No-Knead Soft Bread Rolls 🍞
There’s something magical about warm, homemade bread rolls straight from the oven – golden, soft, and gently sweet.
When I first tried making no-knead bread, I was skeptical. Could it really be that easy? No dough hook, no arm workout, just mix, wait, and bake?
Well, let me tell you – not only is it that easy, it’s one of the softest, fluffiest bread rolls I’ve ever made.
This recipe is adapted from several techniques I found online (thank you, internet!), but I tweaked it to suit my taste – a little sweeter, a little softer.
I’m not a professional chef, just a bread lover who wants to make baking feel less intimidating. Let’s roll into it!
🧰 Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowl | For combining ingredients | Any kitchenware store |
| Whisk | Mixing eggs and liquids | Online or local shops |
| Spatula | Folding ingredients gently | Supermarkets or Amazon |
| 25cm Cake Mold | Baking and shaping the bread rolls | Baking supply stores |
| Oven | Baking at consistent temperature | Installed or countertop oven |
| Pastry Brush | Optional: brushing butter on top | Grocery or baking section |
⏱️ Prep Time
- Mixing & resting: 15 minutes
- First rise: 1 hour
- Second rise: 40 minutes
- Baking time: 20 minutes
- Total Time: ~2 hours 15 minutes
🧾 Ingredients
| Ingredient | Spoon Measurement | Weight (g) |
|---|---|---|
| Warm milk | ¾ cup | 200g |
| Sugar | 3½ tbsp | 45g |
| Instant dry yeast | 1 tsp | 3g |
| Egg | 1 whole | ~50g |
| Cooking oil / Butter | 2 tbsp | 25g |
| Bread flour | 2½ cups | 300g |
| Salt | ½ tsp | 3g |
👩🍳 Instructions (Step-by-Step)
- Activate the yeast
In a large mixing bowl, combine the warm milk (around 38°C / 100°F), sugar, and instant dry yeast. Let it sit for 5-10 minutes until foamy. - Mix in wet ingredients
Add the egg and oil (or melted butter) to the yeast mixture. Whisk until well combined. - Add dry ingredients
Gently fold in the bread flour and salt using a spatula. Mix until a sticky dough forms. No kneading needed! - Let it rest (15 minutes)
Cover the bowl with a clean towel and let it rest at room temperature for 15 minutes. - First rise (1 hour)
After resting, cover again and let the dough rise in a warm place for about 1 hour, or until it doubles in size. - Shape the dough
Grease your 25cm cake mold. With lightly oiled hands, divide the dough into equal parts (6–8 rolls), form into balls, and place them in the mold. - Second rise (40 minutes)
Cover and let rise again for 40 minutes until puffy and touching. - Bake
Preheat the oven to 180°C (350°F). Bake for 20 minutes or until golden brown on top. - Optional: Brush the tops with melted butter while hot for extra softness and shine.
🧊 Food Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Best avoided as it dries the bread out.
- Freeze: Freeze individual rolls in a zip-lock bag for up to 1 month. Reheat in the oven at 150°C for 5-8 minutes.
🌟 Pro Tips
- Milk Temp Matters: Too hot will kill the yeast; aim for warm, not hot.
- Butter vs Oil: Butter adds richness, while oil keeps it neutral and softer. Try both and see what you prefer.
- Flour Type: Bread flour gives structure and chew. You can substitute all-purpose flour, but texture may be slightly less fluffy.
- Make it Sweeter: Add an extra 10g of sugar and brush the top with condensed milk for a milk-bun style twist.
🧮 Nutrition Facts (Per Roll – Based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 170 kcal |
| Carbohydrates | 25g |
| Protein | 4g |
| Fat | 5g |
| Saturated Fat | 1.5g |
| Cholesterol | 25mg |
| Sodium | 150mg |
| Sugar | 6g |
| Fiber | 1g |
❓ FAQs
1. Can I make the dough the night before?
Yes! After the first rise, shape the dough into rolls and refrigerate overnight. Let them sit at room temperature for 1 hour before baking.
2. Can I use all-purpose flour instead of bread flour?
Absolutely, though the bread may be slightly less chewy. It will still be delicious and soft!
3. My dough is too sticky! What should I do?
That’s okay! This dough is meant to be soft and tacky. Lightly oil your hands or spatula to handle it better — don’t over-flour!
4. How can I make it vegan?
Swap milk for any plant milk (like soy or almond), use oil instead of butter, and skip the egg or use a flaxseed egg.
5. Can I add fillings?
Yes! Try adding chocolate chips, sweet red bean paste, or even savory cheese bits into the center before shaping into rolls.
🥰 Final Thoughts
Making soft, fluffy bread rolls doesn’t need to be complicated. With just a bowl and a little patience, you can create bakery-style buns right at home – no stand mixer required!
I hope this recipe gives you the same joy and satisfaction it gave me. If a regular home cook like me can do it, so can you.
Happy baking! 💛
– From my cozy kitchen to yours.
