Easy No-Yeast Dinner Rolls

These rolls are the kind of thing I make when I want warm, pillowy bread but I do not want to babysit yeast for three hours. No-yeast dinner rolls—fluffy, slightly sweet, and ready in under an hour from start to finish—are my emergency comfort weapon for weeknights, last-minute guests, and Sundays when the house smells like butter and forgiveness.

My small, chaotic family has opinions and rituals. My husband swears these rolls are the reason he’ll do the dishes, and my kid eats one, then another, then declares themselves “done” and leaves crumbs like tiny treasure on the couch. I made them the first time because the store was out of yeast and I was Honestly Done With Making a Big Deal. They came out better than half my cautious baking experiments, and now they’re the thing people ask me to bring to potlucks. Once I made them with browned butter because I was feeling fancy and accidentally left them in the oven two minutes too long; still vanished. This recipe lived up to the “easy” in the name, and it’s become the household peace treaty.

Kitchen Talk

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I’ll be honest: the first batch I made were dense because I measured flour like I measure emotions—overly optimistically. Lesson learned: scoop, then level, or use a scale if you want to be smug about it. Another time I swapped half the milk for buttermilk because I had a carton languishing in the fridge and it made the rolls tangier and extra tender. I also love brushing the tops with melted butter and a pinch of flaky sea salt right when they come out. The house smells like nostalgia and you will want to eat three.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for classic texture; if using whole wheat, swap up to 25% to avoid heaviness. Check the expiry on baking powder for proper rise.
– Dairy: Milk or buttermilk both work—whole milk for richness, buttermilk adds tang and tenderness. If using plant milk, choose one without strong flavors.
– Eggs: Room-temperature eggs incorporate better and give a lighter crumb; if you forget, put them in warm water for 5 minutes.
– Fats & Oils: Butter is best for flavor—do not skimp if you want golden, tasty tops. Melted or browned butter both play nicely.
– Sweeteners: A touch of sugar or honey feeds the browning and balances flavor; choose whichever you have handy.

Prep Ahead Ideas

– Mix the dough the night before and keep it wrapped in the fridge; let it warm up 30–40 minutes before shaping and baking.
– Shape the rolls into a pan the night before and cover tightly; bake right from cold—add a few extra minutes to the bake time.
– Store dough or pre-shaped rolls in an airtight container or a large zip-top bag to prevent drying; stick a damp paper towel over the dough if your kitchen is dry.
– Pre-measure baking powder, sugar, and flour into a jar for quicker weeknight assembly.

✔Time-Saving Tricks

– Use warm (not hot) milk to speed up integration if the recipe calls for it; it makes dough come together faster.
– Line the baking pan with parchment so you can lift the whole batch out in one go—less scraping, more admiring.
– Keep a jar of melted butter ready for brushing; you can microwave a few seconds when the rolls come out.
– Mix and bake in the same bowl when possible to cut down on dishes.

✔Common Mistakes

– Over-measuring flour: I once used “eyeballed” scoops and made hockey pucks. Fix it by adding a splash of milk to loosen the dough.
– Under-baking the centers: Rolls that look golden but feel squishy may need a few more minutes—tent with foil if tops brown too fast.
– Forgetting to preheat the oven: you’ll lose precious lift; the oven must be fully hot when the rolls go in.
– Brushing butter too early: brushing before baking can burn the topping—save it for right after they come out.

What to Serve It With

– Garlic butter or herb compound butter for spreading while warm.
– A big bowl of soup (tomato, chicken noodle, or creamy squash) for dunking.
– Roasted chicken or a saucy stew to sop up good juices.
– Quick salad of greens with lemon vinaigrette to cut the richness.

✔Tips & Mistakes

– Let dough rest 5–10 minutes after mixing so it relaxes and shapes easier.
– If dough feels sticky, dust lightly—too much flour = tough rolls.
– Don’t open the oven in the first 10 minutes or you’ll lose precious oven spring.
– If tops brown too fast, tent with foil for the remaining bake time.

✔Storage Tips

Keep leftovers in an airtight container at room temperature for 2 days, or freeze cooled rolls in a zip-top bag for up to 3 months. Reheat from frozen in a 350°F oven for 10–12 minutes, or microwave a single roll 12–15 seconds for a quick fix (it’ll be soft but not crisp). Cold rolls aren’t shameful—toast them and slather with butter for breakfast.

✔Variations and Substitutions

Tried and true swaps: swap half the milk for buttermilk for tang and tenderness; stir in 1/3 cup grated cheddar for cheesy rolls; add chopped rosemary and a little garlic powder for savory buns. I don’t recommend replacing all the flour with gluten-free blends without testing—the texture changes a lot. Honey and sugar are interchangeable here in small amounts; choose what you like.

Frequently Asked Questions

Easy No-Yeast Dinner Rolls

Warm, fluffy dinner rolls without yeast—ready in about half an hour. Perfect for weeknights or last-minute guests.

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Prep Time: 15 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 29 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 2.5 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.75 tsp fine salt
• ▢ 1 tbsp granulated sugar
• ▢ 1 cup cold buttermilk
• ▢ 0.5 cup plain Greek yogurt full-fat or low-fat both work
• ▢ 4 tbsp unsalted butter, melted and cooled
• ▢ 1 tbsp neutral oil for greasing the pan
• ▢ 1 tbsp unsalted butter, melted for brushing, optional

Instructions

Preparation Steps

• Preheat oven to 400°F. Lightly grease a 12-cup muffin pan with the oil.
• Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl.
• Stir buttermilk and yogurt together in a separate bowl until smooth.
• Make a well in the dry ingredients. Pour in the buttermilk mixture and fold until almost combined.
• Drizzle in the melted butter and gently mix just until no dry spots remain. Do not overwork.
• Scoop batter into the muffin cups, filling each about three-quarters full.
• Bake until tops are golden and a toothpick comes out clean, 12–15 minutes.
• Brush hot rolls with the extra melted butter. Cool 5 minutes, then serve warm.

Notes

Variation: Stir in 1/2 cup shredded cheddar and a pinch of garlic powder for cheesy dinner rolls. For a herby twist, add 1 tbsp chopped chives or parsley to the batter.

Storage: Keep leftovers in an airtight container at room temperature for 1 day or refrigerate up to 3 days. Rewarm in a 300°F oven for 6–8 minutes or freeze up to 2 months.

This recipe is an original creation inspired by classic Easy No-Yeast Dinner Rolls flavors. All ingredient ratios and instructions are independently developed.