For the water, I just use hot tap water. It’s important to make sure your oven reaches 450° F. (my oven takes 35 minutes). For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours. Be sure to aerate your flour before measuring. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 4 hours
Makes: 8 rolls
Ingredients:
- 2 1/2 cups (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)
Instructions:
- In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
- Cover with plastic wrap & let stand on counter top for 3 hours.
- After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn’t stick (about 2 Tbsp).
- Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
- Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
- As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
- Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.
Want These Rolls Faster? Click here for my NEW 2-Hour Crusty No Knead Rolls.
To Freeze: Once baked & cooled, they freeze beautifully. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325° F oven for 10-12 minutes. They'll be even more crispy than first-baked!
Variation: To make sesame seed rolls, gently brush rolls just before baking with egg white and sprinkle with sesame seeds.
I would like a yeastier taste. Can I just add more yeast?
You did not mention having water in the oven to make rolls crustier…..
would that be a good idea?
If I use a metal bowl can I use the plastic cover that came with the bowl or must I use plastic wrap?
Thanks
February 14, 2020, Jenny, can sugar be added for a little sweetness to the rolls or your breads? I do enjoy your fondness for the love of cooking and baking. I will give this a try. Thanks for your videos
I always add some auger…it helps tto activate the yeast. I NEVER mix salt in with the yeast proofing water. The salt will impede the “Blooming of the yeast.
I would like to try rolls in my Cast Iron Casserole pan using the No Knead recipe. I envision them looking like a single row of “monkey bread” folls. Can anyone tell me if they have tried this and if it works.
Jenny I love your sense of humor and recipes. You think, act and say things I have did. It’s so refreshing to watch you. I have to subscribe and thank you so much.
I made these and they turned out beautifully! I added a few squirts of local honey to the dough mixture. I cooked them for 30 minutes. At the halfway point I took them out and put a small amount of homemade honey butter on top and stuck them back in for the remainder of the time. They are just perfect!
Question : Can i use less salt and still get the same rise ? I’m sensitive to the taste of salt ; i had cancer on my tongue and radiation ; makes “everything” taste a bit salty to me.
Jim and I use salt very sparingly. I had good results using 1/2 the amount of salt.
This worked perfectly for me ! I’m delighted. …many thanks….
Hello … i tried to make it (im not good with breads at all) and for some reason it didnt rise at all 🙁 and while mixing it .. it sure did look like yours .. like i didnt have enough water .
but i realized my yeast was not fresh so i will by some and new flour next time i get my pay …
i really hope i can make this bread .. they will be awesome for quick sandwiches i think
thank you for your amazing recipes and videos
I am trying this as well as I write this. I too found it was not enough water??? I just added another 1/4 cup to make it look like Jenny’s. We’ll see🤞
The FAQs might be helpful.
…. here’s an update…took only the 1/4c of additional water to get the right texture. Turned out perfectly. Thanks Jenny for this great ajd easy recipe.
To make your breads and or buns ,does it matter if I used stainless steel bowls ?
Any info will help .
Thanks
Denis
“Back in the day..” housewives used big stainless steel bowls to mix up six to ten loaf recipes. Still have mine, stored in barn.
Hi there,
Your crusty rolls are the best, but, I’m wondering, since we are doing a lot with gluten free breads, if I could use King Arthur gluten free flour. It is called, Measure for Measure. Any thoughts?
Just tried your recipe. Great results, this is the one I was looking for.
Used steam first few minutes for a really crunchy crust. Liked the fact that they were fairly dense and not a hollow type bun. Thanks.
Quick question. Are these directions the same if you in high elevation? i.e 5300′.
Thank you.
Hi Jenny, thank you so much for sharing the rolls recipe. I have hooked my daughter, son – in – law and the two grandchildren to it. Now being German I tried it with rye flour. They are fine but the crust is extra hard as I had b too increase the baking time. Do you have any idea how to bake v the rye rolls best.
Thank you in advance for your possible advice
Best regards
Anke
I made the “Fastest No Knead Crusty Roll” recipe and they were beyond fantastic! I was hoping to make them again with my granddaughter tomorrow. I didn’t print the recipe and it’s no longer on your website. When I clicked the link for the recipe an error page popped up with a “no longer available” notice. Please, please post the recipe for them again!
Thank you for alerting me. I had renamed the recipe “2-HOUR Crusty No Knead Rolls” and didn’t rename the link but it is fixed now. The recipe can also be found under Breads/Muffins. https://www.jennycancook.com/recipes/2-hour-crusty-no-knead-rolls/
Thank you so very much, Jenny, for fixing the link so promptly! I was so happy to be able to make the rolls with my granddaughter the next day as planned. She really enjoyed forming the rolls and said they were really, really delicious!
I made these rolls last night with some homemade chicken noodle soup and they were THE BEST rolls EVER! My husband asked me today if we could have these rolls everyday this week 🙂 Thank you so much for the amazing recipe!
Perfect!! I have been trying to bake a roll similar to a NY Hard roll. This is as close as you can get, so simple compared to others. Thank you
I made these today. Absolutely amazing. I used a lock and lock for my dough. I did not have plastic wrap. Imagine that. I also used a cookie sheet for turning my dough and dividing it. It made it simple to clean up. Thank you for the recipe I stumbled on your youtube channel and so happy I did.
Hi Jenny
Thank you for all the great recipes. I make no knead bread almost everyday. I noticed some people say that their dough is too dry my advice is just use less flour and if you’re new to this try unbleached all purpose white. I use organic. It is better to experiment with another kind of flours after you become very good at this recipe, at least that was my experience. Also I’d like to thank you Jenny for adding a dash of humor to your videos. Sometimes my husband watches your videos just for that part! You are not only great cook but a great actress too! Thank you for sharing your talents! Dziekuje from my ❤️! Happy Holidays!
Excellent rolls! I have made 2 times, my French husband loves them. I made 2 changes, 2 cups whole wheat and 3 cups white (I double the recipe), remaining ingredients doubled also. Then I add 1 tablespoon honey as the whole wheat needs the sugar. While cooking, I spray with water when putting in the oven, then every 3 minutes for the first 9. I also add humidity with a tray with water near the bottom of the oven. Yummy and just a little healthier with the whole wheat.
Hi Jenny, I’ve been successfully making your no knead bread and love it. I came across the rolls and making my first batch as I type. My question is. I mixed all purpose flower the little I had left and my new bag of all purpose flower read Unbleached.. my dough feels very dry not sure how these are going come out. Bleach or unbleached is my question?…
PS. I’m used watch your show all the time. Now I’m showing my Age! Haha❤️From NY
I love your recipes. Most of all you have a soothing voice and it is easy to follow your instructions. If you don’t have a cookbook, you should write one. Sorry I didn’t discover you sooner. 😊
I’m excited to try these! I always thought the yeast would die if the water was too hot…..but I guess that wasn’t true!
Yes, it is true. While 130″F is the highest water temp for dry yeast, going to 138° F definitely kills yeast. Notice directions state, “up to.”
Ideal temp is ~105° F – 110″ F because a slower rise develops more flavor, along with using yeast in the 1% – 2% range.
Search “highest water temp for yeast,” and most pro bakers, as well as, yeast mfgs. provide this info. Also listed on any yeast brand label.
Will we see anymore new recipes on your YouTube channel?
I’m in the Highland of Pico Açores Portugal love your bread recipes,thank you
Jenny I found your YouTube videos by accident and I am so happy I did. I rember you from years ago with your talk show you used to have but I had no idea that you are such a fabulous cook and baker. I am a bread lover and love artisan breads since I grew up in Germany and all the diffent breads we used to eat. I have been baking my own bread for years but had no clue about how easy it is to make your own sourdough bread and buns. Thank you so much for your videos, you are a great teacher!
Jenny, I made your dutch oven bread and it was (and is) fantastic! I’m making the rolls tomorrow and noticed that in your video you say to bake them “20 minutes” but in the printed recipe, instruction #7 says “25-30 minutes.”
Am I nit-picking? Or is one correct and the other not? Thanks so much!
I occasionally adjust my recipes but I can’t edit the videos. I did make this change two years ago for even crustier rolls and it’s added to my “Recipe Changes/Fixes” category in the blog.
Jenny, I followed the first recipe for the no knead rolls the three hour rise one and the recipe said only put a quarter of a teaspoon of yeast and leave for three hours. Later I seen a recipe for the same rolls but it said only leave an hour to rise and put in 1 and a half teaspoon of yeast. Are they both the same. I have my batter in the middle of the the hour rise right now.Thank you for any comments.
Use a digital quick read thermometer and bake until they reach somewhere between 190 and 210 degrees Fahrenheit. The time is really irrelevant just make sure they reach a correct temperature.
As far as I know, that is the correct temperature for all breads.
The “Dreaming Bread”….no comments.
You!…… I Love you So Much !!
These perfect rolls were my intro to yeasted breads, and I’m so glad. (Not sure why I was scared.) These are super tasty with a great mouth feel. And you’ve given us a clear, simple recipe, great tips — and a fab, funny video too!
Thank you.
These are the bomb diggity.. so easy and sooooo yummy.. I am guessing you can make this into a loaf too. Love them with (vegan) butter. I am making a double batch today and make them just a tad bigger for my husbands lunch sandwiches. Thank You so much, I think you’re the bomb diggity too.. Namaste..
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!
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.
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 !!
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.
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….
The no knead recipes have revolutionized home bread baking. These rolls live up to that. Simple, excellent crusty rolls.
Followed baking directions. My rolls have stuck to the parchment paper to the point I have to cut off the bottoms. Why?
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.)
I Wii try them
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!
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!! ❤
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! 🙂
Yes, it’s under the Soups/Salads category.
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.
Hi,
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.
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!
My family loves these rolls! Thank you!
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!
Please see my note above on freezing.
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!
I clarified my note to indicate they freeze well after they are baked and cooled. I have never frozen the dough.
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!
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!
Jenny Jenny – Perfect! Wish I could submit to you a photo here 😉 Delish!
You can with this link: YourPhotos@JennyCanCook.com
These rolls are perfectly delicious! Thanks for recipe.
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 🙂
I have made these twice and they came out perfect both times. My family absolutely loves them. Great recipe. 5 stars!
Can I substitute sprouted whole wheat flour for the all purpose flour? Or part of it?
Thanks so much.
Can you please tell me when you found this recipe. 👌
Great recipe and have several times. Family really enjoys. Today am adding rosemary as a twist on your great recipe.
Very carefully followed each step, new flour, new yeast, aerated the flower, measured carefully, still extremely dry dough. Something is missing.
Please see the FAQs.
Question…what does it mean to aerate the flour? Is that like sifting? And do I do it before or after I measure it out? Thanks!
Please see the FAQs.
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.
http://brdclc.com/?F=1000&W=75&S=2&L=20&LH=100&flour=340&water=94.64&salt=1.6&yeast=0.28
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! 🇨🇦🇨🇦🇨🇦
I run a cooking group and I posted asking for an easy bread or roll recipe. A friend of mine shared the link to your YouTube video for the rolls, omg, you made learning so fun, I love how excited you get about the rolls. The first time I made them they turned out amazing! Thank you for the easy, wonderful recipe. I’m making them again tonight to go with our crockpot beef stew. I can’t wait!
I HAVE to comment here. After 2 unsuccessful attempts at this recipe – which I knew was a winner and it had to be something on my end giving me suuuuuper sticky dough which baked into flat white hockey pucks – I finally reached perfection!
The problem was the flour. My first 2 attempts were with Aldi flour. After a little Googling about flours and protein content, I bought some King Arthur Flour (all purpose, nothing fancy) and it made ALL the difference. The dough wasn’t a sticky, airy unshapeable mess, and they rose exactly like your photo, turning a pretty shade of brown.
Very excited! Thank you for the wonderful, super easy recipe.
Hm….I loved. Crusty outside n soft inside. Full of texture..Perfect! Will definitely make again…n again ..n again! Thank you, Jenny
I am so motivated to successfully make these rolls and the corresponding loaf recipe. I am , however , at a loss regarding the quantities … now for the 4th time in 2 days , the mixture ends up way too dry -and as a result, doesn’t really rise ,of course!
Having rechecked every single step several times , I wondered if that happened to anyone else or whether an even more experienced person might advise me on it?
The only thing I am doing differently is using whole wheat flour ( which Ms Jones suggests is ok in her YouTube loaf video)
Grateful in advance for any suggestion!
Mark
Any bread or rolls made with whole wheat flour will be drastically different from the white version. A lot of us would like to avoid white flour so I posted several variations of no knead bread if you would like to try them but they will all be somewhat heavier and more dense than the white versions. I tried the rolls with whole wheat flour and they were hard and dry so I did not suggest using whole wheat flour. (I directed you to the FAQs because one cause of a dry mixture was “you changed the recipe” but I will clarify that by adding “you used whole wheat flour.”
You could try using part whole wheat flour for these rolls, maybe a 50/50 mix of white and wheat or try the recipe as written just so you know it works and then try the 50/50 variation. I hope this helps.
Thank you, I am very grateful for your clarification!
Indeed I expected any whole wheat flour version to be somewhat heavier, but I look forward to the results following your suggestion 🙂
Very best
M
Whole wheat pastry flour works. I used King Arthur all purpose and Bob’s Red Mill whole wheat pastry flour.
Hi,
While I completely trust that your no knead bread recipe is great, somehow, after trying it 3 times, I still end up with a very dry mixture (clumpy and dry as if I had not added enough water …)…the third time I decided to bake it anyway to make sure before leaving this question. As expected , the resulting dough didn’t really rise (3h:30), and the resulting bread was tiny and way to dense…
I bake often, and have meticulously retraced each of your steps on the video – for some reason can’t imagine what may be causing this, and would welcome any idea you may have.
Thank you in advance and very best wishes.
Mark
If there is anything I maybe overlooking
Did you look at the FAQs?
Going there now 🙂
M
Dear Jenny, I really love your recipes and videos. You spice the show with your sparking personality, but don’t waste our time with unnecessary lengthy stories.
And the recipes are amazing!
Question: do you have a so called sweet roll recipe? I love to bake and have to bring a large plate of sweet rolls to a fundraiser. Can your recipe include milk and butter? Thanks, Hanna
Why make the comment about waisting our time? She is waisting her time if she is talking to people like you. You’re nicer comment afterwards doesn’t make up for the ride one before!
I meant rude, not ride!
I love making these rolls they are so easy and fast. However, every time I make them the bottoms burn. The last batch I baked for 20 minutes instead of 30, which was too long, and they still burned. Should I lower the temperature?
I also expreienced getting the buns ready faster: 20-25 min. My oven heats to 450 F in 15 minutes, and it is a modern gas based one. Maybe Jenny has electric?
Just a suggestion… if the roll bottoms burn. You may want to try moving the shelf you put the baking tray on up to a higher level in your oven. And buy an oven thermometer to check and make sure your oven doesn’t run hot. : )
been baking bread for years …this is by a mile ( 2 km) the best
I have a bread machine and have always made very good rolls. I have never had the crusty results that your rolls produce. Very little effort, wonderful results. You are the best, enjoy all your videos.
I just made these and they are amazing! Great flavor and great texture. I’ve been looking for a good, quick bread roll recipe and I have found it.
Now onto some of the other great recipes that you have. Thanks Jenny!
Hi I tried this recipe and it seemed that there was not enough water. It was so dry. Not at all like the video. Any ideas?
Please see the FAQs.
This recipe is FANTASTIC! I love to cook but I do not do much bread making. I followed the recipe exactly, except I added onion powder to the dough. It came out great!
I also looked at your FAQ…ooops…my yeast had expired 2 years ago! And it was stored in refrigerator, not in the freezer. Another ooops! But STILL the rolls were so yummy!
Thanks so much. So glad I found you online. Wondered where you had gone to from back in the day.
You rock!
Made these last night and they were absolutely fantastic! Warmed up a couple in the oven today and JUST as fantastic. Thanks for a great recipe!
Fabulous! Easy, quick , and delicious!
Thank you for another great recipe!
I have never before been successful in making “hard”. But this time the crust was nicely crunchy and the interior was delightfully soft. I only got one my wife purloined the others.
I made these for my ungrateful husband and they came our perfect. Thanks.
LOL
Love these rolls, with butter – right out of the oven, Yes, it is very easy, the hardest part is waiting…I read your comments you can make these using cold water and on the counter overnight. I prefer using hot tap water. I think the dough comes out better. (at least for me)