Simple Dinner Rolls Without Yeast

So, Here’s the Story with These Quick Dinner Rolls

You know those evenings when you suddenly realize (at nearly dinnertime!) that you have absolutely nothing to mop up your gravy or soup? That’s happened to me more times than I’d like to admit. Last winter, picture me in raggedy socks, shuffling around the kitchen, muttering about running out of yeast yet again. Out of that mild panic—and with help from a note scrawled in the back of an old recipe book—came these little beauties: soft, warm, dinner rolls without a speck of yeast. Honestly, they’ve saved many a meal (and probably my sanity). Plus, my cousin Tom once tried to sneak four onto his plate at Thanksgiving, so I’m calling that a win.

Why I Keep Coming Back to These Rolls

I make these whenever I’m short on time or patience (which is most Tuesdays, if I’m being real). My family goes a bit bananas for them because they’re ready before I can even finish complaining about being out of yeast. And—you won’t believe me until you try it—they’re way tastier than those rock-hard supermarket rolls (you know, the ones that sort of bounce…). If I’m feeling lazy or just plain distracted, these are the first ones I’ll bake, just so I don’t have to wait forever.

What You’ll Need (and Honestly, Substitutions Work)

• 2 cups (about 250g) all-purpose flour (sometimes, I’ll swap 1/2 cup for whole wheat; they turn out chewier but still good)
• 2 teaspoons baking powder (don’t try using baking soda only—trust me, it tasted weird… but you can mix both if you’re feeling bold)
• 1/2 teaspoon salt (My grandmother swore by sea salt. Any salt works. Just don’t skip it!)
• 1 tablespoon sugar (you could drop it, but I like a hint of sweetness—brown sugar in a pinch gives it a twist)
• 3/4 cup milk (180-200ml, plant-based works; oat milk is my go-to when there’s none left in the fridge, and no one’s noticed yet)
• 2 tablespoons melted butter (or margarine, or a splash of olive oil if you’re in a Mediterranean mood)
• Optional: extra butter for brushing the tops (sometimes I skip this and just eat ‘em straight away)

How I Throw This Together (Don’t Overthink It)

1. Preheat. Set your oven to 375°F (190°C). I’m never sure mine’s right, but close enough works. Line a baking tray with parchment—or just grease it, which I do when I can’t find the paper. Happens more than I like.
2. Mix the dry things. In a big bowl, toss together your flour, baking powder, salt, and sugar. No need to sift unless you actually want an arm workout.
3. Bring in the wet. Pour in the milk and melted butter. I use a fork. Some people use fancy wooden spoons. It’ll look shaggy and kinda ugly at first (don’t stress). This is where I sometimes taste a bit; just to make sure I didn’t forget the sugar—probably not necessary, but old habits die hard.
4. Knead (ish). Gently bring the dough together with your hands—just until it’s mostly holding together. Don’t overdo it or your rolls will sulk and get tough. A little sticky’s okay.
5. Shape. Divide dough into 8-10 pieces (I eyeball it; perfect is overrated). Roll into balls; plop onto your tray. Sometimes mine look like potatoes, but they still taste ace.
6. Bake. Pop into the oven. Bake for about 15–18 minutes—until the tops are slightly golden and the kitchen smells like “real dinner.”
7. Finish. Brush with a bit more melted butter if you like. Let ‘em cool a smidge (but eat one while it’s hot, you deserve it).

Notes Only a Slightly Distracted Cook Would Know

• If your dough’s super sticky, add a sprinkle of flour; but don’t go wild or you’ll get dry rolls. It’s a balancing act, just like life, eh?
• I once forgot the sugar; still edible, just…eh, kinda bland. Don’t be me.
• Sometimes I add herbs (like a pinch of rosemary). Other times, I forget entirely and call ‘em “plain classic.”

Folks, Here’s Stuff I’ve Tried (Some Good, Some Not)

• Cheesy: Mix in a handful of shredded cheddar before baking. It melts in the weirdest ways but tastes amazing. Try not to burn it—it smells like feet then (ask my brother…)
• Sweet: Swap sugar for honey; it gets sticky but I kind of like it. Just maybe use less, or your dough will be goopy.
• Whole Wheat: 100% whole wheat flour results in rolls that could double as hockey pucks. Maybe keep it half and half.

Simple Stuff Needed (But I’ve Improv’d Before)

• Bowl (mixing, but I’ve used an old soup pot when the bowls were in the wash)
• Fork or wooden spoon (or honestly, your clean hands for mixing)
• Baking tray (I once used a pizza tin—it worked, mostly)
• Parchment or a slick of oil for nonstick purposes
• Oven (or a toaster oven. Not ideal, but in my first flat, that’s all I had. Just takes longer.)

Do These Keep Well? Kinda.

They’re best fresh, honestly. But if you make a stack and they survive dinner, toss them in an airtight tin or bag. Room temp for a day or two; after that they start to taste a bit like old toast. The freezer works, but they dry out some. (Actually, I think they’re better on day two warmed with more butter—but my family rarely leaves any behind to check!)

How I Like to Serve Them (and Why)

With soup! Or stew, or chili—or you know, those “whatever’s left” fridge-cleanout meals. Personally, my favorite is slathering them with salted butter and a little jam, which confuses my kids but makes perfect sense to me. Sometimes, we dunk them right into curry. It’s a bit unconventional but comfort food is comfort food, right?

Real Pro Tips (Learned the Hard Way, Oops)

• Don’t rush the mixing. I once tried to save time by chucking everything together and—no joke—it was gluey. Go slow-ish!
• If the oven’s not hot, you’ll get pale, soggy rolls. I’ve done this more times than I’ll admit. Just wait for the heat.
• Less is more with kneading. Overdo it and the rolls come out like those old biscuits form school lunches…not in a good way.

People Actually Ask Me These Things (So Here Goes)

• Can I add stuff like garlic or cheese? Yup! Just mix it in before shaping. Garlic powder works well, but fresh minced garlic can be a bit punchy.
• Can I make these vegan? Definitely; plant-based milk and a vegan spread or oil instead of butter does the trick. I’ve done it for my friend Kelly and, well, nobody complained.
• Why are my rolls dense? Could be over-mixing, or maybe too much flour, or the baking powder’s a bit old. (Or all of the above as I’ve managed, embarrassing as it is…)
• Can I double the batch? For sure—but use two trays, or they crowd and turn out more like a sheet cake (been there, got the dry edges to prove it!)
• Do they work as burger buns? Ehh, they’re a bit small and not as fluffy, but for sliders? Absolutely!

Final little tidbit: Once I tried making these outside on a camping stove and, ha, let’s just say open flames plus distracted bread-making…not my finest hour, but the squirrels ate well that day. Hope you love these rolls as much as we do (except the squirrels, they’re not invited anymore).

★★★★★ 4.20 from 23 ratings

Simple Dinner Rolls Without Yeast

yield: 8 rolls

prep: 15 mins

cook: 20 mins

total: 35 mins

Fluffy and soft dinner rolls made without yeast, perfect for a quick and easy homemade bread to accompany any meal.

🖨️ Print Pin Recipe

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 3/4 cup milk
• 1/4 cup unsalted butter (melted)
• 1 large egg

Instructions

1. 1
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 2
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. 3
   In a separate bowl, mix the milk, melted butter, and egg until well combined.
4. 4
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. 5
   Divide the dough into 8 equal portions and shape into balls. Place them on the prepared baking sheet.
6. 6
   Bake for 18-20 minutes, or until golden brown. Cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 170cal

Protein: 4 gg

Fat: 5 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 26 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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