No Knead Crusty Rolls
These No Knead Crusty Rolls are crispy on the outside and soft and chewy on the inside. They are perfect with butter, jam, meat and cheese, or dipped in soups and stews!
Servings: 8 rolls
Calories: 174kcal
Ingredients
- 3 cups bread flour
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 1 ¼ cup warm water about 105° to 110°F
Instructions
Mixing the dough
- Place flour in a large bowl. Add yeast and salt and whisk together. Make a well in the center and stir in water using a large sturdy spoon or a danish dough whisk, Mix together until all the flour is incorporated. The dough will be very sticky and wet. This is normal. Cover the bowl with plastic wrap and leave to rise in a warm spot in your kitchen for 12-18 hours.
Prep your oven
- Place one rack at the lowest level of your oven and the other a few levels above that. Place a large pan (a 13X9 pan is ideal) on the lowest rack and fill halfway with water.
Shape your rolls
- Flour your counter lightly and turn the dough out of the bowl. Flouring your hands, or a bench scraper, lift one edge of the dough and gently fold it over to its opposite side (Gently, so you don’t press all the air out). Repeat so that all four sides of the dough have been folded over. Turn seam side down on the counter.
- Using your bench scraper, divide the dough into 6 or 8 pieces, depending on how many rolls you want. I usually opt for 6, because I like big bread.
- Flatten a dough piece on your counter and pinch all the edges together like a drawstring purse. Place back on the counter, seam side down. Roll the dough in your cupped hand, using a circular motion, pressing down lightly, until it forms a neat ball. Set aside on your floured counter and repeat with the rest of the dough.
- If desired, use a very sharp knife, or a bread lame or razor, to make score marks across the top of each dough ball about ¼ deep. Dust the top of your dough balls lightly with flour and cover with plastic. Preheat your oven to 500°F and allow your dough balls to rest for about 45 minutes.
Bake your rolls
- Place the dough balls on a piece of parchment paper that has been laid on the back of a large sheet pan. Place in the oven and immediately turn the oven down to 450°F. Bake for 16 to 20 minutes, or until the rolls are golden brown.
- Remove from the oven and allow to cool a bit before tearing one open and schmearing it with butter.
Notes
- All-purpose flour is a good substitute if you don’t have bread flour.
- If you don’t have instant yeast you can use active dry yeast. Just make sure to proof the yeast in your warm water for 5 to 10 minutes first. If it foams up, your yeast is good and ready to use. Add the yeast liquid to your dry ingredients and continue as written.
- Allow the pan of water to cool completely before carefully removing and discarding the water.
Nutrition
Calories: 174kcal | Carbohydrates: 35g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 585mg | Potassium: 61mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.5mg