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!

24 thoughts on “Butter Rolls | No-Knead Method

  1. Jackeline Lissethe Currie

    What is the total proofing time? I’m confused.
    The video says 1hr but the instructions say 30min+30min and then 1hr. Please clarify. Thanks

    1. Alejandro Ramon

      Hello Jackeline, It is nice to meet you. Here is the timeline for fermenting the Butter Rolls with video time stamp links:

      Ferment 30 minutes: video timestamp 2:15 – https://youtu.be/0EcasnkQEko?t=135
      1st Fold
      Ferment 30 minutes: video timestamp 2:51 – https://youtu.be/0EcasnkQEko?t=171
      2nd Fold
      Ferment 1 hour: video timestamp 3:28 – https://youtu.be/0EcasnkQEko?t=208
      Divide and Preshape
      Rest: 15 minutes
      Final Shape
      Proof/Ferment Shaped Rolls: 1-½ Hours or until double in size

      The total time for fermentation is 3-¾ hours once the dough is fully mixed.
      Please let me know if you should have any questions. Have a great time baking your Butter Rolls!

  2. Charu

    Hi! Alejandro
    Tried the rolls today. They look great & taste great. I added 100gm whole wheat flour.Your videos are a delight to watch.Thanks for a great recipe.Can we have a multigrain bread recipe with seeds .

  3. Eduardo

    Excelente receita. Eu fiz em casa e ficaram maravilhosos. Sabor inigualável. Obrigado pela receita Alejandro.

    1. Alejandro Ramon

      Olá Eduardo, Parabéns pelo sucesso na confeitaria! É maravilhoso ouvir sobre sua aventura de cozimento e os resultados finais. Estou muito feliz em saber que eles atendem às suas expectativas de textura e sabor. Muito obrigado por escrever e compartilhar comigo e com nossa comunidade. Tenha um ótimo dia!

  4. Vineeta sinha

    Hi Alejandro,
    Tried the rolls today, turned out fabulous and delicious. Can’t thank you enough for all the videos.
    When can we expect new recipes? Waiting for more!

    1. Alejandro Ramon

      Hello Vineeta, It is a pleasure to hear from you. Congratulations on your baking success! I hope to publish new videos and recipe in the very near future. Thank you for writing and have a wonderful day!

    1. Alejandro Ramon

      Hello Becky, I would recommend using 100 grams of whole wheat flour and 360 grams of All-Purpose Flour for this recipe. The recipe will not turn out if you use all whole wheat flour as the bran and germ will absorb the liquid and make for heavy dense rolls.

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