Looking for the quickest and easiest rolls to go with dinner tonight? These dinner rolls are made without yeast and require no rise time. They are made start to finish in about 30 minutes to help you get dinner served fast on busy weeknights.
Unlike yeast rolls, these homemade rolls use a combination of buttermilk and baking soda to make the rolls rise when baked. A bit of sugar is added to the bread dough to help keep the rolls tender and add flavor without making them sweet. Yields 12 rolls.
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Reasons you'll love this recipe
- these super tasty dinner rolls are made using simple ingredients. Unlike bread purchased from the grocery store, you know exactly what goes into these dinner rolls.
- no lengthy rise times. This no yeast dinner rolls recipe will save you time and get fresh bread on the table quickly
- a large bowl and a spoon are all you need to mix up these no rise dinner rolls. No mixer or dough hook needed.
When you do have a bit more time, try my Challah Rolls to serve with dinner. They are a KAB favorite and never fail to impress.
Ingredients needed to make these homemade dinner rolls
Here are the basic ingredients you'll need to make these fluffy rolls to go with dinner tonight:
- Bread flour: This type of white flour has more protein than all-purpose flour, giving the bread more chew. If you do not have bread flour or you are having trouble finding it, you can easily substitute for all-purpose flour. The texture may not be as chewy as with bread flour, but the baked bread will still be delicious. I would not recommend substituting for another type of flour besides all-purpose flour. I have not tested self-rising flour in this recipe, so I do not know how it will work.
- Granulated sugar: although it may be counterintuitive to add sugar to bread dough, the sugar in this recipe helps to keep the bread soft by tenderizing. It also adds flavor without making the rolls sweet.
- Salt: Feel free to adjust the amount of salt based on your preference.
- Baking soda: Be sure to check the expiration date on your baking soda before using in this recipe. Baking soda is a critical ingredient when paired with buttermilk. The baking soda reacts with the buttermilk's acid to create carbon dioxide gas, which causes the dough to rise and become light and fluffy. This eliminates the need for yeast making these easy dinner rolls to whip up on a weeknight. Do not substitute the baking soda for baking powder.
- Buttermilk: Use whole milk buttermilk for the best results. The buttermilk helps add flavor with a subtle tang, but most importantly, reacts with the baking soda to help this homemade bread dough rise. This is similar to how soda bread is made.
- Egg: the egg is used to make an egg wash that is brushed on the tops of the rolls just before baking, leaving them with shiny, golden brown tops. Try substituting for melted butter, if you prefer. The melted butter can be brushed on top of the rolls before baking and/or after they come out of the hot oven.
- Flaky salt, poppy or sesame seeds, or everything bagel seasoning: these toppings are optional. Try substituting with chopped fresh herbs such as rosemary or thyme for an easy recipe to make during the holiday season.
How to make quick dinner rolls without yeast
Step 1
Preheat the oven to 400ºF. Line a baking tray with parchment paper and set aside.
Step 2
To a large mixing bowl, add the bread flour, sugar, salt, and baking soda. Whisk together.
Step 3
Make a well in the center of the dry ingredients. Pour in half the buttermilk.
Using your fingers or a wooden spoon, draw the flour into the buttermilk by gradually bringing all the flour into the center with the buttermilk. This allows the flour to hydrate evenly and consistently a little at a time.
Continue to add the remaining buttermilk until all the flour has been absorbed and you have a sticky dough. You may not need all the buttermilk.
Step 4
Sprinkle a clean work surface with flour and turn the sticky dough out onto the lightly floured surface. Knead the dough for a few seconds to bring it together and smooth it out.
Gently press the dough with your palms into a 1-inch thick rectangle.
Tip: Try to work quickly - once the buttermilk is added it begins to react with the baking soda.
Step 5
Use a sharp knife or bench scraper to cut the dough into 3 rows of 4 making 12 evenly sized pieces.
Working quickly with one piece at a time, form into a round by bringing the edges together underneath to meet in the middle, pressing to seal.
Smooth the seam on the work surface and place on the prepared baking sheet a couple of inches apart.
Step 6
Crack the egg into a small dish and mix with 1 tablespoon water, whisking together to combine. Brush the tops of each dough ball with the egg wash and sprinkle with flaky insalt, poppy seeds, sesame seeds, or everything bagel seasoning, if desired.
Step 7
Bake in the preheated oven for 18-20 minutes or until the tops of the rolls are golden brown and sound hollow when tapped underneath. Leave to cool on a wire rack.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Best way to store these dinner rolls
These rolls are best served and eaten on the day they are made. If you do have leftovers, here's how to store them to maintain freshness.
To store, place cooled rolls in a plastic storage bag and store at room temperature for up to 3 days. Cut in half and toast before serving.
To freeze, place rolls in a single layer on a parchment lined baking sheet and freeze for at least one hour. Transfer frozen rolls to a freezer-safe ziplock bag and store in the freezer for up to 3 months. Thaw at room temperature then toast before serving.
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Ingredients
- scant 4 cups bread flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ⅔ cups plus 1 tbsp buttermilk
- 1 large egg room temperature
- Flaky salt, poppy or sesame seeds, everything bagel seasoning optional
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the bread flour, sugar, salt, and baking soda. Whisk together.scant 4 cups bread flour, 2 tablespoons granulated sugar, 1 teaspoon salt, 1 teaspoon baking soda
- Make a well in the center of the dry ingredients and pour in half the buttermilk. Using your fingers or a wooden spoon, draw the flour into the buttermilk. Continue to add the remaining buttermilk until all the flour has been absorbed and you have a sticky dough. You may not need all the buttermilk.1 ⅔ cups plus 1 tablespoon buttermilk
- Sprinkle a clean work surface with flour and turn dough out onto it. Knead the dough for a few seconds to bring it together and smooth it out. Gently press the dough with your palms into a 1-inch thick rectangle. TIP: Try to work quickly - once the buttermilk is added it begins to react with the baking soda.
- Use a sharp knife or bench scraper to cut the dough into 3 rows of 4 making 12 evenly sized pieces. Working quickly with one piece at a time, form into a round by bringing the edges together underneath to meet in the middle, pressing to seal. Smooth the seam on the work surface and place on the baking sheet a couple of inches apart.
- Crack the egg into a small dish and mix with 1 tablespoon water, whisking together to combine. Brush the tops of each piece of dough with the egg wash and sprinkle with flaky insalt, poppy seeds, sesame seeds, or everything bagel seasoning, if desired.1 large egg, Flaky salt, poppy or sesame seeds, everything bagel seasoning
- Bake in the preheated oven for 18-20 minutes or until the tops of the rolls are golden brown and sound hollow when tapped underneath. Leave to cool on a wire rack.
Notes
- Rolls are best on the day they are made.
- To store, place cooled rolls in a plastic storage bag and store at room temperature for up to 3 days. Cut in half and toast before serving.
- To freeze, place rolls in a single layer on a parchment lined baking sheet and freeze for at least one hour. Transfer frozen rolls to a freezer-safe ziplock bag and store in the freezer for up to 3 months. Thaw at room temperature then toast before serving.
- Adapted from Paul Hollywood.