Soft, fluffy dinner rolls brushed with honey butter and baked until golden brown. Inspired by the warm rolls served at steakhouses, this quick no-knead dinner roll recipe keeps things simple, roll the dough into a rectangle and cut it into squares. No shaping needed.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
- Flour mixture: Stir together the flour, yeast, salt, and sugar in a large bowl.
- Milk mixture: In another bowl or measuring jug, whisk the warm milk, melted butter, and egg.
- Pour the milk mixture into the flour mixture.
- Stir with a spatula or dough whisk until a sticky dough forms.
- The dough will look very soft and sticky. This is normal.
- First rise: Cover the bowl and let the dough rise for 50-60 minutes until risen and puffy.
- Sprinkle about ¼ cup flour on your counter. Turn the dough out onto the floured surface and dust the top lightly so it doesn’t stick while rolling.
- Roll the dough into a rectangle about 10 × 12 inches (24 × 30 cm).
- From the short side, cut the dough into 3 strips, each about 2½ inches (6 cm) wide.
- Cut 4 rows the other direction, about 2½ inches (6 cm) apart, to create 20 square pieces.
- Place the squares on a lined baking tray, leaving about 1 inch (2.5 cm) space between them.
- Second rise: Cover loosely and let them rise for 20–25 minutes until puffy.
- Adjust the oven rack to the middle position and preheat to 350°F (175°C). If using a fan oven, set it to 320°F (160°C). Bake the rolls for 15-20 minutes, until lightly golden, rotating the tray halfway through baking. If the tops start browning too quickly, loosely cover with foil.
- Stir together the melted butter and honey to make the honey butter. Brush over the rolls while they are still hot from the oven.
Storage
These rolls are best enjoyed the day they are made, while still soft and fresh.
Store leftovers in an airtight container at room temperature for up to 2 days and warm or toast before serving.
Make Ahead Option
If you'd like to prepare the dough in advance, mix the dough and cover the bowl tightly. Refrigerate for up to 12 hours. When ready to bake, let the dough sit at room temperature for 30–40 minutes, then roll, cut, and continue with the recipe.
Recipe tips
Yeast: If using active dry yeast instead of instant yeast, stir it into the warm milk from the recipe with a pinch of the sugar. Let it sit for 5–10 minutes until foamy, then add the melted butter and egg and continue with the recipe.
Milk and butter temperature: The milk should be warm, not hot, about 105–110°F (40–43°C). If you don’t have a thermometer, it should feel comfortably warm to the touch. If it feels hot, let it cool slightly before using.
If the butter was just melted, let it cool for a minute or two before adding it to the milk mixture so it isn’t hot.
Recipe
Quick No-Knead Honey Butter Dinner Rolls
Dough
- 3 cups (360 g) all-purpose flour (plain flour)
- 2¼ teaspoons (7 g) instant yeast (see note 1 if using active dry yeast)
- 1 teaspoon (6 g) salt
- 2 Tablespoons (25 g) white granulated sugar
- 1 cup (240 ml) warm milk (see note 2)
- 3 Tablespoons (45 g) butter, melted (salted or unsalted)
- 1 large egg, at room temperature
Honey Butter
- 3 Tablespoons (45 g) butter, melted
- 1 Tablespoon (20 g) honey
- Flour mixture: In a large bowl, stir together the flour, yeast, salt, and sugar.
- Milk mixture: In another bowl or measuring jug, whisk together the warm milk, melted butter, and egg.
- Pour the milk mixture into the flour mixture.
- Stir with a spatula or dough whisk until a soft dough forms. The dough will look very soft and sticky, this is normal.
- First rise: Cover the bowl and let the dough rise for 50–60 minutes, until doubled in size.
- Sprinkle about ¼ cup flour on your counter. Turn the dough out onto the floured surface and lightly dust the top so it doesn’t stick while rolling.
- Roll the dough into a rectangle about 10 × 12 inches (24 × 30 cm).
- From the short side, cut the dough into 3 strips, each about 2½ inches (6 cm) wide.
- Cut 4 rows the other direction, about 2½ inches (6 cm) apart, to create 20 square pieces.
- Place the squares on a lined baking tray, leaving about 1 inch (2.5 cm) space between them.
- Second rise: Cover loosely and let the rolls rise for 20–25 minutes.
- Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). If using a fan oven, set it to 320°F (160°C).
- Bake for 15–20 minutes, until lightly golden. Rotate the tray halfway through baking. If the tops begin browning too quickly, loosely cover with foil.
- Stir together the melted butter and honey to make the honey butter. Brush over the rolls while they are still hot from the oven.
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