Make Ahead Crusty Rolls

No Knead Crusty Rolls

No Knead Crusty Rolls

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

No Knead Crusty Rolls


  • 2 1/2 cups (320 grams) bread flour or all-purpose flour
  • 1/4 teaspoon (1 gram) instant or dry active yeast
  • 1 teaspoon salt
  • 1 1/4 cups hot tap water (up to 130° F)


  1. In large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
  2. Cover with plastic wrap & let stand on counter top for 3 hours.
  3. 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).
  4. 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.
  5. 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.
  6. As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
  7. 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: 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.

No Knead Crusty Rolls

409 Comments on "No Knead Crusty Rolls"

  1. Annie Y.

    I tried this recipe and it worked beautifully! Easy peasy! I added a teaspoon of Italian seasoning to give the rolls an herb-y flavor and they were delicious. I don’t have a large wood board, so I taped a piece of waxed paper to the counter top and floured it, allowing me to work and form the dough easily and making clean up a breeze. I enjoy your videos, Jenny, thank you!

    • Jenny Can Cook

      How did I never think of using waxed paper? What a great idea! I will add it to my “Helpful Hints” category in the blog. Thank you for sharing.

  2. MarGee

    I love, love, love this bread, thank you…for your excitement and enthusiasm, that is so like mine, and that so many are absent of.
    I have done so many other things with this basic recipe, added nuts and cranrasins,.cinnamon sugar dried fruit….also made it with fresh garlic and olive oil, has so much fun with it…blessed so many with the finish product, and recipe.
    Keep spreading the love Jenny, and always keep your Sparkle !!

  3. Vivi

    Hi Jenny
    Your recipes are awesome-thanks for sharing
    I’ve made these rolls just as your recipe states.
    I’ve recently (just before placing the rolls in the oven) added egg wash and sesame seeds. I baked as directed. If the rolls were great before, topping them with sesame seeds makes them wonderful! (you have to like the taste
    of these seeds). Thanks so much Jenny for all the work you do with these recipes and your website.

  4. Hildegard M.

    I make these rolls at least twice a month. I use half whole wheat flour and rolls turn out perfect. Thank you for sharing this recipe….

  5. Christopher Mitchell

    The no knead recipes have revolutionized home bread baking. These rolls live up to that. Simple, excellent crusty rolls.

  6. Donna

    Followed baking directions. My rolls have stuck to the parchment paper to the point I have to cut off the bottoms. Why?

    • Jenny Can Cook

      It could be from using inferior parchment paper. Reynolds brand will not stick. (some people have mistakenly used wax paper, which is not intended for baking and will melt in the oven.)

  7. Michael Moland

    I Wii try them

  8. Miss Marti

    I make these and the No Knead breads at least once a week! I can’t believe how fast and simple these are to make! Better than store bought, any day! Thanks Jenny! I’ve been checking out all your recipies!

  9. Italia

    Jenny, I was so excited to recently find you and your Jenny Can Cook show and recipes on line. I LOVE your recipes, especially your bread recipes, as I am a fresh homemade bread lover and you make everything look so easy! So happy to see you again (I never missed watching The Jenny Jones Show years ago). I love cooking and baking so thank you for coming back and doing what we both enjoy! Happy cooking!! ❤

  10. Lady Private

    Jenny, thank you for being you, and doing such a wonderful job with your recipe channel. When I came across it, I knew I had come across a gem.

    Do you have a borsch recipe to share? Made it in Russia once, but I have forgotten how.

    Thank you either way; and, have a great day! 🙂

    • Jenny Can Cook

      Yes, it’s under the Soups/Salads category.

  11. Louise

    I love your cooking videos!!!!! I’ve been binge watching them for three weeks. Finally, yesterday I decided to make the crusty bread rolls. I’ve never had luck making bread or anything that requires yeast but, OMG, these turned out fantastic! I also made the Dutch baby yesterday! So, three weeks of binge watching, one day of binge eating. Today I’m fasting. Tomorrow, a colonoscopy! Was that too much info? Well, after tomorrow I will be back in the kitchen making another of your recipes.

  12. Gloria


    Since this recipe make only 8 rolls, can I double the recipe so I would have more to freeze ? Then I would have rolls if unexpected company comes.

  13. SusieQ

    My little grandchildren are asking me for a sweet bread like Panetone! The Italian Easter Bread type as I am of British background, and hubby is northern Italian. These grandchildren are of Polish and Dutch background on that side and they enjoy many polish specialties like the pirogies and a soup that takes a couple of days to make with polish sausage in it! I keep on learning, never too old to learn something new!

  14. David

    My family loves these rolls! Thank you!

  15. Sarah Pie

    First, this recipe made me a champ to my vegan grandchildren in Germany where miniature kitchens seem to be a thing. Thank you so much!
    A little ground flaxseed and/or whole wheat flour worked also.
    Now, do you have any experience with freezing the rolls before baking? Does it work?
    Thank you!

    • Jenny Can Cook

      Please see my note above on freezing.

      • Sarah Pie

        Thank you for the rapid reply. I will try (all by myself) freezing the rolls after they are formed and letting them rise the day i want to make them. They are awesome, good for sandwiches the day after, as they soften. Just wonderful!

        • Jenny Can Cook

          I clarified my note to indicate they freeze well after they are baked and cooled. I have never frozen the dough.

          • SusieQ

            Made the rolls yesterday! Felt like you, getting all excited about taking them from the oven. It really is a great feeling to make something so good from so little. Also, I keep baking the whole wheat bread. All are delicious. Jenny, you have revived the baker in me, in my 67th year! Freezing the few rolls left!

  16. Heidi

    Deceptively simple and ridiculously delicious! Fight the impulse to overwork dough or add flour. Thank you Jenny! These will be a new staple in my house!

  17. Eva

    Jenny Jenny – Perfect! Wish I could submit to you a photo here 😉 Delish!

  18. Kathleen

    These rolls are perfectly delicious! Thanks for recipe.

  19. Sharon

    Baked these with whole wheat flour using the overnight method. The rolls were perfectly crusty on the outside and deliciously soft (and slightly dense) on the inside. I used a little more water and yeast as I was using whole wheat flour. I brushed the tops with Normandy style butter and sprinkled sesame seeds. And Voila, I just can’t stop eating them. Thank you very much for this awesome recipe Jenny 🙂

  20. April F.

    I have made these twice and they came out perfect both times. My family absolutely loves them. Great recipe. 5 stars!

  21. Cheryl

    Can I substitute sprouted whole wheat flour for the all purpose flour? Or part of it?

    Thanks so much.

  22. Anonymous

    Can you please tell me when you found this recipe. 👌

  23. michael

    Great recipe and have several times. Family really enjoys. Today am adding rosemary as a twist on your great recipe.

  24. RonS

    Very carefully followed each step, new flour, new yeast, aerated the flower, measured carefully, still extremely dry dough. Something is missing.

    • Jenny Can Cook

      Please see the FAQs.

      • Irishcurls

        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!

    • papaD

      Hi, if you convert this recipe to a ‘by weight’ recipe, it works out to this…
      312.5 grams of flour
      296 grams of water
      5 grams of salt
      1 gram of yeast
      Try it by weight, this dough has a very high hydration and should not be dry.

    • SusieQ

      Ron, I’m from Canada, I have to add more yeast to my flour, and less flour. You can always add more flour during the kneading, which is how I figured it out. Our flour absorbs more moisture, I have found. Give this a try. I’m not a seasoned bread baker, but trial and error has helped me out here. Also, I needed more time to rise. Hope this helps! 🇨🇦🇨🇦🇨🇦

  25. Sarah

    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!

  26. Flo

    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.

  27. Jessie

    Hm….I loved. Crusty outside n soft inside. Full of texture..Perfect! Will definitely make again…n again ..n again! Thank you, Jenny

    • Mark

      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!

      • Jenny Can Cook

        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.

        • Mark

          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

        • Karen

          Whole wheat pastry flour works. I used King Arthur all purpose and Bob’s Red Mill whole wheat pastry flour.

  28. Mark

    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.
    If there is anything I maybe overlooking

  29. Hannareka

    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

  30. Chris

    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?

    • Hannareka

      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?

    • Lyn

      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. : )

  31. Rusty Canuk

    been baking bread for years …this is by a mile ( 2 km) the best

  32. Widget

    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.

  33. Vin

    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!

  34. Diane

    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?

  35. Adirondack Mtn Lady

    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!

  36. Oakland Mom

    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!

  37. Amy

    Fabulous! Easy, quick , and delicious!

  38. John Utley

    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.

  39. Dasya Grant

    I made these for my ungrateful husband and they came our perfect. Thanks.

  40. Love Bread

    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.

  41. Carolyn Zorn

    Made these for grandchildren today. Used overnight method and finished this morning. Just wonderful, thank you so much!

    • Margaret Blickenderfer

      Carolyn! Are you the same friend from NJ, way back when??

  42. Caitlyn!

    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!!!

  43. Sitara

    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

  44. Carolann Dmello

    Can made with wheat flour instead of white with the same result?
    Thank you!

    • Jenny Can Cook

      Whole wheat flour will not turn out the same.

      • Carolann Dmello

        Thanks for your response. Do you have a similar recipe for wheat rolls?

      • Carolann Dmello

        Thanks for your response. Do you have a similar recipe for crispy wheat rolls?

        • Old Texan

          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.

          • Vivi

            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!

  45. Beattie

    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.

    • Old Texan

      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.

      • Esther

        Old Texan… A big Thank you!!! This is what I need also. So appreciate you taking the time. Happy Thanksgiving to you and yours!

  46. Simone

    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!


  47. Gail Dolly

    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.

  48. Georgann

    How many carbs in a crusty roll?

    • Connie

      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!

      • Georgann

        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!

        • John

          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.

  49. Vicki

    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!😊

  50. Sarah

    So delicious! Thank you for the recipe.

  51. Peg

    Wonderful! Wonderful! Easy to make and a family favorite

  52. Patt Konopka

    Just made these again, yummy!


    Kind of looks like your basic pizza dough….. nothing wrong with that! Can’t wait to try it out

  54. L

    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:)

  55. Caitlyn

    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!

  56. MzGlorybe

    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.

    • Pbhand

      Me too. I don’t know what I did wrong!

    • Jenny Can Cook

      These rolls work for me every time. Please look at the FAQs for a possible solution.

      • Suzanne

        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.

  57. GRACE

    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….

  58. Bread Cooking Viewer

    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.

  59. karin

    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

  60. Barb

    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

  61. Cliff B.

    How wide are these rolls? Looking for something to make a good sized sandwich with. Not slider size but considerably larger. Anyone?

  62. Lindsay

    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!!–

  63. Adria

    Jenny, can the rolls be made with gluten free flour? My son has food allergy to wheat. Thanks!

  64. veronica

    Jenny, I just made the Crusty Rolls..they are wonderful, my family love them. Thank you so much. I love you!!!

  65. rochelle

    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?

    • Jess

      Ideal water temp usually 110-115 degree water for best results in my opinion. Years of experience in professional kitchen.

    • Susan

      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.

  66. Ray

    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

    • 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!

  67. Dawn

    Can you freeze these raw?

    • Kathryn

      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?

  68. Bunny

    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.

  69. Ashley

    Hi Jenny! Can I freeze these rolls? If so, how? Thanks!

    • Ashley

      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.

  70. Donna Hodges

    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

  71. Sandra

    I love your recipies Jenny, they are foolproof!! My family love it too.
    Keep them coming Jeeeeennnyyyy!!!!
    Happy New Year!!

  72. Marsha

    Found your website by accident, I’m a subscriber to your YouTube channel and LOVE it!! Can’t wait to try these rolls 😊

  73. Novellian

    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

  74. Novellian

    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:)???

  75. Rose Santiago

    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

  76. Carol H

    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!

  77. Lizzy

    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!

    • Bunny

      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.

      • Leslie

        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.

  78. Joy

    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.

  79. Mary

    I love these buns. I’m a huge fan of no knead anything. Been doing it for years. I added some nutri blend flour to the bread flour. Love how they rise in the oven. And rebaked, like Jenny says, the best!!!!!! Thanks so much Jenny for figuring this all out for us!

  80. Sonja

    Love these rolls I make a batch every other day and double and triple batch for good!

  81. Caroline

    Amazing! I used half white flour half spelt flour and they turned out great

  82. Tom

    3 1/2 years later and you are still getting “Thank you!” comments to this post! I love to cook and bake, but bread is the huge hole in my repertoire. You have given me the confidence to give these a try!

  83. Charlie

    There are a lot of really good cooks on the internet. Some are very inventive and creative, but there are a couple of you that reminds me of how my mother used to cook ( and she was a really good cook), just great intuitive cooking, just knowing what works. My mother learned to cook from her grandmother and was undoubtedly a good cook as a teenager, and by time I was a child growing up she was an amazing cook. When she was working she would often throw something together just to get something on the table at night (there were six of us kids), but every Sunday without fail there would be a delicious family Sunday dinner that we all remember today. You remind me of her.

  84. Val

    Love the on line cook book!
    Thank you I’m making everything in your on line book.
    Thank you for the fun I have watching you, it inspires me.
    I enjoy cooking, especially healthy easy meals.

  85. KLH

    Thank You Jenny this is a great recipe.🙂

  86. Bee

    I’m making these as we speak, are these eggwashed before baking?

    • BreadBakingBoss

      No…not unless you want to. All I can imagine it would do would be to give it an even darker, richer color and give it a sort of glaze. Also, if you want to add anything on top of this bread, it should be washed with egg white first. I know I’m not the author of this post, but I can assure you that I have a lot of experience in bread baking.

    • BreadBakingBoss

      It would also yield a softer crust.

  87. Kathryn s

    Jenny, I made these today and they are incredible! I always have trouble with bread but these came out perfectly!!

  88. Marnie Plant

    Made these yesterday and when they were all gone my husband said “i’m so sad”! So I made them again today.

    Yesterday I somehow ended up with 9 rolls, guess I can’t count. Then today had 6 rolls. All perfect, different sizes and beautiful crusts.

    Yesterday they sat on the counter for about 1 hour and then today about 2 hours. A very forgiving recipe!

    Thank you Jenny! I think you are AWESOME!

  89. Ravengal180

    These turned out perfectly. Very easy to make. Left a cast iron skillet in the oven while preheating, and poured water into it twice during baking of the rolls. Made the crust brown and very crunchy. I am excited make another batch.

  90. Janie

    Made these rolls today and we loved them…so easy and soooooo good tasting. Next time I’m gonna do the over night thing. And I am going to just cut the dough in quarters so the rolls will be bigger. Like NE Bulkie rolls.

  91. Amy

    These are the BEST rolls ever, and so easy! I have made them for my family every day since I found this recipe! Thank you so much for sharing 🙂

  92. Janie

    I would like to make bread bowls for onion soup and I am wondering if doubling the size to maybe only 4 rolls. would change baking time ?

    • BreadBakingBoss

      Since you would be doubling the size of each roll, they would need to be baked for double the time.

  93. Denise

    Just baked these rolls. The are stuck to the parchment paper you may want to suggest the paper be oiled.

    • Jenny

      I’ve had the same problem with inferior parchment paper. If you can get Reynolds brand, it never sticks.

    • Leyanne

      use a SILPAT…! 🙌💖😉

  94. Peter

    Hi Jenny
    I made your No Knead Crusty Rolls and they came out OKl – even put the sesame seeds on top.
    The one issue however, I find that the dough is not cooking in the center of the rolls. I did everything according to the instructions – which by the way was easy to follow. I am just wondering if the oven temp of 450 degrees is a bit too high ?
    If I was to lower the heat from 450- degrees to perhaps 400 degrees, 1/2 way during the baking time, would this allow the dough to cook more so on the center of the rolls?..
    Also, a hint for your fan club- I spray water on the sides of the oven and the door several times during the baking which provides a very crusty effect. This was mentioned during a cooking class many, many,s ago when we were making pizza.
    Look forward to receiving your suggestions..
    Thank you.

    • Sueeee

      Did you allow the rolls to cool? If your rolls are cutt open while still hot it will be mushy. You have to allow the bread to completely cool before eating.

  95. Mike

    Jenny thanks for your recepies.everything I tried has been very sussesful,none of recepies have failed me yet,your my hero thanks again mike

  96. SUE

    Very tasty! Everyone loves them. BUT, we’re old, we have bad teeth, how can we make them less crusty. Yum yum yum

  97. ChristineA

    Made these rolls for the second time today, Jenny, and they are soooo good! Thank you so much for the recipes. Hope you are well. I am in London, Ontario.

  98. Sigrid K Shafer

    Have the rolls in the oven for the last 10 min. Yum! I love crispy bread and bun. Loaf of bread tomorrow! Thank you, Jenny, big hug.

  99. Lola

    I have made many of the no knead breads and they are all delicious; I made the multi-grain, rye loaf, whole wheat and raisin loaf. Where have the no knead bread recipes been all my life? I have a lot of catching up to do.The results are amazing each and every time. Thank you Jenny!!

    • Marty grillo

      Can you send me recipes for rye, whole wheat and five grain no knead. I make good whitebread only

  100. Dustin S.

    Thank you Jenny for all of your amazing recipes and for sharing it with the world!

    Over a five day period I have made your, Salmon patties, low fat Mac and cheese, Ziti, and most importantly for me were these rolls! I’ve been daunted by actually making anything with dough for a long time and you made it not seem impossible.

    My girlfriend and myself eat out a lot and I consider myself a foodie and your recipes are awesome! These rolls are better than store bought!

    I completely get your excitement over them coming out good. 🙂

    • Dustin S.

      I meant better than restaraunt quality rolls. These remind of the bread from Cheese Cake Factory but your recipe is a lot better.

      I made the Ziti and these Rolls to share with my girlfriend and now she wants me to always cook dinner. Haha Life is great!

  101. Linda

    Tried this overnight and there was alot of liquid in the bottom of the bowl. Do not know what I did wrong??

  102. Ewa

    I love baking and first of all eating these rolls 🙂 I bake them in jumbo muffin pan which helps shaping the rolls perfectly without any efforts. And shape is just perfectly round. I adjusted the recipe so one roll is in my recipe weighs 100 g . I make 12 rolls ( 2 pans of jumbo muffins) using 4 and a half cups of flour , 3 /4 teaspoon of yeast ( I use a little bit more yeast then you) and 18 ounces of water. It gives me after proofing about 1200 g of dough. And what is most important I use your method of making a steam in the oven. I pour 1 cup of boiling water to the cast iron small pan which I preheat. Cast iron gets really hot so there is a lot of steam. Works very good. It really makes a difference . Crust is just perfect. Much better then without the steam. Thank you for you method of making steam in the oven. Now baking breads and rolls is even more fun.

  103. Don Jenner

    this is a very solid recipe; i do add a large dollop of gluten (maybe a serving spoon size amount). I also commonly increase the yeast — mainly because my yeast (in jars) is sometimes several months old. btw, this is also an excellent baguette dough. I have often found online recipes do not perform as advertised; the JennyCanCook recipes are first rate and just don’t fail.

  104. Paul A

    Love your site. I made the rolls. They crust was to hard and like cardboard. They did not brown at all. What do you think I did wrong?

    • Jenny

      It sounds like you did not preheat your oven long enough.

    • Paul A

      By the way the inside was perfect and delish. The outside tastes very good. The only problem it is very stiff. Help!

  105. lauren

    I made this twice with 2 different brands of yeast (brand new), tested my water=129 degrees and yet neither batch came up in volumne much,
    What went wrong?

  106. Betty

    Can this recipe be shaped into one round loaf instead of eight buns?

    • Jenny

      I suggest the faster no knead bread – it’s almost exactly the same.

  107. Jane


    I substituted half a cup of all purpose flour with whole wheat flour (trying to be a bit healthy). Maybe this was a mistake, because when I added the 1.25 cups of water, the dough was very dry and not wet like in your video. So I added another 3 quarter cups for a total of 2 cups of water which made the consistency a bit more like in the video. I’m still waiting for the dough to rise but I hope I didn’t mess up severely.

  108. T Hartwig

    I love your work, Jenny! I’m trying these today.

    Thanks for doing what you do,
    keep up the great work, love your sense of humour and charm.

  109. Diane

    Can these rolls be made with spelt flour?

    • Jenny

      I tried and spelt flour did not work for me. They turned out flat.

  110. Marianne Bush

    Wow, Jenny. I’ve been making “snappy buns” for years but these take the cake. I prepare a batch every single night, let it rise overnight, heat up the kitchen in the morning with our 20’s cast iron range and make 8 buns. What doesn’t get eaten gets frozen for future use. Fantastic buns. thank you.

    • Linda

      Tried this overnight and there was alot of liquid in the bottom of the bowl. Do not know what I did wrong??

  111. Larry

    Jenny, I’ve rarely seen your television show, however it was the only show that I would ever watch as you were an excellent talk show host. After spending 25 years on stage myself, I laughed right out loud when I saw that you loved to cook, and have created an amazing blog, and vlog.

    I really enjoy your vlogs and seeing you creating wonderful Polish food, (I am Italian) and have made several of your recipes! They are wonderful and so delicious.

    I’ve made your no-knead rolls, and not sure if you knew this or not, however if you would cut a cleat into the top of the rolls for the steam to escape, you will get a much crisper exterior, and more texture on the inside. Great recipe, and let me know if you would like to sway any authentic Polish recipes for authentic Italian recipes that have been in our family for a couple of centuries. They are from the Calabria region of Italy, where my grandparents are from.

    Thanks again, and it is truly great watching your blog, and vlog and how excited you get over cooking and then end result! Also enjoy the snarky comments, sounds like me!

    • Knittingrozz

      Larry, you said exactly how I feel about Jenny can cook. Love her humor, the recipes are as awesome as she is. Made the pork tenderloin recipe just as she did. It came out delicious. Even critical hubby loves it..I am also Italian and my parents were Sicilian and Neapolitan. My mom cooked mostly Neapolitan dishes.

    • Reni

      I should have used scissors to cut just before baking, kinda collapsed, but now they have risen in the oven so maybe they will be ok?

  112. Diane Takesh

    Can I make these rolls with spelt flour? I made the regular way and there great! My husband is diabetic and spelt flour is better for him so that is why I would like to make them with spelt flour. Any one know?

    • Jenise

      She previously responded that spelt did not work for her.

  113. Leigh

    Excellent beginner crusty rolls recipe! I tried this recipe because recently, my local grocery store doubled the price of their rolls. I really recommend watching the video. Especially the way the buns are shaped. Although my first batch was a little denser than I wanted (maybe I did not aerate my flour enough — the no knead bread questions helped!), the taste and the crust were fantastic.

    Thanks Jenny!

  114. Carol S

    Jenny my kitchenaid mixer died after 37 yrs, so I tried making a loaf of bread using your no need crusty rolls recipe x2, after the 3 hrs I turn it over 12 times, then shaped into a loaf and place into (sprayed with pam) loaf pan, let rise 1 inch higher then pan, then baked at 450 for 30 minutes. Let it cool few minutes before cutting. Came out great!
    Thanks! Love all your recipes!

  115. Ana

    Hi Jenny! I love your recipes and your fun videos! 2 questions for you:

    1) I plan to make the dinner rolls for Christmas dinner. Is it possible to make 10 rolls vs. 8 without altering the recipe?

    2) Could I use your original “faster no-knead recipe” and just form into 10 dinner rolls? Wondering why the 2 recipes are different.

  116. Victoria

    I made these rolls and they were great! I like to make my own olive oil dipping sauce for crusty bread. I put olive oil in a saucer, add garlic/parsley seasoning, along with dry Italian seasoning, a bit of salt and pepper, a few red pepper flakes, dry dill and dry tarragon, heat in microwave, swirling the spices around until they smell wonderful. I would imagine, you could add whatever seasonings you have on hand to change it up/for individual taste, etc. Have to say these rolls are so crusty and chewy, just right for dipping. They are great for toasting for breakfast with butter and jam, too. (I like them much better than English muffins or bagels. Thanks so much for the recipe. I am going to make my second batch today, they are addicting and great to have around, so much better than the bakery hard rolls that I get at Publix. P.S. I forgot to mention, I used black sesame seeds that I had on hand. I did toast them first, then followed the directions on the recipe…really really great!

  117. DustyandJoeyInSilver

    Love these. My only concern that did not brown as much as the picture. Taste great, light, crispy, airy, more gold than brown. My oven was at 450 per thermometer. These wil be great for my weekly lunch sandwiches. Thank you so much for the recipe Jenny. Will definitely be doing them again, practice makes perfect….

  118. Joe

    Hi Jenny, tried the flour to water ratio several times and my dough is still dry. I even tried sifting flour first than taking 2 1/2 cups and still was dry. Do you have an alternate with weight instead of cups.


  119. "Uncle" Rick

    I like Jenny’s Buns!

  120. Peggy F.

    Amazingly simple and delicious. And oh so versatile. Used your sesame addition with a whole wheat and white flour combo and really enjoyed the soft chewiness. Had just tried with more white to wheat ratio and definitely notice the crustier difference. Love how it appeals to all kinds of bread lovers! Thanks for this!!!

  121. Ana

    I just made these, they complimented Thansgiving dinner perfectly! Thank you so much!!!!!

  122. dave

    Can you replace 3/4 water with buttermilk ?
    and roll/flat and cut like biscuit ?

  123. Bibi

    Well kissing Panera’s buns goodbye 👋🏻 I’m sticking to Jenny’s Buns 👌🏼😉😁

  124. jana

    Made these on a friday. Ate with my homemade chicken noodle soup yesterday. They tasted great. Good for dipping in the broth. Making double batch today. ( i gave some away) I’m guessing they will freeze? Love the no kneading and just the 3 hour wait time.

  125. Ed Morris

    Jenny, these Rolls are fantastic! So easy to make, also…thanks so much for publishing this recipe. I will definitely be trying more of your recipes!

  126. Jean

    Hi Jenny, love all your recipes but I’m wondering if you happen to have one for a baguette? Also how do you store your bread, I usually make 2 at a time!

    • Jeannine

      My guess is: follow the same recipe and shape it into a baguette form.

      • Jean

        That would be great if I had a long narrow dutch oven……haven’t seen one

        • Chris

          Jean, you don’t have to use a dutch oven. Its purpose is to trap the steam. You can spray the loaves with water a few times, or place a pan under the bread pan as you preheat and add water when you put the dough in the oven.

  127. Jillybeans

    Thank you for this recipe. It yielded great crusty rolls. My only gripes was my rolls was stuck to the parchment paper that we needed to cut the bottom bit off.
    My question is, do i need to grease or flour the baking paper before i place the dough so it won’t stick?

    • Jenny

      It sounds like inferior parchment paper. If you can find Reynolds brand, nothing will ever stick to it.

  128. Catherine

    Hi Jenny,Just made your recipe for these fantastic rolls.They turned out nice and light and crusty with big air holes.Better than any bakery!Where did you purchase your wooden board? I would love to have one instead of dumping the dough out onto the counter.Thanks again for another great recipe.

  129. Bonnie B

    Jenny Jones I’m such a huge fan! Your videos are so quirky and fun! I have the smell of No knead rolls in the oven. I mixed in some parmesean and mixed herbs and the smell is unreal. My sister is a great bread maker but I’ve never dabbled until now! Thanks for the inspiration. Carb Porn indeed. I’m a bread loving Type 1 Diabetic and your recipes are worth and extra needle prick!

    • JoJo

      Bonnie, how much Parmesan did you add to the roll recipe? Tyvm.

  130. kjm

    Just made these rolls and earlier made faster no knead bread and both recipes are amazing!!! Smells so good here and they taste great!!

    I love your videos!! Thank you for sharing!!!

  131. Tom NE Pa

    I’m not new to baking, I do have some experience. NOW, my rolls look nothing like yours. They turned out rather flat looking. I followed the instructions to a tee. All my ingredients are fresh. Any idea why ? Thanks

    • Jenny

      If you didn’t change the recipe, aerated your flour before measuring, and used freshly opened or frozen yeast (it has a short shelf life once opened) then I think it may be your oven was not hot enough. These rolls need that initial hot blast of the 450 oven and my oven takes 35 minutes to reach 450. That’s all I can think of.

  132. kathleen

    Can I make these in muffin top pan?

    • Jenny

      I would make sure your pan is safe to use at 450 but why not use a flat sheet?



  133. Julie

    Oh I’m so excited to make these rolls! It’ll be around midnight when I get home but I’m going to make these rolls! I’ll have my family eat them for lunch tomorrow, and maybe one for my boss as well. Thank you, Jenny!! xoxo

  134. Erica F

    I was hesitant in making these in fear of failure but so glad I attempted it ANd successful!!!! Oh so yummy!!! Even cool/cold we were ripping into them! On my go to list for sure!!

  135. James

    Jenny, I made these rolls and they were so good I made them again the next day. The kids loved them, the wife loved them! Thank you for such an easy and delicious recipe.

  136. Olivia

    Love these! They are my go to recipe to make with soup

  137. Cooktoserve

    Could you tell me what Oven rung to place the tray of rolls if using light silver air baking sheet with parchment paper.

    • Jenny

      Always bake on the center rack unless otherwise notes, but I do not recommend the air sheet. Please see the latest post in “Your Photos.”

  138. Ellen Marie

    I made these rolls the other day, as I love the no-knead movement. They are delicious, and talk about easy!! I’m making more today, and plan on baking them in my square cupcake tins. Pretty sure it will work. Great for portion control, although portion control just doesn’t work if you eat 4 of them at a time.

  139. Jane

    I made these the other day but I put roast beef, caramelized onion and provolone cheese inside. They cooked up great (it was an experiment as to whether they would be soggy)! My roommates took leftovers for lunch the next day and they reheated well. Definitely a foolproof roll!
    Thank you so much!

  140. Suzanne

    Love the video – you’re hysterical.

    I’m making the bread tomorrow…..yum

  141. Lynn

    Can you brush with butter and garlic and still have the crunch to them ?

    • Jenny

      I don’t know but I think brushing with butter softens crusts.

    • Linda

      I wanted a softer crust and so I butter them lightly. Turn out great.

  142. Melissa

    First time baking bread and came out perfect! super easy and delicious

  143. Robbie P

    Jenny. I made you’re rolls yesterday and they came out wonderful. loved the texture and thought they would make great hamburger buns if the were a little bigger. Nest time I’m going to try making them a little bigger, and give it a try.

  144. Sophia

    I tried it, and after the 3 hours, it was not puffy and bubbly. I dont know what went wrong. It was thick and sticky when i let the dough rest.

    • Sophia

      Also, should i just throw it out or i could still try to continue on?

      • Jenny

        You could try letting the dough rest overnight and see if it looks okay the next day to continue. Look here for some help:

        • Sophia

          Ok, I’ll see if they look better tomorrow. Thanks

          • Liz

            How did the bread come out? I tried it today and it was really wet and sticky. I realized later that I added an extra 1/4 cup of water. I followed the directions and it still came out really nice. It wasn’t as round as I would’ve liked but it was really good. My husband loved so it’s a keeper.

          • Teresa

            Just thought this may be helpful (I just found out about this yesterday). Depending on where you live, “chlorine” and “fluoride,” which can be found in drinking water, will affect Yeast. The yeast will not work properly. I plan on purchasing bottled water for this reason..



  146. Susanne

    how do you aerate the flour

  147. Aurora

    Hi I just tried it today but my rolls failed to puff up in spherical shape like those in your video, instead they are relatively flat. I wonder if anything goes wrong, or if there is anything to take note of?

  148. WY

    I am so thankful for this receipe. Wonderful crusty rolls without the fuss. Incidentally I mistakenly used the proportions of no knead faster bread in making these crusty rolls ( I looked up the wrong page but the ingredients are the same, just off in proportions a little). Still comes out perfect. And I didn’t wait for 35 minutes to bake ( my oven takes only 5 minutes to reach 450 F). Again, they still worked like magic. Thanks, Jenny!

    • Jenny

      What brand of oven is that?

      • Paula G. SW Florida

        I also have an oven that preheats rapidly. Mine is a Whirlpool.. Take 11 minutes to preheat to 450 and my rolls and bread from your recipes come out fantastic every time! LOVE your site and recipes!

  149. Judy

    Made these yesterday
    And 6 rolls instead of
    8 seems a better size. I always put cornmeal underneath the rolls and added a combination of sesame, poppy, anise and pumpkin seeds on the top. They were snatched up before I could blink.

  150. Sahire Mullinax

    Jenny thank you very much for the roll receip.I will make it today and let you know how come it aut.

  151. Happymouse

    Hi Jenny, this is the first time I baked bread. Thank God, it turn out amazing yummy. Great thanks to you. You have given me confident to start baking. 🙂

  152. Judy

    Jenny, how about rye rolls with caraway seeds. Love an exact recipe for those.

    • Jenny

      You could try my no knead rye bread recipe made into rolls like this.

  153. Violet Weed

    Sounds to me like the yeast was old. Or she didn’t let them rise long enough. Burnt on the bottom? Probably put them on the lower rack not the middle.

  154. Karen

    Hi Jenny, I just discovered you yesterday and today I tried your recipe for no knead crusty rolls and they turned out to be amazing!, I wanted to thank you and also ask you a question that I have not seen in the comments or in your questions link… How can I store the crusty rolls for them to last at least 1 or 2 days without getting hard?, even though I doubt they will last long but I was wondering in case I decide to make a big batch. Thank you again!! Next time: Pizza dough!!

    • Jenny

      They are really best the day they’re made so I usually freeze the ones we don’t eat just after they cool. If you don’t want to freeze, just be sure not to store them in plastic, which makes breads soggy. Foil would be a better choice but no matter what you do, they would likely benefit from re-crisping in a warm oven.

  155. Brigitte

    i found this recipe about 6 months ago and i have not bought bread since. i cut the dough into 4 rather than 8 and make mini loaves that i frequently give away to happy recipients. i add pepper and dill, or Epicure’s chive, cheese and bacon dry mix. oof! best bread ever! i simply love this recipe because it is easy and practically makes itself! thank you again!

    • Elaine

      How much of the Epicure herbs do you put in? Sounds like it would be delicious.

      • Brigitte

        i add it by sight. maybe about 1 tsp. adding too much makes the bread a little dry. i also found that simply cutting the dough and plopping it on to the baking tray makes for a lighter bun or tiny loaf depending on what size you want.

  156. Alexandre

    I made it!!
    Thank you Jenny for your recipe.
    I’ve been trying to do french baguette, with two kind of results: good aspect but no flavor and vice-versa.
    This recipe get closer (in my country, Brazil) to what is sold as french baguette.
    I doubled the ingredients to split the fermentation time: one using hot water, another with cold water (overnight).
    Taste and weight were different, but both delicious.
    I don’t know how did I stumbled in your funny and charm videos.
    I hope for more!

    Best Regards!

  157. Tina

    Thanks so much. I have always wanted to make bread and this looks like I could do it. Making these rolls today

  158. Patience

    Hi can you use coconut flour or gluten free?

    • Jenny

      I don’t think this recipe will work without gluten but you could check around for gluten free no knead bread recipes.

  159. Julieanna

    Love love love! I have made these multiple times they are delish! All my friends are now making them. Look forward to more videos!!

  160. Carolyn

    Thank you so much for such an amazing recipe! I’ve made these over a dozen times and they’ve always come out so crusty and so yummy!! Big hit with my family!! Your an awesome cook!!!

  161. Lyre

    Hello Jenny!! I made the rolls and was extremely disappointed in them. I used excellent parchment paper and they where in less then 20 minutes at 450 and the bottoms burnt slightly, They where tough and very dense and very small. Not at all light and airy like I had hoped for or nice size! Almost, as if they hadn’t totally cooked inside. Any suggestions to help correct this would be totally appreciated.. Thank you, Jenny!!

    • Jenny

      I will try to help. Can you please describe your oven?

  162. Brianne

    Just to be sure, is the yeast a 1/4 ounce packet or a 1/4 tsp because a 1/4 tsp doesn’t seem like enough for the dough to rise.

    • Jenny

      The recipe is correct – it’s 1/4 teaspoon. If you trust my recipes I think you’ll be pleased.

  163. Jefe

    I stuck the 8 rolls in a 12 muffin non-stick tin and filled the 4 corner tins 1/2 full of water and they came out great! No sticking and they were a little taller like I wanted them. I think the added moisture helped the whole process.

  164. Tom

    Jenny, add me to the list of your fans who baked these rolls using cold water and a 12 hour rise on a kitchen counter.

    Thank you for posting this recipe. The rolls were wonderful. As you mention on your video on YouTube, the nice thing about rolls is you can use an egg wash (one whole egg and two teaspoons of water) and put various toppings on different rolls. My favorite is a little coarse kosher salt with a light dusting of onion powder. Organic sesame seeds or poppy seeds work well too.

    Thanks again Jenny for posting this recipe and for the video on your JennyCanCook YouTube channel. It got me back into baking no-knead bread again. I used to bake no-knead long ago before Jim Lahey gave his recipe to the NY Times. And I tried Lahey’s technique of baking in cast iron and just found it too dangerous for me. When I bake Lahey bread loaves now, I use a stainless steel oven-safe skillet with lid. I baked these rolls on a Silpat in a Nordic Ware half sheet pan. They turned out great.

  165. Dana

    im making these rolls right now. but im pretty sure i will only let them rise for 1 to 2 hours because im always using fresh yeast. it works so much faster and also tastes better in my opinion 🙂

  166. Doug

    I’ve made the no knead rolls a few times and I’m pleased with the outcome overall. Just one little issue- they have a tendency to stick to the parchment and I have to scrape it off the bottom of each roll after baking. Anyone have any insight into this and how I can avoid it?

    • Jenny

      It could be from using inferior parchment. I use Reynolds brand and it never sticks.

      • Doug

        Aha, I suspected that it might be the dollar store parchment. Thanks for the quick response!

  167. Chew, Malaysia

    I found your fantastic easy to bake crusty rolls and it tasted lovely with butter!
    I mix 1/4 cup of wholemeal flour with bread flour and I am really Happy with the outcome.
    Thank you for sharing your recipe!

  168. Jen G.

    Aloha from Hawai’i, Jenny!
    I’ve enjoyed your videos and have made the no knead crusty rolls, with much success! I’ve never baked bread before and this recipe was definitely a confidence booster! I’ve even experimented by adding dried organic rosemary in one batch and dried cranberries/walnuts in another (before I saw your no knead fruit and nut recipe). They both came out delicious and the rosemary ones will now be a must-have with my husband’s chili! 😀
    I recently ordered a Dutch oven (as a birthday gift to myself), so I can bake the faster no knead bread loaf. Thank you for all your great recipes that I am so eager to try!

  169. Violet rukutis

    Been making bread and rolls for months. Great recipe never failed , two batches in rise as I comment thank you

  170. Kelly

    Hi Jenny, I would like to make these rolls and noticed it’s the same recipe for your no knead crusty loaf but there’s a 1/2 cup flour difference. I made the loaf bread and it came out fabulous the first try but I did have to let the dough rise more than 3 hours. Is there a typo or is the flour amount correct on this recipe? Thanks Jenny and I’m looking forward to more recipes!

    • Jenny

      If you trust my recipes I think you’ll be satisfied because I make them all the time. The amounts of flour and water are both different in the rolls vs. the bread recipes. Also, it’s very hard to judge the bread dough by appearance and I think if you proceed after the 3-hour rest you will find the loaf bakes up just fine, as long as your oven is at the right temperature. Good luck!

  171. Angela

    Great recipe. I saw it this morning and now I have fresh rolls!

  172. Marianne

    Hi Jenny,
    I have made your no knead bread several times, all with great success. One time i was roaming around your videos and saw your recipe for no knead bread using whole wheat pastry flour. I bought the flour, but now i can’t find your recipe so i substituted 1 cup of the ww pastry flour for the ap flour and proceeded with no other changes. We’ll see how it turns out. I also bought some light rye flour to experiment with. Haven’t tried it yet. I grew up in Chicago in a Polish neighborhood and loved the rye bread. It’s difficult to come by in No. California. Anyway, can you point me to your bread recipe using the ww pastry flour? Thank you. Love your videos. Marianne

    • Jenny

      I have never used whole wheat pastry flour for bread, only for other baking that does not include yeast. Whole wheat pastry flour is not suitable for yeast baking. I guess that’s why you can’t find it. Maybe you are thinking of a different recipe for one of my cakes or cookies.

      • Marianne

        My apologies. I must have been reading someone elses blog. I could have sworn it was you. Anyway, i made the bread as i said substituting 1 cup ww pastry flour and it came out great, maybe even better than using all ap flour. It has great flavor and not too heavy. I took a picture and put it on my pinterest bread board. (It’s really darker than the picture portrays.) I made it in a french copper pot with a lid because it has an oval shape. Next time i’ll use my dutch oven. I love your tip about using the parchment paper. The first time i made this bread i lightly greased the pot before baking. The bread turned out fine, but clean up was a pain. I had no idea you weren’t supposed to use pastry flour for bread. Turns out you can. Next time i’ll try the rye using the same ratio.

        • Marianne

          I’ve noticed that generally this bread using ap flour will last three days, the first day being the best. I live alone, enough said. The wheat bread did not last as well for some reason. The flavor deteriorated after the first day, not moldy or anything like that, just flat. The rye was much better in terms of flavor lasting longer. Getting good artisanal rye is almost impossible in California.

      • heudi

        I make no kneed bread with whoke wheat flour. The proces is the same, the ingredients are as follows :
        1.5 c of warm water 1/4 c
        3 c of whole wheat flour = 360 grams
        1/4 tsp of yeast
        2 tsp of salt
        3Tbs of vital gluten flour
        1/4c of sesame seeds
        1/4 c of flax seeds
        2Tbs of cumin seeds

        It never fails, gluten keeps whole wheat flour together. However, gluten and seeds are optional

  173. Mary Lou

    I also tried to print the recipe and it came up blank on the viewer. I didn’t give up. I did a highlight of the area, then a copy and a paste onto a blank document and from there I was able to print it! I am looking forward to trying the rolls.

  174. Carol

    Hi Jenny,
    I just wanted to Thank You for this recipe. I’ve made it many times for many people. Everyone loves it. I’ve tried different things other than making it into rolls. I’ve doubled the recipe. Shaped it into loaf pan and french bread pan. Added garlic on some occasions. It is wonderful and very tasty.

  175. Dave W

    I had trouble with these rolls. I cook no knead bread quite often and am familiar with the dough. It seems there is not enough time for the small amount of yeast to do its gluten development in 3 hours as it does in the normal (12 – 18 hr) method. Also, I think yeast starts being killed at 120 degrees so some care must be used in the the water temp. Anyway, they came out dense and chewy. I see from other comments that many others did not have these problems so I have to assume it was me.

  176. Dan

    Hi Jenny…. I have been a fan for years. I tried the rolls and after adding the cup & 1/4 of hot water the dough was hard and flakey. Not soft and soupy. What did i do wrong… I live in AZ…can the dry weather have some effects??? Thanks Dan

  177. Sam

    I cant get printable recipe. Please tell me how can i get it print.

    • Jenny

      First, you need to use a desktop computer and I assume you tried the Print button. For some reason, in some browsers (like Google Chrome), the “print menu window” appears to load faster than the actual recipe page you’re trying to print. The workaround we’ve used is to close the print window and then either wait for the recipe page to load or refresh it, and then print via the Chrome browser menu – File > Print. I hope this helps.

  178. Veronique

    Oh my delicious goodness!! Thank you

  179. bill

    Great recipe but stay away from using hot tap water as it can pick up heavy metals from the water tank and / or other plumbing.
    The low yeast amount, subsequent long rise time and high cook temp both contribute to a good crust and taste.

  180. Shirley

    your rolls are fantastic & I would like to be able to double the recipe

    Will that be a problem or should I just make two batches

    • Jenny

      You can double the recipe but I am not a fan of baking two sheets at the same time. I would suggest baking them separately, which shouldn’t be hard since they bake quickly (and assuming you have 2 baking sheets).

  181. Eva

    Hi Jenny! I just watched the video for the rolls and I can’t wait to try them. Quick question, did you bake them on the lower rack or the mid rack of the stove? I’m thinking it would be in the middle so they won’t become hard. Thanks so much!

  182. letizia

    …Hello Jenny! ..

    . thank you !!!!… I made this easy recipe and I’m in love …whith wholemeal flour …and… eat with Gee butter … so good….and healthy.

  183. August

    Wow. Great recipe. I used whole wheat flour and I needed to add additional water. Cooked up very well in my small European style convection oven. It’s going to be a staple in my bread recipe arsenal. Can’t wait to crack into a jar of jam tomorrow morning and eat the other 7 buns…kidding #notkidding. Lol

  184. Alyse Silver

    Hi Jenny,

    I made the rolls two times and they came out perfect. The third time the dough was way too runny after the 3 hours. I got rid of it and started again.
    The fourth time it was a little bit runny but I added extra dough. When it finished baking and I cut the roll in half it is very moist and a little sticky inside.
    I was still able to eat it. I am wondering what I am doing wrong. I used organic flour for all the rolls. I put the flour in the proper way. I got rid of the old yeast and bought more yeast. To the touch the tap water feels slightly hotter today than yesterday. How should I seal and freeze the yeast. You say pinch it . Is it pinched with a rubber band and put in a lock and lock plastic container. Also, how long do I have to defrost it in the fridge or outside.
    Alyse Silver

    • Jenny

      Even for me, baking with yeast isn’t always consistent. All I can say is to measure carefully and the water temperature is flexible, as long as it’s very warm (about 125 degrees). Regarding yeast, I use the small packets and once opened, I just fold over the top a couple of times and secure it with a paper clip and freeze. It does not need any defrosting. I just take it out of the freezer, use what I need, close it up and put it back in the freezer. Good luck on your next attempt.

  185. Alyse Silver

    I baked the rolls. They were so good. On the bottom of the roll it was
    slightly well done. Next time, I would take it out after 18 or 19 minutes.
    I seem to have a lot of food sensitivities lately so I am very excited that there are so few ingredients in these rolls. Is it possible that I would be able to substitute rye or spelt flour for some of the all purpose flour. I used organic all purpose flour. I just discovered you on utube last night. I watched the video over and over. I was trying to find a quick bread recipe to use in a waffle maker. Would this recipe work with a waffle maker? Thank you so much for sharing your videos and recipes. I’m very impressed.

    • Jenny

      I don’t know about bread in a waffle maker so maybe you can find a recipe online for that. With these rolls I’ve tried substituting some of the bread flour with whole wheat flour but they are never as crusty as they are with only bread flour.

  186. Joyce

    I made the rolls &I rolled them out a little flat &I baked for 20 mins & they turned out the size of an English muffin just like I wanted they were a lot easier for me to eat

  187. John in Nova Scotia

    Jenny- I’m off to try this super crusty roll recipe. I am also intrigued by your gas stove. Can you tell me the brand, precisely what I’m looking for, and if the oven is gas as well? There’s much controversy about gas vs dual fuel which leaves one thoroughly confused.

    Great site.


    • Jenny

      I have a Viking dual fuel but I won’t buy Viking again. Their customer service was terrible. My next one will likely be a Thermador dual fuel. I will always prefer cooking on gas and baking with electric.

      • John in Nova Scotia

        Thanks for that Jenny. This seems to be a common complaint with Viking.


  188. kathleen

    This will sound goofy but could these be baked in english muffin rings


    • Jenny

      Hmmm… well I think they would still puff up and be round so they would not look like English muffins, and also if you want crusty rolls, the edges inside the metal rings will not be crusty.

  189. Robert W

    Yummy rolls, but even though I added extra yeast, the inside was a little dense. Also needed extra water to even make the dough stick together. Iwould have definitely added some more salt :).

    I added some icecubes when putting the rolls in and got a nice crust.

    • Jenny

      I think if you try the recipe exactly as it is you would like these rolls. Adding extra yeast and then extra water is really not necessary with this method, and the extra water may be why they were dense inside. If anything, this dough is extremely sticky (as you can see in the video) and could require extra flour but never extra water. So I hope you will try again and follow the recipe and measurements exactly. And be sure to aerate your flour before measuring so you don’t wind up using too much flour. You won’t even need ice because these rolls will turn our very crusty. Good luck!

      • Roz G

        I love you and your easy you, follow reciepes..I watch your shows on Utub all the time

      • Chuiry

        Is there a way to make these without having the crust turn out “very crusty”? My hubby has trouble with his teeth and hard crusts.

        • Jenny

          I don’t know but you should be able to research that. My easy dinner rolls are very soft if you want to try that recipe instead.

  190. Cathy A

    Jenny your breads always come out great! This is the first time I’ve baked such good bread.

    I wanted to know if this recipe can be doubled? I would like to make them into small sandwich buns. Also, does this work if you put some seeds inside the rolls?

    PS where did you buy that great counter top kneading mat?

    • Jenny

      I have never doubled or put seeds in these rolls but I believe the recipe can easily be doubled and seeds inside sounds like a nice idea. I got my kneading board at a local restaurant supply.

    • Carol

      Hi Cathy, i have doubled this recipe and it comes out fine. Also instead of rolling out rolls, i have also rolled out eight sandwich rolls or two big loafs and baked them. This recipe is wonderful.

  191. M'Gee

    My husband decided to make these rolls tonight but when he mixed the dough it was quite stiff, not runny as your video shows. His measurements were exact. Why the difference? Thanks.

    • Jenny

      It’s very likely the way he measured the flour. It must be aerated first because it settles in the container and gets compacted and you’ll be using too much flour. Look at my flour basics ( or you can see how to aerate flour in my easy one bowl chocolate cake video (

      • Joy

        Hi ,jenny can I add butter in the ingredients?

        • Jenny

          I have only made it the traditional way without any fat so I don’t know. You can try looking for any recipe for no knead bread that includes butter but I have never seen one that uses any fat.

  192. nicky

    Hi jenny, found your video few days ago. I am new to baking . I would like to try this bread, but my oven temp is 270 C maximum . Can I bake the bread at this temperature. Pls let me know.

    Thank you.

  193. Mara

    Thank you, thank you so much for this recipe! Mine turned out beautifully, if a bit smaller than ideal- perhaps I’ll make 6 instead of 8 from the batch.
    But they were a huge hit!

  194. Joyce

    Could I put garlic in the dough I was thinking minced garlic what do u think?

  195. Ina

    I live alone. Thus, I would love to freeze them and take them out one at a time and reheat. Any suggestions? Thanks.

    • Jenny

      I freeze them too. I take out two at a time and thaw them first, either overnight in the fridge or on the counter top for a while. I’ve even microwaved them to thaw last minute. Then I preheat the oven to 325 and place them directly on the oven rack for about 10 minutes. They crisp up really nicely that way.

      • Cheryl

        Hi Jenny I love every recipe I’ve tried from your site! Are these rolls big enough to hollow out and put beef stew in? Thanks for all the great dinners and desserts at my house☺️

        • Jenny

          They are not big enough to hold beef stew. They are only about four inches across.

  196. Madame Butterfly 1

    Baking bread has always been done in my mamaw’s family. I’ve always found it to be a daunting task, however. At least until now. Thanks, Jenny. I think I can even make these in my little apt in my vintage O’Keefe & Merritt range. Keep up the great ideas and videos, they are the best and the most fun I’ve ever seen ❤

  197. BJ

    Jenny, you are a genius! I have a French bread pan and have tried various bread recipes and your recipe is by far the best. I followed your instructions right up to the part where you divided the dough into 8 rolls, and instead I divided the dough in half and rolled out 2 long loaves and placed them on my bread pan, which was lightly greased and sprinkled with a bit of cornmeal. Absolute perfection! Thank you thank you thank you!

  198. Itala Rzeppa

    Dear Jenny,

    I love it see everything thanks so much to teacher me!!!

    God bless

  199. yvonne

    May I know 1 cup = ? g

    • Jenny

      There’s a handy conversion chart in my blog, which should be a big help:

    • Emily

      Hi Yvonne, in North America they do everything by volume, not weight, even flour and sugar. I often have to “translate” Italian recipes for my mum, and her Canadian recipes for my Italian friends.

      From my notes, for flour, 1 American cup = 150 grams (for Canadian recipes, 1 cup = around 160, Canadian cups are a bit larger). If you’re stuck, use your liquid measuring cup and fill with flour/sugar/oatmeal /whatever, 240 ml = I American cup, 250 ml = 1 Canadian cup. Hope that helps!

  200. Yuri

    This is basically French Baguette when we make.
    It looks great and easy .

  201. Joan

    I made the rolls for a dinner for 7 people. I made 3 batches of the rolls in 3 separate bowls and ALL the rolls disappeared at dinner. Can you double the amounts of ingredients instead of using separate bowls and batches? I love these and will not buy store bought rolls for dinner again. Joan

    • Jenny

      I have never doubled it but I think you could use one bowl for double the recipe. I found a recipe for a large loaf that uses 6 cups of flour and it uses just one bowl.

  202. Kelly

    olive oil and fresh rosemary and some cracked black pepper in my dough…one question I decreased the eater equal to the olive oil was that the right thing to do?.???

    • Jenny

      I’m sorry, I have never used oil so I don’t know. Did you already make them with decreased water and if so, how did they turn out?

      • Kelly Foti

        OK they came out good not enough rosemary flavor will use a little more next time…the rise was not as good….but yes they were good and crusty!! And i like a good rise so next time no olive oil…i will put the olive oil in a bowl at the table to dunk the rolls in it!! BTW…such a great bread recipe, thank you Jenny!!!

  203. Joan

    Love the no knead rolls!! Can you leave them longer ( than 35 mins) on the baking sheet? I do not want to fuss with them with company present

    • Jenny

      I think you could leave them longer but I would check on them occasionally to make sure they don’t get too big.

  204. Anu

    Never in my wildest imagination did I think I would attempt baking bread or cinnamon rolls. Your instructions and demo were so clear and simple that I just had to try. i am so happy that I did for they were such a hit! No one could believe that they contained no butter. Thank you.

  205. Mike

    What would be a good sidedishbe with the cabbage rolls?

    • Jenny

      Please see my comment under the cabbage rolls recipe regarding side dishes. Thanks.

  206. Justyna

    Hi Jenny! I love your recipies but how do I get the nutrition info on them?

    Thank you!


    • Jenny

      These are just my own home cooking recipes so you may have to find your own way to get the info (I think there are programs available for that).

    • Mimi S. has a recipe analyzer that will give you nutritional information. You will find it under the “tools” tab.

  207. Orren

    Jenny! Found your YouTube lessons a couple of days ago……you are awesome. No news there. Making these rolls right now. So far so good. You are a great teacher. Thanks for de-mystifying the rustic bread thing! So much fun.

  208. Jeremiah

    Jenny, I love seeing you cook! I can’t wait to try some of your recipes at my home. I look forward to your future videos.

  209. Amy

    Hi Jenny, I’m a pretty beginner cook so I don’t have a scraper, should I flour my hands and try to fold it, or use a large knife?

    • Jenny

      It’s almost impossible to handle this soft dough without a scraper or something else like a wide paint scraper, a firm spatula, or yes, even a large knife would work. Let me know how they turn out.

  210. Sandy

    Hello Jenny!

    This is my fist time making bread! Would it be ok to leave the dough overnight I stead of 3 hours? I started making this at 8pm and realize that I’m tired and not sure if I can stay up until it’s 3 hour. 🙂 if I do leave overnight, is there anything special I need to do?


    • Jenny

      The overnight method requires cold water so if you already used hot water, it might rise too much overnight and spill over – I’m just guessing. I suggest you let it stand until bedtime to let it cool down a bit and then refrigerate it. Yeast doughs usually improve with refrigeration. Then when you’re ready, let it get to room temperature and continue with the recipe… i.e., let it stand for 3 hours, shape, preheat, and bake per the recipe. I hope that helps… and I hope I’m making sense.

      • Sandy

        Thanks Jenny! I was able to put it in fridge and baked it the next morning and it turned out great. My mother and law loved it! She said its so crispy on outside and chewy on inside. I can’t wait to try it again!!

        • Jenny

          Whew! I’m so glad it worked. Thanks for letting me know and I’m glad you liked the rolls.

  211. Stephanie


    I am making these rolls to go with my Hamburger Soup that I am making today also.. Is there a reason as to why you dont butter your breads when they come out of the oven??

    • Jenny

      Two reasons: One, I try to avoid saturated fat whenever I can and two, I like crusty bread and I think that would make it softer. But I confess I will use some butter on a really fresh slice of homemade bread – I love bread and can’t stop myself!

      • Len

        The reason you don’t butter them is while they’re still hot/even warm, they are still cooking. That’s why when you bite into them they’re still kinda gooey but once they cool off, they have that fresh, “dry” texture.

        Wait till they’re thoroughly cooled and then you could “re-warm” them and slather your butter on.

  212. Jolanta

    Hi Jenny
    Am so delighted finding your cooking section.
    Have been passing it on to many.
    Where can I purchase your book. “Jenny Jones”.
    I am from Australia.
    Good luck with your fantastic works.

    • Jenny

      I assume you are referring to my cookbook and it’s available for free as a download here on this website. But I am updating many of the recipes from the book and posting the new versions here on this site as well since I am a better and simpler cook than I was back then. If you want the actual book, it may be available online.

  213. Gerry

    The first batch I made was a success and my friend liked them…I did too but felt just a touch of sugar would make it even better. Do you think it would harm the outcome if I added a 1/4 or 1/2 tsp. to the dry ingredients?

    • Jenny

      Sure, you can add some sugar. My only note is that I make the no knead loaf in a fruit & nut version with sugar and sugar makes the crust burn easily at such a high temperature. So just keep an eye on it and you may need to preheat to 450 and then reduce to 400 for baking, like I do with the bread. You’ll know the first time you make them.

  214. Bob G


    I’m a new cook and attempted to make this twice without success.

    All measurements were exact, water temperature appropriate, yeast with future expiration date. Room temperature 70.

    On both occasions, the dough looked the same after 3 hours, e.g., no bubbles, same size. I tried baking the first batch and they were not good. I discarded the second batch after the 3 hours.

    I have absolutely no idea why the recipe did not work for me.


    • Jenny

      I’ll try to help. Some people are afraid that hot water will kill the yeast so don’t be afraid to use hot tap water (mine is around 135 degrees). I think it’s possible the yeast is the problem. Yeast does not keep well and once a jar is opened it should be kept in the freezer. Even if the date shows it has not expired, it still might be ineffective. I would try again using bread flour, which responds as little better to yeast (no whole wheat flour) and buy some new yeast, preferably Fleischmann’s RapidRise. I always buy the small 3-packs and even when I open one of those little packets and don’t use the whole packet, I pinch it closed with a clip and keep it in the freezer. It’s important to me that my recipes work for everyone so please let me know if you try again and how things turned out. I will continue to help any way I can.

      • Bob G

        Thank you, Jenny, for your rapid and informative response.

        After writing last night, I decided to try again and left the dough overnight. By morning, it was perfect. The rolls baked properly.

        I love the crunch!!! What a great recipe!

        As you suggested, the next time I will use hotter water and bread flour. Even though my yeast packets are new, I will replace them with others.

        Thank you very much…you are a wonderful support for someone who is learning to cook. 🙂

  215. Radha

    Hi Jenny,

    I recently came to know about your website through a friend. I made bread loaf and the cinnamon rolls(which was a big hit at a party). I was wondering if we can make these rolls with all purpose flour. Typically I have all purpose flour around and not bread flour. Really appreciate your videos and recipes.


    • Jenny

      Yes, you can use all-purpose flour with any of my recipes that call for bread flour. Bread flour is a little better with yeast but there’s not too much of a difference. When I’m out of bread flour, I use all-purpose as well.

  216. Mark

    Hi Jenny,

    Thank you for the videos and for sharing your recipes! I found one of your videos on YouTube through a random search. I’m very good with a grill and a smoker but am looking to “up my game” on side dishes. I’ve tried two of your bread recipes and have gotten rave reviews from friends. I’ll definitely try more. When I stumbled across your video on YouTube, I had no idea who you were, but you had such a warm, friendly, stage presence, that I did some searching to figure out whose recipes I was using. You are definitely a woman of many talents. Very well done, and thanks for sharing!

  217. hank


    I came across your recipe and was intrigued by the “no knead” aspect …….I have made these crusty rolls 3 times since Friday… family LOVES them…..this is a keeper……I have sent the link to family and friends.

    Thanks so much jenny, I have bookmarked your site…..looking forward to many more “easy” and exciting recipes!

  218. Dave

    This is the easiest bread dough recipe I have ever made. Not only easy but delicious also. I love the hard shell and soft inside. Thanks so much for sharing.

  219. Sara

    Can you use wheat flour with these rolls?

    • Jenny

      I tried whole wheat and did not like them. The rolls were tough and chewy. Whole wheat seems to work for the loaf of bread baked in the dutch oven but not for the rolls.

      • Reni

        Oh dear! My wholewheat rolls are rising right now, almost ready to put in oven. Oh well if they taste awful I will just throw them away and make the rolls with white flour! No biggie.

        • Reni

          Ok here’s how my whole wheat rolls turned out. They weren’t bad, a bit denser, and not as pretty. But not bad. They were a tad bland tasting, so I added ham and spicy mustard in a sandwich. Next time I will make with the white flour!

  220. Laurie

    Jenny I love your videos. Just found you. I haven’t seen you since the talk show days! You’re so sweet and informative when showing us how to cook. Thanks

  221. Terry

    Hi Jenny. I am loving your cooking videos. I think you do a wonderful job explaining what and why you are doing.
    Could you please tell me what the average tempurature of your hot tap water is? Mine has been eratic lately and can go up to 130F. I am sure that is too hot and would kill the yeast.
    I made your chocolate pudding and my husband said it was the best he had ever had! I also just bought a hardcopy of your cookbook. Nicely done. Thank you!

    • Jenny

      My tap water comes out at around 130 to 135 degrees F and it doesn’t kill the yeast. I’m glad you like the pudding – I made some last night and my guy loves it too.

      • Terry

        Thank you, Jenny. The bread turned out beautifully! To me, warm homemade bread with a little butter is better than most any dessert. Warm pudding or custard would be a close tie.

  222. Marisa

    I’m making them today Jenny!! Thanks for sharing xo

  223. Miki

    Love all your no knead bread recipes. I was wondering if the no knead crusty rolls can be frozen for use in a couple of weeks. If so, will they re-crisp to that wonderful crust again. Thanks so much.

    • Jenny

      Yes, I have some in the freezer right now and they will crisp up again. Once thawed, I put them directly on the oven rack at 325 or 350 for about 5-10 minutes. I can’t tell you exactly but I check them until they feel right.

  224. Christine

    I love these rolls – thanks a bunch for sharing!!

  225. Jeff

    I’ve made these rolls twice now. The first time they were PERFECT and really the best rolls ever. The second time they turned out raw even afterbbaking for 40 minutes. Any thoughts why the 2nd time occurred?

    • Jenny

      Hmmm… it could be that your oven was not hot enough the second time, or that you measured differently and you had too little flour or too much liquid. On the other hand, I suppose if your oven was too hot, the outside would be done too quickly and prevented the inside from cooking. I can’t think of any other reason but I hope you’ll try again. I make these rolls all the time and have never had that happen.

  226. Chuck

    I am not much of a bread fan, but you converted me on making my own granola and I am going to give this one a shot too! Thanks Jenny!

  227. Marlene

    Yes I love this bread rolls. will you be making a video of it. Thank you

  228. Newton Magalhães

    Hi Jenny,

    Quick question for you: Are you working on the video for the no-knead rolls.?
    Thank you.

  229. Angeline

    Hi Jenny,
    To keep overnight, do we need to store in an air tight container? Will it still be crusty?

    • Jenny

      Any bread stored in an air-tight container will not stay crisp. I store my rolls wrapped in foil but even with that, they still need to be re-crisped for a nice crust. I preheat the oven to 325 f. and place the rolls (or bread) directly on the oven rack for 5-8 minutes.

      • Junesgirl

        I sliced the rolls in half then put in toaster……works really well to crisp them.

  230. Kim Schriver

    These rolls are fantastic! Chewy hard crusted deliciousness and super easy to make.

  231. Ewa

    I baked the rolls. They turned out perfect. I used cold water and left the dough for the night and for breakfast I had delicious rolls. Perfect solution for those who love crusty part of the loaf. 🙂 Whenever I bake a bread there has always been a “fight” because everybody wants the heel of the loaf. With the rolls you have a lot of perfect crust. Thanks!!!!

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