No-Knead Crusty Bread Rolls

Step 1: Prepare the Yeast Mixture

Pour 3/4 cup + 2 tablespoons (210 ml) of water into a large bowl. Add 1 teaspoon (3g) of brewer's yeast (or 1/2 teaspoon (2g) of dry yeast) and 1 teaspoon of sugar. Mix well with a fork until the yeast and sugar are dissolved.

Step 2: Combine Dry Ingredients

Add 2 1/2 cups (320g) of bread flour and 1 teaspoon of salt to the yeast mixture in the bowl.

Step 3: Form the Dough

Mix the ingredients with a wooden spoon until a shaggy dough forms. There's no need to knead the dough at this stage.

Step 4: First Rise

Cover the bowl with plastic wrap and let the dough rise at room temperature for 30 minutes.

Step 5: First Stretch and Fold

Wet your hand slightly. Gently stretch one side of the dough upwards and fold it towards the center. Repeat this process for all four sides of the dough. Then, lift the dough from the center and slap it back into the bowl a few times to develop gluten.

Step 6: Second Rise

Cover the bowl again with plastic wrap and let the dough rest for another 30 minutes.

Step 7: Second Stretch and Fold

Repeat the stretching and folding process as in Step 5. Wet your hand, stretch each of the four sides, fold to the center, and then lift and slap the dough a few times.

Step 8: Third Rise

Cover the bowl with plastic wrap and let the dough rise for 2 hours, or until it has significantly increased in volume and shows beautiful bubbles.

Step 9: Divide the Dough

Lightly sprinkle flour on a clean work surface. Gently transfer the risen dough onto the floured surface. Fold the dough once to make it easier to handle. Cut the dough into 6 equal parts using a knife or dough scraper.

Step 10: Shape the Rolls

Take each piece of dough and shape it into a ball by folding the edges towards the center and pinching to seal. For longer pieces, you can roll and press them down with your fingers to achieve the desired oval shape.

Step 11: Prepare for Baking

Place the shaped rolls on a baking tray lined with parchment paper, ensuring the seam side is down.

Step 12: Final Rise

Cover the rolls with a clean kitchen towel and let them rise for 30 minutes.

Step 13: Score and Prepare for Oven

Preheat your oven to 450°F (≈230°C) (approximately 230°C) (230°C (≈445°F) (approximately 445°F)). Once the rolls have risen, score the top of each roll with a sharp blade or knife. Splash some water over the rolls and then sprinkle a little flour on top. Cover the baking tray with another inverted baking tray to create a steamy environment.

Step 14: Bake the Rolls

Bake the covered rolls in the preheated oven at 450°F (≈230°C) (approximately 230°C) (230°C (≈445°F) (approximately 445°F)) for 20 minutes. After 20 minutes, carefully remove the top tray. Reduce the oven temperature to 390°F (≈200°C) (approximately 200°C) (200°C (≈390°F) (approximately 390°F)) and bake for an additional 10 minutes, or until the rolls are golden brown and crispy.

Step 15: Serve

Remove the perfectly cooked rolls from the oven. Listen to them 'sing' as they cool, indicating a perfect crust. Serve warm with butter or your favorite spread. Enjoy!

• Ensure your water is lukewarm for activating yeast.

• Do not overmix the dough in the initial stage; just combine the ingredients.

• Using a wet hand for stretching and folding prevents the dough from sticking.

• Covering the dough with another tray during the initial bake creates steam, contributing to a crispy crust.

• Add herbs like rosemary or thyme to the dough for flavored rolls.

• Incorporate cheese or olives for savory variations.

• Use whole wheat flour for a healthier, denser roll.