No Knead Bread Rolls (Make Ahead for Brunch!)
Start these Crusty No Knead Rolls the night before and enjoy warm bread at your breakfast table the next morning. Also good at Thanksgiving or Christmas to sop up all that turkey gravy!
Servings: 8 rolls
Calories: 154kcal
Ingredients
- 3 ¼ cups bread flour
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 1 ¼ cups warm water 105°F to 110°F
Instructions
- In a large mixing bowl, stir together the bread flour, yeast, and salt. Add warm water and stir until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap, a disposable shower cap, or a clean towel and let sit at room temperature for 8 to 18 hours.
- In the morning, the dough will be very soft and sticky - that’s exactly right. Generously flour your countertop and dust a bench scraper with flour. Turn the dough out of the bowl onto the floured surface.
- Tip for weighing sticky dough: Weigh the bowl with the sticky dough in it before turning the dough out onto the counter. Weigh the empty bowl and subtract that amount from the previous weight. This is the weight of your dough.
- Dust your hands and the dough with more flour as needed to prevent sticking. Use the scraper or your floured hands to fold the dough over itself several times. This helps create a bit of surface tension and makes shaping easier.
- Divide the dough into 6 or 8 equal portions. If using a scale, place a lightly floured piece of parchment paper on the scale before zeroing it out.
- Gently shape each piece into a ball by folding the edges under and placing them seam-side down on a parchment-lined baking sheet.
- Cover with a clean towel and let the rolls rest at room temperature for 30 to 45 minutes while you preheat the oven to 450°F. Place a metal pan (not glass or ceramic) on the lowest rack of the oven.
- Bake for 20 to 25 minutes, or until golden brown and crusty.
- Let cool on a wire rack for at least 10 minutes before serving.
Video
Notes
- For breakfast sandwiches, divide dough into 6 portions. For brunch baskets, go with 8 smaller rolls.
- Dough will be sticky — don’t fight it. Use flour and a floured bench scraper to make handling easier.
- Store leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, bake at 350°F for 5 to 7 minutes or slice and toast.
- Rolls can be frozen up to 2 months. Thaw at room temperature or reheat from frozen.
Nutrition
Calories: 154kcal | 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
