One Hour, No Knead, Easy Dinner Rolls!

Close up side shot of easy dinner rolls in a bowl

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5 from 1 vote

One Hour, No Knead, Easy Dinner Rolls!

That's right -- you can make light and fluffy, no-knead, easy dinner rolls in about 1 hour!

Course bread, Dinner

Cuisine American

Keyword dinner roll recipe, easy dinner rolls, homemade dinner rolls, no knead dinner rolls, quick dinner rolls

Prep Time 20

Cook Time 11

Resting Time 50

Total Time 1 21

Servings rolls

Calories 147kcal

Author Blair Lonergan

Ingredients

2 envelopes (¼ ounce each) dry active yeast, (about 4 ½ teaspoons total)
¼ cup lukewarm water (110°F – 115°F)
1 ½ cups lukewarm buttermilk (110°F – 115°F)
⅓ cup granulated sugar
½ cup shortening, melted and slightly cooled
4 ½ cups bread flour (measured properly, see note below)
1 ½ teaspoons salt
½ teaspoon baking soda
1-2 tablespoons melted butter

Instructions

In a large bowl, dissolve the yeast in the warm water. Let it sit for 5-10 minutes (it should get bubbly and foamy).
Add the buttermilk, sugar, and shortening. Whisk to combine.
In a separate bowl, whisk together the flour, salt, and baking soda.
Stir the flour mixture into the buttermilk mixture until well combined and a soft, shaggy dough comes together. If the dough seems too dry (with pockets of dry flour), add 1 tablespoon of warm water at a time until the dough comes together. It shouldn’t be too wet, but you don’t want it so dry that the flour won’t mix into the dough.
Oil or spray a large mixing bowl with nonstick spray. Place the dough in the greased bowl, turning once to grease the top. Cover and let stand in a warm spot for 10 minutes.
Grease a 9 x 13-inch baking dish and an 8 x 8-inch baking dish. Set aside.
Divide the dough into 24 even pieces (I use a bench scraper or a sharp knife to cut the dough).
Working with one piece of dough at a time, shape the dough into smooth, round balls. To do so, tuck the edges underneath to the middle of the roll -- creating a smooth, round top -- pinching and sealing the bottom.
Arrange 15 of the dough balls in the greased 9 x 13-inch baking dish, and arrange 9 of the dough balls in the greased 8 x 8-inch baking dish.
Cover both of the dishes and let the dough rise in a warm spot until puffy, about 30-40 minutes.
While the dough rises, preheat the oven to 425°F.
Bake the rolls, uncovered, for 10-12 minutes. Brush the warm rolls with melted butter and serve!

Notes

Use a glass or ceramic baking dish. I find that metal pans, muffin tins, and cast iron skillets cause the bottoms and sides of the rolls to burn more easily.
Bake in the center of the oven to prevent excessive browning on the top or bottom of your rolls. You likely will not need to do so, but you can cover the rolls loosely with foil if they start to get too dark on top before they're done baking.
Store yeast in the freezer. Even unopened packets of yeast with a good expiration date can go bad at room temperature, so I always keep yeast in the freezer. Old yeast will impact the dough's ability to rise.
Rise in a warm spot. If your dough isn't rising, check the temperature of your kitchen. Ideally, you want to find a spot that's about 75-78°F, but this doesn't have to be exact.
Properly measure the flour. Always spoon and level the flour -- do not scoop it out of the package. Incorrectly measuring the flour will result in dense, hard dinner rolls.

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