Recipe Card
No Knead Dinner Rolls Recipe
EMAIL THIS RECIPE
Enter your email and I’ll send this directly to you.
Plus you’ll get new recipes from me every week!
Ingredients
- 3 cups all-purpose flour
- 2 teaspoon instant yeast
- 1 teaspoon salt
- 1½ cups warm water 100-110°F
Instructions
- In a large bowl, combine 3 cups flour, 2 teaspoon yeast, and 1 teaspoon salt. Add 1½ cups warm water and mix with a spatula until no dry flour remains and you have a wet, sticky dough that pulls away from the sides of the bowl.
- Cover bowl with plastic wrap or damp towel and let dough rise for 30 minutes at room temperature.
- After 30 minutes, perform stretch and folds: grab one corner of the dough, pull it up as far as it will stretch without tearing, then fold it over to the opposite side. Turn bowl 90 degrees and repeat 3 more times to complete one full rotation. Cover and let rise for 1 hour until dough doubles in size.
- Turn risen dough onto well-floured surface and divide into 8 equal pieces (about 100g each). Shape each piece into a ball by tucking edges underneath, using flour as needed to prevent sticking.
- Arrange rolls in parchment-lined Dutch oven with sides barely touching, or on parchment-lined baking sheet with 2 inches between rolls. Cover and let rise 30 minutes until puffy and increased by half.
- Preheat oven to 450°F. For Dutch oven method: bake covered for 20 minutes, then uncovered for 10 minutes. For baking sheet method: place empty sheet pan on rack below rolls and fill with boiling water for steam, bake 20 minutes, remove water pan, then bake 10 more minutes.
- Remove when tops are golden brown and internal temperature reaches 190°F. Cool on wire rack for 10 minutes before serving.
Notes
Pro Tips: The dough should feel sticky and wet initially, this creates a soft, airy texture. Room temperature should be 70-75°F for optimal rising times.
Storage: Keep in airtight container at room temperature for 2 days, or freeze in freezer bag for up to 3 months. Reheat frozen rolls at 350°F for 5 minutes.
Substitutions: Replace up to 1 cup all-purpose flour with whole wheat flour for heartier rolls. Active dry yeast can substitute for instant yeast using the same amount.
Troubleshooting: If dough isn’t rising, check yeast expiration date and water temperature. Dense rolls usually mean insufficient rise time or cold environment.
Nutrition
Calories: 180kcalCarbohydrates: 37gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 295mgPotassium: 79mgFiber: 2gSugar: 0.1gVitamin C: 0.01mgCalcium: 9mgIron: 2mg
Tried this recipe?Let us know how it was!
Want To Save This Recipe?
Share your email & we'll send it over! PLUS, you'll get new recipes from us weekly
Can these be made using GF flour
Hi Pauline! I don’t suggest using gluten-free flour here. Because it’s a yeast-based roll, the structure and rise rely heavily on gluten development. A GF substitute would likely turn out dense and not give you that same soft pull-apart texture.