Kirbie's Cravings

No Yeast Dinner Rolls

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.
overhead photo of rolls

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.


  • sugar
  • salt
  • baking powder
  • milk
  • butter or oil
  • flour

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.

close-up photo of a roll sliced in half


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.

photo of rolls wrapped in a tea towel

You might like my no yeast pizza dough or keto hot cross buns, too!

No Yeast Dinner Rolls

Servings: 7
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
A quick and easy dinner roll recipe that doesn't require yeast, proofing, or kneading.
4.76 from 37 votes


  • 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.


Serving: 1roll, Calories: 178kcal, Carbohydrates: 30g, Protein: 4g, Fat: 4g, Saturated Fat: 3g, Sodium: 373mg, Potassium: 214mg, Fiber: 1g, Sugar: 2g, NET CARBS: 29g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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195 comments on “No Yeast Dinner Rolls”

  1. Just made these. With hazelnut milk. Love them! Soft and fluffy. Very easy dough.

  2. I made these and added a small amount extra salt. They taste fine for a yeast free roll. A little more like a biscuit in a way. I added melted butter to bowl and used small whisk to mix dry ingredients (except flour) to it before adding the milk. I ended up using around 1 1/2 C flour (not compacted). Made 8 instead of 7 rolls in a small muffin silicone pan. Baked for the recommended 25 minutes. I’d give these a 3 3/4 star rating. Good for when you’re in a pinch. 

  3. Nope not a good roll recipe, mine are dry hard lumps the didn’t rise at all.

    • Is your baking powder expired? That could be an issue. Also, if you added too much flour that can make them dense.

  4. Not quite sure when I halved the recipe due to low ingredients at hand, why but even leaving 1/4 c of flour the dough was dry and falling apart. 

    • We haven’t tried halving the recipe – with baking recipes it’s not always as simple as cutting everything in half. If the dough was dry there was probably too much flour.

  5. Very fluffy, and dense at the same time. Also very bland, needs a little more salt and any kind of seasoning. Maybe a smidge more sugar.

  6. The Instructibles version says to cool the butter. This is an important step that is omitted in this recipe. Either you cool the butter or warm the milk. When cold milk is added to melted butter, you do not get a homogenized texture.

    • Thanks for your comment – we haven’t had the issues you mention when we make the recipe which is why the instructions are the way they are.

  7. Dough was a mess. Made more of a lump biscuits rather a nice flat one Not make it again

    • Without knowing more it’s hard to say what might have gone wrong. Did you add the flour slowly? That’s the key to getting the right texture for the dough so it can be rolled into balls.

  8. Very easy and nice
    I enjoy it with any meal

  9. I run out of yeast, and so I will try this recipe. thanks.

  10. This worked great in a pinch! Thanks!!

  11. Can you double the recipe if you need more rolls if you have a larger family?

    • Instead of doubling the recipe, the best thing to do is make two batches with the amounts listed. We haven’t tried doubling it and bread recipes don’t always double well. Hope that helps!

  12. Amazing and so easy to follow. Thank you kirbie

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