These No Yeast Dinner Rolls are soft, fluffy, and golden, with no kneading or rise time required. Made with simple pantry ingredients and ready in just 30 minutes, they’re the perfect solution for busy weeknights, holidays, or anytime you want warm, homemade bread fast.
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Table of Contents
For more savory quick bread recipes, check out my Easy Oatmeal Bread and Beer Bread.
At A Glance: No Yeast Dinner Rolls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total time: 30 minutes
- Makes: 10 dinner rolls
- Nutrition (per serving): 112 calories
- What it Tastes Like: Soft and fluffy on the inside with lightly crisp, golden edges and a buttery, slightly tangy flavor—just like classic yeast dinner rolls, minus the wait.
- Why You'll Love It: This is the perfect solution when you want warm, homemade rolls fast. No yeast, no kneading, no rise time—just simple ingredients and reliable, cozy results every time.
- Difficulty Level: Easy (beginner-friendly and stress-free).
Step aside, brown-and-serve rolls. These no yeast dinner rolls are what I make when I want fresh, homemade bread now—not in two hours, not after kneading and proofing, and definitely not after a grocery run for yeast. They’re soft, golden, and come together quickly with simple pantry ingredients you likely already have.
I love classic yeast dinner rolls, but let’s be honest: sometimes they’re just not realistic. That’s where this recipe shines. These homemade rolls without yeast rely on baking powder and baking soda as the leavening agents, so there’s no rise time and no fuss. The result is a tender, fluffy dinner roll with a lightly crisp, golden-brown exterior that feels just as comforting as the traditional version.
Serve these easy dinner rolls with butter alongside soups and salads, add them to a holiday table when time is tight, or slice them open for quick sandwiches the next day. However you enjoy them, they’re a reliable, stress-free way to get fresh bread on the table fast.
If you’re loving quick bread recipes lately, try my Zucchini Carrot Bread, Blueberry Lemon Bread, and Banana Zucchini Bread.
Important Ingredients and Substitutions
All-Purpose Flour — For the most consistent results, weigh the flour if possible (250 grams total). If you don’t have a food scale (affiliate link), spoon the flour into measuring cups and level it off—avoid scooping directly from the bag, which can pack in too much flour, making the rolls dense.
Buttermilk — Adds moisture and a subtle tang while helping activate the baking powder and baking soda. If you don’t have buttermilk on hand, you can make your own by mixing dairy milk with a splash of vinegar or lemon juice and letting it sit for a few minutes before using.
Baking Powder & Baking Soda — These are the leavening agents that help the dough rise in the oven, making these rolls possible without yeast. Both are necessary for proper lift and texture, so don’t skip or substitute one for the other.
Unsalted Butter — Adds richness and flavor while keeping the rolls tender. Unsalted butter lets you control the salt level, but salted butter can be used in a pinch—just slightly reduce the added salt.
Egg White (Optional) — Brushing the tops with egg white before baking creates a glossy, golden finish. You can skip it entirely or brush with melted butter instead for a softer, matte look.
Recipe Variations
Think of this base recipe as a blank canvas—simple tweaks can take it in a whole new direction. Consider any of the following optional twists to customize it to what you're serving or craving:
- Cheesy Rolls — Fold ½ cup shredded sharp or white cheddar cheese into the dough before shaping. For a cheesy garlic bread vibe, add ½ teaspoon garlic powder.
- Garlic Herb Rolls — Stir ¾ teaspoon garlic powder and 1 tablespoon finely chopped fresh herbs (like rosemary, thyme, or parsley) into the dough for a savory, aromatic twist.
- Garlic Butter Rolls — Mix 1 finely chopped or grated garlic clove with 1 tablespoon melted butter and brush it over the tops of the rolls before baking for classic garlic bread flavor.
- Honey Butter Rolls — Add 1 tablespoon honey to the dough for a subtle sweetness, then brush the baked rolls with melted honey butter before serving.
- Everything Seasoning Rolls — Sprinkle everything bagel seasoning over the tops of the rolls before baking for a savory, slightly crunchy finish.
- No Yeast Buns — These rolls can also be shaped into sandwich buns — just flatten them slightly before baking for a wider shape perfect for burgers or sandwiches.
How to Make No Yeast Dinner Rolls
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat, then lightly spray with nonstick cooking spray.
Step 1: In a large mixing bowl, whisk together the sugar, salt, baking soda, baking powder, buttermilk, and melted butter until well combined.
Step 2: Stir in the flour in two batches, adding half at a time. Mix just until a few streaks of flour remain and the dough forms a craggy, slightly sticky mass.
Step 3: Lightly flour your hands and divide the dough into 2-tablespoon portions. Roll each portion into a ball and place them on the prepared baking sheet, spacing them about 2 inches apart.
If desired, brush the tops of the rolls with whisked egg white for a shiny, golden finish.
Step 4: Bake for 13–15 minutes, or until the rolls are lightly golden on the tops and bottoms. Transfer to a cooling rack and let cool slightly before serving.
Chelsea's Recipe Pro-Tips
- Use room-temperature buttermilk. Cold buttermilk can slow the reaction with the leavening agents and make the dough harder to mix. Letting it come to room temperature helps everything combine smoothly and rise evenly in the oven.
- Weigh the flour for the best results. Using a food scale (250 grams total; affiliate link) gives you the most consistent texture and prevents adding too much flour. If you don’t have a scale, spoon and level the flour instead of scooping to avoid dense rolls.
- Don’t worry if the mixture foams. When the baking soda and baking powder hit the buttermilk, the mixture may foam slightly. That’s normal and a good sign that the leavening agents are activating.
- Stir the flour in two batches. Adding the flour gradually helps everything mix evenly without overworking the dough. Stir just until a few streaks of flour remain, as overmixing can lead to tough, dense rolls.
- Lightly flour your hands, not the dough. This dough is meant to be slightly sticky. Flouring your hands instead of adding extra flour helps keep the rolls soft and tender while still making them easy to shape.
Storage Directions
- Storing — Allow the rolls to cool completely, then store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.
- Freezing — Freeze baked rolls in a freezer-safe container for up to 3 months. Defrost at room temperature for about 30 minutes, or until fully thawed.
- Reheating — Warm rolls in a 300°F oven for 5–7 minutes until heated through.
Serving Suggestions
These no yeast dinner rolls are incredibly versatile and fit just about any meal. Serve them warm with butter alongside cozy Creamy Chicken Noodle Soup, weeknight chicken dinners, or hearty pasta dishes. They’re also great on a holiday table when you want fresh bread without adding extra prep time.
Leftovers make excellent sandwich rolls the next day—think turkey sliders, breakfast sandwiches, or a quick peanut butter and jelly for kids’ lunches. A quick reheat in the oven brings them right back to life.
No-Yeast Dinner Rolls FAQs
If you don't have buttermilk on hand, make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, filling it to the line with milk, stirring, and letting it sit for 5 minutes until it curdles slightly. It works just like buttermilk in this recipe. Non-dairy milk works too for a dairy-free version.
This recipe relies on baking powder and baking soda instead of yeast. Make sure both are fresh and don’t overmix the dough, as this can prevent proper lift.
These rolls are best baked right after mixing, since the leavening agents activate immediately. For best results, shape and bake the dough right away rather than refrigerating it.
Absolutely. Warm leftover rolls in a 300°F oven for 5–7 minutes until heated through. This helps restore their soft interior and lightly crisp exterior.
Yes! To make no yeast buns, simply shape the dough into slightly larger, flatter rounds instead of balls before baking. They work beautifully as sandwich buns, burger buns, or slider buns — same recipe, same 30-minute timeline, just a different shape.
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More Bread & Roll Recipes
If you liked and made this No Yeast Rolls Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
No Yeast Dinner Rolls
Ingredients
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅔ cup low-fat buttermilk at room temperature
- 2 tablespoons unsalted butter melted
- 250 grams all-purpose flour or 2 cups, spooned and leveled
- 1 egg white whisked (optional)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat and lightly spray with nonstick cooking spray.
- In a large mixing bowl, whisk together the sugar, salt, baking soda, baking powder, buttermilk, and melted butter until well combined. The mixture may foam slightly—this is normal.
- Using a spatula or wooden spoon, stir the flour into the liquid mixture in two batches, adding half at a time, until just a few streaks of flour remain and a craggy dough forms.Do not overmix, or the rolls may turn out dense.
- Lightly flour your hands and divide the dough into 2-tablespoon portions, rolling each into a ball. Place the dough balls on the prepared baking sheet about 2 inches apart.
- If using, brush the tops of the rolls with the whisked egg white.
- Bake for 13–15 minutes, or until the rolls are lightly golden on the tops and bottoms. Transfer to a cooling rack and cool slightly before serving.
Notes
- Measure flour correctly. For best results, use a food scale. Otherwise, spoon flour into measuring cups and level with a knife—don’t scoop directly from the bag.
- Use fresh flour. Flour past its expiration date can affect both flavor and rise.
- Don’t overmix the dough. Stir just until combined to avoid developing too much gluten, which can make the rolls dense and heavy.
- Adjust flour as needed. If the dough feels too sticky to shape, add flour 1 teaspoon at a time until manageable.
- Space the rolls well. Leaving room between rolls helps them bake evenly and prevents sticking.
- Storing: Allow the rolls to cool completely, then store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.
- Freezing: Freeze baked rolls in a freezer-safe container for up to 3 months. Defrost at room temperature for about 30 minutes, or until fully thawed.
- Reheating: Warm rolls in a 300°F oven for 5–7 minutes until heated through
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?
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
Can you eliminate some of the flour and leveling agents by using self rising flour?
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!
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!!
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.
So glad to hear that you liked them, Dave!
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 😉
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
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.
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!
..... These turned out just like buttermilk biscuits. Not rolls... Still good, maybe dial back baking powder to 1/2 tsp.
I added crushed rosemary for flavor and used whole wheat bread flour. Tasty!
Hi Mary,
Thanks so much for your feedback. That sounds so tasty. Glad that you enjoyed them!
Best,
Chelsea
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!
Oh awesome, Heather! So glad that you liked then. 🙂 Thanks so much for sharing!
Chelsea
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!!!
Made these for a test run for Thanksgiving, they came out perfectly! I'll be making these again next week for sure.
Thanks so much for your feedback, Megan! Hope you have a great dinner!
Chelsea
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.
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
How can I make these into Chees buns?
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
This is amazing recipe my family loves it so I make it alot
Hi Tania,
Oh, so great to hear you love the dinner rolls! Thanks for reviewing and sharing.
All the best,
Chelseae