I am a self-confessed horrible bread baker. Let me rephrase that… I’m “still learning” how to bake bread. That’s better. Growth mindset! When asked in a recent podcast interview what my biggest cooking fail was, it was with baking bread that came out hard as a rock. But you guys- these easy dinner rolls have completely changed my outlook on bread-making. And while I have yet to master that gorgeous rustic crusty loaf, these pull-apart rolls are so perfectly soft, fluffy, and delicious, and are so fast easy to make that they’ve given me renewed confidence to work with yeast dough! These rolls are perfect with any dinner, whether at your Thanksgiving table to sop up all that gravy, or on a casual weeknight with a bowl of lentil soup. And the leftovers, if you have any, are great for breakfast in the morning slathered with butter and jam or leftover homemade cranberry sauce. I can’t wait to share how easy and fast this recipe is to make!
What kind of yeast to use
The quick rising time of these rolls is from using instant dry yeast, also known as quick-rise or rapid-rise. You can’t use regular active dry yeast in this recipe and expect the same results. Instant dry yeast is yeast in smaller granules, which means they take less time to dissolve and therefore the yeast multiplies more quickly. In addition, instant yeast is often sold with added enzymes that help speed up the rise time. Many bread recipes that use active dry yeast require two rises, but when using instant yeast you only need one rise. This is one of the reasons this dinner roll recipe is so fast! If you’re interested, here’s more information about the difference between active dry and instant yeast.
How to make no-knead easy dinner rolls
Just whisk together instant yeast, warm milk, and honey until dissolved, mix in some melted butter, salt, and an egg, and stir in some flour with a spoon. Divide into 12 balls, place in a buttered baking dish, let rise, and bake! Then when they’re done, brush some melted butter on top. YUM. No electric mixing, no kneading. You’re welcome.
Here are some tips and tricks for success:
Make sure the milk is 110 degrees. A little less is OK too. You want it to be warm enough to activate the yeast, but not kill it. I use a meat thermometer after microwaving the milk to check the temp. Use SALTED butter. God I love salted butter. I almost never use unsalted for any reason (even when I make cookies), but in these dinner rolls, it’s especially important, because it adds tons of flavor, especially when you brush it on top. Rolling the dough into balls can be tough, because the dough is sticky. I suggest using butter or oil to coat your hands, or using flour. You can also use a disher scoop to help you get the dough out from the bowl in an already ball-like shape. Use a lot of butter to grease the pan. Not only will this make it easier to remove the rolls, but it will help flavor the rolls from the bottom. Don’t skip brushing the rolls with butter! Not only does it help add flavor and moisture to the tops, but it also gives them an irresistible, gorgeous sheen. Let the dough rise in a warm place. If it’s warm outside, stick it outside! But if it’s not, I suggest placing it on top of your oven while it preheats. Otherwise, the dough will take a lot longer to rise.
Can I make these ahead of time?
Theoretically, you can par-bake these rolls (or halfway bake them), then treat them like brown-n-serve rolls! I haven’t tried it, but here’s what I suggest based on this homemade brown-n-serve rolls recipe from Tastes of Lizzy T. Prepare the rolls as directed and bake for only 15 minutes, before they’ve browned. Then you can freeze or refrigerate until you need them. Make sure they’re fully defrosted, and bake for 10-15 minutes more at 400 degrees until they’re browned and ready to go! If you try this, let me know how it comes out :-)
Do the leftovers keep?
YES! You can store these dinner rolls in an airtight container at room temperature for 3-4 days. They will dry out a bit as time goes on, but it’s nothing a zap in the microwave and a generous smear of butter and jam won’t help. You can also freeze them in an airtight bag or container for a couple of months. The leftovers are great on their own, but you can also use them to make homemade croutons or panzanella salad.
Other yeast bread recipes:
Vasilopita (Greek New Year’s Bread) Whole Wheat No-Knead Focaccia with Rosemary and Sea Salt Honey Whole Wheat Pizza Dough No-Knead Dutch Oven Bread
I recommend pairing these rolls with a good soup or stew, or serving them at your Thanksgiving table with juicy slow cooker turkey breast and sweet potato casserole. Did you make this Easy Dinner Rolls recipe? Please click the stars below to comment and Rate this Recipe!
