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    Home > Food > No-Knead Yeast Rolls (Spoon Rolls)

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

    November 9, 2021 by gritsandgouda 4 Comments

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    Jump to Recipe

    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.

    DSC_0219

    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?

    Slather these warm yeast rolls, sometimes called Spoon Rolls, with Homemade Butter or maybe Easy Freezer Strawberry Jam, Freezer Pepper Jelly, or Slow Cooker Fig Jam.

    These rolls are easy enough to for a weeknight meal like Instant Pot Chicken Bacon Ranch Alfredo or Slow Cooker Spinach Chicken Lasagna.

    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.

    Substitutions

    • 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.

    Pro Tip

    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.

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    Yeast dinner rolls made in a muffin pan. No knead. Make ahead
    Print Recipe
    4.50 from 6 votes

    No Knead Yeast Rolls

    All the flavor of a homemade yeast dinner roll with the ease of a muffin batter. These rolls are also known in the South as spoon rolls.
    Prep Time10 mins
    Cook Time25 mins
    Overnight rise8 hrs
    Total Time8 hrs 35 mins
    Course: bread
    Servings: 20 rolls
    Calories: 126kcal
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 5
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    •  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. 

    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.
    Pro Tip: 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.

    Nutrition

    Calories: 126kcal
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

    This recipe has been updated with helpful information.

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    Reader Interactions

    Comments

    1. Lana Butler

      February 26, 2020 at 10:34 am

      Could these be made in mini muffin pans? I am trying to come up with a freeze ahead recipe for small bite size rolls for my daughter's wedding reception.

      Reply
      • gritsandgouda

        February 26, 2020 at 10:46 am

        Absolutely! That is a great idea. If you had a very small ice cream scoop, that would be perfect for getting just the right amount of batter in the minis every time. I'm estimating the baking time would be 13 to 15 minutes? Try the first batch at 13 and see if that works before you bake them all.Let me know how it turns out and what time was the best and I'll add it to my recipe!

        Reply
    2. Carolyn

      November 25, 2021 at 7:27 am

      4 stars
      Thank you for this recipe! I was looking for an easy roll recipe for Thanksgiving and they turned out great this morning! I will say, having just taste tested one, they could maybe do with a teaspoon or so of salt and they’d be perfect. If your avoiding salt for health reason though, they are still very good and a great texture of bread without the kneading and mess that comes with that!

      Reply
      • gritsandgouda

        November 25, 2021 at 10:16 am

        I'm so glad you made them! The self-rising flour already has salt in it but you can absolutely add additional salt on your next batch of them. I might start with trying 1/2 teaspoon first to see if that little bit of extra salty is what you are looking for. Thank you for commenting!

        Reply

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    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    More about me →

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    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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