No-Knead Yeast Rolls Make ahead batter is spooned into muffin pans for easy and quick dinner rolls for the holidays or anytime.

All the flavor of a homemade yeast, dinner roll with the simplicity of a muffin batter. Any takers?  I slather them with  Strawberry Freezer Jam for breakfast or Homemade Butter in a Jar for supper.

They are elegant enough to accompany a steak dinner or serve at your holiday meal and easy enough to whip up and serve along side a steaming bowl of soup. These yummy, make-ahead rolls are also known in the South as Spoon Rolls.


These muffin-shaped dinner rolls are perfect for the holidays since you mix the batter the night before baking them. The loose dough/batter rises in the fridge, then you “spoon” them into the muffin pans.

Don’t let the muffin shape fool you, these absolutely have the texture and flavor of a yeast roll without kneading or shaping the dough or waiting for a double rise time.

These rolls freeze like a dream! After baking and cooling to room temperature, place them in freezer, zip-top bags and gently press out as much air as possible as you seal them. Then, freeze up to 3 weeks. Let them thaw in the fridge overnight or on your counter for a couple of hours. To reheat and recreate the slightly crisp edge, simply bake at 350 degrees for 10 minutes or until thoroughly heated. You can also just microwave them one at a time for a quick snack straight from the freezer on HIGH about 45 seconds. Microwave an additional 15 seconds at a time, if needed.

No Knead Yeast Rolls
Prep Time
10 mins
Cook Time
25 mins
Overnight rise
8 hrs
Total Time
35 mins

All the flavor of a homemade yeast, dinner roll with the simplicity of a muffin batter. These rolls are also known in the South as spoon rolls.

Cuisine: American
Servings: 20 rolls
  • 1 1/4-oz package active dry yeast
  • 3 tablespoons warm water 105° to 110°
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/4 cup granulated sugar
  • 2 cups lukewarm milk or microwave 1 minute on HIGH
  • 4 cups self-rising flour
  1.  Stir together yeast and warm water in a small bowl or 1-cup glass measuring cup; let

     stand 5 minutes or until yeast is dissolved and foamy.



  2. Beat the egg in a large mixing bowl with an electric mixer just until lightly  beaten. Add

     dissolved yeast mixture, oil, and sugar, beating well. Gradually add milk, beating on

     medium-low speed.

  3. Gradually add flour, beating just until combined. Cover bowl with plastic wrap or lid

     and refrigerate at least 4 hours up to 3 days before baking.

    Preheat oven to 350°. Stir batter well before spooning into greased muffin pans, filling

     three-fourths full. Bake for 25 minutes or until tops are golden and sides are lightly


Recipe Notes

Be sure to pay attention to the type of yeast you use. Active dry is what you want for this overnight recipe. Fast-rising or rapid rise yeast will work if you want a shorter rise time and let the dough rise in a warm place instead of in the fridge overnight.


Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

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