No Knead Bread Rolls

5 from 1 review

No Knead Bread Rolls

Crusty on the outside, soft and airy on the inside. These no knead bread rolls require zero experience and just a few basic ingredients. The secret is time. The dough does all the work for you through a series of simple folds and rests.

Keyword easy bread rolls, homemade bread roll, no knead bread rolls, no knead rolls

Prep Time 2 30

Cook Time 20

Servings Rolls

Calories 391kcal

Ingredients

1 tsp instant dried yeast
1 tbsp sugar
2 ⅓ cups room temperature water
4 ½ cups all purpose flour
½ tsp salt
2 tbsp olive oil
½ cup iced water for the oven tray

US Customary - Metric

Instructions

Mix the dough. In a large bowl, combine the yeast, sugar, water, flour, and salt. Mix everything together until just combined. It will be shaggy and sticky, and that’s perfect. Do not add the olive oil yet. Cover and leave to rest for 30 minutes.
Add the olive oil. Pour the olive oil over the dough and work it in with your hands or a spatula. Cover and rest for another 30 minutes.
First fold. With wet hands, grab one side of the dough and fold it over itself. Rotate the bowl and repeat from each side. Cover and rest for 30 minutes.
Second fold. Repeat the same folding process. Cover and rest for 30 minutes.
Third fold. Fold one more time. Cover and rest for 30 minutes.
Shape and rest. Turn the dough out onto a floured surface. Divide into 6 equal pieces and shape each into a round roll. Place them on a parchment-lined baking tray with some space between them. Score the tops with a sharp knife. Leave to rest on the tray for 15 minutes.
Bake. Preheat the oven to 400°F (200°C). Place the bread rolls in the oven and pour ½ cup of iced water into a separate oven tray on the rack below. This creates steam for a crustier finish. Bake for 20 minutes until golden brown and hollow-sounding when tapped on the bottom.
Cool. Let the rolls cool on a wire rack for at least 10 minutes before slicing.

Notes

The dough is intentionally wet and sticky. Do not add extra flour. Use wet hands for folding and a floured surface for shaping only. For an overnight version, refrigerate after the third fold and shape the next day. The iced water steam trick is essential for achieving a crusty exterior.

Nutrition