How long does it take to make Soft No-Knead Dinner Rolls?

About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.

How many servings does this Soft No-Knead Dinner Rolls recipe make?

This recipe makes 12 servings as written; ingredient quantities on this page can be scaled.

Where does this Soft No-Knead Dinner Rolls recipe come from?

It was shared by Nagi on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

How many calories are in Soft No-Knead Dinner Rolls?

Roughly 255 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.

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Soft No-Knead Dinner Rolls – 25-Minute Recipe

Name: Soft No-Knead Dinner Rolls – 25-Minute Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Ingredients: 1 tbsp dry yeast; 0.25 cup caster/superfine sugar; 0.5 cup warm water; 4 cup bread flour; 1.5 tsp salt; 1 cup milk; 50 g unsalted butter; 2 eggs; 1 tbsp butter

These soft, fluffy dinner rolls require no kneading—just mix, let rise, and bake. The combination of a touch of sugar and a hint of salt gives them a perfectly balanced flavor, and a final brush of melted butter adds a glossy finish.

Recipe by Nagi· Structured by ReelsMeals

From: Facebook(view original)

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Soft No-Knead Dinner Rolls – 25-Minute Recipe

Prep Time

10 min

Cook Time

15 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

25 min estimated total time for 12 servings.

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Side Bread Dinner Baked

Ingredients

1 tbsp dry yeast
1/4 cup caster/superfine sugar
1/2 cup warm water
4 cup bread flour
1 1/2 tsp salt
1 cup milk
1 4/5 oz unsalted butter
2 eggs
1 tbsp butter

Instructions

1
Combine the dry yeast and 2 teaspoons of the sugar in a medium bowl, add the warm water, and let sit for 5 minutes until frothy.
2
In a separate bowl, whisk together the bread flour, the remaining sugar, and the salt.
3
Make a well in the dry ingredients, then add the lukewarm milk, melted butter, beaten eggs, and the yeast mixture (including all the froth).
4
Stir with a wooden spoon until the dough forms a thick, sticky batter—similar to a thick muffin batter, not pourable.
5
First rise: Cover the bowl with a clean, damp tea towel and place in a warm spot (about 77°F / 77°F) for 1½–2 hours, or until the dough has nearly tripled in volume and the surface is bubbly.
6
Prepare a 9 × 13‑inch (31.5 × 23.5 cm) baking tray lined with parchment paper that has an overhang.
7
Gently punch down the risen dough to deflate, then give it a brief stir in the bowl to release large bubbles.
8
Dust a work surface with flour, turn the dough out, dust the top, and shape it into a log. Cut the log into 4 equal pieces, then cut each piece into 3 pieces, yielding 12 portions.
9
Flatten each piece with the palm, gather the dough into a ball using your fingers, flip so the smooth side faces up, and briefly roll to form a smooth ball. Use additional flour as needed to handle the dough without tearing it.
10
Place each ball, smooth‑side up, on the prepared tray, arranging them in a 3 × 4 grid.
11
Second rise: Lightly spray the tops of the rolls (or the tray) with oil, then cover the tray with cling film. Return to the warm place for 30–45 minutes, until the rolls have risen about 75 % (still less than double in size).
12
About halfway through the second rise, preheat the oven to 392°F (390°F) for a conventional oven, or 356°F (350°F) if using a fan/convection oven.
13
Bake the rolls for 15–18 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.
14
Remove from the oven and immediately brush the tops with the melted butter.
15
Lift the rolls using the parchment overhang onto a cooling rack and let them cool to a warm, serving temperature.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Activate yeast

Combine the dry yeast with 2 teaspoons of sugar and warm water, then let sit for 5 minutes until frothy.

First rise timing

Cover the bowl and let the dough rise in a warm spot for 1½–2 hours, until it nearly triples in volume and is bubbly.

Second rise preparation

Lightly spray the tops of the rolls, cover the tray with cling film, and let rise 30–45 minutes.

Finish with butter

Brush the tops with melted butter immediately after removing the rolls from the oven.

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