No-Knead Dinner Rolls have all the flavor of a homemade yeast roll with the simplicity of a muffin batter. 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.
What can I serve with these yeast rolls?
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. The loose dough/batter rises in the fridge, then you "spoon" them into the muffin pans. That's why they are often called spoon rolls.
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.
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°. 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.