Go Back
A stack of golden-brown, fluffy No Knead Skillet Dinner Rolls glistening with butter on a white plate.

No Knead Skillet Dinner Rolls

This recipe makes 12 large, soft dinner rolls using a simple no-knead method. The dough is mixed until thick and sticky, allowed a long first rise, then shaped into balls before a second rise and baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
First Rise Time 2 hours 30 minutes
Total Time 3 hours 8 minutes
Servings: 12 rolls
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Buns
  • 1 tbsp dry yeast or 9 grams
  • 1/4 cup caster/superfine sugar or sub with normal white sugar
  • 1/2 cup warm water
  • 4 cups bread flour + extra for dusting
  • 1 1/2 tsp salt cooking/kosher salt
  • 1 cup milk lukewarm, whole or low fat
  • 50 g unsalted butter melted and cooled (3 1/2 tbsp)
  • 2 whole eggs at room temperature, beaten with fork
Brushing
  • 1 tbsp butter melted

Equipment

  • Medium bowl
  • Large bowl
  • 31.5 x 23.5 cm / 9 x 13″ tray
  • Wooden spoon
  • Cooling rack

Method
 

  1. Place the yeast and 2 teaspoons of the sugar in a medium bowl. Pour in the water. Leave for 5 minutes until it froths.
  2. Place flour, remaining sugar, and salt in a large bowl. Mix to combine.
  3. Make a well in the centre of the dry ingredients. Add milk, melted butter, eggs, and pour in the yeast liquid, including all froth.
  4. Mix until combined with a wooden spoon. The mixture will be thick and sticky, like a thick muffin batter.
  5. Cover the bowl with a wet tea towel. Place in a warm place (25C/77F+) to rise for 1 1/2 to 2 hours, or until the dough has almost tripled in volume. The surface should be bubbly.
  6. Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper, allowing for overhang.
  7. Punch the dough to deflate it. Mix briefly in the bowl to remove large bubbles.
  8. Dust your work surface with flour. Scrape the dough onto the surface. Dust the top of the dough, then shape it into a log.
  9. Cut the log into 4 pieces, then cut each piece into 3 pieces, resulting in 12 pieces total.
  10. Take one piece and press it down with your palm. Use your fingers to gather the dough into a ball. Flip the ball so the smooth side is up, then roll it briefly to form a smooth ball shape.
  11. Place the ball with the smooth side up on the prepared tray. Repeat with the remaining dough, lining them up in a 3 x 4 arrangement.
  12. Spray the surface of the rolls (or use cling wrap) with oil. Place cling wrap over the tray.
  13. Return the tray to a warm place and let it rest for 30 to 45 minutes, until the dough has risen by about 75% (less than double in size).
  14. Partway through the second rise, preheat your oven to 200C/390F (standard) or 180C/350F (fan/convection).
  15. Bake for 15 to 18 minutes, or until the surface is golden brown and the roll in the centre sounds hollow when tapped.
  16. Remove the rolls from the oven. Brush the tops with the melted butter.
  17. Use the baking paper overhang to lift the rolls onto a cooling rack. Allow them to cool to warm before serving.

Notes

These rolls are best served on the day they are made. If reheating the next day, microwave for 15 seconds to soften them. The dough can be refrigerated for 4 to 24 hours after shaping (before the second rise). Take them out 30 minutes before you plan to bake them.