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No Knead White Rolls

Batterway White Rolls
A quick no-knead dinner roll that will add homemade goodness to any meal.
Yield 18 rolls



  • 3 3/4 cups bread flour, divided
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons table salt
  • 1/3 cup shortening or butter
  • 1 1/2 cups water (120-130°F)
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1 large egg (room temperature)


  • In stand mixer bowl, combine 1 1/2 cups flour, yeast, sugar and salt; mix well.
  • In saucepan or microwave-save dish, heat water and shortening until warm (120-130°F; shortening does not need to melt). Add to flour mixture. Add egg. Using paddle attachment, blend at low speed until moistened; beat 3 minutes at medium speed. Gradually mix in remaining flour to make a stiff batter.
  • Note: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.
  • Cover; let rise warm place until double, about 30 minutes.
  • Stir down batter. Spoon into greased muffin pan cups. Cover; let rise in warm place until double, about 20-30 minutes.
  • Preheat oven to 400°F.
  • Bake at 400°F for 10 to 15 minutes until golden brown. Remove from pans; brush with butter. Serve warm.


Image by Fake Ginger.

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Review & Comments

Joan | Reply

Can Quick-Rise yeast be substituted in your recipe?

Red Star Yeast | Reply

Hi Joan,

Yes you can substitute 1:1 but keep an eye on your rise times. The dough will rise much faster with the Quick Rise yeast.

Happy Baking!

Becky | Reply

Can the dough be frozen at any point before baking?

Red Star Yeast | Reply

Hi Becky – We don’t recommend freezing the rolls before baking because it will damage the yeast and dough structure which will affect the quality of the final baked product. To break up some of the prep, you could make the dough the day before and refrigerate overnight. This will make for the best possible end product to enjoy with your loved ones.
We do have tips for par-baking and also freezing the dough if you do choose that route:

I hope you will find this information helpful.
Happy baking!

Brenda Berg | Reply

When making buns in a muffin tin, what weight should the bun dough be for each hole

Red Star Yeast | Reply

Hi Brenda,
We suggest that you weigh the batter/dough and divide by 18 to get the weight for each roll.
Happy baking!

Catherine de Beauvais | Reply

Would Red Star consider having a regular paper book with these recipes? I was in an
accident years ago and can’t see e-books well. Absolutely love your recipes.
Thank you.

Red Star Yeast | Reply

Hi Catherine,
We have printed ebooks available through our Carol’s Club program:

Happy baking!

Christy Cunningham | Reply

cant wait to try these

Fern Tan | Reply

4 stars
Looks yummy!

Linda Ebbert | Reply

You are saying large muffin cups.. does this mean the standard size like a cup cake size? Or the Texas biggies?

Red Star Yeast | Reply

Hi Linda, Use the cup cake size muffin tins for these rolls. Happy baking! ~Carol@RSY

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