Let’s talk about one of the most neglected side items on most people’s holiday dinner table – the bread. I know cooking a Thanksgiving dinner is stressful enough, but nothing store-bought can replace the deliciousness of homemade bread. When these No Knead Yeast Rolls come out of the oven, and they’re warm, they’re a little bite of heaven. I promise that it’s not too difficult to make your own rolls and anyone can do it!
Resist the urge to give in and buy store-bought bread. Don’t even panic and buy some as a back up for your freezer. You CAN make these No Knead Yeast Rolls and everyone is going to rave about them. The base of the rolls is the secret. When you begin the recipe, you use your blender. Yup – the blender that makes your morning smoothies is now your best friend for dinner rolls. It’s like magic!
How To Make Homemade No Knead Yeast Rolls
There are two tools that you’ll need to make this recipe – a standard-size muffin tin and a blender. The process is quite simple and easy since there isn’t any kneading involved. When you let your dinner rolls rise (twice), you want to be sure that they’re in a warm spot. To be blunt and honest – I actually have a little space heater that I use. Obviously, that’s not necessary, but I want to make sure that yeast is doing its job.
Why We Love This Recipe For Yeast Rolls
In the end, you’re going to get a rolls that you can bite into perfectly and it’s soft. The pillow-like texture is thanks to using the blender. You don’t have to worry about kneading dough too much or not enough. I like that the blender helps to incorporate the yeast and it simplifies the recipe. The end result is delicious!
What To Serve Homemade No Knead Yeast Rolls With
I’m making these for a special occasion to enjoy when they’re fresh. For our family, that’s Thanksgiving or Christmas dinner. They release that freshly baked bread aroma from the oven and they’re perfect with some fresh REAL butter. My Thanksgiving dinner table includes these yeast rolls and a few other side dishes:
- Pretzel Brown Sugar Sweet Potatoes
- Make-Ahead Cranberry Sauce
- Slow Cooker Apple Sausage Stuffing
- Garlic Mashed Potatoes
- Southern Summer Squash Casserole
How To Store Leftover Rolls
If you’ve got some leftover yeast rolls, there are a couple of things you can do. First, you can store them in an air-tight container (gallon zip plastic bags) and enjoy them a few days later (they’re good for 3-4 days). Secondly, if you’d like to enjoy them much later – then freeze your dinner rolls. You can thaw them later and re-heat in a warm oven to your liking. They’re good, in the freezer, for up to six months.
Tips For Working With Yeast
You always want to make sure you’re working with fresh yeast and you can tell if yeast is fresh. Buying the packets is a great way to ensure freshness, but check the expiration date too. If you have a jar of yeast, make sure to refrigerate it after opening.
The warm milk in this recipe is the activating agent. Double check the temperature of your milk, with a thermometer, to make sure it’s actually warm enough.
When it’s time for the dough to rise, make sure it’s in a warm spot. You don’t need to do my space heater trick, but find an area that’s warm. I’ve also used my deck on a sunny day too.
What You’ll Need From The Grocery Store:
- 1 Package (1/4 Ounce) Active Dry Yeast
- Canola Oil
- All-Purpose Flour
Directions For Homemade No Knead Yeast Rolls
In a blender, combine the warm milk, yeast, sugar, eggs and oil. Process on a low speed for 30 seconds or until blended.
In a large bowl, combine the flour and salt. Add yeast mixture, stir with a spoon until combined (do not knead).
Cover and let rise in a warm place until doubled, about 30 minutes.
Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled – about 30 minutes.
Bake at 350 degrees for 18-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
- 1 Cup Warm Milk (110 - 115 degrees)
- 1 Package (1/4 Ounce) Active Dry Yeast
- 1/4 Cup Sugar
- 2 Eggs
- 1/4 Cup Canola Oil
- 3 - 1/4 Cup All-Purpose Flour
- 1 Teaspoon Salt
1. In a blender, combine the warm milk, yeast, sugar, eggs and oil. Process on a low speed for 30 seconds or until blended.
2. In a large bowl, combine the flour and salt. Add yeast mixture, stir with a spoon until combined (do not knead). Cover and let rise in a warm place until doubled, about 30 minutes.
3. Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled - about 30 minutes.
4. Bake at 350 degrees for 18-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
- Freeze leftover or store leftovers in an air-tight container for 3-4 days.
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Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 198mgCarbohydrates: 11gFiber: 0gSugar: 5gProtein: 3g
**nutrition is calculated by a third party. Actual values may vary.