Save Nothing signals comfort at the dinner table like a tray of easy homemade dinner rolls emerging golden from the oven. This recipe has become my secret weapon for holidays and Sunday suppers because it skips all the kneading but delivers the fluffiest results every single time.
I first whipped these up out of pantry necessity when my bread machine broke and now friends beg for them at every gathering. You will feel like a kitchen magician with how little effort delivers such crowd-pleasing rolls.
Ingredients
- All-purpose flour: The structure of your rolls Opt for unbleached for a more tender crumb
- Instant yeast: Makes the dough rise fast and reliably Grab fresh packets for best lift
- Salt: Balances the flavor and brings out the butteriness Avoid iodized for clean taste
- Sugar: Feeds the yeast and gives just a hint of subtle sweetness
- Warm water: Activates the yeast for a strong rise Aim for water just warmer than your wrist so you do not kill the yeast
- Olive oil: Makes the rolls extra tender and keeps them from drying out Use pure or extra virgin for a little extra flavor
Instructions
- Mix Dry Ingredients:
- Add flour instant yeast salt and sugar to a large mixing bowl Stir with a whisk or fork until thoroughly combined and the yeast disappears into the flour
- Combine Wet Ingredients:
- Pour in warm water and olive oil Stir with a sturdy spoon or spatula until it comes together as a soft sticky dough all flour patches should be mixed in but do not worry about lumps
- First Rise:
- Cover the bowl tightly with plastic wrap or a clean towel and let the dough rise at room temperature for about two hours The dough will puff up and nearly double You should see bubbles and slight stretchiness which means the yeast is doing its job
- Shape the Rolls:
- Dust your hands lightly with flour Scrape the dough out onto a floured surface and divide into twelve equal lumps Roll each piece gently into a smooth ball and arrange them in a greased baking dish for soft pull-apart sides
- Bake:
- Preheat your oven to 375 F or 190 C Slide in the dish and bake for eighteen to twenty two minutes The top becomes golden brown and the sides will sound hollow when you tap Good rolls smell amazing even before you see them
- Finishing Touch:
- As soon as they come out brush with melted butter for a beautiful sheen and even richer flavor For a twist add a sprinkle of chopped herbs or a pinch of garlic powder
Save Nothing beats the scent of these rolls baking When I add a sprinkle of rosemary my whole family watches the oven like hawks and there is a wild race for the first steamy roll
Storage Tips
Let your rolls cool completely before storing Stack in an airtight container or a zip-top bag to keep them pillowy and fresh on the counter for up to two days If you want to enjoy them throughout the week keep them in the fridge and rewarm gently in the oven with a damp paper towel so they do not dry out
Ingredient Substitutions
If you are out of olive oil melted butter or neutral oil like canola works beautifully For whole-grain goodness swap in up to one third whole wheat flour You can also use active dry yeast by blooming it in the warm water with a pinch of sugar for five minutes before adding everything else
Serving Suggestions
Serve these warm for sopping up gravies or soups or split and stuff with turkey and cranberry sauce for holiday leftovers They make homemade sliders extra special and nobody will ever guess how little work you put in
Cultural and Historical Context
Dinner rolls date back to European breads served at royal banquets but this no-knead style is rooted in American home kitchens where busy bakers needed both speed and reliability They are a Thanksgiving classic and a star at Sunday suppers across the country
Seasonal Adaptations
Use chopped fresh chives or parsley in spring for a green flecked finish Add roasted garlic and grated Parmesan for an autumn twist At winter holidays fill with dried cranberries or dress with cinnamon sugar for a breakfast treat
Success Stories
When I served these at my friendsgiving last year not a single roll was left by dessert So many people requested the recipe that I typed it up to share and now I always bake a double batch because they disappear even faster
Freezer Meal Conversion
Let baked rolls cool thoroughly then wrap tightly in foil and stash in freezer bags Thaw at room temperature or warm gently in a low oven until they are soft again It is like pressing the easy button on future dinners
Save These rolls are the no-fuss staple everyone requests You will love how easy they are to make every time
Recipe FAQs
- → How do I ensure my rolls turn out fluffy?
Let the dough fully double during the rise and avoid over-flouring for the softest texture.
- → Can I make these rolls ahead of time?
Yes, shape the dough and chill overnight, then bring to room temperature before baking.
- → What can I use instead of olive oil?
Vegetable oil or melted butter can be substituted for olive oil for a slightly different flavor.
- → Is it possible to add herbs or garlic?
Absolutely! Mix in dried herbs or garlic powder for extra savory flavor before baking.
- → How do I store leftover rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer.