Easy Crusty Bread Rolls
These Easy Crusty Bread Rolls are made with just four ingredients and an overnight no-knead dough. Shaped into rustic oblong artisan rolls and baked with steam, they come out deeply golden and crisp outside with a soft, airy, chewy center.
Servings: 8 rolls
Calories: 188kcal
Equipment
- Dough whisk or
- Bread lame or sharp razor blade
- Metal baking pan for creating steam
Ingredients
- 3 ¼ cups bread flour
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 1 ¼ cups warm water 105°F to 110°F
- Hot water for creating steam in the oven
Instructions
- Mix the dough. In a large mixing bowl, stir together the bread flour, instant yeast, and kosher salt. Add the warm water and stir with a dough whisk or wooden spoon until a shaggy, sticky dough forms.
- Rise overnight. Cover the bowl with plastic wrap, a reusable bowl cover, or a clean kitchen towel. Let the dough rest at room temperature for 8 to 18 hours. The dough should be very soft, sticky, and bubbly when it is ready.
- Turn out the dough. Generously flour your countertop and dust a bench scraper and your hands with flour. Turn the dough out onto the floured surface. Use the scraper or your floured hands to gently fold the dough over itself several times.
- Divide. Divide the dough into 6 or 8 equal portions. Make 6 larger rolls for sandwiches or 8 smaller rolls for serving with breakfast, brunch, or dinner.
- Shape the rolls. Working with one piece at a time on a well-floured counter, gently flatten the dough into a rough oval. Starting with the edge farthest away from you, fold the dough over toward you and press along the fold with your fingertips. Continue folding the dough toward you and pressing after each fold until it forms a compact oblong roll.
- Second rise. Place each shaped roll seam-side down on a parchment paper-lined baking sheet. Cover with a clean kitchen towel and let the rolls rest for 30 to 45 minutes. Meanwhile, preheat the oven to 450 F.
- Score. Just before baking, use a sharp razor or bread lame to slash the top of each roll.
- Add steam and bake. Place a metal pan on a lower oven rack and carefully add hot water to the pan. Place the baking sheet with the rolls on the rack above it. Bake for 18 to 20 minutes, or until the rolls are deeply golden brown and crusty.
- Cool. Transfer the rolls to a wire rack and let cool for at least 10 minutes before slicing.
Video
Notes
- Sticky dough is good. This is a wet dough, so resist the temptation to work a lot of extra flour into it. Use flour on your hands, counter, and bench scraper to make handling easier.
- For sandwich rolls, divide the dough into 6 portions.
- For smaller bread-basket rolls, divide it into 8.
- Use a metal pan for the hot water. Do not use a glass or ceramic pan, which can shatter from thermal shock.
- Store leftover rolls in an airtight container at room temperature for up to 2 days.
- To re-crisp leftover rolls, heat them in a 350 F oven for 5 to 7 minutes.
- Freeze rolls for up to 2 months. Thaw at room temperature or reheat from frozen.
Nutrition
Calories: 188kcal | Carbohydrates: 37g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 585mg | Potassium: 65mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 0.5mg
