Aug 28, 2014

Make Artisan Crusty Rolls at Home

No Knead Crusty Rolls RecipeI used to think you could only buy crusty dinner rolls at a bakery but wait ‘til you see how incredibly easy it is to make your own homemade rolls from scratch. And forget everything you thought you knew about baking bread. Here’s what you will NOT have to do:

1. Proof your yeast.

2. Take the temperature of your water.

3. Knead the dough.

4. Rise the dough twice.

5. Rise it in a warm spot.

6. Get stressed about baking with yeast.

All those things are history! Once I learned that you could bake amazing crusty bread at home with no kneading and almost no work, I set out to make it as fast and easy as possible. I’ve already shared my method for making the fabulous crusty bread that bakes in a Dutch oven.

No dutch oven? No problem. If you want to make the no knead bread that bakes in a Dutch oven but you don’t have one, you can make the same dough into these beautiful crusty rolls. All you need is a baking pan. This method is so easy and it’s foolproof. Don’t worry about the water temperature – just use hot tap water. Don’t worry about kneading the dough – you don’t have to. It’s basically like this:

  1. You mix the dough together, cover, and let it rest for 3 hours.
  2. You shape it into 8 rolls and let them rest for 35 minutes.
  3. You take the same 35 minutes to heat up your oven.
  4. You bake the rolls.
  5. You eat the rolls!

And if you like sesame seed rolls, just brush them right before baking with egg white and sprinkle with sesame seeds and look what you get:

SesameRolls600_9168By the way, you can start this dough the night before and let it stand on the counter top overnight for 8 to 24 hours. The only difference is you would use cool water. Then in the morning, shape the rolls and after the 35 minute rest and oven warm-up, you can bake them. Click here for the recipe. – Jenny Jones

34 Comments on "Make Artisan Crusty Rolls at Home"

  1. Jani

    I’ve been looking all over town (Traverse City, Michigan) for a bakery that sells crusty rolls, to no avail. I’ve made the no-knead artisian bread and loved it. While driving in the car today I thought “I wonder if I could make crusty rolls out of this recipe” DUH Thank you for both the quick and regular recipe. My husband (and I) will be forever grateful!

  2. Barbara

    Can the roll dough be frozen before cooked? Was thinking of baking a huge batch of these rolls for thanksgiving.

    • Jenny

      I have only frozen them after baking and they reheat and re-crisp beautifully. See my note about freezing at the bottom of the recipe.

  3. Jerry

    Jenny is it possible to add kimmelweck tothese rolls ?

  4. Dawn V

    Hi Jenny. I have been making crusty bread and rolls for years, dragging out the kitchen aid to knead the dough, with three rises and spritzing the dough with water during the baking process. I came across your recipe and decided to try it. Wow! So easy! And just as good and crunchy as my labor-intensive recipes. Thanks, Jenny. I’m making your Dutch oven bread today!

  5. Sonali

    So excited! I have half a batch rising on the counter now. I love that you try to make these foods slightly healthier without going too crazy with exotic ingredients. Don’t listen to the wannabe health experts that comment on the video. I’m a medical student and can vouch that your versions are healthi-ER than others I’ve seen online 🙂 I wish I found you sooner!

    • Sonali

      Update: just pulled them out of the oven and HOLY BALONEY. You are a genius! They came out perfect, thank you so much 🙂

  6. Lynn

    Aerated flour before measuring. Used Hot water. A gloppy mess after rise. Added flour and no help. Where did I go wrong?

  7. Marianne Bush

    I now make these every morning. Makes for a very happy husband. We call them “snappy buns” . The tucking is key to a perfect shape. Thank you, Jenny.

  8. jock grubb

    at last a recipe for rolls i have ever made.thanks very much jenny.making some more as i type.

  9. Erica

    Great easy recipe. Thank you.. Have tried many time before over the years but never had such a nice fluffy roll.

  10. Gean

    Just finish making this crusty rolls I followed the recipie and it came out wonderful.Thanks Jenny for making me a good baker I love to bake with you.Looking foried for some more recipi.

  11. Cecilia

    Hi Jenny
    I would like to bake crusty buns however my oven can only goes up to max 400 degree F (200 degree C). Any recommendations?
    (PS: I love your cinnamon roll recipe , I have baked ’em and it came out fluffy and delicious!)


  12. nelly

    Thank you soooo much,madame
    All the recipies i’ve made came out beautifully,and I’m not a great cook myself
    Thanks again and again

  13. Suzanne

    If putting dough to rise in a bit of olive oil in bowl, would this make a huge difference in the roll texture?

    • Jenny

      This recipe is proven the way it is and it’s very different from regular yeast breads that “rise.” I don’t know what will happen if you put oil on the dough. It may not puff up if it can’t stick to the sides of the bowl. You may have trouble shaping the rolls. Oil on the dough may take away from the crusty exterior. I really have no idea. I’m just curious why you want to try adding oil?

  14. Penny

    My dough was overly wet, could not handle dough to form balls so I just scooped dough into a couple of aluminum muffin tins and it baked beautifully. The shape and texture of the rolls was perfect, but I will cut back just a tad on the water next time. THANK you Jenny!

  15. Brigitte

    well, i am rather a novice baker having first attempted making soft flour tortillas kneading by hand and rolling with a pin. that turned out very well so i decided to take it up a notch.

    i do not own a dough hook or any fancy baking stuff so the no knead recipe was immediately caught my attention. my first time out of the gate was excellent and i have made this recipe countless times with varying results. little things like making sure my house temperature was warm enough for the yeast to rise…etc.

    one “mistake” was having used hot tap water for the overnight method (which works best for me), and i found a very fluffy dough waiting for me the next day. it turned out beautifully and my little rolls were fluffier.

    my “guinea pigs” love it so much, your recipe is in high demand. so, i thank you very much and i will definitely be checking out more of your recipes!!

  16. Joyce

    I am going to try making these fools shaped like an English muffin because I would like them to be not so thick. I will let u know how they turn out. They are resting on the counter at this moment for the 3 hrs. &I will bake of course

  17. Carol

    Hi Jenny, I use to be scared to try and make bread. But you made it seem so easy, so I made your Crusty rolls. They came out great! I made a double batch since I was making them for my daughter and her 4 children, 6 people in all. Everyone Loved them! Thanks! I also made your round bread in the Dutch oven. That was amazing!
    I Love all your videos, you have a wonderful sense of humor! I look forward to making more of your recipes.

  18. Ed

    I love to cook and love all your ‘stuff’. Have been baking bread for quite some time and a few of your followers who have trouble with bread perhaps should be warned that yeast ‘dies’ at temps over 120 degrees. I still check my liquids with a thermometer just in case. Again, love all your recipes and your presentations. Keep it up.

    • Jenny

      Ed, thanks for taking time to send this note but I must respectfully disagree. The package of Fleischmann’s RapidRise yeast indicates that water should be between 120 and 130 degrees. Also, for this recipe I use hot tap water that comes out around 130 degrees and the yeast does its job beautifully. It’s true that boiling water would kill yeast but hot water, up to 130 degrees is actually recommended by Fleischmann’s. They say anything over 140 degrees is not recommended. I appreciate that your intent was to help and inform bakers and please do so again if the need strikes you, but I do need to clarify this point. This link from Fleischmann is full of lots of good information:

      • Ed

        Hi Jenny: I took your excellent advice and went to http://www.breadworld com/education/YeastBasics and found I was partly right. They recommend Active Yeast to be best used at 100-110 degrees and Rapid Rise or Bread Machine yeast 120-130 degrees. I wasn’t aware of that difference so many thanks. Quickly prepared dough techniques today turn out so good. Perhaps that’s the result of the Sullivan Bakery idea of the double oven which still works very well if you don’t mind the extra work.

        • Jenny

          Can you expand on the double oven? This is new to me. Thanks.

          • Len

            I think he meant “dutch” oven, not double oven. Sullivan Bakery is where Jim Lahey developed the “no knead” method of bread baking (which I simply adore).

  19. Barbara

    I am an avid bread and rolls baker and have been searching for a crusty roll recipe for years! These came out delicious and were so easy to make. Thank you. I will check out some of your other recipes.

  20. Larry E

    I try to stay away from white flour. How could you do these ‘no knead crusty rolls’ with King Arthur white wheat flour?

    • Jenny

      White wheat flour will probably make the rolls more dense. You could try subbing part of the flour. I’m with you on white flour but for me, some things just don’t work with whole wheat, red or white. It’s still whole wheat and makes most things more dense and heavy.

      • Bonnney

        I made this delicious and easy bread with 1 cup of King Arthur whole wheat and 2 cups of KA all purpose white flour. It came out delicious. Gave it a nice flavor and nice texture.

  21. Lindy

    I think a list of ingredients and amounts would have been helpful.

  22. isabel

    jenny this seems so easy. will give it a try i did try the potato pancakes they were awesome.

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