No-Knead Crusty Bread Rolls
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
Combine Dry Ingredients
Add 2 1/2 cups (320g) of bread flour and 1 teaspoon of salt to the yeast mixture in the bowl.
Form the Dough
Mix the ingredients with a wooden spoon until a shaggy dough forms. There's no need to the dough at this stage.
First Rise
Cover the bowl with plastic wrap and let the dough rise at room temperature for .
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.
Second Rise
Cover the bowl again with plastic wrap and let the dough rest for another .
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.
Third Rise
Cover the bowl with plastic wrap and let the dough rise for , or until it has significantly increased in volume and shows beautiful bubbles.
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.
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.
Prepare for Baking
Place the shaped rolls on a baking tray lined with parchment paper, ensuring the seam side is down.
Final Rise
Cover the rolls with a clean kitchen towel and let them rise for .
Score and Prepare for Oven
Preheat your oven to 450°F (approximately 230°C) (230°C (approximately 445°F)). Once the rolls have risen, 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.
Bake the Rolls
Bake the covered rolls in the preheated oven at 450°F (approximately 230°C) (230°C (approximately 445°F)) for . After , carefully remove the top tray. the oven temperature to 390°F (approximately 200°C) (200°C (approximately 390°F)) and bake for an additional , or until the rolls are golden brown and crispy.
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!
Before You Cook
Helpful details before you startPlan Ahead
Complete this step earlier to save time later.
- View Step 4First Rise30 minutes
Cover the bowl with plastic wrap and let the dough rise at room temperature for 30 minutes.
- View Step 6Second Rise30 minutes
Cover the bowl again with plastic wrap and let the dough rest for another 30 minutes.
- View Step 8Third Rise2 hours
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.
Variations
Simple ways to adapt this recipe.
- Add herbs like rosemary orCustomise
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.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
No-Knead Bread – Crispy Crust, Soft Inside
Cuisine
European · General
Prep + Cook Time
3 hr 45 min
Difficulty Level
Easy
Whole Wheat Focaccia with Rosemary – Italian Style
Cuisine
Italian
Prep + Cook Time
15 hr
Difficulty Level
Medium
Crispy Semolina Bread Rolls
Cuisine
European
Prep + Cook Time
4 hr 40 min
Difficulty Level
Easy
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Asparagus Mushroom Soup – Restaurant Standard
Cuisine
European · Western
Prep + Cook Time
1 hr
Difficulty Level
Medium
Onion Pancake / Pyaaz Cheela
Cuisine
Indian · North Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Chana Poha Chaat
Cuisine
Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Easy
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Semolina Veggie Bun Toast
Cuisine
Indian · Snack
Prep + Cook Time
25 Minutes
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...