PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. I recommend an oven thermometer to make sure your oven is hot enough (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 4 hours
Makes: 8 rolls
Ingredients:
- 2 1/2 cups (300-325 g /10 3/4 ounces) bread flour or all-purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
- 1/4 teaspoon (1 g) instant or dry active yeast
- 1 teaspoon salt
- 1 1/4 cups hot tap water (up to 130° F)
Instructions:
- In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
- Cover with plastic wrap & let stand on counter top for 3 hours.
- After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn’t stick (about 2 Tbsp).
- Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
- Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
- As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
- Bake for 25-30 minutes until golden brown. 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.
METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.
Want These Rolls Faster? Click here for my NEW 2-Hour Crusty No Knead Rolls.
To Freeze: Once baked & cooled, 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!
Variation: To make sesame seed rolls, gently brush rolls just before baking with egg white and sprinkle with sesame seeds.
This is my first time making this recipe and I love it! I added olive and rosemary herb …. it was amazing with olive oil and balsamic vinagre
Made them the 1st time doubled the batch and they turned out great. Thanks for the recipe
I love all of Jenny’s recipes I have made the lemon cake the no kneed breads from buns to loafs and everytime they are just fantastic 😉 her recipes are simple and easy and I prefer it that way, especially if you are just starting out. Thank-you for lending us your recipes and your videos are quite helpful when dealing with wet dough 🙂 thanks jenny
Just wondering how the hot water doesn’t kill the yeast. Is there a step I’m not seeing?
It’s just tap hot water it shouldnt be too hot. I use traditional yeast and put it in the hot water with a little sugar and it activates within five minutesm I’ve also done the quick rise one that Jenny does and no it doesn’t kill the yeast. It obviously shouldn’t be above a certain temperature but two water doesn’t get that hot or it shouldn’t.
I was surprised to see that people are having problems with these. I’ve made these rolls numerous times. I’m not much of a baker and sometimes they are slightly different but they are fantastic every time!
Mine turned out like hockey pucks! The dough didn’t rise at all during the 3 hour rise time. My yeast wasn’t expired and water temp was 120’. What went wrong?
Please see the FAQs.
What caused my rolls to be doughy on the inside?? Did I not bake them long enough? Can I rebake them so they aren’t doughy?? Thanks in advance.
Please see the FAQs.
Like another lady mentioned, in your video for the crusty buns, you say cook for 20mins. But in the print out directions it says 25-30 mins. I timed the buns for 20 mins, came out great. If you want them a little darker, maybe 23 mins? This might help clarify this for some people.
Could I make these crusty no knead rolls with gluten free flour? Thanks
Can I make the crusty roll dough and let it sit overnight like the crusty bread recipe
Thank you
It’s addressed in the recipe.
Substituted whole wheat flour for the buns. They came out better than when I used the all purpose flour.
This recipe is perfection as well as the rolls. I’ve made them many times without a hitch. Can you tell me how many calories in each roll?
These came out great. The dough was a bit messy to handle when making the rolls. Maybe too much water. As flour to liquid ratio is important, the water added should be listed in grams as well. I also added a pan of water in the oven. Crust was nice and crispy.
I carefully measured the ingredients and followed the instructions as best I could. The buns turned out a nice color and good taste. Problem was the inside of the buns were still a bit doughy. Any suggestions on how I messed up.
Does yeast add to the flavor? Can I add more salt for flavor?
I always use 2 teaspoons for the extra fast but frankly I’m so slow that I am actually using the fast technique. Doesn’t seem to bother the final result.
Leftover Cold Bread has an off flavor, why?
Just love trying new things. Thanks
I love the rolls, but wonder .. Can I make them twice the size and use them for sandwiches? Do they still come out the same? Thanks!
Hi
I have a weird question regarding the yeast, the recipe says 1/4 tsp, I have packet yeast do I measure it out or use the full packet….
I know it’s weird…. thank you!
You should measure it. (a packet contains 2 teaspoons and you only need 1/4 teaspoon so should be able to make this recipe 8 times with one packet.
I had a bad experience with these, and need some help. I’m sure I carefully measured, my water was 120*, and my yeast was new. They didn’t appear to puff at all, slightly if anything. The dough looked about the same after the 3 hours as it did after 3 seconds. But I went ahead figuring with all the glowing reviews it would work. I shaped them , and waited the proper time.The oven was 450* and in they went. They didn’t do too much in the oven, though when opened they did look right, and smelled great.The outside/crust was seriously hard. We were afraid to break a tooth hard. Can someone help me out? They are so easy and I really want them to work.
Did you look at the FAQs?
Thank you for the reply. I did, but still don’t know where I went wrong. I’ve come to the conclusion that it was user error and am going to make them again today. As careful as I thought I was, I must have mis measured…maybe the flour.
I think it might be possible that the salt killed the yeast. I mix the flour and the yeast and then poor the salt but I try not to dump them both on the same spot. You can google more of it. Good luck.
Perhaps your yeast was old. Try a new batch with fresh yeast.
I have made these many times. I found them too crusty the first time too, so I take them out a bit early. About 18 minutes. The insides are perfect and the outside pleasantly done. Not too crunchy. Hope you give it another go. I was making them at the cottage once and the power went out so baked them on the bar b que. Worked out great.
These are delicious rolls. I make them often. I have also froze them after baking and then reheated and they are great. Do you know if you can freeze the dough before baking to bake later? Thank you! Trish
Hi Jenny,
I made the crusty rolls for dinner. My family and I didn’t like them – – – we LOVED them!
I sprinkled Everything Bagel Seasoning on them before they went in the oven.They
came out awesome! This recipe is definitely a keeper!!
Thanks so much!!!
These are great! I thought the dough was way too floppy and everything sagged and flattened before going in the oven, but they turned out perfectly. I added a pan of water in the hot oven. Crispy airy deliciousness
Great recipe.
The rolls came out amazing. I added 1 tbsp of Za’atar, 1tbsp of Rosemary, and 1 tbsp dry oregano. The flavor of the rolls came out great.
THANK YOU !!!
Love this quick easy bread recipe my husband requests it a lot.
Has anyone used sourdough starter? Would I just leave it overnight. I may have just perfected my starter! Probably not – it’s tricky! Thanks Jenny. I have tried many of your recipes with great success!
Love these rolls! I use though one cup to 1 1/2 cups as self risin flour with one cup of bread flour. They are so good! My husband and daughter requests these! Thank you Jenny! Will you make another video please! I miss you! Jan
Just so I can educate myself, why are the flour and water measurements different than that of the no-knead bread? Writing this as my rolls dough ferments. Love the bread recipe. Love you!
Hi Jenny,
Love your recipes. Can the one for rolls be used to make French baguettes?
Thanks,
Erica
Did u try it? I was going to ask the sane question
I get so used to making your whole grain and whole wheat loaves that just now when I made these crusty rolls again I had to laugh at the squishiness of the dough after the 1st rise. I love whole grain, but there is a certain visceral delight in working white dough, like the blob!
I like to have these rolls frozen to pull one or two out as needed. The results are always so good. I find AP works fine for these.
Hello Jenny,
I recently retired about a year ago and with the lock down spend a lot of time getting in my wife’s way. Found your website and now using my time to bake rolls, bread and those cinnamon rolls. Going to try the salmon too. Question; Have you ever used an air fryer? If so do you have any recipes for pork chops? We are visiting Chicago from Texas and my son in law has a new Cuisinart Air Fryer I want to try out, thanks.
I have made these many times with great success , but yesterday the dough was so sticky I had to keep adding flour and it was really difficult to shape them. They baked up good , now today I made your no knead rye bread. I proofed my yeast and it was ok but the same thing happened. It’s rising now. My house is air conditioned so no issue with heat. I aerate my flour no sifting. Any ideas of why this happened ?
Thanks
Hi 2.5 cups = 590 g of flour.
1 1/4 cups water = 295g
With these numbers it makes sense, at 325g of flour the dough was like soup!
I’m fixing it now and will try again.
You are suggesting 4 3/4 cups of flour (almost double) so I suspect this may be a typo. The recipe is correct as written and as I showed in my video.
Paul, Jenny is right. 2 1/2 cups flour weigh 325 g. However the hydration, if used with 1 1/4 cups 300 g is 98% (a little wet). More even than Ciabatta which normally requires hydration between 80 and 90%.
Perhaps you used a different brand of flour? I have successfully made these many times using King Arthur Flour (measured by *weight*, not by volume). Because of flour shortages, I used store brand AP the last time and had a similar, soupy result. Other baked goods also didn’t turn out as usual. Found some KAF & just made a batch & they’re A-OK again. (used half bread & half AP flour).
Perhaps you used a different brand of flour? I have successfully made these many times using King Arthur Flour. Because of flour shortages, I used store brand AP and had similar, soupy results. Other baked goods didn’t turn out as usual, either. Found some KAF and just made a batch of these – everything turned out A-OK.
Made a double batch of these buns today, they are delicious. Than I send a picture to my daughter, send her the recipe and she made some too!
Can I bake them in a non-stick, muffin baking pan?
Hi I was wondering how long I should cook the rolls for if make 4 instead of 8. Im trying to make sandwiches and would need a slightly larger roll. Thanks!
Can I use my kitchen aid to mix the dough?
It’s amazing how fast this mixes up – just a minute or so. I use a silicone spatula and that works great! It might be too sticky for a mixer actually.
I would like to know where you got your board, what type, etc. I’ve used my glass cutting board and I don’t like it. When you flour your board, the flour seems to stay put. I end up using more flour with my board to try to keep the dough from sticking to it. Man, what a mess!!! Please help.
I use a non-slip silicone pastry mat (readily available on amazon) and it works out perfectly! I recently bought it after having the same issues and love it.
These rolls are excellent!!! I made them for this first time today. I couldn’t believe how simple they were to make. I added 1/4 cups of raw sunflower seeds…Yum. I love the simplicity of the recipes I’ve tried so far. Thank You for sharing this recipe with us.
This is a quick and delicious roll recipe ~ make one batch to eat and another to freeze.
We *love* these rolls and make sure to always have some in the freezer. I’ve slightly tweaked the process:
1. Add 1/2 tsp diastatic malt powder
2. Let rise for 1 hr on counter, then overnight in fridge, then 1-2 hours on counter in the morning.
3. Divide into 6 rolls rather than 8
4. Bake on a pre-heated cast iron pizza pan
I find the part of the recipe that refers to shaping the rolls “like a drawstring bag” baffling, and would welcome clarification (from anyone) about how to do this. Thanks in advance!
From the bottom outside edges, use your finger tips to pull the dough up, pinching it together at the top. You are “cloaking” the ball, creating a tight, smooth skin. Because this is a fairly wet dough, it is a sticky process. She shows how to do this in the accompanying YouTube. Hope this helps!
I found the part of the recipe that refers to shaping the rolls “like a drawstring bag” baffling and would eelcomr
These are DELISH! I never knew it could be this easy! I made one batch yesterday with pumpkin seeds and sunflower seeds and they were so good that I immediately made another batch (doubled the recipe) and let it rise overnight. Made those this morning. Everyone loves them! Thanks Jenny! I will be checking out your other videos and recipes too.
Made my third batch of these. This time I used regular flour, not bread flour, and still used bread machine yeast. They are so delicious with my freezer jam!!!!! I like to split them the next day and put in my regular toaster like an English muffin. These are so easy!!!!
Can I use whole wheat flour and get the same results?
I made these with 1-1/2 cups whole wheat bread flour and 1 cup unbleached all purpose white flour and they were heavenly! I can’t compare them to the original recipe because this is the only way I’ve made them. I find that whole grain flour absorbs more liquid than white flour and suggest that once you’ve gotten all your ingredients into the bowl and start mixing, keep adding water a couple tablespoons at a time until you reach the consistency of the dough in the video. My other suggestion is to watch the video carefully — it’s excellent! Good luck!
I cut into 4 long
rolls and made hoagies for our Philly-cheese steak sandwiches. Delicious! It’s a keeper! TY
Carol,
Did you make them logs or pouches for the steak rolls out of the no knead crusty recipe? How long did you cook them? This sounds like a perfect idea!
In my oven, the bottoms of the rolls burned. I backed up the time to 20 minutes the 3rd time I made them, and that worked beautifully. I do use an oven thermometer, and it was right. The loaf of bread always came out great, and that made me try the rolls.
But now I can’t get yeast, so I made fruit yeast, and then made a starter from that. Now I have to make the dough the night before, but it’s so worth it!
I have gotten into bread baking for the first time since sheltering in place because of the coronavirus. I made these rolls last night and used a couple of them to make my husband breakfast sandwiches this morning. He asked if I would continue to make these after this time passes! (that is great praise from my husband.) I assured him, yes!
I have a smaller than normal oven, motorhome, so can’t fit a dutch oven or extra pans for water in. I tried your crusty rolls, overnight rest, and they came out awesome! A little pale on top but that was because my oven thermometer exploded so I wasn’t too sure of the temp, lol. Love your videos, Thank-you!
I made these rolls for the first time yesterday. They were scrumptious! I called my 85 year old neighbor and had a social distance picnic in my backyard with the warm rolls, butter, cheese, wine and grapes. We had hours of laughing, stories, and fun. Thank you Jenny.
What a wonderful thing to do for your elderly neighbor! ❤️
Sooo good. Have made them twice with no fails!!! Thank you so much.
Can 1-1 gluten free flour be used instead?
I made a batch of those today with gluten free flour. Turned out well, taste is good. My problem was they didn’t brown. Not sure what I did wrong.
OMG ! Thanks so.much for this easy ( not your life time bread recipe) I love it and will give it a try today!
I can’t thank you enough for these no-knead recipes. I will never buy bread again!!
I need to make larger buns so instead of 8 I’ll make 4. Any suggestions for changes in the directions? Thanks again!!
Hi, what if I don’t have yeast, can that be substitute with something else, like baking powder, baking soda?
Please advise. Thanks.
Only yeast will work in this recipe.
Hi Jenny,
I would like to bake the rolls in a toaster oven. Do I still bake it at 450, or should the temperature be lowered?
These are so delicious the day they are made. So crusty and soft inside. Still good the next day but they lose their crustiness. Any tips on how to keep them crusty the day after?
Please see the “How To” section of my blog.
I just made your bread and rolls during our “ at home time.” They are incredible!’ I make the bread at least three times a week! I have been trying to find a simple crusty bread for years and just by chance saw your video!! I love it!! Thank you!!!
Hi jenny, my first time making any bread or rolls, i made your bread recipe 2 weeks ago, and just finished making the rolls, Oustanding!, thanks for the video
Hi Jenny you write 2 1/2 cups flour. And you write that it equals 300grams.
That’s way less than the average measures of 128-136 grams per cup of flour( depending on where you look). Is that accurate? Because even when I make sure to aerate the flour very well I get way more than 300 grams for 2 1/2 cups. Please advise. Thanks
I found this website yesterday and immediately made these rolls. They are so easy, and really delicious! I may try to proof them overnight to see if there is any difference, but not sure I can wait that long!
Hi, I just tried minutes ago and I don’t have a “watery” consistency on my dough as shown on YouTube…I still covered with a saran wrap…
So reread the ingredients and had measured them right..but nonethe less, I did another batch and still didn’t get the dough consistency as shown on ur YouTube, Jenny…these ingredients are correctly written, right?
2 1/2 c flour
1/4 tsp yeast
2 tsp salt
1 1/4 c hot water
Thnx, Maria🤔
Yours is mostly correct except for the salt. It’s only 1 teaspoon of salt.
1 tsp of flour, not 2
Ops, i meant 1 tsp of salt, not flour lol, sorry
I meant salt, not flour
Hi,
I have the exact same problem. Could it be that you used measuring cups? I did that and am now wondering if using measuring cups as opposed to the measuring pitcher makes the difference. Will test tonight…
Please look at the FAQs.
I have been making these rolls for two months now and I no longer buy bread! I cannot believe how easy they are to make. I add raisins at times and I cannot imagine myself making any other kind. WHO KNEW I COULD BAKE BREAD!!!
Jenny, You’ve created another new bread-baking fanatic and taste-tester, too (look out Pillsbury Doughboy!) Thank you for your great no-knead bread! My curious mind would like to know why you use 1/2 cup less flour for your rolls than for the large dutch oven loaf? What difference does this make? Thank you.
A thicker dough makes the rolls easier to shape.
Thicker dough DOES make it easier to roll. Thanks for that easy answer! I just read the comments (in Dutch Oven no-knead bread) about ‘grams’ of flour – 360 vs. 390 vs. weight vs. volume. Too much math! But, as you say, Jenny, in your videos, “the dough is forgiving”. You’re right, it is and it forgives if you add a little more or less flour. (I always end up using more… to minimize stickiness).
Thank you, Jenny. I love your site and baking your bread recipes! I’m even starting a new gadget collection!
I made these last year overnight and they were awesome. I tried again this weekend for the 3 hour method and they didn’t rise. I ended up leaving them for 24 hours and they still didn’t change much. I think my VERY hot tap water might’ve killed the yeast…..something to think about….making another batch now.
Try using a glass thermometer, used for candy making, (fine temp incrementsto test the water temp, & make sure it’s between 110-115 degrees Fahrenheit. That’s a moderately warm temp, but not hot. The thermometer, may cost around $10, but if you’re careful with it, It can last a decade or more.
AnnaJean, my mother was raised during the depression, so she always mixed the yeast with some of the water (1/4 cup works) and watched for some activity before adding it to the dry ingredients. She figured if anything went wrong she wouldn’t waste all the ingredients. I follow her example and it has saved me a couple times!
Hi Anna, I heard if there is chlorine in the water , it can kill the yeast. I use bottled spring water for baking bread.
I made these wonderful and easy roles. Problem, though in trying to get the golden , crusty top in the picture. They still tasted great–but I ‘d love a crusty top and the color of yours. Mine were a pale, creamy color.
for golden brown crust, I use an egg and milk wash ( one beaten egg with 2 tablespoons of milk mixed in), just brush over tops and bake.
Wonder if using the heated pan with water in hot oven steam method would crisp these up like they do the bread?
If the oven temperature is accurate (450) they will be very crispy.
OMG THE EASIEST AND BEST ROLLS EVER, First I heated my cast iron frying pan then lined with parchment paper they came out great. Thank you for sharing .
Lucille
OMG THE EASIEST AND BEST ROLLS EVER. Thank you for sharing .
Lucille
Have you ever made these rolls with gluten free flour?
Made these rolls every day since the quarantine started on March 16. At first, my family would not believe that I made them. Now if I try any other recipes they complain and say “you are straying away from your origins”.
My new routine: prepare the dough (double dose) around noon with regular tap water, let it rest overnight, make rolls (and sometimes other shapes) around noon so they are ready for lunch and dinner. Repeat. Thank you Jenny!
Forgot to say that I weigh my flour and the recipe for me works very well with 320g