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No-Knead Make-Ahead Dinner Rolls with Honey Butter

Averie Cooks
  • 0 minutes
  • Serves 12 to 24



7/8 cup

water (scant 1 cup), warmed to about 125F for Platinum yeast, about 105 to 115F for most other yeast

2 1/4 tsp

instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)


large eggs

1/4 cup

canola or vegetable oil, or 1/4 cup butter (oil creates a softer loaf, butter creates a crustier crust; butter-based dough is firmer and slightly easier to work with, but I have no trouble with oil-based dough and prefer the bread)

1/4 cup


salt, to taste

3 1/2 cups

all-purpose flour (I have also used 2 1/2 cups bread flour and 1 cup all-purpose; bread flour creates chewier, firmer bread; AP creates softer, squisher bread and it’s not quite as high-rising)

Honey Butter

1/4 cup

(half of one stick) unsalted butter, very soft


to 3 tablespoons honey