No Yeast Dinner Rolls
These No Yeast Dinner Rolls are soft, fluffy, and golden brown—ready in just 30 minutes with no kneading or rise time. Made with simple pantry ingredients, they’re the perfect solution when you want warm, homemade bread fast.
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
Recipe Pro-Tips
- 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
Nutrition
Serving: 1rollCalories: 112kcalCarbohydrates: 19gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 6mgSodium: 284mgFiber: 1gSugar: 2g
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