These quick and easy dinner rolls do not require any yeast, proofing, or kneading. The rolls come out fluffy and buttery and are great when you need a quick bread recipe and don’t have yeast or are short on time.
After sharing my No Yeast Bread recipe, I’ve been working on a dinner roll version. This recipe couldn’t be any easier. The dough comes together in just a few minutes and then it’s ready to go in the oven.
- baking powder
- butter or oil
How to Make No Yeast Rolls
- All the ingredients are added in except for the flour.
- Add the flour in gradually until a dough forms and it’s not too sticky to work with.
- Roll the dough into balls and place onto a baking sheet.
- Bake about 25 minutes or until done.
What I love about this recipe is that it is quite versatile.
- Add more sugar to create a sweet roll.
- Replace half the milk with greek strained yogurt for a more tender roll that tastes like a sourdough biscuit.
- Use more butter for a more biscuit-like texture.
No Yeast Dinner Rolls
- 2 tbsp unsalted butter melted (or canola oil)
- 1/2 cup + 3 tbsp milk
- 1/2 tbsp sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 2 cups all-purpose flour
- Preheat oven to 350F. Line a baking sheet with parchment paper or silicone baking mat.
- Add all ingredients except flour into a large mixing bowl and whisk. Add in flour gradually and stir in until a dough forms. Be careful not to add all the flour because you should have a little leftover.
- Divide dough into 7 pieces and roll into balls. Place onto baking sheet, spaced 2 inches apart. If desired, you can brush the tops with egg wash before baking or you can leave them plain as is and brush them with melted butter after they are finished baking.
- Bake rolls for about 25 minutes or until tops are golden brown.
- Slightly adapted from Instructables Cooking
- If you don't have butter, you can replace with oil. If you use oil, you will likely need close to the full 2 cups of flour. Butter adds more flavor to the breads, but the oil version rises a little more.
- You can use any milk or milk substitute (like almond or soy).
- Do not add in the full amount of flour all at once. The amount left will vary depending on the milk type you use and whether you use oil or butter.
- To make a sweet variation, you can increase the sugar and decrease the salt.
- I also tried a version replacing half of the milk with yogurt. It made the rolls more tender but they also tasted more like sourdough biscuits rather than bread and they did not puff up as much.
- For more color, you can brush the tops with egg wash before baking, like in these photos. You can also leave out the egg wash and brush the rolls with melted butter after they are finished. Adding egg wash will give them a more yellow finish. Baking them plain will give them a more light brown finish.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.