Quick and Easy No Yeast Rolls for Busy Nights

It’s 6:43 PM. You’re starving, the kids are circling the kitchen like vultures, and the idea of pulling out yeast, waiting for dough to rise, and praying your oven cooperates feels laughably out of reach. But here’s the twist—what if you could have warm, buttery, fluffy no yeast rolls on the table in under 30 minutes?

No proofing. No stand mixer. No stress.

These no yeast dinner rolls are designed for nights when life demands shortcuts but your taste buds still crave something that feels homemade. Whether you’re throwing together a last-minute stew, trying to salvage leftovers, or just want something comforting with a crisp outside and soft, pull-apart center—these rolls deliver.

In this guide, I’ll show you exactly how to make no yeast rolls using self-rising flour and a few pantry basics. You’ll get clear steps, texture clues, fix-it tips, and flavor boosts—plus variations for the plant-based crew. This isn’t just about saving time. It’s about giving your weeknight meals that “I actually baked this” feeling without the usual baking baggage.

So, if your evening needs a win and your oven’s ready, let’s make it happen.

Ingredients for No Yeast Rolls (and Smart Swaps That Work)

Let’s be honest—most of us aren’t baking with a fridge full of artisanal ingredients and a pantry curated like a food stylist’s set. These no yeast rolls were built for real kitchens with real time limits. That’s why the ingredient list is short, flexible, and totally beginner-friendly.

Here’s what you’ll need—and why each one matters.

The Core Trio

• Self-rising flour (2 cups)
  This is the magic dust. Self-rising flour includes both baking powder and salt, giving the rolls their lift without yeast. No need to worry about measuring leavening agents separately.
• Milk (¾ cup)
  Go for whole milk if you have it—it adds richness and softness. But 2%, almond, oat, or soy all work in a pinch. Just make sure it’s unsweetened.
• Melted butter (¼ cup + more for brushing)
  Butter brings the flaky, tender crumb and that comforting, golden exterior. You can sub olive oil for a slightly different texture and flavor.

Optional (But Highly Recommended) Add-Ins

Want to dial things up a bit? Try mixing these into your dough:

• Shredded cheddar or parmesan – for that pull-apart cheesy vibe
• Chopped fresh herbs (like rosemary or chives) – to add aroma and flair
• Garlic powder or onion flakes – for subtle savory depth
• Spoonful of sour cream or yogurt – adds moisture and a tangy note

Substitution Notes

What if I don’t have self-rising flour?
Easy fix. Just whisk together:

• 2 cups all-purpose flour
• 3 tsp baking powder
• ½ tsp salt

It won’t be exactly the same, but it’ll get you close enough—especially if you’re racing the dinner clock.

Step-by-Step Instructions: How to Make No Yeast Rolls Fast (No Mixer Needed)

Here’s the thing: if you can stir pancake batter, you can make these rolls. No fancy gear, no complicated timing—just real dough in real time. Let’s break it down so you can go from “ugh, nothing to serve” to “hey, these are actually good!” in 30 minutes flat.

1. Preheat like you mean it

Set your oven to 400°F (200°C).
Getting your oven hot before you start mixing ensures your rolls rise and brown evenly. A cold oven is the silent killer of decent bread.

2. Mix the dry stuff

In a large bowl, whisk together:

• 2 cups self-rising flour
• (If you’re DIYing it: 2 cups all-purpose + 3 tsp baking powder + ½ tsp salt)

You can also toss in any dry add-ins now—cheese, herbs, spices.

3. Add wet ingredients

Pour in:

• ¾ cup milk
• ¼ cup melted butter

Stir with a wooden spoon or silicone spatula until just combined. The dough should be soft and slightly sticky—not soupy, not dry. If it’s too dry, splash in a tablespoon more milk.

4. Shape with zero stress

Lightly flour your hands and a surface. Scoop out golf ball–sized pieces, gently shape into rounds, and place on a greased or parchment-lined baking sheet. You should get 10–12 rolls.

No need for perfection—these are rustic, not Pinterest-y.

5. Bake until golden and fluffy

Slide them into the oven for 12–15 minutes. You’re looking for:

• Light golden tops
• Slight spring when pressed
• Smell that makes people wander into the kitchen

When done, brush with extra melted butter. Trust me, this is the moment they go from “good” to “craveable.”

A warm, golden-brown basket of fluffy no yeast bread rolls, sitting on a rustic wooden table, with a few rolls slightly pulled apart to reveal their soft, airy texture, surrounded by scattered flour, a small bowl of butter melting in the background, and fresh herbs for garnish.

Tips to Avoid Dry, Flat, or Doughy No Yeast Rolls

Let’s be real—baking without yeast feels like cheating a bit. And sometimes, the results… taste like it. Dry? Flat? Center still gooey? Been there. But these quick fixes will help you dodge the usual no-yeast pitfalls and bake rolls that actually taste like you knew what you were doing.

Don’t overmix the dough

This is the #1 culprit. Once your wet and dry ingredients are combined, stop stirring. Overmixing activates too much gluten, making your rolls dense instead of soft.

Watch your flour measurements

Using too much flour = dry, crumbly texture. Spoon and level your flour—don’t scoop straight from the bag. If your dough feels tight or cracks when shaped, it’s too dry. A splash of milk can save it.

Use fresh baking powder

Old baking powder is the silent saboteur of no yeast baking. If it’s been sitting open for more than 6 months, test it with hot water—it should fizz like soda. No fizz? Time to toss it.

Let the dough rest (briefly)

Even though there’s no yeast, letting your dough rest for 10–15 minutes before shaping helps the gluten relax and the flour hydrate. It’s a tiny pause that leads to fluffier texture.

Variations & Substitutions: When One-Size-Fits-All Just Doesn’t Fit

Here’s the truth: no one bakes in a vacuum. Some nights you want classic buttery rolls. Other times? You’ve got half a block of cheese, two wrinkly jalapeños, and zero desire to follow the “right” recipe. That’s where these no yeast rolls shine—they’re built to bend.

Craving flavor? Raid your fridge.

You don’t need to be a chef to get creative. Try tossing in:

• Sharp cheddar and chopped chives – bold, a little grassy, ridiculously good
• Garlic powder with dried Italian herbs – turns dinner into an event
• Crumbled bacon and green onion – because why not?
• Brown sugar and cinnamon – breakfast, dessert, whatever

Just keep your mix-ins around ½ cup total or the dough gets cranky.

No dairy? Plant-based? Welcome.

I’ve made these with oat milk and olive oil when the fridge was bare and they still turned out tender. Here’s what works:

• Butter? Use vegan butter or even a mild olive oil
• Milk? Almond, soy, oat, cashew—all fine. Just skip anything sweetened or flavored
• Want that richness back? Stir in a tablespoon of vegan mayo or unsweetened yogurt

It’s not about replacing dairy—it’s about keeping that soul-satisfying texture.

Can they be gluten-free?

Sort of. If you use a 1:1 gluten-free flour blend with xanthan gum, you’ll get close. Just know the texture will lean crumbly, not chewy. Let the dough sit a bit longer after mixing so it hydrates fully. They’ll still do the job—just don’t expect bakery-style fluff.

Conclusion

Let’s be honest—most of us aren’t trying to win Bake Off. We just want something warm, homemade, and satisfying on a night when everything else feels chaotic. These no yeast rolls are that little victory. The ones you pull from the oven and think, “Wow, I actually made these?”

They’re not just quick—they’re reliable, flexible, and quietly impressive. Whether you keep them classic or load them up with cheese and herbs, they meet you where you are: short on time, maybe low on groceries, but still craving something that feels like effort… without the effort.

So print the recipe, save it to your phone, scribble it on the back of an envelope—whatever works. Because chances are, once you make them once, they’ll become your go-to. Simple. Honest. And just good.

no yeast rolls

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine American

Servings 12 people

Calories 160 kcal

Ingredients

  

• 2 cups self-rising flour or see substitution below
• ¾ cup milk whole, almond, soy, or oat—unsweetened
• ¼ cup melted butter or olive oil/vegan butter

Optional:

• ½ cup shredded cheese
• 1 –2 tbsp chopped herbs chives, rosemary, etc.
• 1 tsp garlic powder or other seasonings

Substitution for Self-Rising Flour:

• 2 cups all-purpose flour
• 3 tsp baking powder
• ½ tsp salt

Instructions

 

• Preheat oven to 400°F (200°C).
• Mix dry ingredients in a large bowl (flour, salt, seasonings).
• Add wet ingredients (milk, melted butter). Stir until just combined.
• Shape dough into 10–12 rough balls. Place on a greased or parchment-lined baking sheet.
• Bake for 12–15 minutes until tops are golden and rolls spring back slightly.
• Brush with butter while warm. Serve immediately or store airtight for later.

FAQ: Quick Fixes and What-Ifs for No Yeast Rolls

You’ve got the dough, the oven’s preheated, but that one question pops up: “Wait… can I still make these if I don’t have _?” You’re not alone. Here are the most common no yeast roll questions—answered with real-life kitchen logic, not perfectionist theory.