butter. I melt the butter in a glass bowl in the microwave. One minute on high in my microwave is perfect.
For each roll, take the dough and stretch it into an oval. Don’t stretch it too much because you don’t want to thin out the dough. Just give the dough a bit of a tug to stretch it out of it’s round shape.
Now fold the dough oval in half with the buttered side up. You’ll figure out a way to flip the dough easily with your fingers over your thumbs. The top of the roll should overlap the bottom slightly. This will help to keep the dough from unfolding while it rises and bakes.
Place the rolls on a buttered baking pan. Put them close together; it is okay if they touch, but don’t crowd them. Remember, they need room to rise and will double in size. Repeat the whole process with the other half of the dough (the part that is still in the bowl, remember?)
When you are through cutting out the rolls from both halves of dough, gather the dough ‘scraps’, smoosh them together and form another ball. Roll out and cut out more rolls to fill the remainder of your pan.
This is how the rolls will look when they are ready to go into the oven. Bake them at 375 degrees for about 20 minutes or until they are golden brown.
Beautiful. My favorite rolls are the ones on the edges of the pan because they get browner and sometimes, if I am lucky, crispy on the outside edge. Yeah baby. Now get me the butter!