One Hour, No Knead, Easy Dinner Rolls!

Servings

Font

Images Notes Nutrition

Back

5 from 2 votes

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

Prep Time

20 mins

Cook Time

11 mins

Additional Time

50 mins

Total Time

1 hr 21 mins

Servings: 24 rolls

Calories: 147 kcal

Course: Bread, Dinner

Cuisine: American

Ingredients

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

Instructions

Cup of Yum

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.

Nutrition Information

Serving 1roll Calories 147kcal (7%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 3mg (1%) Sodium 189mg (8%) Potassium 45mg (1%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 40IU (1%) Vitamin C 1mg (1%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 rolls

Amount Per Serving

Calories 147

% Daily Value*

Serving	1roll
Calories	147kcal	7%
Carbohydrates	21g	7%
Protein	3g	6%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	3mg	1%
Sodium	189mg	8%
Potassium	45mg	1%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	40IU	1%
Vitamin C	1mg	1%
Calcium	21mg	2%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.