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Easy Crusty Dinner Rolls

2-HOUR Fastest No Knead Rolls

2-HOUR Fastest 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 Fastest No Knead Rolls

Ingredients:

  • 2 1/2 cups all-purpose or bread flour
  • 1 1/2 teaspoons instant or RapidRise yeast
  • 1 teaspoon salt
  • 1 cup + 1 Tablespoon hot water, 120 - 130° F
  • (about 2 Tablespoons extra flour for shaping)

Instructions:

  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 & 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.

20 Comments on "2-HOUR Fastest No Knead Rolls"

  1. 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!

  2. 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?

    Gurp1

    • 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

        Gurp1

        • 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.

  3. 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

  4. 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.

  5. 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.

  6. 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. 🙂

  7. 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.

  8. 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.

  9. 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

  10. George

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

  11. 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!
    HEALTHY AND TASTY!
    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✨❤️✨

  12. 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

  13. 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!

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