No Knead Crusty Rolls - Easier Than You Think!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can enhance texture.

yeast

💰Cheaper: sourdough starter

Sourdough starter can be a cost-effective alternative if you have it on hand.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine reduces saturated fat, and shortening can be cheaper.

Start with 2.5 cups of bread flour in a bowl.

Add 1/4 teaspoon of rapid rise yeast and 1 teaspoon of salt to the flour and stir slightly.

Pour in 1.25 cups of very hot water from the tap (not boiling) and mix until combined.

Cover the bowl with plastic wrap and let it rest on the countertop for 3 hours.

After 3 hours, the dough should be puffy with bubbles and loose in texture.

Prepare a floured board for shaping the rolls.

Turn the dough out onto the floured board and sprinkle a couple of tablespoons of flour on top.

Fold the dough over 10-12 times to make it less sticky and more workable.

Divide the dough into 8 equal pieces.

Shape each piece into a round roll by pulling the dough together like a drawstring bag and place on a parchment-lined baking sheet.

Cover the rolls with a towel and let them sit on the countertop while preheating the oven to 450°F (232°C).

Let the rolls rest for the same amount of time it takes to preheat the oven (about 35 minutes).

After 35 minutes, the rolls will puff up slightly but not double in size.

Optionally, brush the rolls with egg white and sprinkle sesame seeds on top for sesame seed rolls.

Place the baking sheet in the preheated oven and bake for 20-25 minutes until golden brown.

Remove from the oven and let cool slightly before cutting into one to check the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens