No Yeast Dinner Rolls Recipe - Ready To Eat In Under 30 Minutes (2024)

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It is no wonder why I love this No Yeast Dinner Rolls recipe so much. It is super easy to make with just 6 basic ingredients that you are more than likely already have in your kitchen.

In addition, because there is no yeast required, they can be baked and ready to serve in less than 30 minutes. No waiting for the yeast to activate. And more importantly, no waiting for the dough to rise before or after you form the dough balls.

It is exactly because of this reason that they have become my new go-to bread recipe. I even make these rolls on busy weeknights when I am serving a comfort food meal such as Crock Pot Beef Stew or my Instant Pot Chili.

No Yeast Dinner Rolls Recipe - Ready To Eat In Under 30 Minutes (1)

However, it has also become my favorite roll recipe to serve at our holiday meals. As much as I love making Texas Roadhouse Copycat Rolls and my No Knead Dinner Rolls, this recipe saves me so much precious time in the kitchen when I need it the most.

So this year, when you are thinking about what type of rolls that you will be serving or bringing to Thanksgiving, Christmas or even Easter dinner, be sure to consider this easy recipe.

No Yeast Dinner Rolls Recipe


  • Unsalted butter, melted
  • Milk
  • Sugar
  • Salt
  • Baking powder
  • All-purpose flour


  • Unsalted butter, melted


The first step in making these No Yeast Dinner Rolls is to preheat the oven. Then line a baking sheet with parchment paper or use a silicone baking mat.

Silicone Baking Mat

*I absolutely love my Silicone Baking Mat. Although it took me a long time to purchase a set for my baking sheets, I would never go back to using Parchment paper again.

I have saved a ton of money not having to buy the disposable sheets of parchment paper. Not to mention, that I also feel better about using a reusable product, and not throwing the used parchment paper sheets away after they have been used.

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Prepare The Dough

Once you have the baking sheet lined, set it aside and begin to make the dough.

Gather a large mixing bowl and then add the melted unsalted butter, milk, sugar, salt and baking powder to the bowl. Whisk these ingredients together until incorporated.

Then gradually add in the all-purpose flour and stir it until a dough ball forms. If the No Yeast Dinner Roll dough seems too wet, add additional flour.

Do this by adding one additional tablespoon of flour at a time and mix well. Continue to add more until the dough no longer sticks to the side of the mixing bowl.

Once your dough ball is prepared, remove it from the bowl and place on a clean, and floured work surface.

Make The Rolls

Then divide the dough into 12-14 pieces. I find it is easiest to use a dough pastry scraper/cutter to first cut the dough in half. Then cut each half into 6 or 7 pieces.

No Yeast Dinner Rolls Recipe - Ready To Eat In Under 30 Minutes (3)

Once you have divided the dough into even sections, take one section and form it in the shape of a ball. Repeat until each one is formed.

Then place the No Yeast Dinner Rolls on the prepared baking sheet. Be sure to space them about 2 inches apart from each other to allow for expansion when cooking.

At this point, you could brush the tops with an egg wash mixture to make the rolls dark golden brown in color once baked. However, I prefer to skip this step and brush them with butter once they come out of the oven.

Place the baking sheet with the rolls in the preheated oven and bake for about 20-25 minutes. They are done when the tops turn light golden brown in color.

Once they come out of the oven brush the tops with melted butter and serve warm with your favorite meal.

Enjoy! Mary

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Yield: 12 rolls

No Yeast Dinner Rolls

No Yeast Dinner Rolls Recipe - Ready To Eat In Under 30 Minutes (6)

Soft and pillowy dinner rolls that don't require any yeast. Best of all, they are ready to eat in 30 minutes or less!

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes


  • 1/4 cup unsalted butter, melted
  • 1 1/4 cup + 2 tbsp milk
  • 1 Tbsp sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 3 1/2 cups all-purpose flour


  • 2 Tbsp melted butter


  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or silicone baking mat.
  2. In a large mixing bowl add the melted butter, milk, sugar, salt and baking powder together and whisk until incorporated. Gradually add in flour and stir until the dough forms. If the dough is too wet, add additional flour, 1 tablespoon at a time until the dough is no longer sticky.
  3. Divide dough into 12-14 pieces and roll into balls. Place onto prepared baking sheets, spaced 2 inches apart.
  4. Bake rolls for 20-25 minutes or until tops are golden brown.Brush with melted butter as soon as they come out of the oven. Serve warm


Optional: Prior to baking, brush the tops of the rolls with an egg wash if you want the rolls to be dark golden brown when baked.

Store cooled rolls in a covered container for up to 3 days.

Recipe provided by Make Your meals

Nutrition Information:


Amount Per Serving:Calories: 190Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 374mgCarbohydrates: 29gFiber: 1gSugar: 1gProtein: 4g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

No Yeast Dinner Rolls Recipe - Ready To Eat In Under 30 Minutes (2024)


How long can yeast rolls sit before baking? ›

These unbaked dinner rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.

Why are my homemade dinner rolls hard? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

How do you speed up yeast rolls? ›

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

How long should bread dough sit before baking? ›

The secret of successful rising

Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used. Generally speaking, a warm, humid environment is best for rising bread.

What happens if you add too much flour to dinner rolls? ›

Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with. It doesn't stick to itself and tends to fall apart when kneaded.

How can I make my bread fluffier instead of dense? ›

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

How do I make my rolls more airy? ›

Tips for Making Fluffy Dinner Rolls
  1. Don't get the milk too hot. The optimal temperature for milk is around 100 degrees F. ...
  2. Make sure your yeast isn't old. ...
  3. Use a combination of all-purpose and bread flour. ...
  4. Mix your dough long enough. ...
  5. Don't rush the rising time. ...
  6. Don't over-bake.

What type of pan is best for baking rolls? ›

Cast iron can be used on the stove top or directly in the oven. If you don't have a large 11 inch cast iron pan, you can use a glass baking dish sprayed with nonstick spray. A 9×13 size would work well. It's best to have the rolls all touching each other when you arrange them in the pan, and I'll tell you why…

Should you brush dinner rolls before baking? ›

Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

Should rolls touch when baking? ›

Arrange the Dough For Baking

Arrange the rolls closer to each other, with enough room for them to expand into each other as they rise and bake. More traditional dinner rolls might be arranged on a baking sheet with lots of space in between so you get little orbs of golden brown goodness that don't touch.

Why are my dinner rolls tasteless? ›

In addition to more salt you should consider a few things to improve your flavor. One primary piece of advice would be to try other flours. AP flour is the dullest possible base for bread, and even with more salt, sugar, fat, and a long rise in the fridge there's only so much flavor you are going to get.

Is active dry yeast the same as instant yeast? ›

Active dry yeast and instant yeast can generally be used interchangeably, one-for-one (although active dry yeast may be slower to rise). So if a recipe calls for instant yeast and you use active dry yeast instead, you may want to consider adding an extra 10 to 15 minutes for the rise time.

Can I refrigerate unbaked yeast rolls? ›

If you're only a day or two away from your party, you can also just refrigerate either the dough or the shaped rolls — they'll keep just fine without even needing to go to the freezer. Whichever method you end up using, three days in the fridge or a month in the freezer is about the maximum that I recommend.

Can you let yeast dough sit too long? ›

If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Is it possible to let yeast sit too long? ›

Additionally, don't let proofed yeast hang around for too long. It will eventually lose its vitality.

How long can dough with yeast sit? ›

1/2 teaspoon would give you lots of flexibility, such as letting the dough “rest” for 16 to 20 hours; 1 teaspoon would be a good amount for an all-day or overnight rise (10 hours or so, at cool room temperature).


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