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These No Yeast Rolls are as tender and yummy as a traditional roll, but without the headache of proofing dough. Get ready to make some quick dinner rolls that you can brush with garlic butter, honey butter, or cinnamon butter.
Serve your rolls alongside these dishes: Sous Vide Turkey Thighs, Parmesan Crusted Chicken, Salisbury Steak, Lemon Pepper Salmon, and Mediterranean Stuffed Chicken Breast.
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If making bread has been a thorn in your side, I have a solution for you! Yeast dinner rolls are a classic addition to any meal, from backyard cookouts and parties to holiday dinners. However, they can be a headache if you don't have the correct recipe.
This recipe eliminates the need to let the rolls rise in a warm spot, but it remains straightforward and as simple as a biscuit recipe.
I made this recipe two ways while testing, and one required rolling the dough on a lightly floured surface, then letting it proof until doubled in size. However, it was a complete let-down, and I was stunned by how poor the final product turned out.
The winning recipe required no dough rolling, only mixing, scooping, baking, and enjoying! You should have most of these ingredients in your pantry right now, just waiting for you to combine them and make these tender, no-yeast dinner rolls.
The irony is, I used the same ingredients in both, but the technique for making these fluffy rolls was the difference. Let's jump into how easy it is to make these dinner rolls.
No Yeast Dinner Rolls Key Ingredients
To make these yummy no yeast rolls, you'll need the following ingredients. All of them are pantry staples, so no special ingredients are required.
Unbleached All-Purpose Flour
Using unbleached flour instead of self-rising flour gives these rolls a more consistent lift. Baking powder works more evenly than baking soda, helping no-yeast dinner rolls bake up tall, soft, and golden.
Evaporated milk
You can swap in regular milk, but it won’t deliver the same concentrated flavor. Evaporated milk gives the dough a richer taste and a softer crumb.
Baking powder
Baking powder will help the rolls rise the same way yeast does for dinner rolls.
Kosher Salt
Salt is the quiet hero in bread baking. Just a pinch transforms the flavor, sharpening the garlic’s sweetness and keeping your rolls from tasting flat.
Egg
Think of eggs as the multitaskers in your rolls—they bring moisture, structure, and that picture-perfect golden crust that makes every batch look bakery-worthy.
Unsalted Butter
By incorporating melted butter into the dough, you add both moisture and depth of flavor, helping no-yeast rolls bake up soft, flavorful, and beautifully golden.
How to Make No Yeast Dinner Rolls
My no-yeast dinner rolls recipe pairs perfectly with just about any meal you have in mind; all you need is 30 minutes, and you'll have some buttery, flavorful rolls to serve with your weeknight dinners.
Preheat oven to 375°F (190°C). In a large mixing bowl, combine flour, baking powder, sugar, and salt.
In a small bowl, combine egg, milk, and 4 tablespoons melted butter.
Pour wet ingredients into dry ingredients and combine until smooth.
Using a greased 2 oz. cookie scoop, drop batter into a greased 12-cup muffin pan.
Bake rolls for 15 minutes, until golden brown. Brush the tops with 2 tablespoons of melted butter hot out of the oven.
Serve warm with room-temperature salted butter, jam, or honey.
How To Store No Yeast Dinner Rolls
Place leftover rolls in an airtight container or storage bag. They’ll stay soft and fresh on the counter for up to 3 days, or you can refrigerate them for up to a week.
Cool completely before freezing your rolls in a freezer bag, and they’ll keep for up to three months. Thaw them in the fridge or on the counter for about 24 hours before reheating.
Reheat the rolls in a 350°F (176°C) oven for 8–10 minutes until toasty and hot. Frozen rolls should be thawed first to maintain their fluffiness; reheating them straight from frozen can trap extra moisture, making them soggy instead of soft.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes on substitutions for these easy dinner rolls.
- Since these rolls can be treated like drop biscuits, you can bake them on a baking sheet with parchment paper, foil, or a silicone baking mat. Be sure to spray the bottom of the baking sheet with cooking spray before placing your rolls on it.
- These rolls are a blank canvas; you can add garlic powder, everything bagel seasoning, Cajun seasoning, shredded cheddar cheese, or cinnamon to suit your taste. Have fun making these in any way your imagination leads you.
- You can use whole milk or your milk of choice as a substitute for evaporated milk.
- Use the scoop and level technique for accuracy. Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag tends to pack too much flour, which can make rolls dense.
- Need to make these gluten-free? King Arthur’s gf flour is a great choice. Swap the unbleached all-purpose flour 1:1 with gf flour.
- Want to make these vegetarian or vegan-friendly? Swap out the butter for a vegan butter or coconut oil and the evaporated milk for a non-dairy milk.
- Make sure to check the date on your baking powder; if it's expired, you will end up with flat rolls.
- Try using my cinnamon honey butter or shallot butter for a lovely buttery flavor.
More Dinner Roll Recipes
If you enjoy this recipe, here are some more recommendations!
- Classic Dinner Rolls
- Honey Butter Rolls
- Garlic Dinner Rolls
- Buttermilk Rolls
- Hawaiian Dinner Rolls
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the buttermilk dinner rolls on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and get ready for the perfect dinner roll recipe you've ever made.
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📖 Recipe
No Yeast Dinner Rolls
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1 ¼ cups evaporated milk
- 6 tablespoons melted unsalted butter divided
Instructions
Dough
- Heat the buttermilk until it’s warm to the touch, about 110°F (43°C), and pour it into a stand mixer bowl. Stir in baking soda, sugar, and yeast. Set aside for 10 minutes or until it blooms. Once the yeast mixture is frothy, stir in oil.
- Add the flour and salt. Use the dough hook attachment and mix on low for 1 minute, until the mixture is well combined. Add ¼ cup of flour if needed and mix for another minute, until the dough forms and begins to pull away from the sides of the bowl, about 5 minutes. The dough should be firm, smooth, and slightly sticky.
Rise
- Weigh out to 2-ounce portions (If you don’t have a scale, eyeball 12 portions of equal size). To shape the dough balls, use your thumb to make an indentation in the center, then fold the dough into the center until a ball is formed. Add to a greased muffin pan. Cover and let the dough rise for about 1 hour or until it has doubled in size in a warm spot.
Bake The Buttermilk Dinner Rolls
- Preheat oven to 400°F (204°C). Brush the rolls with melted butter and bake for 20 minutes, rotating halfway through until golden brown. Then, cool for 5 minutes before removing them from the pan. Serve warm with softened salted butter.
Notes
- Since these rolls can be treated like drop biscuits, you can bake them on a baking sheet with parchment paper, foil, or a silicone baking mat. Be sure to spray the bottom of the baking sheet with cooking spray before placing your rolls on it.
- These rolls are a blank canvas; you can add garlic powder, everything bagel seasoning, Cajun seasoning, shredded cheddar cheese, or cinnamon to suit your taste. Have fun making these in any way your imagination leads you.
- You can use whole milk or your milk of choice as a substitute for evaporated milk.
- Use the scoop and level technique for accuracy. Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag tends to pack too much flour, which can make rolls dense.
- Need to make these gluten-free? King Arthur’s gf flour is a great choice. Swap the unbleached all-purpose flour 1:1 with gf flour.
- Want to make these vegetarian or vegan-friendly? Swap out the butter for a vegan butter or coconut oil and the evaporated milk for a non-dairy milk.
- Make sure to check the date on your baking powder; if it's expired, you will end up with flat rolls.
- Try using my cinnamon honey butter or shallot butter for a lovely buttery flavor.
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