Grandma’s Easy Super Soft No Yeast Bread Recipe

I’m sharing Momma’s Easy No Yeast Dinner Rolls that come together in just 20 minutes using pantry staples you already have.

I never believed you could get pillowy dinner rolls without yeast, until I baked Grandma’s Easy Super Soft No Yeast Bread. It relies on nothing fancy, just all-purpose flour and buttermilk, yet the crumb turns out impossibly soft and a little rustic.

It’s the kind of trick I tucked in the back of my notebook labeled No Yeast Dinner Rolls, ’cause once you taste it you’ll start wondering why you waited so long. I messed up the shape a few times, but every bite kept pulling me back, and now it’s my go-to when I want fast, impressive bread with minimal fuss.

Ingredients

• All-purpose flour: Mostly carbs, a little protein, not very nutrient dense, gives structure and chew.
• Baking powder: Leavens the dough fast, adds lightness, contains a bit of sodium though.
• Baking soda: Reacts with buttermilk to lift it, strong alkaline, use small amounts only.
• Buttermilk: Tangy and slightly sour, adds moisture, some protein and calcium, helps rise.
• Egg: Provides protein, binds crumbs, gives richness and color, makes bread tender.
• Butter: Adds fat for softness and flavor, contains calories but really worth it.
• Sugar: A touch of sweetness, feeds browning reactions, tiny bit of extra carbs.
• Salt: Enhances flavor, balances sweetness, small sodium boost, essential for good taste.

Ingredient Quantities

• 2 1/4 cups all-purpose flour (about 280 g)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar
• 1 large egg, room temp
• 1 cup buttermilk, room temp (or 1 cup milk plus 1 tbsp lemon juice)
• 3 tablespoons unsalted butter, melted

How to Make this

1. Preheat your oven to 425°F (220°C) and grease or line a baking sheet with parchment, set aside.

2. In a large bowl whisk together 2 1/4 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt and 1 tablespoon granulated sugar so it’s well mixed.

3. If you don’t have buttermilk mix 1 cup milk with 1 tablespoon lemon juice and let it sit 4 to 5 minutes until slightly thickened, otherwise use 1 cup buttermilk; make sure it’s room temp along with 1 large egg.

4. In a separate bowl beat the egg then stir in the buttermilk and 3 tablespoons melted butter until combined.

5. Pour the wet into the dry and fold with a wooden spoon or spatula until a shaggy slightly sticky dough forms, don’t overmix or you’ll get tough rolls, a few lumps are fine.

6. Use a 1/4 cup scoop or two spoons to portion the dough into 8 to 10 mounds on the prepared sheet, place them touching for soft sides or leave about 1 inch between them for crustier edges.

7. Lightly flatten the tops if you want more even rolls, brush tops with a little extra melted butter or milk for a nicer brown crust, sprinkle flaky salt or herbs if you like.

8. Bake in the preheated oven for about 12 to 15 minutes until the tops are golden and a toothpick in the center comes out clean, ovens vary so start checking at 12 minutes.

9. Remove from oven, brush with more melted butter if you want, let cool 5 minutes on the sheet then serve warm; store leftovers in an airtight container and reheat briefly to revive softness.

Equipment Needed

1. Oven (preheat to 425°F)

2. Baking sheet

3. Parchment paper or silicone baking mat

4. Large mixing bowl

5. Whisk

6. Measuring cups and spoons

7. Small bowl and fork (for egg/buttermilk)

8. Wooden spoon or spatula (for folding the dough)

9. 1/4-cup scoop or two spoons for portioning, plus a pastry brush and a toothpick for brushing and doneness checks

FAQ

Grandma’s Easy Super Soft No Yeast Bread Recipe Substitutions and Variations

• All-purpose flour: try whole wheat pastry flour 1:1 for a nuttier but still tender loaf. If using regular whole wheat, swap only half the AP flour at first or the bread gets heavy.
• Buttermilk: make 1 cup by adding 1 tbsp lemon juice or white vinegar to 1 cup milk, let sit 5 minutes. Or thin plain yogurt with a little water to equal 1 cup if you prefer.
• Egg: replace 1 large egg with 1/4 cup unsweetened applesauce or 1 flax “egg” made from 1 tbsp ground flax + 3 tbsp water (mix and rest 5 minutes). Texture will be a bit different but still soft.
• Unsalted butter: use 3 tbsp neutral oil like vegetable or canola for a softer crumb and longer shelf life, or use melted coconut oil for a slight coconut note. Melt solids first and mix in.

Pro Tips

1) Weigh the flour if you can — 280 g is more reliable than cups. If you dont have a scale, spoon the flour into the cup and level it with the back of a knife instead of scooping, scooping packs it and makes the dough too dry.

2) Let the melted butter cool a bit before mixing with the egg and buttermilk, hot butter can start cooking the egg and change the texture. Also make sure the egg and buttermilk are close to room temp so the dough comes together faster and more evenly.

3) Fold gently and stop when the dough is just shaggy, a few lumps are fine, overmixing = tough rolls. If you have time let the dough rest 8 to 12 minutes so the flour hydrates, that makes them more tender and helps them rise more evenly.

4) Bake on the middle rack and check early, ovens vary a lot so start looking at 12 minutes. For extra soft sides place the mounds touching, for crisper edges space them apart, and brush with butter right out of the oven for a softer, glossier top.