Step aside, brown and serve rolls! These super easy no yeast dinner rolls are ready in under 25 minutes but taste like you spent the whole day in the kitchen making homemade rolls!
This recipe was originally published on October 3, 2020. It was updated with new recipe information and recipe adjustments on November 19, 2023.
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Whether you're looking for a quick night dinner side or a delicious, yet easy dinner roll for your holiday dinner spread, these super esy no yeast rolls have you covered!
Even though yeast is fun and a cool skill set to master, sometimes we need a quick side dish bread that isn't a biscuit. Or maybe you’re looking to impress your holiday dinner guests with homemade bread but have too many other dishes on your hands to fuss with proofing and kneading. Or maybe you don't currently have yeast!
As much as I love homemade yeast rolls, when it comes to a holiday spread, they aren't always worth the fuss. I'd rather spend that time, say, throwing together an easy turkey brine, making a potato casserole, or whipping up a homemade cranberry sauce. Or, even better, hanging out with my guests drinking a good glass of wine!
Do yourself and your family a favor and make these tasty dinner rolls without yeast tonight!
Why You Will Love this No Yeast Roll Recipe!
- Flaky and Lightly Buttery Rolls. Even without yeast, the results are a dinner roll that’s big on flavor with a tender texture.
- Perfect for All Occasions. No matter the meal, hot and fresh rolls on your table are a simple way to make weeknight dinner OR a holiday spread more special.
- Easy to freeze. Whether you’re looking to make them ahead or simply want to save leftovers, easy no yeast dinner rolls are perfect for freezing.
- Easy to Make. Whisk all the ingredients up in one bowl, roll out the dough, brush with an egg wash (if you please) and pop these guys in the oven. There’s no yeast, kneading or proofing needed!
- Better than Store-Bought. Craving warm rolls but don’t want to use brown and serve buns? These homemade dinner rolls no yeast make a simple solution!
Recipe ingredients
- Flour: All you need is the traditional all-purpose white flour!
- Buttermilk: Buttermilk is the secret to tender rolls when baking without yeast. It provides the acid to activate the baking soda to lighten up the rolls. If you don’t have any on hand you can make buttermilk, add 2 teaspoons of distilled white or apple cider vinegar to a measuring cup. Fill the cup to the ⅔ cup line with milk. Give it a stir and let it sit for five minutes or until it starts to curdle.
- Granulated Sugar: Just a touch of sugar takes these rolls to a whole new level. If you prefer to keep the rolls processed sugar-free, use 1 tablespoon raw honey in place of the granulated sugar. It will add a lightly nuttier taste to the rolls, but will still be delicious!
- Salt: One of the most important elements in giving bread flavor.
- Baking Soda & Baking Powder: These two leavening agents work together to make the dinner rolls fluffy and light along with a little help from the buttermilk.
- Unsalted Butter: We'll be using just enough to impart a light buttery flavor that’s not overpowering or makes these rolls too biscuity. You can use salted butter if you don’t have unsalted but reduce the additional salt by a heaping ¼ teaspoon.
- Egg Whites: These are optional but brushing them over the top of the rolls just before baking gives them a shiny finish.
Variations
- Whole Wheat No Rise Dinner Rolls: If you'd like a whole wheat roll you can substitute a ½ cup whole wheat flour for ½ cup of the all-purpose flour.
- Honey Butter: Swap the sugar with honey and then brush the rolls with a mixture of melted butter and honey as soon as the rolls come out of the oven.
- Fresh Herbs: Fresh rosemary, thyme, or a combination of these work well to add a hint of herb flavor to your rolls.
- Garlic Butter: Brush your freshly baked rolls with melted butter and minced garlic.
- Gluten-Free: Substitute a 1-to-1 gluten-free flour blend for the all-purpose rolls and follow the recipe directions as listed. For the best results, make sure your flour blend has xanthan gum in it.
How Do You Make No Yeast Dinner Rolls?
Below are my illustrated instructions on how to make these dinner rolls. For specific measurements and detailed instructions, please refer to the recipe card at the bottom of this post!
Step 1: Preheat the oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper sprayed with non-stick spray or greased with butter.
Step 2: Whisk together the sugar, salt, baking soda, baking powder, buttermilk, and butter in a large mixing bowl until combined. The mixture may foam.
Step 3: Stir the flour into the liquid in TWO batches. Mix only until no streaks of flour remain and a craggy mass has just formed. Note: Do not overmix!! If you overmix, the rolls will be tough and dense.
Step 4: Roll the dough into 2 tablespoon-size balls using floured hands. You may need to flour your hands before and between rolling the balls.
Step 5: Place the balls on the baking sheet 2 inches apart. Brush the tops of the rolls with an egg white wash, if desired.
Recipe Pro-Tips
- Use fresh flour & leavening agents. -- Fresh flour tastes better and bakes up fluffier. Fresh leavening agents are essential to rolls with a nice rise and texture.
- Don’t overmix. This is a sure-fire way to end up with tough rolls.
- Weigh your flour. The most accurate way to measure flour is by weighing it. One of my favorite kitchen scales is available on Amazon for less than $10. If you can't get a scale before making this recipe you can spoon and level your flour. Just avoid scooping flour from a container or bag.
- Use floured hands. This keeps the dough from sticking to your hands. You may need to flour your hands between rolling the balls.
- Use room temp buttermilk. Cold milk will solidify the melted butter, making it harder to whisk the dough and for it to incorporate. It also makes the rolls taste more like biscuits.
Serving Suggestions
These quick rolls no yeast are good no matter how you serve them! Here are a few of my favorite ways to enjoy them:
- For breakfast: Spread with butter, jam, nut butter, or pumpkin butter.
- For a snack: Pop them in the toaster to warm them up and top with a delicious homemade jam!
- Easy Lunch: Enjoy them with a bowl of soup such as this pumpkin sausage soup or sweet potato soup.
- Weeknight dinners: Serve them with a quick weeknight dinner like this instant pot turkey chili or taco mac and cheese.
Holidays dinners: No rise dinner rolls make holidays even more special! Enjoy them with dinner favorites such as mashed potatoes without butter, whipped sweet potatoes, or roasted Brussels sprouts.
Storage Suggestions
- Storage: Cool the rolls completely and store in an airtight container and keep them at room temperature for up to four days.
- Freezing: You can freeze the rolls after baking them and store them for up to three months. I do not suggest rolling these out and freezing them without baking. I haven’t tested it but also I don’t think they will rise very well when you do get around to cooking them.
FAQs
Yes, you can definitely bake these rolls at high altitude. In fact, I baked these at 5000 feet and had no issues at all! I’ve also had this recipe tested at sea level to make sure it works! No matter where the elevation where you live, just follow the recipe as directed and you should be all set.
You can quickly bring your buttermilk to room temperature by popping it in the microwave for 20-30 seconds at 20-30% heat or until it is room temperature.
easily make homemade sour milk by adding 1 tablespoon of vinegar to a measuring cup and filling it to the 1 cup line with 2% or whole milk. Stir well and let sit for 5 minutes or until curdled.
Save this Recipe for Later on Pinterest
Tools Needed to Make this Recipe
- Large mixing bowl
- Whisk
- Flour scale
- Measuring spoons & cups
- Baking sheet
- Parchment paper or silicone baking sheet
More Homemade Bread Recipes
- Sweet Yeast Dinner Rolls
- Walnut Bread
- No Yeast Oatmeal Bread
- Whole Wheat Beer Bread
- Gluten-Free Zucchini Bread
- Chocolate Peanut Butter Banana Bread
- Blueberry Lemon Bread
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Elaine says
I'm going to try this tomorrow for Thanksgiving. How early can I make the dough before baking? If I can make it earlier how much earlier and should it sit at room temp or refrigerate?
Mae's Menu says
Hi, Elaine!
So glad to hear that! I have yet to make the dough and let it rest before baking and would hate to lead you astray on that. So I recommend making and baking the rolls ahead of time and then just reheating right before serving.
Hope that helps! Please let me know if you have any other questions.
Best,
Chelsea
Ember says
Can you eliminate some of the flour and leveling agents by using self rising flour?
Mae's Menu says
Hi, Ember! The ratios of flour and leavening agents in this recipe aren't the same as in self-rising flour, so I recommend sticking with the recipe ingredients as directed.
To learn more about when and how to substitute self rising flour, I recommend checking out this helpful article: https://www.bobsredmill.com/blog/featured-articles/what-is-self-rising-flour/
Hope that helps!
Echo says
They are dense and a little more like biscuits but they are sooo yummy! I popped a tab of butter inside each roll before baking and brushed the top with a bit of garlic butter, 11/10!!
Dave_F says
I made this - this evening, it turned out really well.
I like this recipe, the instructions were clear and easy to follow, and the ingredients were basic and readily available.
admittedly, i followed the recipe closely to a point, but i reduced the liquid slightly when making the dough because i divided the recipe into 2, and filled them with two different vegetable and meat fillings
(one tuna, and one chicken)
granted, i altered the recipe to incorporate a filling, but the dough was very tasty and perfectly done following these instructions.
thank you.
Mae's Menu says
So glad to hear that you liked them, Dave!
Amy says
Well these came out perfectly! I only had baking powder and use 2 spoons of that and your recipe was STILL perfect.
Id just tried to make them using a different recipe from another site and they came out flat as a pancake and brick hard. Her comments were full of people telling her they'd had the same results and she was angrily CAPS LOCK YELLING at people it was their fault and their flour wasn't fresh.
I think your recipe working pretty much proves their flour was fine lol.
Thanks for this recipe and making my first roll baking experience so nice 😉
Mae's Menu says
Hi Amy,
Oh, I am so glad to hear that you loved the recipe and enjoyed baking. That's the way it always should be! Appreciate you sharing your feedback. Have a great day!
Chelsea
Linda says
I just made these, followed the recipe only I had no baking soda so I used instruction I found for subbing baking powder. My dough was super dry. I ended up adding more milk. They're in the oven now, so fingers crossed they turn out okay.
Linda says
Update: They are fabulous! A little crusty, which I like, but even without adding butter I could eat a ton of them. I made them last minute for Christmas dinner and they are going to be a hit!
Onyoni says
..... These turned out just like buttermilk biscuits. Not rolls... Still good, maybe dial back baking powder to 1/2 tsp.
Mary says
I added crushed rosemary for flavor and used whole wheat bread flour. Tasty!
Mae's Menu says
Hi Mary,
Thanks so much for your feedback. That sounds so tasty. Glad that you enjoyed them!
Best,
Chelsea
Heather says
I was so happy to find this recipe since I was all out of yeast and needed a quick dinner roll to bring to a family dinner. Everyone loved them!
Mae's Menu says
Oh awesome, Heather! So glad that you liked then. 🙂 Thanks so much for sharing!
Chelsea
Ashley Schuering says
Ohmygosh, these are a SNAP to make and are so fluffy and delicious! They're gonna be my go-to recipe for when sourdough and yeasted doughs are too time-intensive (like the holidays when I have a million other recipes going on lol). Thank you for this easy shortcut!!!
Megan says
Made these for a test run for Thanksgiving, they came out perfectly! I'll be making these again next week for sure.
Mae's Menu says
Thanks so much for your feedback, Megan! Hope you have a great dinner!
Chelsea
Janice Costello says
I tried these for Thanksgiving and brushed with honey butter just out of oven. My brother is visiting from Florida and he proclaimed them"an honest to goodness proper biscuit"! Is now my go to biscuit recipe! Thank you so much.
Mae's Menu says
Hi Janice,
So glad to hear that you liked them -- and genius idea to brush them with honey butter.
Hope you are having a fantastic holiday weekend!
Best,
Chelsea
Wendy says
How can I make these into Chees buns?
Mae's Menu says
Hi, Wendy!
Unfortunately, I haven't made these into cheese buns myself so I cannot say for sure but you could try stirring 1/2 cup of shredded cheddar cheese into them before shaping and baking! I would also whisk 1/2 teaspoon of garlic powder into the flour mixture. If you try it, please let me know how it goes!
Thank you,
Chelsea
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