No Knead Dinner Rolls With Fresh Milled Flour

Unbelievably easy to make, these no knead dinner rolls with fresh milled flour are bound to be your new favorite! Plenty of milk, eggs and butter make this dinner roll recipe soft and rich in flavor.

What is more from-scratch than a loaf of homemade bread or a basket of warm dinner rolls?

If you’re new to milling flour at home, don’t worry, it isn’t complicated. I can assure you that it literally takes a few seconds more to grind your grain and throw it into a bowl than it does to scoop out a couple cups of processed flour from a bag.

Life can get busy. Kiddos. Activities. Hobbies. Gardening. It all takes time. So when you’re short on time and need a simple dinner roll recipe that doesn’t compromise on nutrition, give these no knead dinner rolls a whirl.

While cleaning up the dinner dishes, I like to break out the grain mill and create the dough for these rolls. I simply grind the flour, mix the ingredients together using my stand mixer and then set the bowl in the fridge overnight. No kneading or extra steps necessary. Come morning I set the dough back out on the countertop to return to room temperature, shape the rolls and toss them into the oven. The recipe makes so many, it’ll feed our family all week long.

What is the Best Flour to Use for Rolls?

Freshly milled soft white wheat flour is the best type of flour to use for rolls. With lower gluten formation and a small amount of protein, the grain creates a soft, tender roll. If you only have hard white or red wheat berries on hand, they will work just fine. Spelt also works beautifully for fresh milled flour buns.

Does Fresh Milled Flour Go Bad?

Once the flour has been milled, oxidation begins, causing the nutritional value to decline and possible rancidity to set in in as little as two days.

How to Proof Rolls Overnight

For these no knead dinner rolls with fresh milled flour, proofing overnight couldn’t be easier. In a lightly greased bowl, add the dough. Cover the bowl with plastic wrap but do not seal incredibly tight. Place the bowl in the fridge overnight for approximately 8 to 15 hours. This allows the rolls to slowly rise without over proofing. After the rolls have gradually risen, remove from refrigerator to return to room temperature.

Tips

• For optimal texture and easy shaping, you must allow the refrigerated dough to come to room temperature before rolling out. Cold dough is difficult to work with. To make it easier and more pliable, allow dough to sit for a least an hour, up to several hours, depending on the temperature of your home.
• I find if I leave the dough in the bowl that I had in the fridge, it can take much longer for the dough to reach room temperature. I recommend removing the dough from the bowl and covering it in plastic wrap, then letting it rest on the countertop.
• If you’re in a hurry, set the dough for the no knead dinner rolls with yeast, in a warm spot such as near a wood stove, on top of a warm oven or inside an oven with the heat off but the light on and a glass of warm water.
• A pizza cutter or a large, sharp knife makes for cutting the dough into wedges much easier.

Tools You May Need

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Grain mill

Baking sheet

Measuring cups and spoons

Rolling pin

Pizza cutter

Soft Bread Rolls Recipe

Taking a fraction of the time, this no knead roll recipe with fresh milled flour offers a decadent flavor and a softy, chewy interior.

Makes: 32 rolls

Ingredients

4 cups freshly milled soft white wheat flour
1 cup butter, melted
1 cup warm milk
1 tablespoon yeast
2 eggs
1 teaspoon salt
1 teaspoon honey

Directions

In the bowl of a stand mixer, combine warm milk, melted butter, honey, eggs and salt. Add 2 1/2 cups of flour and mix until a wet batter forms. Add yeast and mix to combine. Add remaining flour to form a soft dough. Cover bowl and place in fridge overnight (8-15 hours).

When ready to make the rolls, remove bowl from fridge, allow dough to come to room temperature before shaping into rolls. (See tips above)

Place dough on a floured surface. Divide dough into four parts. Slightly knead each part to help form a cohesive ball, then roll each piece into a circle. Using a pizza cutter or knife, cut each circle into 8 wedges. Roll up wedges from the wide end, pinching the end and tucking it to the bottom so that the roll doesn’t unravel while baking. Repeat steps with remaining dough. Place rolls on greased baking sheet, cover and let rise in a warm place for 1 hour.

Preheat oven to 375° F. Bake rolls for 15-18 minutes or until golden brown. Remove to wire rack and brush with extra butter.

Recipe Variations

• Turn the rolls into cinnamon rolls. Roll out dough into a 18” x 15” rectangle. Brush 1/4 cup melted butter onto dough. Mix 2/3 cup of brown sugar with 1 tablespoon of cinnamon and sprinkle over top. Roll the dough tightly into a cylinder until you reach the other side. Place seam side down. Use a knife to cut the roll into slices and place in a 9” x 13” baking pan. Bake at 375° F for about 25 minutes.
• Instead of rolling the dough into a crescent roll shape, roll each piece into a ball (the shape of a standard dinner roll) and place in a greased 9” x 13” pan.

Try These Fresh Milled Flour Recipes

No Knead Breakfast Bread

Cinnamon Rolls

Dinner Rolls

Cheesy Breadsticks