How to make Dinner Rolls – Easy No Knead No Mixer Dinner Rolls Recipe

How to make Dinner Rolls – Easy No Knead No
Mixer Dinner Rolls Recipe Hello and welcome back to In the Kitchen with
Matt, I am your host Matt Taylor. Today I am going to show you how to make dinner
rolls. These dinner rolls are incredibly soft, buttery,
no kneading required, and no mixer required, super easy to do, if I can do it you can do
it, let’s get baking. First we want to get our yeast started. I have one cup of milk, I am going to add
one half cup of water to it. And I am going to include all the ingredients
down below in the description, so don’t worry about that. All right so I am going to put this in the
microwave and heat it up, and I want it to be somewhere between 105 and 115 degrees F.
So between 45 seconds and 1 minute, on high, usually works for this. All right once we have our water and milk
heated up I am going to transfer it over to a larger bowl. And then add my yeast, 1 Tablespoon of yeast. And I am also going to add about a teaspoon
of my sugar, and that will be food for the yeast. Take this whisk and I am going to whisk, agitate
this a bit. And we are going to let this sit, for 5 to
10 minutes until it gets nice and foamy, and that is how we know the yeast is activated. If it doesn’t get foamy in 5 to 10 minutes,
then the yeast is bad, or the water or the liquid was too hot, and it was killed so you
need to start over, so let’s let this sit and let the yeast do it’s work. All right as you can tell our yeast is nice
and foamy, it’s ready to go. I am going to set this aside there. Now I have 4 and half cups of bread flour,
I definitely recommend using bread flour, you can use all-purpose flour, but they will
turn out so much better if you use bread flour. Now I am going to add one fourth cup of sugar,
one and a half tsp. of salt, and then with a whisk I am just going to combine this, and
you can sift it all together if you like. Now I have two eggs here, and I am going to
go ahead and whisk these up a little bit with a fork. And now I will take my yeast mixture, we will
add the eggs, and now I have 4 tbsp. of butter here, and I am going to melt this just so
it is nice and melted, we don’t want it too hot, so go ahead and put it in the microwave,
probably 30 seconds, 45 seconds, until is just completely melted. Once our butter is melted let’s go ahead and
add that. And then with a whisk we are going to whisk
this all together, and now we are going to take our flour sugar and salt mixture, and
we are going to add about a half of it at a time first, and then with a wooden spoon
let’s go ahead and stir this all together. And then I kind of go around the edges, and
kind of scrape the edges, as I am doing this. And now I am going to add the rest of this. And it is going to come all together, but
it is still going to be sticky, and then you just mix it until it all comes together, like
this, now the dough is still going to be sticky, and that is okay, I am just going to push
it down a little bit. And now I am going to transfer it to this
larger bowl, I normally make it in this bowl, but the glass bowl looks a little nicer on
film, But I am going to take our sticky dough here and put it in that bowl, and then I am
going to cover it with a damp towel and place it somewhere warm, and we are going to let
this rise for 2, 2 and a half hours, 1 and a half might work, until it is probably going
to triple in size, and it is going to be kind of bubbly on top, so let’s go to that step. All right and once our dough is risen, take
off the the towel, you can see that it came up all nice, now what we want to do is set
this aside, and I am going to take some flour and lightly dust the top here, and then I
am going to grab the dough, and we are going to just, and I am going to just stretch it
out with my hands here. And I want to make 20 rolls with this, you
can make them bigger, like if you did 12 rolls, they will be a lot bigger, I am going to do
20 so they will be a little bit smaller. And so I want to divide this in half, I am
just using a dough cutter, you can use a knife, I really like this, and then in half again,
half again, and I am just going to kind of roll it out a bit, so I can get 5 equal pieces
here. So one, two, three, four, five, so now what
you do is you take a 13×9 pan and you line it with parchment paper, and then you take
your pieces of dough and you kind of flatten it out with your palm, and then just push
it in to the center like that, and it will make it nice and smooth on the top. And if it gets sticky on your hands, then
add a little bit more flour, like I am going to need some more flour, and you just place
it so they are just barely touching each other. So you just do that with the rest of them,
so I will turn it back on when its done. All right once we have them all shaped we
are going to take some canola oil spray or olive oil spray, or alternatively, you can
actually just do melted butter on the tops. This is going to help them to not stick to
our plastic wrap, which we are going to put on the top right now, some cling wrap, all
right let’s put the cling wrap on, all right we are going to place this in a warm spot
and let them rise for 45 more minutes. All right it has been about 45 minutes, and
as you can see they rose beautifully, and now what we want to do is bake these in a
preheated oven, at 375 degrees F. and we are going to bake them for 15 to 20 minutes, until
they get nice and golden brown on the top. And then when they come out of the oven they
will look like this, they are nice and brown on top, and while they are still warm we are
going to go ahead and take some softened butter, and go ahead and brush the top of these, just
like that. Amazing, and there you go, soft buttery, amazing
dinner rolls. Now I am going to go ahead and grab the parchment
paper, and pull them right out of our pan, and I am going to go ahead and cut into this
one, just to show you what it looks like, look at that. Amazing right? Nice and soft, awesome, all right our dinner
rolls are done; they turned out amazing, soft buttery, awesome. They are really easy to do, if I can do it,
you can do it, go out there and make your own, I am Matt Taylor this has been another
episode of In the Kitchen with Matt, thank you for joining me. As always if you have any questions or comments
put them down below and I will get back to you as soon as I can, thumbs up, down in the
corner, push it, don’t forget to subscribe to my channel and check out my other videos. Take care, time for me to dive into one of
these, oh yea. I am going to grab this guy, mmm, mmm, mmm.

About the author


  1. Awesome recipe Matt. I am going to have to wait until a family function before making these because I would just gorge myself until they were gone if I didn't! Lol

  2. Awesome video as always…thanks Matt. .do you think cutting back on sugar in bread recipes will affect the softness ?

  3. One thing you need to try….taste what you make,  while on camera…..There is something so satisfying about watching a cook taste their foods, and it makes us imagine what it tastes like. All the best cooks, chefs, taste their food.

    PS,…I will be making these soon. Thank you !!

  4. Thanks, Matt for this recipe! I don't have one of those fancy expensive mixers with all the attachments so I love recipes made by hand. They look really yummy and I will make these for sure!

  5. So so Amaxing Matt , really it turned so soft and rised up amazingly 👌i love it and going to make on weekend 🙋💖💜💙💚💛

  6. Perfect!

    Urgent request: I used another recipe before finding your channel, for dinner rolls, and then tried yours; they were perfect. Thank you! But, big but coming… lol.

    I was the dumbest kid on the block, trust me; and when it came to math, well, I just gave up completely. :// The recipe that you use for the dinner rolls tho, is far too much for a recipe for 8 finger rolls for hot dogs. I mean, I only use 3 1/2 cups of flour for my loaves, and they turn out enormous ( so the Birds are well fed in my yard). I also don't need any more excess dough in my freezer. I come across dough in my freezer ( a bag here, a bag there) and I'm thinking, what the heck dough is this for? Is it puff, or flaky, or what dough? Eventually, half of it gets tossed. What can I tell you, I'm an air sign. lol

    So, if you could please, pwetty please, do the math for a smaller recipe for dinner/finger rolls, around 8, for small gatherings, it would be so very much appreciated. Oh, and definitely minus sugar. I've never understood why folk wanna put sugar in a savory recipe… ://


  7. Addendum: Matt, not exactly urgent, lol. I'm not making the this week, and I don't really need a recipe for them; just need the reduced measurements of the ingredients… 🙂

  8. I know I'm late but I will definitely try this recipe. I just stumbled across your channel today when searching for a cinnamon raisin bread recipe. Is it possible to use this dough to make a star bread?
    Thank you by the way. You just earned a new subscriber ☺

  9. I thought that my dough needed more time to raise, as it still stay sticky. Anyway, i love your recipe, pretty easy and yum. Thanks!

  10. Oh my God!! I have been baking dinner rolls all week trying to find the perfect recipe. I followed your directions to the T. I could tell by the smoothness of the dough that these were going to be perfect. I used bread flour by the way. I put my oven on 200 degrees to get the room warm and placed the rolls on top of the stove. That was my perfect warm place. My husband said I don’t need to look anymore for the perfect recipe. These were the only ones I tried that did not call for a mixer with a dough hook and they were the easiest. Thank you so much Matt.

  11. I watched your video then immediately went and made them exactly like you said and they were absolutely delicious. I wouldn't even try another recipe your's is so perfect. Thank you!

  12. Thank you, Matt for your generosity in sharing this genuine recipe. This is my first time making bread and I made it. The end result was awesome. Texture and taste turned out fantastic. Just wondering if I could add raisins, walnuts or even meat as fillings for the dinner roll? Please advise. Thank you, once again for this wonderful recipe.

  13. Thanks, Matt, for your prompt reply. I have no confidence in baking bread, what inspires me to bake the bread was your Tagline : " IF I CAN DO IT, YOU CAN DO IT"

  14. These look amazing,forgot to grab some rolls at Supermarket for picnic 2moro,so has just made up a batch of these,I hope they come out as good as they look,Thank you and happy New Year :):)

  15. Matt, I am not handy at all in the kitchen and nor making bread. I was trying so many times making self dinner roll but I will tell you honestly that non of those bread I made succeeded the way it should be. I'm asking myself WHY? … So, I stop making for a while now until this week I was watching America Got A Talent in YouTube and under it the Dinner Rolls again. I Click it, never expected anything. I can say that your in Trouble with me Matt because of everything you show in these recipes and methodes, you let me to go to my kitchen to try it Immediately. Luckily I have enough ingredients. Whooo, thanks a lot my friend. For the first time I'm smilling and proud that I made it full for the first time. Yes, I immediately SUBSCRIBE. HAPPY that I Click the "dinner roll" not knowing it was you … Bless you my friend. By the way, I am from the Netherland.

  16. I especially like your cooking videos because you include the ingredient list and instructions.
    Thank you for great food ideas!

  17. What puts me off these very good videos is that background music, it drives me mad and I want to switch off. The thing is I want to make these rolls so you have to put up with it or switch to another video where someone else is making these rolls.

  18. Very nice video very nice recipe straight to the point really really simple to make thank you for that recipe that is also send some more thank you👍🍞🌹

  19. Wonderful video, thank you. I have shied away from yeast cooking because of seeming complexity but you lured me into it. I baked my first batch today exactly according to your recipe and method. The rolls turned out exactly as hoped for. Delicious. Even perfect texture with no air holes. Not too heavy, not too light. Great job. I particularly like that it takes half a day or less instead of a whole day, start to finish. Mmmmmmm. 😎

  20. Tip: turn the light on in the oven. It will produce the right amount of heat to make you dough rise perfect. Chef Jerry

  21. I will make it tomorrow. It seems yummy & the best part is no mixing & kneeding since my hands is not good with that anymore.

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