Jumbo No Knead Dinner Rolls (2024)

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Sometimes, you need to break out the flour and the yeast and make these Jumbo No Knead Dinner Rolls. Because, sometimes the store-bought type just won’t do! Besides, homemade is always better, and in this case, lighter and fluffier too!

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MY LOVE OF BREAD IS INGRAINED

I grew up in a home where homemade bread and homemade dinner rolls were a constant. We were a family of five and like most Newfoundland families, bread was served daily. In fact, on some days, it would have been served with every meal.

Back in those days – no, I’m not that old! – store-bought bread wasn’t readily available. If memory serves me correctly, you were able to buy the plain, white Wonder bread, but that was it. My mom bought that bread sometimes, but it was only used to make sandwiches.

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MEMORIES OF WHITE BREAD

She would buy a loaf every Friday morning when she did her grocery shopping. We lived in a small town, so my siblings and I were able to come home from school for lunch. Every Friday’s lunch was a ham and cheese sandwich with a can of Cott Cola or, if we were really lucky, a lime Pop Shoppe Soda! Great memories!

Anyway, I digress. The point here is that my mom always made bread and dinner rolls. She never purchased bread for regular consumption, like for toast or to be served with soup or anything like that. That was always homemade! And if the bread wasn’t white, it was this Molasses Sweet Bread.

She would make bread at least twice a week. Each time she made it, she would prepare enough dough to get four or five large loaves. So, you can tell just how much bread we ate and why it was considered a staple. I don’t think that was excessive though. It was normal for most Newfoundland families.

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SOME MAINS NEED BREAD

I posted the recipe for Sweet and Smoky Baked Beans yesterday. When I mentioned that sometimes an occasion calls for breaking out the flour, this was such an occasion. The dinner rolls you see in these photos were enjoyed with those baked beans!

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THESE ARE SAME-DAY DINNER ROLLS

Unlike store-bought dinner rolls, these Jumbo No Knead Dinner Rolls are meant to be eaten the same day you make them. Store-bought rolls will last for a few days in a bread box. But, these will not and should be eaten while they are still warm and fresh out of the oven.

I’ve left some overnight to test it and they are still edible, but they don’t have that soft and fluffy freshness anymore. Great for toasting though! I’ve also tried freezing them to see if they thaw well and retain their freshness. Again, the answer is no.

But, as I said at the beginning of this post, sometimes, you just need to put everything else aside and break out the flour. Fresh is always best anyway! And, I can guarantee you that if you make these, the last thing you’ll have to worry about is having any leftover rolls – you won’t!

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INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

  • Active Dry Yeast– Do not confuse this with Instant Yeast. Active dry yeast needs to be dissolved in water before use, while instant yeast can be mixed right into dry ingredients.
  • Sugar – Sugar has more than one function in baking. Not only does it add sweetness, but it will help with browning too.
  • Lukewarm Water
  • Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
  • Salt – This is a common ingredient in baking and cooking. In baking, it helps to enhance and balance the sweetness. In cooking, it helps to bring out natural flavours in things like vegetables.
  • Butter – Make sure your butter is softened and at room temperature! I always use salted butter, unless stated otherwise. To be perfectly honest, there’s never much of a difference in taste or appearance once all is said and done. Use what you have on hand.
  • Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
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HOW TO MAKE JUMBO NO KNEAD DINNER ROLLS

MIXING THE DOUGH

In a small bowl, add 1 tablespoon of sugar and the yeast. Pour over the water and leave for yeast to froth for 5 minutes. In the meantime, in a large mixing bowl, mix together the flour, salt and the remaining tablespoon of sugar. Form a well in the center.

Pour the milk, whisked eggs, melted butter, and yeast mixture into the well. Stir with a spoon until well combined. Cover bowl with a clean kitchen towel and set aside to proof for 2 hours. In the meantime, line a deep 9 x 13-inch pan with parchment paper. Be sure to leave overhang so that the rolls are easy to remove once baked.

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FORMING THE DOUGH BALLS

Once the two hours have passed, remove the towel and use your fist to punch down and deflate the dough. Dust a work surface (countertop) with flour. Turn out the dough and form it into a log about 12-14 inches long. Use a dough cutter or knife to portion the dough into 12 equal portions.

Roll each portion into a ball, folding the dough into itself on the bottom. This will help to create a smooth, glossy top when baked. Place the dough balls into the prepared pan. Spray the top lightly with non-stick cooking spray. Lightly cover with plastic wrap. Drape the kitchen towel over top. Set aside to proof for 45 minutes.

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BAKING THE DINNER ROLLS

In the meantime, preheat the oven to 390 degrees. Once ready, remove the kitchen towel and plastic wrap. Place pan in preheated oven and bake for 15 minutes. (Once the bread is golden brown and sounds hollow if tapped with your finger, it’s done.)

Remove from oven. Lift the rolls out using the parchment paper. Using a pastry brush, brush the tops with a little bit of butter if desired. This is optional. Allow rolls to cool for 15-20 minutes. Serve warm or at room temperature.

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Do You Like This Recipe?

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Sweet and Smoky Baked Beans

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Vegetarian Split Pea Soup

Vegetarian Split Pea Soup is every bit as delicious, wholesome, and nostalgic as the soup your mom made. This is a pantry staple recipe with a few fresh root vegetables. Not looking for a vegetarian soup? Add bacon or ham to your soup or serve them both on the side!

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Jumbo No Knead Dinner Rolls (12)

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Jumbo No Knead Dinner Rolls

Sometimes, you need to break out the flour and the yeast and make these Jumbo No Knead Dinner Rolls. Because, sometimes the store-bought type just won't do! Besides, homemade is always better, and in this case, lighter and fluffier too!

Pin RecipeSave RecipePrint Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings 12 rolls

Calories 237kcal

Author Lord Byron’s Kitchen

Ingredients

  • 1 heaping tablespoon dry active yeast
  • 2 tablespoons sugar
  • 1/2 cup lukewarm water
  • 4 1/2 cups all purpose flour
  • 2 teaspoons salt
  • 1 cup lukewarm milk
  • 1/4 cup melted butter, cooled
  • 2 large eggs, whisked

Instructions

  • In a small bowl, add 1 tablespoon of sugar and the yeast. Pour over the water and leave for yeast to froth for 5 minutes.

  • In a large mixing bowl, mix together the flour, salt and the remaining tablespoon of sugar. Form a well in the center.

  • Pour the milk, whisked eggs, melted butter, and yeast mixture into the well. Stir with a spoon until well combined.

  • Cover bowl with a clean kitchen towel and set aside to proof for 2 hours.

  • In the meantime, line a deep 9 x 13 inch pan with parchment paper. Be sure to leave overhang so that the rolls are easy to remove once baked.

  • Once the two hours has passed, remove the towel and use your fist to punch down and deflate the dough.

  • Dust a work surface (counter top) with flour. Turn out the dough and form into a log about 12-14 inches long.

  • Use a dough cutter or knife to portion the dough into 12 equal portions.

  • Roll each portion into a ball, folding the dough into itself on the bottom. This will help to create a smooth, glossy top when baked.

  • Place the dough balls into the prepared pan. Spray the top lightly with non-stick cooking spray. Lightly cover with plastic wrap. Drape the kitchen towel over top. Set aside to proof for 45 minutes.

  • In the meantime, preheat the oven to 390 degrees. Once ready, remove the kitchen towel and plastic wrap. Place pan in pre-heated oven and bake for 15 minutes. (Once the bread is golden brown and sounds hollow if tapped with your finger, it's done.)

  • Remove from oven. Lift the rolls out using the parchment paper. Using a pastry brush, brush the tops with a little bit of butter if desired. This is optional.

  • Allow rolls to cool for 15-20 minutes. Serve warm or at room temperature.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 443mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 196IU | Calcium: 36mg | Iron: 2mg

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Jumbo No Knead Dinner Rolls (2024)

FAQs

What is the difference between Texas rolls and dinner rolls? ›

What is the difference between Texas Size rolls and Dinner Rolls? Texas Size rolls are 50% larger than our Dinner Rolls. The only difference is the roll size.

Why are my dinner rolls not light and fluffy? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Why is no knead bread so good? ›

It slows yeast activity, giving enzymes time to break down starches that contribute sweet notes to the bread's flavor and improve browning.

What is the difference between a bun and a dinner roll? ›

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.

What makes Texas Roadhouse rolls so good? ›

Texas Roadhouse rolls are made with an enriched dough, which means that the dough has eggs, milk, butter and sugar (or, in this case, honey) in it.

Why does Texas Roadhouse give you so much bread? ›

Bread is always baking in the kitchen.

Since it's given out to every table, the cooks at Texas Roadhouse have to bake a lot of bread. "We give away fresh baked bread. Cook it every five minutes," according to Travis Doster, the restaurant's senior director of public relations.

How can I make my bread fluffier instead of dense? ›

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

What is the secret of soft buns? ›

Flour isn't going to make the difference. In fact, use a high-protein flour for both, i.e. a “bread” flour. The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both.

Why are my homemade rolls so dense? ›

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Should you stretch and fold no knead bread? ›

In side-by-side tests, we discovered that 90 seconds of extra work is all it takes to transform no-knead bread from good to great. Three simple folds, each taking about 30 seconds, will do the trick.

What is the no-knead theory? ›

The method uses a long rise instead of kneading to align the dough's gluten molecules with each other so as to produce a strong, elastic network, resulting in long, sticky strands. The automatic alignment is possible because of the wetness of the dough, which makes the molecules more mobile.

What is parisian bread? ›

In Paris, the baguette is an indispensable part of everyday life. Here's how to recognize it and where to find it in the French capital. With its lovely caramel colour, crusty exterior and soft crumb interior, the baguette is one of the emblems of France, and especially Paris.

What are dinner rolls called in England? ›

What is the word for a small round bread roll in England? Bun, roll, cob, barm, bap - depending on location in England. Some will call them batch, tea cake or muffin but I have only heard that and never met anyone who actually does.

Are Hawaiian rolls same as dinner rolls? ›

If you want to understand Hawaiian regional cuisine, you have to understand Hawaiian rolls, a recent though now iconic part of the islands' edible canon. At their core, they're sweet, fluffy dinner rolls, like the love child of a chiffon cake and a Martin's potato roll.

What do northerners call bread rolls? ›

"[It is] the most chosen variant and the one with the widest spread across the country, predominating in the South and in Scotland." 'Bun' was the favourite of the North East, while 'bap' dominated in north Wales.

What is a Texan roll? ›

• Texan sushi roll (10 pieces) • Imitation crab, smoked salmon, avocado, jalapeños and cream cheese, rolled in sushi rice. • Topped with fried onion flakes.

What do the English call dinner rolls? ›

Bun – term for a bread roll, bread batch, or bread barm cake, primarily used in Northern England and in much of Canada.

What is the difference between a soft roll and a dinner roll? ›

Soft rolls and hard rolls are yeast breads, but quick breads are chemically raised doughs (with baking powder or baking soda). Soft rolls would be dinner rolls or sandwich buns which are usually enriched with dairy, butter or some other fat, and normally are sweetened to some degree.

What type of bread do they serve at Texas Roadhouse? ›

Our bakers are responsible for making our yeast rolls from scratch every day. Our legendary bread is baked fresh every five minutes and served piping hot along with our homemade cinnamon butter to guests as they are seated.

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