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.

Ingredients

  • 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

Variations

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.
4.93 from 27 votes

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Serving: 1roll, Calories: 178kcal, Carbohydrates: 30g, Protein: 4g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 373mg, Potassium: 214mg, Fiber: 1g, Sugar: 2g, Vitamin A: 139IU, Calcium: 94mg, Iron: 2mg, 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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146 comments on “No Yeast Dinner Rolls”

  1. Does work well with self-rising flour???? :/ 

  2. Another successful recipe! I made 6 instead of 7, a good dinner roll and not biscuit-like. Delicious! In fact, I left one for 2 days, and it never lost any value at all!

  3. Not good at all !
    Followed all directions and I only needed dough over 4 times so not to over work it and they were soft and light yet once baked they were  heavy and turned out like a scone / damper type .
    Not a soft fluffy bun 

    • I’m sorry they didn’t work out for you. the dough doesn’t need to be kneaded at all actually. I’m wondering if you added too much flour?

  4. Great base recipe! Used all whole wheat flour and added a few tablespoons of vegan yogurt in addition to pea protein milk. Made it Savory with everything sprinkle and used it for hamburger buns. Did not spread out at all, but puffed up nicely. Thank you!

  5. My wife and I tried them. Very easy, taste good, excellent with sausage gravy.

  6. Wonderful! I subbed the extra 3 tbs milk for 3 tbs of my sourdough discard, and they came out great. Good recipe for when your in a pinch for dinner!

  7. I made these for dinner tonight and they were super yummy. However, they were biscuits, not dinner rolls. I followed the recipe exactly, though I tripled it. I didn’t use all the flour, in fact I probably only used 5C flour. I used butter, not oil. Great biscuits though!

  8. These were good & so easy! I only had salted butter but no problem. I even thought I ‘screwed up’ the recipe by mixing up a few hours ahead – (except the flour). It was done bubbling etc. from the baking powder so when I finished the recipe, I added a bit more baking powder. They still turned out good! Next time I may try adding  some cheese and a bit of garlic! ?

  9. Great recipe,thank you.had it with lots of gravy and meat??

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