No-Knead Buttery Dinner Rolls

Posted at 10:16 AM, Nov 20, 2020
and last updated 2020-11-20 12:51:47-05


  • 1 c. milk
  • ¼ c. watr
  • 2 ¼ tsp. active dry yeast
  • 1 stick butter, melted
  • ¼ c. + 1 tsp. sugar
  • 1 tsp. salt
  • 2 lg. eggs
  • 4-5 c. bread or all-purpose flour
  • Melted butter for basting


Combine the milk and water in a microwave-safe dish and heat in the microwave until it reaches 105-115 degrees (like warm bath water temp., use a thermometer for best results). Whisk in the 1 tsp. sugar and the yeast. Allow the yeast to bloom for 8-10 minutes.

In a large bowl, add the rest of the sugar, the eggs, and the melted butter, and whisk to combine. Add the yeast mixture. Whisk to combine.

Add 1 c. of the flour with the salt and whisk to combine. Switch to a wooden spoon and stir in another cup of flour. Continue to do this until a sticky dough forms. This might not take the whole 5 cups of flour, but not less than 4 cups.

Place the dough in an oiled bowl and cover with a damp cloth or plastic wrap. Let the dough rise in a warm place in the kitchen for 2 hours or until doubled in size.

Transfer the dough to a floured surface and divide it in half. Roll the portion into a circle like making a pizza(about a ¼ inch thick). Baste it with melted butter and then using a pizza cutter, slice it into 12-14 wedges depending on how big you would like the finished rolls. Roll each wedge, starting with the big end and roll like a croissant. Place the rolls on a parchment-lined sheet pan. Repeat the process with the remaining dough. This recipe will use 2 sheet pans as not to overcrowd the pan. Lightly spray the rolls with non-stick spray and cover with plastic wrap. Let the rolls rise for 2 hours or until doubled in size.

Preheat your oven to 375 and bake the rolls one tray at a time on the middle rack 15-18 minutes or until golden brown. Allow to cool for a bit and then serve and enjoy!