For the water, I just use hot tap water. It’s important to make sure your oven reaches 450° F. (my oven takes 35 minutes). For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours. Be sure to aerate your flour before measuring. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 4 hours
Makes: 8 rolls
Ingredients:
- 2 1/2 cups bread flour (or all-purpose flour)
- 1/4 teaspoon instant or dry active yeast
- 1 teaspoon salt
- 1 1/4 cups hot tap water (up to 130° F)
Instructions:
- In 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.
Want These Rolls Faster? Click here for my NEW 2-Hour Fastest No Knead Rolls.
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!
Variation: To make sesame seed rolls, gently brush rolls just before baking with egg white and sprinkle with sesame seeds.
I have made these twice and they came out perfect both times. My family absolutely loves them. Great recipe. 5 stars!
Can I substitute sprouted whole wheat flour for the all purpose flour? Or part of it?
Thanks so much.
Can you please tell me when you found this recipe. 👌
Great recipe and have several times. Family really enjoys. Today am adding rosemary as a twist on your great recipe.
Very carefully followed each step, new flour, new yeast, aerated the flower, measured carefully, still extremely dry dough. Something is missing.
Please see the FAQs.
Question…what does it mean to aerate the flour? Is that like sifting? And do I do it before or after I measure it out? Thanks!
Please see the FAQs.
I run a cooking group and I posted asking for an easy bread or roll recipe. A friend of mine shared the link to your YouTube video for the rolls, omg, you made learning so fun, I love how excited you get about the rolls. The first time I made them they turned out amazing! Thank you for the easy, wonderful recipe. I’m making them again tonight to go with our crockpot beef stew. I can’t wait!
I HAVE to comment here. After 2 unsuccessful attempts at this recipe – which I knew was a winner and it had to be something on my end giving me suuuuuper sticky dough which baked into flat white hockey pucks – I finally reached perfection!
The problem was the flour. My first 2 attempts were with Aldi flour. After a little Googling about flours and protein content, I bought some King Arthur Flour (all purpose, nothing fancy) and it made ALL the difference. The dough wasn’t a sticky, airy unshapeable mess, and they rose exactly like your photo, turning a pretty shade of brown.
Very excited! Thank you for the wonderful, super easy recipe.
Hm….I loved. Crusty outside n soft inside. Full of texture..Perfect! Will definitely make again…n again ..n again! Thank you, Jenny
I am so motivated to successfully make these rolls and the corresponding loaf recipe. I am , however , at a loss regarding the quantities … now for the 4th time in 2 days , the mixture ends up way too dry -and as a result, doesn’t really rise ,of course!
Having rechecked every single step several times , I wondered if that happened to anyone else or whether an even more experienced person might advise me on it?
The only thing I am doing differently is using whole wheat flour ( which Ms Jones suggests is ok in her YouTube loaf video)
Grateful in advance for any suggestion!
Mark
Any bread or rolls made with whole wheat flour will be drastically different from the white version. A lot of us would like to avoid white flour so I posted several variations of no knead bread if you would like to try them but they will all be somewhat heavier and more dense than the white versions. I tried the rolls with whole wheat flour and they were hard and dry so I did not suggest using whole wheat flour. (I directed you to the FAQs because one cause of a dry mixture was “you changed the recipe” but I will clarify that by adding “you used whole wheat flour.”
You could try using part whole wheat flour for these rolls, maybe a 50/50 mix of white and wheat or try the recipe as written just so you know it works and then try the 50/50 variation. I hope this helps.
Thank you, I am very grateful for your clarification!
Indeed I expected any whole wheat flour version to be somewhat heavier, but I look forward to the results following your suggestion 🙂
Very best
M
Hello
Hi,
While I completely trust that your no knead bread recipe is great, somehow, after trying it 3 times, I still end up with a very dry mixture (clumpy and dry as if I had not added enough water …)…the third time I decided to bake it anyway to make sure before leaving this question. As expected , the resulting dough didn’t really rise (3h:30), and the resulting bread was tiny and way to dense…
I bake often, and have meticulously retraced each of your steps on the video – for some reason can’t imagine what may be causing this, and would welcome any idea you may have.
Thank you in advance and very best wishes.
Mark
If there is anything I maybe overlooking
Did you look at the FAQs?
Going there now 🙂
M
Dear Jenny, I really love your recipes and videos. You spice the show with your sparking personality, but don’t waste our time with unnecessary lengthy stories.
And the recipes are amazing!
Question: do you have a so called sweet roll recipe? I love to bake and have to bring a large plate of sweet rolls to a fundraiser. Can your recipe include milk and butter? Thanks, Hanna
I love making these rolls they are so easy and fast. However, every time I make them the bottoms burn. The last batch I baked for 20 minutes instead of 30, which was too long, and they still burned. Should I lower the temperature?
I also expreienced getting the buns ready faster: 20-25 min. My oven heats to 450 F in 15 minutes, and it is a modern gas based one. Maybe Jenny has electric?
Just a suggestion… if the roll bottoms burn. You may want to try moving the shelf you put the baking tray on up to a higher level in your oven. And buy an oven thermometer to check and make sure your oven doesn’t run hot. : )
been baking bread for years …this is by a mile ( 2 km) the best
I have a bread machine and have always made very good rolls. I have never had the crusty results that your rolls produce. Very little effort, wonderful results. You are the best, enjoy all your videos.
I just made these and they are amazing! Great flavor and great texture. I’ve been looking for a good, quick bread roll recipe and I have found it.
Now onto some of the other great recipes that you have. Thanks Jenny!
Hi I tried this recipe and it seemed that there was not enough water. It was so dry. Not at all like the video. Any ideas?
Please see the FAQs.
This recipe is FANTASTIC! I love to cook but I do not do much bread making. I followed the recipe exactly, except I added onion powder to the dough. It came out great!
I also looked at your FAQ…ooops…my yeast had expired 2 years ago! And it was stored in refrigerator, not in the freezer. Another ooops! But STILL the rolls were so yummy!
Thanks so much. So glad I found you online. Wondered where you had gone to from back in the day.
You rock!
Made these last night and they were absolutely fantastic! Warmed up a couple in the oven today and JUST as fantastic. Thanks for a great recipe!
Fabulous! Easy, quick , and delicious!
Thank you for another great recipe!
I have never before been successful in making “hard”. But this time the crust was nicely crunchy and the interior was delightfully soft. I only got one my wife purloined the others.
I made these for my ungrateful husband and they came our perfect. Thanks.
LOL
Love these rolls, with butter – right out of the oven, Yes, it is very easy, the hardest part is waiting…I read your comments you can make these using cold water and on the counter overnight. I prefer using hot tap water. I think the dough comes out better. (at least for me)
thank you Jenny for sharing your recipes.
Made these for grandchildren today. Used overnight method and finished this morning. Just wonderful, thank you so much!
Carolyn! Are you the same friend from NJ, way back when??
I’ve already posted, but I just love these rolls so much! They are the tastiest, easiest, crustiest rolls!!! I’m making them for Thanksgiving. I’m quadrupling the recipe, whipping them up tonight, letting them sit in the fridge, punch it down in the morning and letting them rise for another few hours before baking them for 2pm dinner! Happy Thanksgiving everyone!!!
Made these rolls. I doubled the recipe and added some chopped Calamata olives and rosemary. It came out perfect and every one loved it.. Now this is requested for Thanksgiving.. Thanks for the recipe
Can these.be made with wheat flour instead of white with the same result?
Thank you!
Whole wheat flour will not turn out the same.
Thanks for your response. Do you have a similar recipe for wheat rolls?
Thanks for your response. Do you have a similar recipe for crispy wheat rolls?
To adjust this recipe for whole wheat, use half all purpose or bread flour, and half whole wheat.
You can use all whole wheat, but it makes a more dense, heavier roll.
You will have to add a bit more water, as the whole wheat absorbs more water than the white flour.
Thanks Tex
I wanted to try these rolls with whole wheat flour but I was always thinking
why mess with a good thing! I am going to try your half and half recipe
love love love to all!
Hello Jenny,
My mom left us a perfectly good family bread recipe that produces fluffy bread and rolls. I wanted to find something with a crunchy crust.
I’ve been wrestling with sourdough recipes for the past six weeks with off and on success. I was asking myself why I was doing something that has so many exacting steps.
What a treasure to find your site. I tried your no knead bread last week with wonderful results. Today we enjoyed your perfect no knead crusty rolls. I added some of my sourdough starter to the dough and loved them.
Thank you so much for sharing. My confidence is coming back.
I make these all the time with sourdough. My starter is very vigorous. If I want the 2 hour rolls, I will add some yeast.
I am sorry that your introduction to sourdough has been with all the “exacting steps.”
Stop it. It’s unfortunate that you got in the clutches of “artizan” bakers and hobbyists. I don’t measure, weigh or figure hydrolization or use a proofing basket.
Sourdough starter was carried by prospectors in the west, starting about 1849. They carried a little pot of starter inside their shirt or chunked a lump in on top of their flour. They didn’t measure or weigh anything. It was introduced in California at that time by the French. I got that information from a Canadian university.
I keep my starter in the refrigerator. To feed it, sometimes as long as a month intervals, I use 1/2 cup starter, 1 cup flour and enough water so that it will sheet from the mixing spoon and pour into a jar. I let it set on the counter until if triples in the jar, usually in 6 hours, then back in the refrigerator. Use all purpose, unbleached, unbromated, not enriched or bread flour for feeding
I don’t throw anything away, I bake with the discard or feed it a little to use in a few days. I maintain a half recipe starter, 1/4 cup flour and 1/2 cup flour and water. Your starter should smell fresh, with hints of yeast and alcohol.
I make up about 4 cups of whole wheat flour with about 1 cup or more starter, enough water to make a stiff dough, let it double, place in the refrigerator and when I’m ready to bake rolls, I take out about 4 rolls,add a little honey, then add enough all purpose flour to stiffen and let rise and bake. For whole wheat rolls start in a cold oven and they will puff up a good bit, The whole wheat won’t be as crispy as those made with white flour
To figure water flour ratio for one cup starter, figure 1/4 cup water and 3/4 cups flour, then the rest of the called for ingredients, adjusting flour and water until you get a nice dough.
I made my starter by using King Arthur whole wheat flour. Use 1 cup water, 2 cups flour, adjusting until it will sheet off the mixing spoon and pour into a jar, let set in a warm place until it doubles, or triples. Don’t use any of the big national brands for your starter. Bob’s Red Mill, Hodgson Mills, whole wheat should work well, too. The whole wheat will have more of the natural wild yeasts. I have a very, very vigorous starter.
Flours are milled and blended to fit regions of the country, for environment and general baking habits. Flour made for Atlanta won’t work as well in Denver, for instance.
Make a big batch of starter, spread thin on parchment to dry thoroughly. Then store in airtight jars in a cool place. When you are ready to bake, a day or two before, mix a little warm water with some dried starter.
When it awakens, feed it normally for a day or two for more flavor.
That way you don’t have to maintain a starter.
Jenny, I’m sorry I hi-jacked this thread, but it aggravates me that the “artizan” (mispelt on purpose) and hobby bakers have scared so many people away from the wonderful world of sourdough. There is one website that has about 14 pages of directions. One website has several pages of chemical equations, dealing with the ratios of acids and alcohols in starters. It’s okay, it’s a person’s hobby, but it’s not somebody that’s got to have hot bread for a hungry family in a couple of hours.
Since I can’t have salt, I don’t miss it with a nice sourdough roll.
Old Texan… A big Thank you!!! This is what I need also. So appreciate you taking the time. Happy Thanksgiving to you and yours!
I love you from the 80s, Jenny!! I would run home off the bus to watch you every day😃
I’ve made your large no knead loaf a few times…comes out amazing😋
Tomorrow I’m doing rolls, but I’m putting a frozen stick of mozzarella smeared with roasted garlic paste inside each roll, for a nice cheesy, garlicky change of pace hmmmm!
Smooches😘
Dear Jenny: I am so happy to have found you on this wonderful site. Anyone who LOVES bread will enjoy your videos and I was so delighted; am planning on baking the rolls for tomorrow’s breakfast. Love from a devoted fan.
How many carbs in a crusty roll?
Georgann, If you’re eating “rolls” you can’t be concerned about carbs. Just savor and enjoy the experience. It’s lovely. This recipe works!
Connie,
That’s the way I think also, unfortunately my doctor doesn’t think the same way.
These rolls are great, I’ve been making them for years they, make the best slider rolls I’ve ever had.
Love these rolls!
The USDA tells me that there’s 95 g of carbohydrates in each cup of all-purpose flour. None of the other ingredients (water, salt, yeast) is a significant source of carbohydrates.
2.5 cups * 95 g/cup / 8 rolls/batch = 29.6 g of carbohydrates per roll.
These rolls are amazing and so easy. Made them for my daughter’s shower to make caprese sandwiches. My husband ate a roll and loved them saying they taste like crusty Italian bread. This recipe is a keeper!😊
So delicious! Thank you for the recipe.
Wonderful! Wonderful! Easy to make and a family favorite
Just made these again, yummy!
Kind of looks like your basic pizza dough….. nothing wrong with that! Can’t wait to try it out
I made these rolls last night, very simple.
I did not aerate the flour as I forgot to do that, and I used AP flour.
While reading the reviews, I realized I didn’t aerate the flour and was heading for disaster but I was wrong, they came out perfect.
My dough did not rise in those 3 hours.
After baking for 20 min, they were perfect!
Thank you Jenny!!
I love your recipes, your videos and your smile:)
WOW!!! Just made these and they are one of the best crusty rolls I’ve ever made!!! They were light and springy inside and very crusty all around with the perfect rustic taste that pairs well with the chili I ate them with. I baked them on a cookie sheet in a toaster oven and then put them straight on the grate for the last few minutes to get the springiness out of the bottom (didn’t have parchment, so used foil). I will keep this recipe forever!
I made these today following directions exactly. They came out hard as rocks and seemed almost burned. Even the parchment paper turned brown as if the oven was too hot. I have a new LG range and the temp was 450 right on. The inside of the rolls were ok. Can I bake these at a lower temp or for less time? I hesitated taking them out before the 25 min as I didn’t want the inside uncooked. Help! I do have a pic if you want to see them.
Me too. I don’t know what I did wrong!
These rolls work for me every time. Please look at the FAQs for a possible solution.
Your recipes sound wonderful.
Do you have any variations using almond flour for any of your bread recipes. Keto breads are terrible. The inside is gummy.
Thanks
i make both your loaf and rolls. my problems do not rise ver well i bought a dutch over justr for baking. also made rolls an i find the bottom crust comes out very tough, what am i doing wrong?????? please tell me….
Please refer to the FAQs.
What am I doing wrong?
First time I made this, I made it in a boule style loaf and it turned out fantastic, but I had let it proof for 8 hours before it looked like hers.
Next two times I tried it, neither turned out, it raised up but the inside was still gummy. Baking longer didn’t help. (awful)
I’ve watched the video over, and my dough doesn’t look this lose when it’s first combined. I’ve measured carefully. I’m using regular all purpose flour and regular yeast.
Suggestions?
Did you look at the FAQs? You may find the answer there – let me know. https://www.jennycancook.com/category/faqs/
What does aerate mean with the flour
https://www.jennycancook.com/flour-basics/
This recipe sounds great, but I see that some ppl are reporting that the dough doesn’t rise. I’ve been baking for over 50 years and feel that 1/4 teaspoon of yeast isn’t enough. Perhaps 1 pkg rapid rise yeast would help.
I suggest you trust the recipe and then judge for yourself. If you’re a baker I think you’ll be pleased.
Hi smiley 😊
Love your blog.
The recipe is great. I changed a few things through, I used filtered water and nuked it, and my gas stove baked the buns in 20 minutes. I also put a foil pan with hot water in the oven when I was heating it up.
I learned from my grandmother in northern norway how to bake bread. She would in no time whip up 8 loafs of rye bread on her kitchen table in no time lol 😊
🍞🍞🍞🍞🍞🍞🍞🍞
I will be doubling the recipe next time.
Thank you and keep baking
Karin
Karin what wonderful tips you offered. Thanks.
I have made this recipe twice. Last week I made it as written. It was delicious. Today I substituted 1/4 cup of whole wheat flour. I was amazed, just this little bit of wheat flour made a difference. It was equally good with a subtle wheat taste and a little more chewy.
Either way this recipe is a keeper. Thanks
How wide are these rolls? Looking for something to make a good sized sandwich with. Not slider size but considerably larger. Anyone?
I made this recipe twice and both times it was not near as wet as yours. First time was Quite dry actually. Still turned out tasty but a little dense. My rookie mistake was scooping flour out of container. I replicated measuring that way and found i had about 370 grams of flour. When i remeasured for 2nd batch using aerated flour 2.5 cups was 320 grams, big difference. Still, more dry than your video so I feel they will again come more dense.
How much flour by weight is right for the amount of water you use? Or should I just add extra water to try approximating how it looks on your video? Thanks!!–
Please see my Metric link above.
Jenny, can the rolls be made with gluten free flour? My son has food allergy to wheat. Thanks!
Please see the FAQs.
Jenny, I just made the Crusty Rolls..they are wonderful, my family love them. Thank you so much. I love you!!!
Hi Jenny. tried your rolls using the ingredients and hot water from tap. but it
did not bubble or become soft. tried another recipie from utubube just like yours the only difference is she used lukewarm water and 1/2 tsp. yeast. turned out fine. why would that be?
Ideal water temp usually 110-115 degree water for best results in my opinion. Years of experience in professional kitchen.
Why does this recipe only call for 1/4 teaspoon of yeast and your 2-hour call for 11/2 teaspoon of yeast? My dough is not rising, just wondering if something is not right.
Hi Jenny, If I wanted to add sourdough starter to these rolls, how much, 1/2 cup is my thought, would I cut back on the water a little or ???
Thanks Ray
Added half a cup of sourdough starter, water amount the same and a dusting of yeast, just came out of the oven.
Cooled down, butter and Marmite, an acquired taste! Ha
Thanks, will be making these again, yum!
Ray
Can you freeze these raw?
I have doubled the no knead dough, then refrigerated it in a sealed container. I cut off pieces as needed. The dough is good for up to 10 days. It might have abit of gray sludge in there. Just drain and add a wee bit of flour.
As for freezing, I do not know…google it, maybe?
Cheers
I made these rolls a couple of days ago and they were DELICIOUS. Crispy outside, moist and a little chewy inside, as you would find with good French bread. Today, however, I was looking to make a sandwich. I was going to reach for the usual, store, sandwich bread when I saw I had a couple of these no knead rolls left over. I decided to grab one and steam it for 2 mins., then pop it into my 350 degree toaster oven 2 mins. before building my “sammich.” Oh man, it was SO GOOD! Great bread texture. Tomato, lettuce and hard salami with creamy Italian dressing on that wonderful, warm bread was like the ULTIMATE Italian sub from your favorite sub shop. So today, I’m going to make more dough, and cut it into about 4- 5 pieces (slightly larger than my original rolls) to make sandwich rolls. By the way, I LOVE the overnight technique. The long rise adds additional flavor, as well as giving me the option of baking the rolls when it’s most convenient. Thanks again, Jenny.
Hi Jenny! Can I freeze these rolls? If so, how? Thanks!
Never mind, Jenny you’d onto have to respond to this comment!!! Sorry I didn’t see that you wrote a way for freezing this 🙂 I feel like you’re getting more and more comments so I don’t want to load you up with questions you’ve already answered.
I tried making two different batches and I added the joy ingredients for the 2 1/2 cups flour but when I added the one in quarter cup very hot water it didnt Mix well ,it needed more hot water ,,am I doing something mething wrong .? Thank you fo you help sincerely Donna Hodges
I don’t understand your question. What are “joy” ingredients? My FAQs might be helpful: https://www.jennycancook.com/no-knead-bread-questions/
try using a spoon to fill your measuring cup. do not pack the flour down in the measuring cup
I love your recipies Jenny, they are foolproof!! My family love it too.
Keep them coming Jeeeeennnyyyy!!!!
Happy New Year!!
Found your website by accident, I’m a subscriber to your YouTube channel and LOVE it!! Can’t wait to try these rolls 😊
Love the colorful world you live in:) absolutely beautiful colorful utensils you have surrounded yourself with. It’s a fantasyland kitchen!🙃👍
I’m one of those who still remember your show and your special brand of humor that is still prevalent in your subtle statements
I was just wondering if I would be able to make long French baguettes with the same recipe and concept, provided that I have long vessels to bake them in:)???
I have made 3 different batches. First one was a little wet but good. 2 batches were crusty and delicious. We love every crumb. Will be making often. So easy
These rolls are delicious. They have a sourdough taste and wonderful crusty exterior. A few days ago, I made some as a trial run and they didn’t last more than an hour after I took them out of the oven. The prep is much easier than rolls I have made in the past. These will be my go to rolls from now on!
Mine unfortunately turned out a little raw in the middle, and I let them cool all the way before cutting into them. I followed the recipe exactly so I’m not sure what went wrong! I don’t think it’s my oven.
When I made 10 rolls instead of 8, and baked for 35 minutes, they were perfect!
When you’re not sure whether or not your bread is done baking, take it’s temperature. Most breads are finished baking at about 190°. Breads enriched with butter, eggs, or milk are finished when the internal temperature is closer to 200°. If you’re ever in doubt, it’s better to cook the loaf a little longer than to under-cook it. An extra five minutes isn’t going to burn the crust, and the worst that will happen is that your bread will be a bit on the dry side But better dry than raw in the middle.
A time tested way of checking on doneness in baked breads is to knock on the loaf or roll and if it sounds hollow, they are done.
Jenny–I want to tell you what a great success your crusty rolls were last night at a dinner party. The guests loved them. The rolls reminded them of bread from Europe. That is a real compliment from all of these people who travel a lot. I do have one question. The rolls stuck to the parchment paper. Any ideas why? I have never had anything ever stick to parchment paper. We just cut off the bottoms and enjoyed them.