No-Knead Weeknight Dinner Rolls
These No-Knead Weeknight Dinner Rolls are much faster and easier to make than traditional dinner rolls, but taste like they took a lot of effort. Soft and fluffy, these rolls are delicious straight from the oven slathered in butter.
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This is a recipe I’ve had written down in my recipe binder for over a decade. It’s changed a bit over the years, and I’m not even sure where I originally got it from. But it’s obviously a keeper!
Since the batter is much more loose than traditional dough, you bake these in a muffin tin. This makes them look like muffins, but feel and taste like dinner rolls. They’re soft and fluffy, and delicious when spread with butter.
I love to toast the leftovers in the morning with a cup of tea. You simply cut the roll in half and drop the halves into the toaster. They’re perfect with butter and jam.
To make No-Knead Weeknight Dinner Rolls, you start out by stirring together a portion of the flour, sugar, salt, and yeast. Next you add warm water, an egg, and melted butter. You will need to stir this well until it’s smooth with no lumps. Then you add the remaining flour and stir until combined with no large lumps of flour.
After the second stir, you cover the dough and let rise for only 30 minutes, or until doubled. This is part of what makes them quicker. Once the first rise is complete, you’ll stir down the dough and spoon into the muffin tin. Then you let them rise a second time for about 20 minutes. After they’ve risen a bit, you can then bake them for 15-20 minutes.
What makes No-Knead Weeknight Dinner Rolls so quick and easy?
- No kneading required- Instead of kneading by hand or firing up the stand mixer, you simply stir the dough with a spoon. It doesn’t get easier than that!
- Quick rise- There’s an initial 30 minute rise in the bowl, and then a second 20 minute rise in the muffin tin. While still not as fast as muffins, they’re much quicker than traditional dinner rolls. (The speed of your rise depends on the warmth of your kitchen.)
- No shaping needed- Rather than rolling, kneading, and shaping these rolls, you spoon the dough into the muffin tin. This dough is much too loose to shape, so the muffin tin holds them together.
I plan to try making these rolls in my square muffin tin. I think baking them in mini loaf tins would be adorable! If you give them a try, please leave me a comment to let me know how you liked them!
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No-Knead Weeknight Dinner Rolls
Ingredients
- 2 1/4 cups all purpose flour, separated 270g total
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 package or 2 1/4 teaspoons yeast
- 1 cup very warm water 250ml
- 2 tablespoons melted butter
- 1 egg
Instructions
- Mix 1 1/4 cups (150g) flour and the sugar, salt, and yeast in a bowl. Add water, shortening, and egg and beat with a spoon until smooth. Stir in remaining 1 cup (120g) flour until smooth. Cover bowl and let rise in warm place until doubled, about 30 minutes.
- Grease 10 regular muffin cups. Stir down batter by beating, about 25 strokes. Spoon into muffin cups. Let rise about 20 minutes, or until batter rounds over tops of cups.
- Heat oven to 400. Bake 15-20 minutes, or until rolls are golden brown.