Instant Pot No Knead Dinner Rolls will be the star of any meal. They are feathery light, buttery, and soft. These bread rolls are perfect for sandwiches or an accompaniment to a roast. Easy to make without a mixer. They require no kneading and rise in your electric pressure cooker.
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I was going to wax poetic about food and nostalgic memories that are often invoked by it. About returning to my childhood, to the time of innocence when every taste, every flavour is so much more intense and bright.
I was going to talk about dinners at the cottage with my grandparents, leisurely weekend breakfasts with my mom, the excitement of waiting for my favourite cake to be cut on my birthday.
I was going to talk about the smells and the time machine that they are. The smell of a pie baking in the oven transporting me momentarily to the long-forgetten time three decades ago. Or the sizzle of the onion hitting the foaming butter and reminding me of my wedding day. Or that intoxicating yeasty aroma of the most beautiful and soft bread that just came out of the oven and reminded me of all those failed attempts to make bread in my 20s.
I was going to write so much but then I realized that no matter how much I wanted to make this post into a story, there really was no story. Sometimes you just have to let the food speak for itself, take the centre stage, and let it shine.
There will be plenty of stories, plenty more memories that I will eventually share. But today, the story is simple. It’s the story of delicious, amazing, and a little bit magical Instant Pot No Knead Dinner Rolls.
I’ve been using my Instant Pot for the past four months and although I liked it a lot, I was not in love with this appliance. Until I made these Instant Pot No Knead Dinner Rolls (three times many times now) that is.
Making dough is not this nifty electric pressure cooker’s main (or even secondary or tertiary) function, yet Instant Pot Bread is exactly what made me a true convert and a true lover of this appliance.
If you are still on the fence about buying your Instant Pot, then read my article about 7 Things You Need To Know About Instant Pot and why you might not even want to buy it!!!
Advantages of making Instant Pot No Knead Dinner Rolls
- Instant Pot Bread is a true one-pot recipe. Meaning that I don’t have to use a separate pot to melt butter or a small bowl to microwave milk. Everything is done in one pot – Instant Pot.
- I don’t ever knead bread by hand. I know lots of people swear that it’s therapeutical but I don’t have the patience for it. I usually let my KitchenAid mixer do all the work. It’s not difficult at all but it requires time as the flour is usually added a little bit at a time and then the kneading takes another 10 or so minutes, thus making the whole process at least a quarter of an hour.With my method, everything is mixed together in the Instant Pot (or another Electric Pressure Cooker that has a yogurt function) with a spoon with no kneading and left alone.
- When working with yeast, you need to let the dough rise to develop all that beautiful (and currently excoriated) gluten. The process of letting the dough rise usually takes a couple of hours and it needs to be done in warm place. Dough made in Instant Pot only takes one hour to rise using a Yogurt function.(If your Instant Pot doesn’t have a Yogurt function and you would like to get another one, this is the exact model that I have. Alternatively, I have suggestions on how to let the dough rise without an Instant Pot below)
My favourite way to let the dough rise if you don’t have Instant Pot
You can most likely still use the recipe for these Instant Pot No Knead Dinner Rolls even if you don’t have an Instant Pot or another electric pressure cooker. Just mix the bread dough with a spoon following the instructions, cover the bowl with plastic wrap and let it rise.
It most likely will need more than one hour to rise, I would suggest leaving it be for at least a couple of hours. Then follow the rest of the instructions in the recipe to bake these delicious Dinner Rolls.
My favourite way to let the dough rise is to put the stopper into the sink drain and fill the sink with really hot water. Then put the plastic covered bowl with the dough into the sink. Make sure that water is at the level of the dough in the bowl. I usually refill the sink with hot water once or twice during the rising process.
NOTE: You can use this method if your Instant Pot does not have a Yogurt button. If you’d like to get one, this is the exact model that I have.
How much flour to use?
- 2+3/4 cups all-purpose flour will make perfect, soft, and delicious rolls. You can see the fluffy texture in the video. The rolls will also be easy to form.
- 2+1/2 cups all-purpose flour will result in airy and feathery dinner rolls. They will be extremely light and delicious. The dough, however, will be very sticky, so forming the rolls will be a bit messy.
- 3 cups all purpose flour is what I use in the summer when it’s humid.
Try different versions and decide which one you like best. I prefer 2+3/4 cups of flour since the dough is a bit sturdier and the dinner rolls are easier to form.
IMPORTANT NOTE ABOUT THE FLOUR WEIGHT: I have done a weight test on my flour and 2+3/4 cup of flour consistently weigh 460g when I measure it.
If you bake a lot, you’ll notice that it’s considerably more than what all the google research will tell you. I do not really know why that happens but I tried weighing the flour on different days and scooping it out with different measuring cups and the weight is consistent.
How to form Dinner Rolls
- Take a piece of dough and lightly knead it a few times just to make it pliable
- Flatten it slightly into a disk
- Now imagine that you are trying to wrap something in it, so gather all the edges around that “imaginary filling”. It’ll also look like it’s a ballon with just edges together.
- Place the “balloon” seem side down
- This technique will make sure that the top of the roll is smooth
TIP: Coating hands with vegetable oil means that the dough will not stick to your hands. Alternatively, you could use more flour to make the dough less sticky but it’ll be a bit messier and the more flour you add the less fluffy the rolls will get.
Do you want more Instant Pot Recipes?
Join my Real Ingredients Instant Pot Recipes Facebook Group!!! It’s a fun and safe place to share your own Instant Pot recipes made with Real Ingredients.
Watch the VIDEO below to see how easy these Instant Pot No Knead Dinner Rolls are to make. Watch until the end to see how perfect and feather light they are!!!
What kind of substitutions can you make when baking these Instant Pot No Knead Dinner Rolls?
Remember, all these substitutions will change the recipe so the taste will be different from my original Instant Pot bread recipe.
- Maple Syrup
- You can use white or brown sugar instead of maple syrup.
- You can use honey.
- Can you omit any sweetener altogether? Yes and no. I would suggest adding at least half a teaspoon of sugar to the butter/milk mixture. Sugar helps the yeast develop and start working.
- Egg
- You can use 1 or 2 egg yolks instead of a whole egg. It’ll make the rolls taste a bit richer and more like brioche.
- You can omit the egg altogether. It’ll affect the taste a little bit but not much. No need to add any egg replacement or substitutions if you can’t have eggs.
- Half and half cream
- You can use 5% cream, 18% cream, or even 35% cream instead.
- If you don’t have any cream, you can use milk, however, cream not only adds flavour, it also has fat which affects the texture. So, using milk only will affect the texture of the rolls a little bit.
- Milk
- Can you use plant-based milk? I don’t know. I have never tried myself. I am going to guess that yes, but as I haven’t tried baking with any plant-based milks before I can’t promise results.
- You can use water instead of the milk (and cream). This will definitely affect the flavour and the texture of the Instant Pot No Knead Dinner Rolls but it’ll still work.
- Butter
- Most likely you could use margarine or other non-dairy butter if you are trying to make these rolls vegan but I personally haven’t tried. The flavour may change though.
- Yeast
- Some readers reported that the flavour of these rolls is very yeasty. I don’t find it too yeasty at all. I have also served these to many different people who also claimed that these Instant Pot No Knead Dinner Rolls tasted delicious. However, I have tried this recipe with just 2+3/4 teaspoons of yeast (that’s one envelope) and it turned out fine. It had less yeasty flavour but I actually prefer them with 1.5 tablespoons as described in the recipe. So, just to recap, you can use just 2+3/4 teaspoons of yeast if you desire.
Alternatives for brushing the dinner rolls with cream
I’ve been asked why I use cream to brush these Instant Pot No Knead Dinner Rolls. The answer is simple: I find that using cream is the easiest way of getting a nice golden crust on the rolls. Here are a few different options to brush the rolls before baking them:
- Cream as described in the recipe. It adds a nice milky flavour and makes the tops golden.
- Egg wash. Mix one egg very well with one tablespoon of water. It’s the most traditional way of brushing rolls. It makes a really beautiful and golden crust.
- I personally rarely use this option because I find it a bit wasteful. In most cases there’s a lot of egg wash leftover and I hate throwing it away. Sometimes, I actually save the egg and water mixture and make myself a small omelet.
- Vegetable oil. You already have your hands covered in vegetable oil when forming the dinner rolls so just brush a bit extra on top.
- Melted butter. It will add an extra buttery flavour and a beautiful golden colour.
- I don’t have a microwave so melting one tablespoon of butter requires too much effort. Otherwise, I’d be all over this method!
TIP: Making Instant Pot Bread
Try using your favourite bread dough recipe and convert it to this Instant Pot Bread method
IMPORTANT NOTES and tips on working with yeast:
A few readers said that the Instant Pot No Knead Dinner Rolls were dense. They will not be dense if the yeast worked properly and the dough rose. You MUST make sure that when you add the yeast to the butter and milk mixture, it is NOT hot.
If the mixture is too hot then it will kill the yeast, so it won’t work and all you end up with would be just liquid and flour, which would make for really dense rolls.
You MUST wait for the yeast to foam, it will take about 5 minutes. You can see how it looks in the video. If the yeast does not foam, then the rolls will not work.
This is NOT a recipe for beginner bakers. You need to know how to make bread and understand the science behind the ingredients. Depending on your location and the weather (altitude and humidity), you might even need to add more flour or less flour. I will be happy to troubleshoot the recipe with you if you contact me.
On a personal note, I know this recipe WORKS. As I tested it extensively. I’ve made it with regular KitchenAid mixer and kneading many times. And I made it in my Instant Pot without kneading a couple of dozens times. IT WORKS!
It’s supposed to be sticky! It’s supposed to be messy! The texture is NOT the dough that you get from a can.
The only time it did not work was when I killed the yeast by adding it into the milk/butter mixture which was too hot. I knew it wouldn’t work when the yeast did not foam.
IF IT’S HUMID AND SUMMER: It’s summer and very hot where I am right now and humid. So, I use 3 cups of flour and I bake these rolls for 20-25 minutes. I will revert back to using 2+3/4 cups of flour and baking for 15-20 minutes once the temperature cools and the humidity drops.
TIP: What to do if the dough didn’t rise
If the milk/butter mixture is too hot and the yeast didn’t foam then the dough will not work. You have two options:
- Throw the mixture out and try again.
- Make flatbreads!
One time when the yeast didn’t foam, I still tried making the dough in hopes that it would miraculously rise. After one hour on a yogurt function it, obviously, did not rise but that one hour resting time made the resulting dough very pliable.
I separated the dough into four parts and rolled each piece of dough to about 1/4-1/3 inch thickness. I then brushed the pieces of dough with a bit of oil, added various toppings and baked at F425 for about 15-20 minutes. The resulting flatbreads were delicious!
NOTES ABOUT YEAST: This particular recipe uses a lot of yeast, 1.5 tablespoons (4.5 teaspoons) to be exact. This is a personal preference. I love the smell and taste of yeast in bread. You CAN use 2+3/4 teaspoons of yeast.
I do NOT find that the flavour is unpleasant. None of my friends or family think so either and they request these dinner rolls often. However, it is a personal preference! You may not like this amount of yeast.
And on a totally different note, don’t forget to pre-order my new cookbook, The Ultimate One-Pan Oven Cookbook, it’s coming out on August 28, 2018!!!
Instant Pot No Knead Dinner Rolls will be the star of any meal. They are feathery light, buttery, and soft. Perfect for sandwiches or an accompaniment to a roast. Easy to make without a mixer. They require no kneading and rise in your electric pressure cooker.
- 1/4 cup unsalted butter
- 3/4 cup milk
- 1/2 cup half and half cream
- 2 tablespoons maple syrup
- 1.5 tablespoons instant yeast (IMPORTANT - see note)
- 1 large egg
- 2+ 3/4 cups all-purpose flour (IMPORTANT - see note)
- 1/2 teaspoon salt
- 1-2 tablespoons half and half cream for brushing the rolls
- vegetable oil for forming the rolls
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Turn your Instant Pot on and press sauté button.
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Add the butter and 1/4 cup milk to the pot and wait for the butter to melt. Turn the Instant Pot sauté function off once the butter starts to melt. The pot will still be hot so everything will melt and heat up nicely.
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Add the remaining 1/2 cup milk and 1/2 half and half cream to the pot and mix.
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IMPORTANT: At this point you might need to wait 2-3 minutes to cool the mixture if the pot got too hot. The butter and milk mixture needs to be warm but not hot, so test it with your finger. If it's too hot then the yeast won't work.
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Add the maple syrup, yeast and mix.
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Wait for about 5 minutes to make sure that the yeast foams.
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Add the egg and mix it in with a spoon or a spatula.
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Add the flour and salt and mix everything together just until flour disappears.
NOTE: if it's humid where you are, you might need to use more flour
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Close the lid of your Instant Pot. Turn the valve to a sealing position.
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Press the Yogurt button and choose time of 1 hour. You need a model of Instant Pot that has this button. This is the one I use.
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After one hour take the Instant Pot lid off. The dough should have at least doubled in size. It will be light and spongy. Mix it with a dough scraper or your hands.
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Preheat the oven to 425F.
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While the oven is preheating, form the rolls.
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Line a 13x9" pan with parchment paper for easy cleanup.
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Lightly coat your hands in vegetable oil, it will help with the dough not sticking to your hands.
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Take a little bit of dough and flatten it slightly, now imagine you are wrapping something inside that dough by stretching all the edges around it like a balloon. This will form a nice ball with a "seam" at the bottom.
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Place the ball seam side down onto the prepared pan.
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Repeat with the rest of the dough making 12 Dinner Rolls. Alternatively, you could make 16 smaller Dinner Rolls.
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Cover the pan with a clean kitchen towel and leave for 30 minutes for the rolls to rise.
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After 30 minutes, brush the rolls with a little bit of half and half cream.
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Bake in the fully preheated oven for 15-20 minutes until the rolls get golden brown.
NOTE: if it's humid where you are, you might need to bake for 20-25 minutes.
Some readers reported that these rolls taste too yeasty. I love the flavour of yeast in my baked goods so I find that they taste just absolutely delicious and perfect. However, if you prefer, you can use just 2+3/4 teaspoons (1 envelope) of yeast instead of 1.5 tablespoons. I tried them with just 1 tablespoon and the dough worked just fine.
You could use either 2+3/4 cups of flour OR 2+1/2 cup flour. If you are using less flour, the dinner rolls will be lighter and airier, but the dough will be much stickier, so it'll be more difficult to form the rolls.
NOTE ABOUT HUMIDITY: Now that it's summer and humid where I am I use 3 cups of flour! and I bake the rolls for 20-25 minutes. When it'll be cooler and dryer in a few months, I will revert back to using just 2+3/4 cups of flour and baking for 15-20 minutes.
IMPORTANT: Please read notes above the recipe to make sure you know how to get the yeast to work. It is NOT a recipe for beginner bakers.
I don’t have the yogurt button. What can I do?
Unfortunately I don’t think you can use another function. At least I don’t know which one. In the post I provided suggestions on how to let the dough rise without the instant pot. It may take a bit longer than in IP though
I wanted to make these today but I don’t have a yogurt button on my IP or my mini IP there should be another button you can use? These look so good
If you read through the post I provided suggestions on what to do if you don’t have a yogurt button. Unfortunately I don’t think you can use your IP for the dough to rise. You’ll need to let the dough rise in a regular bowl instead
Can I use gluten free flour to make these rolls?
I don’t know unfortunately. I’ve never made bread with gluten-free flour so I don’t know how it would work. You could try and if the dough doesn’t rise then you can just roll it flat and make flatbreads or pizza. I’ve done that once when I killed they yeast because I added it to the butter/milk mixture that was too hot
There is just something about making/baking bread at home that is so rewarding. Either by hand (not very ofter) or using a machine….the aroma of baking bread is THE BEST. My baba (with her worn hands) made bread from scratch ALL the time. I swear those ladies were work horses. With the farm and ALL the kids….homemade everything to feed an army everyday!! Anyway….I can just smell these baking. I have a bread machine…I am going to experiment with it and see how these turn out.
Do these store well? For how long?
They won’t be as fluffy and airy the next day but they still store well. Definitely at least 2-3 days in an airtight container. Don’t know about longer since I usually finish them by then
Warm, homemade bread and rolls are so good! I love the way you used the Instant Pot for the dough! I definitely need to try it. And my kids always think the rolls are the best part of any holiday meal (and it’s sometimes the only thing they eat), so they are a necessity!
What? Rolls in the instant Pot?! No knead, too? You have made me so excited to try this out, and I adore warm rolls for brunch, so this may be made for tomorrow. Thanks for the inspiration!
Followed the recipe to a T. The dough was very sticky, almost like there wasn’t enough flour. Total flop, threw the hold pan in the trash.
Did the dough rise in IP and double in size? It’s supposed to be sticky when forming the rolls, that’s why you coat your hands in oil.
I had the same thing happen. So sticky that couldn’t do anything with it.
I’m wondering if I switched the saute off too soon and it wasn’t warm enough for the yeast. It foamed and the dough raised, maybe not double though. I added flour while “forming balls” (never could form them correctly). They are on their second rise right now so we’ll see what comes out.
I have an 8Qt, so that may play a part in it not working well for me.
I doubt that 8qt would make a difference. Instant Pot is just a way of letting the dough rise easy and relatively fast. I’ve made this same recipe with my regular KitchenAid as well with the same proportions. The dough is supposed to be sticky, that’s what makes the rolls light. Less flour = lighter and airier texture of the rolls. Not sure how sticky is too sticky. It all depends on a person. Also humidity at home may play a role in the stickiness of the dough. Hopefully the rolls will work anyway for you
They turned out ok. Not as fluffy and a very yeasty flavor. I expected them to not be as fluffy since I added more flour. I also used honey instead and if I do it again I’ll add more for a sweeter taste. They weren’t bad and we used them to make little sandwiches tonight.
I live in Washington so we have a very wet climate. Mine after rising the first time didn’t look like yours. They were so sticky, there was no way to even drop the dough off my hands. So I’ll decrease the milk next time or add more flour.
Thanks for the recipe!
Wet climate may explain the stickiness of the dough since the flour wouldn’t be as dry and wouldn’t absorb the liquid as much. Do you ever make regular bread with a mixer? I would suggest using this same recipe with KitchenAid. Just add the flour while KitchenAid is kneading a bit by bit. Start with extra 1/8 cup and then add a bit more until the dough becomes the consistency of an earlobe (that’s the trick I learned). Then knead for 10 min in the mixer and let it rise like you normally would (I like keeping mine in a covered bowl in a sink full of hot water). This will let you know how much flour you actually need and then once you know the exact amount of flour for your climate you could use those proportions in your Instant Pot. As for the yeasty flavour – that’s how I like mine 🙂 you can decrease the amount of yeast to about 1 tablespoon
This was the texture of a focaccia bread. Rolls were flat. Had I known in advance I would have added spices as such.
They shouldn’t be flat. The dough rises a lot in IP. Did the dough rise after the first rise? If not, then it means the yeast didn’t work. Was the yeast foamy?
Made these the other day, they were so amazing!! Do read the recipe, read the notes about not having the milk/butter too hot. If you’re not sure if it’s too hot, take it out of the pot, and place it on the counter to cool a little. The instant pot element stays hot for a while once you turn it off from melting the butter. READ all the notes if you’re new to baking and I’m positive you’ll have success!! I’m making these again now for family dinner tonight, these buns were a hit at home 🙂
Omg – thank you so much for your comment!! I’ve been so sad today reading about other people saying how the recipe was bad. And I’ve made it so many time!! I’m so happy it worked for you!! When I made these yesterday I turned the sauté function off even before the butter finished melting. Then by the time I added the rest of the cold milk and cream it was the perfect warm temperature.
There is nothing like homemade bread and the aromas of making it at home. Making these soft and amazing rolls in the instant pot is genius! I will have to try this for sure. Love how delicious they look.
I laughed at your story conundrum. That’s how I feel sometimes. Thanks for the laugh and this recipe, I don’t have an instapot but I am living vicariously through yours.
These rolls looks so fluffy and yummy! I would seriously eat them for my dessert! And thank you so much for all the helpful substitution information – it seems like I’m always having to figure out how to substitute something or other!
I had to take the pot off the element for it to finally cool down enough to add yeast to milk. I made two mistakes after that. Dough did rise beutifully but it was so sticky it completely stuck to my hands so much that even though I coated my hands in veggie oil I still had to add flour just to deal with it. I also messed up by having the oven on too hot. I was doing too many things and had it at 475 and they were done a full 10 min before timer, but that made them too dense. I will try again with right temp but any tricks other than coating hands with veggie oil for dealing with the sticky flou?
Hmmm… I would suggest adding 1/4 cup extra flour to the the dough before the rise. Hopefully it will make the dough less sticky for you. Liquid to flour ratio is often tricky as it depends on the humidity also. The ratio in this recipe works for where I live and as I mentioned it even works with less flour but for you it might need more flour… so, I’d try with extra 1/4cup. I hope it works the next time
I couldn’t possibly be more of a beginner when it comes to cooking breads, and this turned out AMAZING! They were so good nobody believed *I* made them lol
I read and re-read the yeast instructions since the author stressed its importance, and the only change was swapping brown sugar for the syrup.
It’s the first time I’ve ever used the yogurt setting in two years. I didn’t even know my IP model had one.
THANK YOU!
Hooray!!! I’m so glad the recipe worked for you! I’ve been getting discouraged reading comments from other readers who said the recipe didn’t work. I even contemplated removing this post. But I’ve made the rolls so many times with great results. So, I’m extremely happy you liked them!!
whew! Glad you didn’t take the post down!
So.. I don’t have an Instant Pot, but I do have a yogurt maker. Do you think I could let my dough rise for the same amount of time in the yogurt maker? (If you have no clue, that is totally fine LOL! I’ll just have to try it out!)
I think that would work. It’s just about the nice steady temperature to rise the dough.
What a great alternate use for the yogurt function on the Instant Pot! The rolls look like they have such a great texture, and are so fluffy. Even better, they sound so easy to make. I’ve been loving exploring all the different uses for the IP and can’t wait to give this bread try!
Can you use bread flour in this recipe? I am trying the recipe today. Anxious to see how it tastes. Thanks
My guess would be yes but I personally haven’t tried using bread flour. Let me know if it works!
These dinner rolls look so light and fluffy! I don’t have an instant pot but I love the idea of making bread in there! Your recipe looks great!
You can make bread in an Instant Pot?! Trying this out!
I made these twice and both times it was a bust! They are super yeasty and taste very strange because of that. 😢
I’m sorry you didn’t like the flavour. Unfortunately everyone has different tastes. You can reduce the yeast to 1 tablespoon and it’ll still work. We just prefer this taste in my family
PLease don’t take the post down. I’m going to try these today. I feel like it’s a challenge now 🙂
What a brilliant idea to use the IP for the rising.
Thank you for sharing this lovely recipe! I made a roast chicken dinner while the dough was rising and then was able to turn the oven up to bake the buns as I let the chicken rest and prepared all the side dishes for serving. The buns are yeasty tasting which I love. I saw your suggestion to use 1tablespoon for those who don’t like that flavour. I happen to love it though 🙂
I followed your recipe exactly as followed and the buns were puffy little soft clouds of deliciousness. I’m going to have one for dessert with jam.
I am so glad you made these rolls and you liked them! Thank you so much for taking your time to write a comment. And I am also glad you liked the yeasty taste. Lots of people complained but the thing is – people have different tastes. I, for example, use very little salt and my recipes and can’t eat a lot of other people’s foods because of that. And it doesn’t mean that other people’s food is bad, it’s just not to my liking.
I meant to choose 5 stars on my above post! oops.
Thank you for the stars 🙂
My first time baking bread and these turned out pretty good! I made them vegan – used plant based butter and milk and omitted the egg. Also used coconut sugar instead of maple syrup. I would make it again but add a bit more flour since it was super sticky. What other kinds of flours do you think would work in this recipe? Whole wheat? Almond flour? A blend of these?
I am glad you liked them! And thank you for letting me know that the plant-based milk works with this recipe. I don’t think you could use almond flour since it has no gluten, it’s just ground nuts and you need yeast to work properly. You might be able to use whole wheat but I wouldn’t use all whole wheat. Maybe 2/3 regular flour and 1/3 whole wheat? But I actually haven’t tried using it so I can’t vouch for the results
. Should I spoon the flour into the cup used to measure to air it out? Any way you can give me me a weight measurement for the amount of flour you use ? I don’t want to make mine too dense
I personally just scoop with my measuring cup and use a knife to level off the top part. I can do a weight measurements but only tomorrow
Hello, I weighed my flour and 2 3/4 cups of flour are about 460g for me which is a lot more than if you google the weights. When I measure the flour, 1 cup is consistently 165-170g whereas google says that 1 cup should be between 125-135 g
I wonder if this is why so many people are having problems with the dough being sticky.
Maybe… well, the dough is pretty sticky and sticky isn’t necessarily bad. But maybe that’s the reason… funny thing is that I now often measure the flour and weigh after just to check and it’s very consistently weighs like this. But the recipes still work fine… recipes for cakes, cookies etc. Not even my recipes but recipes from other cookbooks… weird
Hi Julia, I am really looking forward to trying this recipe. I have a couple of questions:
1. Can I double this recipe?
2. Will the buns freeze well?
Thank you!
Hello Josephene, I haven’t tried doubling the recipe or freezing the buns myself.
On freezing, I’m going to guess that you can freeze them. They might not be as soft after but still delicious.
As for doubling the recipe, unless you are pretty good with baking bread and would know by feel how the no Knead dough is supposed to be before rising, I wouldn’t double. The thing is that I find that with baking doubling doesn’t always work, sometimes you need more flour or less flour. If you feel confident that you can figure out how the dough is supposed to look like then I’d try it by using 1.5 amount of flour first and then adding more to get to the proper consistency. You might need less the double the amount of flour or a bit more. Also, perhaps don’t double the amount of yeast. I like the flavour of yeast in my rolls but even with doubling the flour/liquid, you don’t need to double the yeast as there’s already enough.
This is very helpful. Thank you for the detailed reply!
I made these but they turned out more like biscuits. (Taste ones, but not fluffy rolls like I hoped). I used same amount of yeast as you and it did foam. I also used the yolks instead of whole egg. Used 2 3/4 cups flour. I’m not a baker, so just looking for advice on how to get them to be fluffier. I’m in Austin and it’s hot and pretty dry right now.
Thank you for your message. I’m sorry they didn’t work… it took me about a year of tries before I was able to make real bread back in the day when I started learning to cook and bake. I kept making something hard and dense. It turned out I was adding too much flour… so… here are a couple of things I would do in your case. If you have a KitchenAid mixer, I would try to make the same dough with it. I know, the rolls won’t be No Knead anymore but bear with me… what you need to do is actually figure out how much flour he dough needs… for example, for me, most recipes that I see have too much flour. What the mixer will do, it’ll allow you to add the flour little by little. Start with 2 cups and Knead with a hook for a few minutes, then add another 1/4 cup and Knead… you are looking for the dough to start gather around the hook, be clear off the bowl sides and be soft, yet a bit sticky. If it’s still not clearing the sides of the bowl, then keep adding flour 1-2 tbsp at a time… this way you’ll figure out how much flour the recipe actually needs. Once the dough is done, you can transfer to IP and proceed. The next time, you’d be able to use those same flour measurements but without a mixer…. I am guessing about there being too much flour just because you described the result as biscuits…
Thank you for this advice!
I made these and I don’t think there was enough flour. The dough was very sloppy (like a very very thick pancake batter. I din’t weight my flour but will the next time I make them. They smell great. But I added more flour after taking them out of the IP. I would say about another cup and kneaded it into the dough til I could form a ball that didn’t flatten. Trial and error until I find the right measurement. Now the taste test.
Thanks for letting me know. I really don’t understand why there’s such an issue with the flour for some people. I have made this recipe more than a dozen times now and it comes out fine with no issues. It’s just strange.