Table of Contents

Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls

The aroma of baking bread is a time machine. One whiff, and I’m instantly transported back to my grandmother’s sun-drenched kitchen. She wasn’t a fancy baker, but her simple white rolls, warm from the oven and slathered with butter, were pure comfort. The way the soft, pillowy dough melted in your mouth… it was magic. I’ve spent years chasing that memory, striving to recreate those simple, perfect rolls, and this slow-rise, no-knead recipe comes as close as I’ve ever gotten.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15-21 minutes
Total Time: 14-20 hours (including rising time)
Servings: 12
Yield: 12 Texas-size rolls or 24 standard rolls
Dietary Type: Vegetarian

Ingredients

2 cups all-purpose white flour
½ cup whole wheat flour
1 ¼ teaspoons salt
¼ teaspoon fast rising yeast
1 ½ cups water, room temperature
1 tablespoon vegetable oil
8 tablespoons unsalted butter, melted
6 ½ tablespoons sugar
3 tablespoons powdered milk
1 large egg, at room temperature
1 ¼ cups all-purpose white flour
1 tablespoon all-purpose white flour (for dusting)

Equipment Needed

3- to 4-quart bowl (or larger)
Large spoon
Flexible spatula
Plastic wrap
Medium bowl
Fork
Heavy-duty stand mixer (optional)
12 “Texas-size” muffin tin cups or 24 standard-size muffin cups
¼-cup measure (for large muffins) or ⅛-cup measure/coffee scoop (for small muffins)
Pastry brush or fingertips
Microwave-safe container
Wire racks
Knife

Instructions

In a large bowl (3- to 4-quart or larger), thoroughly combine the all-purpose flour, whole wheat flour, salt, and fast-rising yeast. Use a large spoon to mix these dry ingredients together.
Add the room temperature water to the bowl. Stir vigorously with the spoon until the water is evenly incorporated into the flour mixture, forming a shaggy dough.
Use a greased flexible spatula to scrape down the sides of the bowl, ensuring all the flour is incorporated and the bowl is clean.
Drizzle about ½ teaspoon of vegetable oil over the top of the dough. Using a pastry brush or your fingertips, spread the oil evenly over the entire surface of the dough and up the sides of the bowl. This will prevent the dough from drying out during its long rise.
Cover the bowl tightly with plastic wrap to create an airtight seal. This is crucial for proper fermentation.
Set the bowl aside at room temperature (ideally around 70 degrees Fahrenheit or cooler) for 12 to 18 hours. This long, slow rise is what develops the complex flavor and airy texture of these rolls. Don’t be tempted to rush this step!
After the initial rise, prepare the enrichment mixture. In a medium bowl, use a fork to beat together 6 tablespoons of melted butter, the sugar, and the powdered milk until well blended and smooth.
Beat in the egg until it is completely incorporated into the butter mixture.
Now, add the butter mixture to the risen dough. Vigorously stir the mixture into the dough until the dough deflates and the ingredients are well blended. The dough will seem quite rubbery at this stage; this is normal.
Vigorously stir in the remaining 1 ¼ cups of all-purpose flour until thoroughly incorporated. At this point, the dough will be quite sticky.
(Optional) If you prefer, you can complete the second-stage mixing in a heavy-duty stand mixer. Transfer the risen dough to the mixer bowl and use the paddle attachment on low speed to complete the mixing steps. This can help to ensure even incorporation of the ingredients.
Generously grease 12 “Texas-size” muffin tin cups or 24 standard-size muffin cups. You can use melted butter, vegetable oil, or coat them thoroughly with nonstick cooking oil spray. Be generous; this will prevent the rolls from sticking.
Using a well-greased ¼-cup measure for large muffin cups and a ⅛-cup measure (or coffee scoop) for small muffin cups, place a scoopful of dough in each cup.
Divide any leftover dough evenly among the cups.
Use the remaining 2 tablespoons of melted butter to drizzle over all the roll tops.
Use your fingertips to spread out the butter and smooth each top until the dough surface looks smooth. This will help the rolls to bake evenly and develop a beautiful golden-brown crust.
Sift a little flour over each cup. This will help to prevent the rolls from sticking to the plastic wrap during the second rise.
Cover the muffin tins with plastic wrap.
Let the dough stand at room temperature for 1 to 1 ¾ hours, or until the dough nearly reaches the cup rims. The time will vary considerably depending on the temperature of the room and the length of the first rise. Be patient!
Remove the plastic wrap. Let the dough stand until it rises just above the rims of the muffin tins.
Fill a microwave-safe container with 1 cup of water and set it far to one side of the microwave oven.
Microwave on high for about 2 minutes, until the water almost boils. This creates a humid environment in the microwave, which will encourage the rolls to rise further.
Put a muffin tin in the microwave oven as far from the water as possible.
Let rise for another 30 to 45 minutes or until the dough nears the cup rims.
Remove the plastic wrap. Let stand until the dough rises just above the rims.
Position an oven rack in the middle third of the oven; preheat to 400 degrees Fahrenheit.
Gently transfer the muffin pans to the middle oven rack; jarring can cause deflating.
Bake for about 15 to 18 minutes for smaller rolls and 17 to 21 minutes for larger rolls, or until they are well browned on top and sound hollow when thumped with a finger.
Transfer the pans to wire racks and let cool just slightly, then run a knife around the rolls to loosen them from the muffin tins.
Sift a little flour over the rolls just before serving, if desired. The rolls are best served warm.

Expert Tips & Tricks

Don’t overmix the dough! Overmixing can lead to tough rolls. Mix until just combined.
Temperature is key. Keep an eye on the temperature of your room, especially during the first rise. Too warm, and the dough will rise too quickly and may collapse. Too cold, and it will take much longer.
Grease generously! Don’t skimp on the greasing of the muffin tins. This will prevent sticking and ensure easy removal of the rolls.
If your rolls are browning too quickly, tent the muffin tin with foil during the last few minutes of baking.
For extra flavor, brush the tops of the warm rolls with melted garlic butter.

Serving & Storage Suggestions

These rolls are best served warm, straight from the oven. They are a perfect accompaniment to soups, stews, salads, or any meal where you want a comforting side.

Leftover rolls can be stored at room temperature in an airtight container for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months.

To reheat, wrap the rolls in foil and bake at 350 degrees Fahrenheit for 10-15 minutes, or until heated through. You can also microwave them for a few seconds, but be careful not to overcook them, as they can become tough.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value*
Calories	263 kcal	–
Total Fat	10 g	15%
Saturated Fat	6 g	27%
Cholesterol	40 mg	13%
Sodium	258 mg	10%
Total Carbohydrate	38 g	12%
Dietary Fiber	2 g	6%
Sugars	8 g	–
Protein	5 g	10%

* Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

All White Flour: You can use all all-purpose white flour in this recipe if you prefer a lighter, softer roll.
Honey Wheat Rolls: Replace the sugar with honey for a subtly sweet and flavorful twist.
Herb Rolls: Add a tablespoon of dried herbs, such as rosemary, thyme, or oregano, to the dough for a savory variation.
Cheese Rolls: Sprinkle shredded cheese, such as cheddar or Parmesan, over the tops of the rolls before baking.
Vegan Rolls: Substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Use plant-based milk powder.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of fast-rising yeast?
A: Yes, but you will need to proof the active dry yeast first. Dissolve it in a little warm water with a pinch of sugar and let it sit for 5-10 minutes until it becomes foamy. Also, the rising time might be slightly longer.

Q: My dough didn’t rise much during the first rise. What went wrong?
A: The most likely culprit is the temperature of your room. Yeast thrives in warm environments. If your room is too cold, the dough will rise very slowly. Try placing the bowl in a slightly warmer location, such as near a radiator or in a slightly warmed oven.

Q: Can I make the dough ahead of time and bake the rolls later?
A: Yes, you can refrigerate the dough after the first rise. Punch it down gently and store it in the refrigerator for up to 24 hours. Allow the dough to come to room temperature before shaping and baking.

Q: My rolls are browning too quickly on top. What should I do?
A: Tent the muffin tin with aluminum foil during the last few minutes of baking to prevent the tops from burning.

Q: Can I freeze the baked rolls?
A: Yes, you can freeze the baked rolls for up to 2 months. Wrap them tightly in plastic wrap and store them in a freezer-safe bag or container. Thaw them at room temperature and reheat them in the oven before serving.

Final Thoughts

These slow-rise, no-knead rolls are a testament to the power of simple ingredients and patient preparation. Don’t be intimidated by the long rising time – it’s mostly hands-off, and the results are well worth the wait. The soft, flavorful crumb and golden-brown crust will transport you to a place of pure comfort, just like my grandmother’s kitchen. So, gather your ingredients, embrace the process, and prepare to be amazed by the magic of homemade bread. Share these warm, delicious rolls with loved ones and let the memories begin!

Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls Recipe