1-Hour No-Knead Yeast Dinner Rolls

Bread.  It can be a problem with dinner, because sometimes you just don’t have 4-5 hours to prep contemporary yeast bread or roll recipes.  You all know that I prefer to use long, slow fermentations with my yeast breads to produce incredible flavor and crust.  But that requires me to start the bread the day BEFORE dinner, which I have to really plan ahead for.  So many times, it’s been 6pm and I start cooking dinner and realize that I really need to serve some bread, but a 15-minute biscuit might not be just right…  So this evening I developed this recipe that produces a pretty darn decent yeast roll in exactly one hour from start to table.  Add some butter and honey, and you’ll think you’ve died and gone to heaven!

In a large microwave-safe measure cup or glass bowl, add:

1 cup buttermilk (use milk if you don’t have buttermilk, but the texture and flavor won’t be as good)

Microwave in 15 second intervals, stirring between each interval, until the buttermilk in warm to the touch.  (My microwave takes about 45 seconds to reach this temp.)  If you heat buttermilk too hot, it will curdle.  It’s still okay if this happens, it just looks gross.  But you just want it warm to the touch, around 100F.  Once it’s warm, add:

2 Tablespoons sugar

4 teaspoons (or 2 packages) active dry yeast (or 1 package rapid rise yeast)

Stir until well mixed, then let it sit for 15 minutes.  It will puff up like this:

Scrape it into a large bowl, and add:

1/4 cup melted butter (unsalted)

2 cups bread flour (all purpose is also okay)

1 teaspoon kosher salt (or 1/2 teaspoon table salt or sea salt, preferably not iodized)

Stir well until the batter is nice and smooth.  Then add:

1/4 cup more flour

Stir it, and it will change from a smooth batter to a ragged hybrid between batter and dough.  Cover with plastic wrap and let it rise for 20 minutes.  (If it’s winter and your kitchen is cold, you might place it in the microwave or some other slightly warmer place.)  This is the time to preheat your oven to 400F and make sure there’s a rack in the center.  After 20 minutes, your batter will have doubled in size:

Get a 9×13 glass pan and spray it liberally with cooking spray or wipe it with oil.  Now take a large ice cream scoop, preferably the kind that has the lever that you squeeze that rakes out the ice cream.  (I never use these for ice cream, I use them for baking.  They sell two sizes, a small one and a large one.)  Scoop the batter out into the pan.  You’ll be able to get approximately 8 rolls out of this batch:

This makes rustic-looking rolls.  If you don’t mind getting your hands dirty, you can oil your hand, and dump the batter into your hand, and make them a bit more shapely.  But they won’t TASTE any better!

Bake the rolls on the center rack of a preheated 400F oven for 20 minutes.  And that’s how you make yeast rolls in less than an hour!


21 Responses to 1-Hour No-Knead Yeast Dinner Rolls

  1. OMG this is a million dollar recipe Ben.

  2. I am trying this tomorrow!!

  3. Hour and a half bread:

    3/4 cup of water (my tap water on hot comes out at 110 degrees)
    mixed with
    2 tsp yeast
    1 tbsp sugar

    Let stand for 3 minutes, then add 1/4 cup of heavy cream and 2 tbsp melted butter

    In the food processor I add
    3 cups flour
    1 tsp salt

    while running the food processor add the wet ingredients (I usually need to add a tablespoon of water more or so) until a soft dough forms. Process for 1-2 minutes longer. Remove dough to a buttered bowl, cover and let sit for 30 minutes. Turn out bread and form into a loaf. Cover and let sit for 30 more minutes. Slash the top, brush with 1 tbsp of melted butter and bake at 375 for 30 minutes (I bake on a stone). Remove from oven and brush with 1 tbsp of butter. Allow to cool before slicing.

    Note: This is not as good as the breads that rise overnight, nor is it nearly as good as sourdough breads. But it is extremely quick.

  4. Thank you!!! I can’t wait to try these. :)

  5. You are amazing! 3 Masterchef Recaps AND a recipe? Go speed racer? Loving this recipe –Now THIS seems like something I can do- thank you for clear instructions for this very unpracticed cook. I have quite a few friends who are glucose intolerant. What would you use as the best substitute for bread flour? And if I needed to -almond, coconut or rice milk for the dairy intolerants who won’t touch buttermilk?

    • When it comes to baking, Ayleyaell, substitution can get tricky. ESPECIALLY when it comes to gluten free and dairy free elements. I think that the milk substitution, in this case, will be just fine. However, I’m not sure that substituting a general purpose gluten-free flour will give you good results. The best thing to do is just try…and report back to me!!!

  6. Will be trying this tomorrow night. I love your recipes Ben and so does my 1 year old who will not eat store bought bread, biscuits or cakes as she became quite used to home cooking from 6 months old and now throws the others away. This looks like a great recipe for when I run out of bread and don’t have a lot of time to make it.

    • Wow, Mel! Sounds like you’re raising a very smart future Foodie! That’s wonderful, it always warms my heart to hear of kids who are eating the right stuff and loving it.

  7. Can’t tell you how happy I am to have found you. I was devastated when you were sent home on Season 2. Really, really missed your bubbly personality and good spirits and generosity to everyone. Recipe looks fabulous. Will be trying this for sure. And today at that!
    Hoping you get your own TV show soon (and that it gets broadcast to Canada)

  8. I may have to try this. I’ve never made bread except quick breads (Irish soda bread, zucchini bread, etc). I was spoiled by Mom making good bread when I was young, and we have some pretty decent bakeries around here. However, maybe I can take over bread making duties, since Mom has arthritis that makes it just a little difficult to make bread at times.

  9. I need to show you isi microwave breads next time I’m up- works best with looser batters, but I bet we can make an acceptable brioche in about 10 minutes, in the microwave, no oven needed.

    • I have a book on microwave-amped breads. I haven’t tried any yet, because part of me feels super guilty each time I make bread in under 24 hours. Ha ha ha…

  10. Hi Ben! I made this recipe this evening with whole wheat flour (completely) and they came out brilliantly. I’m so glad the substitution worked. Great recipe. Thanks!

  11. I hate microwaves. Can I just warm the milk on the stove instead?

    • Caykat, you certainly can. However, the microwave is THE preferred method for warming milk and melting chocolate and cheese. When you heat something on the stove, it is hottest right near the surface of the pan, and can lead to scorching very quickly, which can easily ruin the flavor of the milk. Microwaving is the smartest and most responsible way to heat any dairy product. If you choose to use the stove, use low heat, and stir CONSTANTLY.

  12. You make working with yeast totally not scary! Thanks! I can’t wait to try!

  13. I made these last week to accompany the curried pumpkin soup. I goofed up the soup, and will try it again. These rolls were so good, I ended up eating them for dinner! They’ll be in the regular recipe rotation along with your biscuits. Thanks!