No-Knead Yeast Rolls (also called Southern Spoon Rolls) have all the flavor of a homemade dinner roll that bakes in a muffin tin. They are elegant enough to accompany a steak dinner or serve at your holiday meal. Easy enough for beginners to whip up and serve along side a steaming bowl of soup.
When you want to serve homemade dinner rolls but don't have time to let it rise twice, shape them into balls, and watch to make sure they don't over proof? You make this super easy bread recipe!
Not to mention the sheer heavenly aroma of fresh baked bread coming from your kitchen!
Serve leftover rolls for breakfast or make my 2 Ingredient Biscuits if there aren't any leftovers.... which is very likely!
What can I serve with these easy yeast rolls?
Plus, they are fancy enough to grace your holiday table alongside Instant Pot Pepper Jelly Ham, Instant Pot Turkey Breast and Gravy, Sausage Cornbread Dressing Cups, Fresh Green Bean Casserole and Cranberry Jalapeno Salsa.
Is this a make-ahead recipe?
Yes. These muffin-shaped dinner rolls are perfect for the holidays since you mix the batter the night before baking them. I've also heard them called 24-hour rolls for this reason.
The batter rises in the fridge overnight, then you "spoon" them into the muffin pans. That's why they are often called spoon rolls.
This is a perfect make ahead recipe for Thanksgiving and Christmas. Stir together the batter and keep in the refrigerator for a few days until ready to bake them off all at once or in batches.
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.
Can I freeze No-Knead Dinner Rolls?
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.
- Trade out melted butter for vegetable oil (salted or unsalted)
- If you use rapid-rise (instant) yeast, it won't take as long to rise in the fridge or counter. While that is a shortcut, the batter might not last as many days in the fridge as active dry yeast.
- Don't have self rising flour? Here's how to make your own self rising flour.
- Add a little extra flavor by stirring in 1/2 cup Cheddar or Parmesan cheese.
- Kick it up a little with 1/4 teaspoon ground cayenne pepper to serve with soup or chili.
If you don't have a cooling rack, just use a table knife to tilt the rolls sideways right in the muffin pan. This will allow them too cool without moisture condensing on the bottom of roll.
If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to give the recipe a rating of 5 stars if you love it!
No Knead Yeast 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
- 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.
- 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.
- 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° when ready to bake and serve. 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 browned.
This recipe has been updated with helpful information.