2-HOUR Crusty No Knead Rolls

2-HOUR Crusty No Knead Rolls

2-HOUR Crusty No Knead Rolls

These rolls depend on a very hot oven (450° F) for the initial blast of heat. My oven takes 35 minutes to reach 450. The best way to be sure is to use an oven thermometer. Always aerate (not sift) your flour before measuring! - Jenny Jones

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Makes: Eight rolls

2-HOUR Crusty No Knead Rolls


  • 2 1/2 cups all-purpose or bread flour
  • 1 1/2 teaspoons instant or RapidRise yeast
  • 1 teaspoon salt
  • 1 cup + 1 Tbsp hot water, 120 - 130° F (up to 1 1/4 cups if dough is too dry)
  • (about 2 Tablespoons extra flour for shaping)


  1. Combine flour, yeast, and salt in a large bowl. Stir in water until it’s well combined. Dough will be fairly thick.
  2. Cover with plastic wrap and let stand at room temperature for 1 hour. Towards the end of the hour start preheating the oven to 450° F.
  3. Transfer dough to a floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  4. Using the scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag. Dough will be sticky.
  5. Place smooth side up on a parchment paper-lined baking sheet (not wax paper) & cover with a towel. Let stand at room temperature for 15 minutes. They will not double in size. (Let stand longer if oven has not reached 450).
  6. Bake for 30 minutes until golden brown.
  7. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes..

To Freeze: They freeze beautifully. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325° F oven for 10-12 minutes. They'll be even more crispy than first-baked!

Click here for more on these rolls in my blog.

54 Comments on "2-HOUR Crusty No Knead Rolls"

  1. HollyRae

    I am so glad to have found your recipe for these GREAT rolls! So easy and so good. Hard to believe that such a nice crust can be obtained without throwing water in the oven or spraying or anything like that. Flavor of the roll is nicely balanced; texture/chew is fabulous. Looking forward to a time when I can bake a batch of these for family gatherings! Thank you Jenny!

  2. Robin

    I like how this roll recipe is so easy and that it has a super crispy crust! I love having one in the morning with Cambozola cheese and a cup of coffee. It takes me back to mornings in Germany and breakfast time with dear friends.

  3. Sherald Friend

    I have used the no-knead bread for many years. I also make baguettes with this same recipe. I use the Emile Henry baguette baker. Works great. I look forward to trying this recipe right now! Thank you. I have tried making rolls with the no-knead recipe using a cast iron fry pan and Dutch oven lid. Works well, but this is much more use friendly!

  4. Joline

    Jenny, I love your website and have tried many recipes that turned out great. I followed the directions plus my oven temp is correct for the crusty rolls. They turned out way too done and too hsrd and crisp. What do you suggest?

  5. Annemarie McNamara

    Wow..always felt a bit intimidated of making bread but these rolls an the no knead bread is soo easy an the bread comes out like you bought it from a bakery…I am just soo impressed an excited. Haven’t stopped making the breads an don’t buy bread from store anymore.

  6. Contessa

    I never comment on recipes but OH MY GOODNESS! I absolutely had to let you know what a winner this one is! Soft, fluffy, chewy, yeasty and tender rolls surrounded by chewy, crusty, golden brown deliciousness with minimal, easy hands on time. There is no longer any reason not to have fresh, homemade rolls any time! Thank you for this recipe and the excellent instructions! I will be following you to grow my repertoire!

  7. Karynluvs2kayak

    I can’t thank you enough for all your amazing recipes, but today I thank you for this one.
    I used to be able to bake bread and never had a problem. I stopped baking for a few years because I was attempting to eat low carb.. LOL.
    I hated it and I have been trying to get my bread baking groove back and I have had some really strange results, but then I remembered that I had never ever had a problem with your bread recipes and I decided to make the wonderful crusty rolls.
    Nailed it! I am not straying from your recipes again, Jenny. Thank you so much for sharing all of your amazing recipes with us.
    P. S. Hubby was afraid to taste the rolls because of my last disaster… His smile was all I needed to know that he loved these. Thank you ❤️

  8. Christmas Crazy

    Just made for 1st time…I really love the crust…so crispy and soft onskde…I waited just couple minutes and dug in.. slathering with butter…they are really good.

  9. Quiltinggranny

    I have made these rolls 4 times now. They are absolutely delicious. I am 61 years old an have made bread most of my life but nothing like these. Thank you for the recipe. Blessings to you Jenny.

  10. Harry W.

    Can I make the rolls bigger by cutting the dough into 6 parts instead of 8?


    I have reached the place where the texture of these rolls is PERFECT1 So, I am so emboldened that I am making a double batch of these rolls and adding 3 apples with cinnamon, sugar and nutmeg! I will share my outcome. I am using GRANNY SMITH apples. I will post photos of these rolls somewhere and will provide the link. I feel so confident now. I made bread over 45 years ago using red wheat that I ground myself. I did well. Now, I make this recipe in Kyrgyzstan and I am showing others how to make it. Mothers do not teach their daughters how to cook like they used to do. I am on a mission to teach young men and women to prepare their own bread. NOW, with cinnamon, sugar and nutmeg, I am emboldened. I will share my results with all of you.

    • Patricia L Blose

      Can’t wait for your results!! Did you do anything to outside? Butter, cinnamon/sugar?

  12. Beth

    Dearest lovely lady…Please come up with a GLUTEN FREE roll recipe…quinoa or rice flour with Zanthum gum and/or/ buttermilk powder///there are so many of us who require GF flours…You can make it happen, Blessings, Beth (LOVE your views!!!)

  13. Mares

    Hi Jenny,

    Lovely, lovely recipe. I have been making this recipe for several months now. I am at high altitude (7,000 ft) and I make this recipe exactly as written. These rolls turn out crusty on the outside, light and tender in the inside. So, so, good!

    I am 75 years old and stirring can be difficult so I double the recipe and mix it up in my stand mixer. Sometimes, if I’m in a rush, I’ll divide the dough in two and plop it in my Wilton, non-stick, 8×4 loaf pans. After the loaves rise, I bake them for 15 mins at 425F, drop the temp to 375F and bake another 15 mins. The loaves just fall (literally) out of the pans. Wonderful for sandwiches the first day and then they make the most delicious toast or grilled cheese or panini after that.

    I always freeze one loaf wrapped in foil. To reheat, place foil wrapped loaf in a cold oven, set temp to 350F and bake for 35-40 mins. Remove from oven and foil and you will swear it’s a fresh baked loaf of bread.

    We haven’t bought bread at a store in years, but this particular recipe is a game changer. I no longer have to set aside an entire day to make bread, which is a miracle in itself. Add to that the fact that everyone, and I do mean EVERYONE, loves these rolls. I can’t imagine ever using any other bread/roll recipe. Why mess with perfection?

    Jenny, you are a masterful, clever baker! We love watching your lighthearted videos that are filled with helpful hints, laughter and good, solid recipes. Everything I have ever baked/cooked using your recipes always turns out great. Thank you for all your ingenuity, and especially for this delicious, easy, roll and bread recipe. You-go-Girl!

  14. Maria

    For the small loaves (rolls) do you cover them on the sheet pan ???

  15. Marie

    2 hr fastest no knead rolls recipe.
    Would I be able to substitute the 2 1/2 cups flour with equal amount of Gluten Free flour?

  16. Maureen loves to cook

    Just made two loves of the bread yesterday and gave one to my neighbor who loved it and so did my husband and I. Going to attempt the rolls tomorrow and I’m sure they’ll be awesome too! Thanks so much for your awesome recipes Jenny you’re such a joy to watch in the kitchen.

  17. Carol

    Im wanting to make dough in advance and use in couple of days. How do I do this? Can I freeze dough?

  18. LynR

    these are easy to make, they taste great and I cut the salt to 1/4 tsp. can.t wait to try adding spices. thanks Jenny

  19. LynR

    I just mixed up a batch very easy. waiting out the hour, will let you know how it goes. 🙂

  20. B

    did the hot water recipe for crusty rolls but left it over night they didn’t rise why?

    • Jenny Can Cook

      You need to use cold water for overnight.

  21. Cyn

    YEAST: Could you verify for me whether it is ¼ tsp of yeast (as per the YouTube video) or 1.5 tsp yeast in the recipe above

    FLOUR: Also, it is 3 C flour (YouTube video) or 2.5 C flour as in the recipe above.

    ALSO…. do you have ideas as to how I would use this recipe for pizza crust?


  22. mt

    first time at this site; made this today. Quick and easy. Added about 1-2 Tbsp of chopped fresh dill when mixing it up. After forming the balls, I snipped the tops with kitchen shears, painted with egg white beaten with a bit of water. Topped with caraway, poppy, and coarse salt; some also with dried minced garlic.

  23. Brooks

    So easy and delicious we make these at least once a week.

  24. Dic

    Why the difference in amount of ingredients, i.e., flour, water, between the No Knead Bread and No Knead Crusty Rolls recipes?
    Looking forward to my first try.

  25. Elizabeth Schultz

    Gave these a go last week and my family went crazy for them! I made them while the kids were at school and they were thrilled when they came home and our house smelled like fresh bread. I just made a double batch with my 7year old daughter (she’s a junior chef 😊) that will be bread bowls for our broccoli cheddar soup tonight. Thanks for this fantastic recipe, Jenny!

  26. Gurp1

    I tried your 2 hour rolls. The 1st time the dough was very dry and the rolls were like baseballs. I could not cut them with a knife, I had to smash them open to see the inside. It was underdone. Then I read about areating. The 2nd time I areated the flour and the dough came out ok. When I took them out of the oven they were like baseballs again. Uncutable with any sharp instrument. I smashed it open and the inside was very nice. Why is the crust so hard? What am I doing wrong?


    • Jenny Can Cook

      What kind of flour are you using?
      What is the expiration date of your yeast and how are you storing it?
      How long do you preheat the oven?
      With a little more info, I will try to help.

      • Gurp1

        To answer your questions.
        Yeast expiration date is Dec 05, 2019 and I keep the yeast in a kitchen drawer.
        Flour is Gold Medal All Purpose.
        I preheat the oven till it signals that it is ready.
        Hope this helps


        • Jenny Can Cook

          Two things: One, almost all ovens will take at least 1/2 hour to reach 450. (my Viking takes 35 minutes) If yours signals sooner than that I would still question the temperature. An oven thermometer is the only way to know for sure. Two, even with a good expiration date, yeast has a short shelf life once a package is opened. Even with the small packets, once it’s opened, yeast should be tightly sealed and kept in the freezer, not refrigerated or in a pantry or drawer. I hope this helps.

        • Joslyn

          It could be just be the flour you’re using or the way you’re measuring. Here is an excellent link on brands of flour, weights and measuring techniques:

          • Barry B. aka Old Texan

            I advise everyone to go to that cupcake sight.
            As the lady notes, different measuring cups give different weights.
            Different flours weigh differently. This is a huge difference in recipes.
            Flours are formulated for different areas of the country. Flours formulated for the American South won’t work the same in the Rocky Mountains.

            For best baking results, first follow the recipe to the letter. Then if the results are not what you want, start by varying the flour and water, 1/2 to 1 tsp, or 1 to 3 ml or gm.

            Another gotcha is using liquid measuring cups for dry ingredients and vice versa.

            The only way to get consistent results is to weigh dry ingredients in grams or avoirdupois ounces and liquid ingredients in milliliters or liquid ounces.
            A liquid ounce and a avoirdupois (dry) ounce are not the same and the difference can screw up your recipe.

            I once caught two Walmart clerks trying to sell an Indian lady a liquid measuring cup to measure 100 grams of curry powder. They told her it was ounces so she could convert it. I intervened and got the lady a small kitchen scale. The Walmart clerks melted away.

            Maybe you ladies can start the Revolution to change the US to the metric system. You use the metric system every day. Our money is metric.


  27. David

    Thank you Jenny, I made the most delicious, “No Knead Crusty Rolls” last night , and put several in the freezer for later. I really like the presentation that you give showing us really how easy it is to cook some amazing dishes. Also your videos give a little more detail about really how simple it is. Mom has always said that anyone that can read can cook. They just have to want to. Your videos really speed up the process of practicing. Looking forward to many more wonderful dishes.

    Sincerely, David

  28. Johnson

    Hi Jenny, can not find anyone else to ask you if you ever tried making these rolls with gluten free all purpose flour, it is mostly rice flour and other non gluten grains. If I do not hear from you, I will assume you have not tried, but if you have and had good results I would like to know, or I could try making them and let you know how the gluten free flours work on your good bread/rolls recipes.

  29. Sue

    Jenny: I’m so glad I found you. I love to just to listen and watch you work. You are such a happy person and your short- cuts are always fun. I have been saving your recipes for a long while. I no longer work so I can continue to learn from you.
    God Bless You and your teaching.

  30. Judy

    I made these today but they didn’t turn out quite right. The dough wasn’t very sticky like it should have been when I pulled it out of the bowl. I guess with my oven being a convection oven it only took 15 minutes for the rolls to cook and they were a little heavy. They were crunchy and still good though.

    • Jenny Can Cook

      If you have the option not to use convection, please do. Otherwise, please look at the FAQs for a better result.

      • Kim

        I made this recipe too. MIne also was dry somewhat. Not like your recipe Jenny. I hope they turn out. This reminded me of real bread dough that needed to be kneaded. I only kneaded it to combine. I have sent it on the counter for 1-2 hours. I think I might have made mistake by doubling the batch. Would doubling make a difference maybe should have used a little less flour? thoughts? Thanks for all your recipes they look so delish. 🙂

  31. Lynn

    Can you turn these into bread bowls? I hope so, I’m going to try! 😀 Instead of 8 rolls, I am going to try for 4 bowls. Here’s hoping! Thank you for the recipe!!

    • Cyn

      I am dying to know if you made these into bread bowls. Broccoli Cheddar soup sounds amazing in them.

  32. Daddycancook

    Just whipped up a batch of these buns. OMG, so easy and so good. That’s one less place to go shopping, no need to buy buns when I can make them just the way we like them at home. I’ve never made bread before but this is rediculously simple. Can’t wait to experiment with adding some goodies. Thank you Jenny.

  33. Beverly

    Thanks for being so generous with your recipes and knowledge. I have been baking and cooking for over 60 years and always enjoy learning new things. I have a batch of crusty rolls in the oven right now. Can’t wait till they are done. They smell delicious

  34. George

    So Glad I found you. Nothing better than home made recipes. I love your cabbage rolls! This bread is the bees knees.

  35. Jacalyn

    Beautiful Jenny✨
    I am baking these Rolls right now!
    They came out beautiful on the rise.
    Love this recipe.
    Love everything you have up to share.
    Tried and True Recipes That Are Healthy!
    Made the Polish Donuts Earlier!
    Used Blackberry Jam to fill.
    The cheap pastry bag was a messy split mess! So now I will need to find a real
    one , my husband will want more!
    Thank you for all your shares.
    We Appreciate You Jenny✨❤️✨

  36. Candace Henderson

    Jenny thank you sooo much. My hubby, son and I will be making the rolls tomorrow morning for our thanksgiving dinner……wish us luck😊and thank you for sharing the knowledge, you are so much fun to to watch, your recipes and the instructional videos are a joy.
    Bless you Jenny and best wishes for a lovely Thanksgiving day

  37. Karencancook

    OMG Jenny! I made the loaf & it’s cooling on my counter rack… so this was so easy I decided to try the crusty rolls. I’m experimenting by added chopped rosemary, 1 TB olive oil & roasted garlic. They’re baking now & they smell wonderful. Thanks so much for these recipes. I also want to make Demi baguettes and also a Mediterranean oval loaf with olives & olive oil. I’m hooked on these technique. I will never buy anymore from the bakery…. for $5 a loaf!

Leave a Comment