Butter Rolls | No-Knead Method

Let the smell of these warm, buttery, soft and fluffy pillows of deliciousness greet your guest for dinner or your holiday meals. Your friends and family will love these rich and tender Butter Rolls so much you might as well make a second batch. The best part is there isn’t any kneading involved!

REALLY, NO KNEADING? This dough has a secret; there is no kneading necessary! Simply combine the ingredients in a bowl and then beat vigorously until the dough is well blended and cohesive. It is through the fermentation and folding of the dough that the strength and structure increases. The rolls are shaped twice before being placed into the baking pan and proofed until doubled in size and slathered with melted butter.

Note: Instructions for making the Butter Rolls ahead and reheating before serving is at the bottom of this post.

As with all baking recipe I recommend you weigh the ingredients for the Butter Rolls. Weighing ensures you have a consistent dough each and every time. As a baker, we are always striving to remove any variables from the process of baking.

The full instructional video for Butter Rolls is at the bottom of this blog post. Follow this link to “LIKE” and “SUBSCRIBE” to my YouTube Channel “Just One Bite, Please?”

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Equipment: (Shop my Amazon Page for Ingredients & Equipment)

Butter Rolls 

  • Measured          Grams             Ingredients
  • 1-¼ cups                 284 g.            Whole Milk (room temperature)
  • 1 each                   1 each             Egg (large, room temperature)
  • 6 Tbsp.                      85 g.            Butter (melted)
  • ¼ cup                        56 g.            Granulated Sugar
  • 1-½ tsp.                       6 g.            Instant Yeast
  • 4 cups                     480 g.            All Purpose Flour (unbleached, unbromated)
  • 1-½ tsp.                     12 g.            Sea Salt (fine)

Mixing the Dough:

  1. In a large mixing bowl, combine the whole milk, egg, melted butter, granulated sugar, instant yeast, and half of the all-purpose flour.
  2. Mix with a rubber spatula or wooden spoon to combine and then beat until thick batter forms.
  3. Add the sea salt and remaining flour and fold until the ingredients are incorporated and a shaggy dough forms. Scrape down the bowl if necessary.
  4. Beat the mixture until well blended and cohesive.
  5. Scrape off the spatula and scrape down the bowl.
  6. Spray a bowl with non-stick spray or oil.
  7. Scrape and turn the dough into the sprayed bowl and cover with plastic wrap.
  8. Ferment the dough for 30 minutes.
  9. After 30 minutes lightly flour the work surface.
  10. Remove the plastic wrap from the bowl and turn the dough onto the floured work surface.
  11. Lightly degas and fold the dough. Pat off any extra flour. (See video timestamp 2:28)
  12. Place the dough back into the sprayed bowl and cover with plastic wrap.
  13. Ferment for another 30 minutes.
  14. After 30 minutes lightly flour the work surface.
  15. Remove the plastic wrap from the bowl and turn the dough onto the floured work surface.
  16. Lightly degas and fold the dough. Pat off any extra flour. (See video timestamp 3:03)
  17. Place the dough back into the sprayed bowl and cover with plastic wrap.
  18. Ferment the dough for 1 hour.

Dividing, Pre-shaping, and Final Shaping

  • Measured          Grams             Ingredients
  • 6 Tbsp.                      85 g.            Butter (melted)
  • 2-inch Pastry Brush

Pre-heat the oven to 375℉ (190℃) 30 minutes before baking the buns.

  1. After the 1-hour fermentation lightly flour the work surface.
  2. Uncover the dough and turn it out onto the lightly floured surface.
  3. Divide the dough using a metal bench knife into 24 equal sized pieces weighing approximately 40 grams each.
  4. Pre-shape the dough pieces into tight round balls. (See video timestamp 4:03)
  5. Place the pre-shaped pieces of dough seam side down on the work surface and cover with plastic wrap.
  6. Let rest for 15 minutes.
  7. Prepare the 9″ x 13″ baking pan by spraying with non-stick spray or brushing with soft butter. Fit and fold the parchment paper into the pan. Set aside.
  8. After the 15 minute rest. Uncover the rounded pieces of dough and lightly flour the tops.
  9. Turn the pieces over and degas using your palm and form the dough into tight round balls. Evenly place the pieces into the prepared baking pan.
  10. Melt the butter in a microwave proof bowl.
  11. Brush the tops of the buns with the butter.
  12. Cover the baking pan with plastic wrap and let proof for 1-½ hours or until the buns have doubled in size.
  13. Uncover the proofed buns and gently brush the tops with melted butter.
  14. Place the baking pan into the preheated oven.
  15. Bake the Butter Buns at 375℉ (190℃) for 12 to 14 minutes or until the tops are a light golden brown.
  16. Remove the baked Butter Buns from the oven and immediately remove the buns from the pan using the parchment paper.
  17. Place the baked Butter Buns on a cooling rack and brush the tops of the buns with melted butter and let cool for 10 minutes before serving.
  18. Place the warm buns in a bread basket or on a platter and serve with butter.
  19. Enjoy!

Instructions for Baking the Butter Rolls Ahead and Reheating:

  1.  Bake the rolls as instructed or you can bake the rolls in a recyclable 9″ x 13″ aluminum pan if you like.
  2. Cool the baked rolls for 20 minutes before wrapping them up tightly in aluminum foil.
  3. Leave at room temperature overnight or freeze if making them more than 1 day in advance. (Thaw the rolls completely to room temperature before reheating)
  4. Reheat the rolls in the foil in a 375℉ (190℃) pre-heated oven for 8 minutes. Serve warm!

23 thoughts on “Butter Rolls | No-Knead Method

    1. Alejandro Ramon

      Hello Kemala, The rolls can be stored in an airtight container for 4 days at room temperature or can be frozen and reheated to enjoy later. Please let me know if you have any other questions.

      1. anis

        Hi. My rolls turn out to be crispy on the outside but soft inside. Can you tell me what i did wrong? I follow exactly the recipe.

  1. Mansi Nikam

    hi Dave,
    these rolls looks wonderful and the crumb is gorgeous! can these be made without the egg?

  2. Dave Palermo

    Again I can’t thank you enough for your recipe and instructions for these delicious rolls. I made them and then refrigerated so I could reheat the next day and they reheat beautifully.

    I’ll be bringing for Christmas dinner.

    Thank you again


    1. Alejandro Ramon

      Yes you can. I would recommend to final shape the buns and place them in the baking pan and cover with plastic wrap. Place the pan into the refrigerator overnight. Remove the pan from the refrigerator 2 hours before baking and let the buns continue to come up to room temperature and proof before baking.

  3. Greg B

    The butter rolls are excellent and saved the day when we realized no one was bringing rolls to thanksgiving dinner. They were an easy, quick bake on thanksgiving morning and received rave reviews. I’ve already been asked to make more. Alejandro, your instructions are great and so easy to follow. The video is superb.

    1. Alejandro Ramon

      I’m so glad to hear you were able to save the day with making this recipe. Thank you for taking time to share your kind words. I really appreciate it.

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