Do you ever wait until the last minute and realize you need to come up with dinner quick? I make good use of my slow cooker (these slow cooker cabbage rolls are amazing) most of the time, but these make a nice and easy side when you're short on time.
Normally, I always have homemade bread on hand from my No Knead Bake Bread in Less than 5 Minutes a Day method. Now if only I could find a no knead and no rise recipe!
Except I forgot to set out a new batch of dough to rise and dinner was less than an hour away. For those of you who happen to be forgetful every now and then like me, here's my no rise quick dinner roll recipe.
Quick No Rise Dinner Rolls
2 ½ cups warm water
3 Tablespoons sugar or honey (I use organic evaporate cane juice sugar)
3 Tablespoons yeast
2 Tablespoons olive oil or melted butter or coconut oil
6 cups flour (I use half spelt and half organic hard white wheat freshly ground at home)
2 teaspoons sea salt
1 teaspoon baking powder
1 teaspoon Italian herb mixture (or any mix of organic herbs you have at home. I grow my own and dry them or order from our affiliate partner Mountain Rose Herbs for GMO-Free and organic herbs at amazingly low prices)
Stir water, yeast, and sugar together. Leave for a few minutes until it becomes frothy on top. Add oil, flour, salt and baking powder and mix well. For breads that require a long rise time, glass or wood work best as metal doesn't retain the heat, but for this quick recipe, it should be fine. If your kitchen is on the cooler side or you have trouble with the rise, try swapping out the metal bowl. New to baking bread, visit 8 tips for baking perfect homemade breads.
Knead for 5 minutes on floured surface. Form half of dough into a loaf. Sprinkle 1 teaspoon Italian herb mixture (or herbs of your choice) onto dough and knead until mixed. Form rolls and place on a pizza stone. Bake rolls at 400 degrees for 12-15 minutes. (I found the original recipe here, but altered it for a healthier version)
No Rise Bread
Pioneering Today-Quick No Rise Dinner Roll Recipe
Ingredients
- 2 ½ cups warm water
- 3 Tablespoons sugar or honey I use organic evaporate cane juice sugar
- 3 Tablespoons yeast
- 2 Tablespoons olive oil melted butter or coconut oil
- 6 cups flour I use half spelt and half organic hard white wheat freshly ground at home
- 2 teaspoons sea salt
- 1 teaspoon baking powder
- 1 teaspoon Italian herb mixture
Instructions
- Stir water, yeast, and sugar together. Leave for a few minutes until it becomes frothy on top. Add oil, flour, salt and baking powder and mix well. Remember to always use glass, wooden, or plastic bowls and spoons when making bread. Metal inhibits the yeast from rising properly.
- Knead for 5 minutes on floured surface. Form half of dough into a loaf. Sprinkle 1 teaspoon Italian herb mixture (or herbs of your choice) onto dough and knead until mixed. Form rolls and place on a pizza stone. Bake rolls at 400 degrees for 12-15 minutes.
I highly recommend you use a pizza stone for baking all your breads, a pizza stone is like the difference in texture you get when using cast iron. Nothing will turn out better bread than a stone. You care and use your stone the same way you would use cast iron in the above link.
What is your go to dinner for those nights when you're out of time but don't want to sacrifice taste?
So happy to have found this recipe as I have found it to be remarkably flexible. I’ve made all rolls with it, or just two loves of bread, or a combo. I’ve doubled it. I did need to amend it to fit my taste, however. I find that the original recipe had too much flour for the amount of water called for, so if I cut back to about 4 cups, things go very well. A little more is worked in during the kneading process. Also, the product in this recipe is too dense for my taste, so I add 1 to 1.5 T of psyllium husk powder to the recipe, and it turns out light and fluffy. I LOVE that this goes together so fast!
I used 8 cups of flour and it was a sticky mess. Didn’t make nice rolls. Haven’t tasted them yet. Don’t have a stone and I probably didn’t grease the pan well enough. Stuck really hard.
I love this recipe although I have had to tweak it. Unlike the person with the 8 cups of flour, I have to use less than four with the amount of liquid that is in the recipe. Even then, it’s too dense for my taste. I add 2 tablespoons of psyllium husk, and the problem is solved. I have a nice soft bread. The flour problem occurs no matter what kind of flours I use. Now I need to figure out a gluten free version of this. My intolerance is kicking up again, so I’ll have to be satisfied with making this for other people.
I don’t get what you’re doing with the half that you form into a loaf. Are you making a loaf of bread along with some rolls, or is the loaf the dough you’re putting the remaining ingredients in? Thanks!
I have the same question. I don’t see any answer.
You’re just forming it into a loaf and baking
Your recipes are the best for my family ? size so this is the best thank-you
Do you have more?
So yummy love them thank you
Thanks for posting this
Yes true
It is very yummy to eat this recipe so it is satisfying to eat thanks for the recipe!
The only insta dinner rolls that have worked for me that arnt complete doughy balls! Super tasty but add double the Italian seasoning
What Can I use if I don’t have a pizza stone?
I love this recipe! On a whim I looked for a quick bread/roll recipe to go with my broccoli cheddar soup and this was perfect! I did double the Italian seasoning. My family loved these rolls! Thank you!
I tried this today….i was AMAZED! I wasn’t excepting it to be nearly as good considering how fast and easy it was! The crust was a little hard but the middle….oh my…it was so flaky and tender! I have tried several quick yeast bread recipes but this one, it’s going in the recipe bank! THANKS for posting it!!!!
Thanks for a quick and easy recipe! The only thing I would change with this recipe is that I would double the amount of Italian seasoning. But that’s just a personal preference. I almost forgot to mention that I always add the salt to my yeast, water, and sugar mixture.
Hi, I work in a primary school in the UK and run a after school cooking club with another great TA. WE were looking for a new recipe for bread that wouldn’t take too long to do and found your recipe. It was a great success, the kids loved it so much most of it was gone before the parents came to pick them up. We will definitely be using it again x
hi
Is the 400 in Celsius or Fahrenheit?
Fahrenheit
Made your recipe for Sunday lunch. Incredible! Thanks a bunch for the recipe!! It was delicious!
Melissa,
I found a bunt pan that is a stone. It is made of the same stuff my pizza stone is made of! It was three dollars at Goodwill. I want to try this bread in the stone bunt pan. I will let you know how it turns out!
Blessings,
Merrilou Inks
How long does the loaf bake, also 15 minutes?
How long does the loaf bake, also 15 minutes?
Thank you for this recipe! I made these last night and they are wonderful, and so easy to make too. Note to anyone else that I made a half recipe, got about 14 rolls.
i use my kitchen aid with the stainless bowl to make most of my bread items, is this wrong, since it is metal? Thanks!
Bethani,
If you’re not having trouble with the rise, don’t worry about it. This is a short rising bread so it probably won’t matter at all, it does make a big difference for me (my kitchen tends to be cooler) on longer rising bread recipes.
I also live in a cold environment and use metal bowls. You can get around this by preheating your oven to 200°, then turning it off. Place your bread in the bowl with a towel over it in the oven and let it rise for an hour. I’ve never had problems rising red like this.
I just want to say that I just found your web page and I’m glad I did! We try to stay 80% raw and our 20% we usually want grains. I’m pregnant with my 4th child I will have four five and under! And your 5 minute bread is wonderful!! I love the healthy approach and my husband is a bee keeper and the use of honey in your recipes is amazing. I also have tried your crackers and then the soda bread mentioned by someone else. I’m making these rolls tonight and I am so very thankful for the work you have done in putting these recipes together. God bless 🙂
Samara,
So glad you’re enjoying the recipes. I have a thing for baking and playing in the kitchen.
Delicious!!! I seemed as if you wrote this easy no-rise bread recipe specifically for me. I wanted to have fresh bread for dinner tonight but only started looking for a recipe in the late afternoon. Your recipe has fewer steps than most others I found on-line. I adjusted the ingredients for high altitude baking because we live at 4200 ft. Increased water by 1 TBS, increased flour by 1-1/2 TBS, ( I mixed unbleached white and rye flours). About another 1/2 cup of white flour was used in the kneading process. I decreased baking powder to 3/4 tsp, and added 3/4 tsp baking soda. The baking soda was added in error but it turned out great. Instead of Italian herbs, I used Herbes de Provence (lavender). Baked in a 425 degree oven on a pizza stone. Rolls baked for 12-13 minutes. Loaf baked for an additional 8-9 minutes longer. Thanks so much.
Eva,
I’m so glad you enjoyed them! Thanks for giving the directions for high altitude and my yes, you do live up in the clouds. 🙂
We live at nearly 6000 ft, so this gives me an idea for adjustment. Thank you so much.
These were AMAZING. I was able to make 12 rolls and a small loaf. I had only 4 rolls leftover… the guests devoured them! Will be making them again today!!!
Oh, and I microwaved the leftover rolls… they were AMAZING reheated! Pure awesomeness!
So glad you enjoyed them!
Mmm! They were delicious and easy! Thanks for the recipe!
So glad you enjoyed them!
Mmm, I’m going to go give those rolls a shot right now. My mouth is wanting fresh bread, and our little store is closed! Thanks!
[…] I purchased a half flat of strawberries from the local farmers market at $12.00. Rhubarb was courtesy of my neighbor and my small patch. I’ve had my canning jars for 13 years, and adding in the cost of sugar, pectin, and lids, I estimate it cost me $1.95 for each pint sized jar. I made four jars of strawberry rhubarb and three jars of straight strawberry, with one pint of fresh berries left over. Perfect on a slice of my homemade quick no rise bread. […]
You make it look so easy. I found myself licking my lips thinking, “I could make those!” You may get me cookin’ again yet.
Try them, Mindy. They are really easy! In fact, I’m eating my sandwich made from the bed right now, it’s eat every crumb good. 🙂
Love your recipes