Buzz
There are times when a hearty, chewy homemade loaf is just right—like bread that demands 12 minutes of constant kneading, packed with elastic gluten. But Thanksgiving isn’t one of those times. While crusty bread makes a delicious sandwich the day after Thanksgiving, it doesn’t make the best dinner roll.
Dinner rolls should be soft and pillowy, the kind that soak up butter and gravy, ready to be devoured. No-knead bread is ideal for this, requiring minimal effort and producing a tender texture that complements a festive meal perfectly.
Many bread recipes can be adapted into buns, but they typically rely on high-gluten flours to create that chewy, springy texture. For soft dinner rolls, the gluten needs to be just enough to maintain structure, while fats like butter and eggs keep the bread tender and moist.
No-knead breads require no kneading (surprising, right?), and this recipe calls for basic ingredients like all-purpose flour, eggs, and butter. These elements ensure that the bread has a lower gluten content compared to a more traditional, crusty loaf, limiting gluten development in the process.
Additionally, I incorporated instant mashed potato flakes. This extra starch, combined with eggs and butter, helps create a soft roll that maintains its tenderness, even after being left out at room temperature for two days. I formed these rolls in the classic Parker House Roll shape, but feel free to shape them into traditional round rolls if that’s your preference. (If you’re unsure how to form dough balls, you can refer to my video for guidance.)
Steps for preparing no-knead dinner rolls
1. Prepare the dough
Start by pouring room temperature milk into a medium or large bowl, then sprinkle the yeast on top, allowing it to bloom for a minute as you gather the other ingredients. Whisk the yeast into the milk until it appears chunky and cloudy. Next, whisk in the sugar, potato flakes, and egg. Add in the flour and salt, mixing everything with a spoon until it starts to come together. It will be hard to keep using the spoon as the dough is still uncombined, and at this point, you should add the butter.
The butter should be soft, similar to the consistency of mayonnaise. If it’s too firm, cut it into tablespoon-sized chunks and microwave it in a separate bowl for a few seconds. Stir and mash it until it reaches the right consistency, microwaving again if necessary. Once the butter is ready, scrape the dough off the spoon and incorporate the butter into the dough. It’s easier to mix by hand at this point—using a rubber glove is recommended. While this might feel like kneading, it’s not; kneading involves much more force and time.
2. Allow the dough to proof.
Once the butter is fully blended in, scrape the dough into a mound. Cover the bowl and let it rest for 1 to 1.5 hours. (Since my apartment is quite cold, it took the full 90 minutes.) The dough won’t double in size, but it will noticeably expand and puff up. Yeast can be slow to start, but it rises quickly in the final 30 minutes. If your dough needs more time, give it more time—it will rise.
3. Now, shape the buns.
Grease your chosen baking dish. You can use a cake pan, a pie dish, or a rectangular Pyrex. The shape will vary depending on your choice, but all options work. If you use a smaller dish, you may need two pans. I used a 13 by 9-inch Pyrex, so my Parker House rolls had plenty of space. For taller, skinnier rolls, a smaller dish would be better.
Turn the dough out onto a floured surface. It will be sticky. Fold it in half onto itself, then rotate it 90 degrees and fold again. Repeat this two more times, ensuring the same side stays down and shaking off excess flour. This helps tighten the dough’s surface, creating a smooth exterior.
Next, bring the four edges, or ‘corners,’ together and fold them into the center like a purse. Pinch and twist to make sure it is sealed tightly. Stretch the dough into a rectangle, about nine inches by twelve inches. Then, brush melted butter over the entire surface.
Cut the dough into 12 roughly equal rectangles. Fold each of these pieces in half to form squares or shorter rectangles. This creates small butter pockets that you can easily open up and stuff with turkey for dinner. Arrange the rolls in the buttered dish.
4. Proof them once more.
Cover the dish and let the rolls rise for another hour. A glass dish is particularly useful for this step because, once the proofing time is over, you can peek underneath to see the bubbles created by the yeast in the dough.
While the dough is proofing, preheat your oven to 350°F. You can either brush the rolls with more butter or apply an egg wash for a glossy, golden finish. I chose butter this time, but as usual, I wished I had gone for the egg wash. Butter adds flavor, but it doesn’t brown as easily, so the rolls will still look pale when done. An egg wash gives them that irresistible, golden sheen.
5. Bake your dinner rolls.
Bake the buns for 20 to 25 minutes until they rise and the center ones spring back when touched. Brush them with more butter and sprinkle with coarse, flaky salt before serving warm.
These rolls can be stored at room temperature for up to four days, covered. To refresh, reheat them in the oven (350°F for 5 minutes) before serving. If making them ahead, remove from the pan, bag them, and freeze. To reheat, bake in a pan at 350°F for 15 minutes before serving.
Recipe for Soft, No-Knead Dinner Rolls
Ingredients list:
1 ¼ cups of milk, at room temperature
1 tablespoon of instant dry yeast (I use SAF yeast)
1 tablespoon of sugar
¼ cup of potato flakes
1 egg, at room temperature
2 ½ cups of all-purpose flour (+ additional flour for shaping)
1 teaspoon of salt
5 tablespoons of butter, softened (like mayo)
Egg wash (optional)
3 tablespoons of melted butter (for serving)
Flaky salt (for serving)
1. Sprinkle the yeast over the milk in a medium to large bowl. Let the yeast bloom for about a minute. Whisk in the sugar, potato flakes, and egg. Add the flour and salt, then mix the dough with a spoon. It will be thick at first. Once the dough starts to come together, scrape off the spoon. Add the butter and continue mixing until the dough is fully combined. I used my hands to make sure the butter was incorporated evenly into the dough.
2. Scrape the sides of the bowl to gather the dough into the center. Cover the bowl and allow the dough to rise for about 1 to 1.5 hours, or until it has puffed up and risen about 50%.
3. Butter a 13x9 inch pan, or a slightly smaller one if you prefer thicker rolls. Transfer the dough to a floured surface. Fold the dough in half, then rotate it 90 degrees and fold it again. Repeat this process twice more. Pull the dough’s outer edges toward the center like a purse, twist, and pinch to seal it. Stretch the dough into a rectangle, about 9x12 inches in size. Brush the top of the dough with melted butter, then cut it into 12 equal rectangles. Fold each rectangle in half and arrange the pieces in the buttered pan. Cover the dish.
4. Allow the buns to rise for about an hour. While they rise, preheat your oven to 350°F. Once the buns are ready, brush the tops with egg wash or melted butter. Bake them for 20 to 25 minutes, or until they spring back when you gently press the center ones. After baking, brush the rolls with more butter and sprinkle some flaky salt on top. Serve them warm for the best taste.
