12 No-Knead Bread Recipes You’ll Make Again and Again
No-knead bread recipes give you all the satisfaction of a good yeast bread without all the hard work. Check out our favorite renditions, including options for dinner rolls.
We especially enjoy this tasty bread because we like using honey as a natural sweetener means healthier eating. We use the bread for both toast and sandwiches. It's lovely during the holidays, too—or, for that matter, anytime! —Janice Dancer, Williamstown, Vermont
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
Hearty breads are very much a part of our Midwest heritage. This bread has a unique flavor and is a family favorite.
These dinner rolls, slightly sweet and so very flaky, were my mother’s recipe. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them Grandma’s Croissants! —Bernice Smith, Sturgeon Lake, Minnesota
While the rising time is long, you'll spend just minutes mixing the ingredients for this incredible bread. This chewy, flavorful bread has a crisp crust.—Taste of Home Test Kitchen
I've served this snack bread alongside spaghetti, as an appetizer and as a main dish. Because it stays so tender, I often bake it a day before. —Joan Nowacki, Pewaukee, Wisconsin
"Evelyn" is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house— especially during the holidays.
In my quest to find an edible gluten free bread, this recipe emerged. It’s moist and has no cardboard texture! —Doris Kinney, Merrimack, New Hampshire
Margaret Otley's flavorful homemade rolls can come fresh from the oven any morning. "Besides the fact that they don't require kneading, the goodies are ideal to start preparing the night before and then bake for breakfast," she pens from Waverly, Nebraska. "You won't have to get up at the crack of dawn, either...but the sweet filling and flaky texture will taste like you did!"—Margaret Otley, Waverly, Nebraska