PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. I recommend an oven thermometer to make sure your oven is hot enough (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 4 hours
Makes: 8 rolls
Ingredients:
- 2 1/2 cups (300-325 g /10 3/4 ounces) bread flour or all-purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
- 1/4 teaspoon (1 g) instant or dry active yeast
- 1 teaspoon salt
- 1 1/4 cups hot tap water (up to 130° F)
Instructions:
- In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
- Cover with plastic wrap & let stand on counter top for 3 hours.
- After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn’t stick (about 2 Tbsp).
- Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
- Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
- As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
- Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.
METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.
Want These Rolls Faster? Click here for my NEW 2-Hour Crusty No Knead Rolls.
To Freeze: Once baked & cooled, they freeze beautifully. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325° F oven for 10-12 minutes. They'll be even more crispy than first-baked!
Variation: To make sesame seed rolls, gently brush rolls just before baking with egg white and sprinkle with sesame seeds.
Omg this is the easiest recipe. I been making bread for years. I been using this for the last 3years. I shared this with so many people and all had 💯 results. I make 5 batches at a time freeze. only thing I do different i put a pan of water flat on bottom of oven. Your buns get gold and a nice crust . I do varieties add olives, sun dried tomatoes or hot chili flakes they are bomb
Can I use a bread machine to make the dough?
I have self-rising flour in the house. Could I use that? Would I change anything else in the ingredients if I use that?
No, you cannot use self rising flour. Bread or regular all purpose only.
This is about the easiest recipe on the planet! It came together in about two minutes and as Jenny says, it is very forgiving. In fact, I realized after measuring the yeast that I used the wrong spoon and added 1/2 teaspoon instead of 1/4 teaspoon. Four hours after that little error, I had eight perfect and delicious rolls. My husband inhaled two right out of the oven and raved about them. These will be part of my regular rotation. Thanks, Jenny!
I think the reason some people are having such a tough time with this is the non-commital to measuring by volume and offering all purpose flour as an option. You’re at nearly 100% percent hydration on this and there is no way all purpose or even most bread flours in the US will be able to hold their gluten structure without a practiced hand and a lot more strength building folds during the rise.
Sorry, i meant measurement by weight.
Delish. Making them for 3rd time since beginning of Dec. Such an easy recipe.
1) I am definitely going to try out your (Jenny can cook) no-knead crusty roll recipe. It seems simpler than another online recipe I just tried, and I hope it ends up in a more open structure and lighter-weight crumb than what I ended up with. The recipe looks promising.
2) The directive “Always Aerate (. n o t . s i f t .) Your Flour Before Measuring” especially the ‘not sift’ part cannot be taken seriously. Flour that sits around for even less than a few hours does lump together, i.e. is denser than the intended for volumetric measurement fluffy form, especially in high humidity. If one insists on volumetric measurements, the amount of flour taken becomes unpredictable . u n l e s s . s i f t i n g . the flour is the first step taken in the volumetric measurements (and no compaction occurs right after).
Measurement by weight tends to be less prone to error, yet also has issues, for sure in truly high-humidity conditions. This is arguably less of an issue than measuring hard-lumped flour by volume. Then of course, one relies on the weight scale to be accurate, meaning being both well-calibrated and precise, a tall order for sure for the well-known and trusted (¿ why ?) dial weight scale. A bit more in line with expectations is the accuracy of many a digital scale, though the number of digits displayed may not in fact correlate with absolute accuracy.
3) Of note: “cover with plastic wrap” invites readers to contribute to wasting away the environment. Nonesuch is needed. Covering the mixing bowl with almost any dinner- or breakfast plate will do to prevent drying out of the dough. The silly plastic wrap dogma serves no real purpose. While shared among online– and on TV– chefs alike, it’s a sad farce that the myth keeps being perpetuated. Meanwhile the oceans are getting loaded up with floating shards of plastic fragments. These fragments last ‘forever’ and do end up filling sea-creatures’ stomachs (including birds’) leaving no room to digest food.
Perfect!
Hey, Jenny, can I place in the fridge my first fully proof dough until next day? I am too tired to make the rolls. It has been out fermenting for about 8 hours already. Or, can I leave it until tomorrow at 6 am? Thanks Gina
Excellence can’t be improved changed, adjusted, or whatever. This is EXCELLENCE! I’m a Grand Chef but not a Grand Baker. I couldn’t go to market and had to make bread for a dinner for six same day – made these rolls according to your master recipe and they came out awesome… crusty and soft inside with plenty of taste, texture, and a well aereated dough showed off gorgeous air pockets. BRAVA, JENNY. GRAZIE MILE, CARA!
PS Upon request had to email your Recipe and Site to some guests.
I made these for Thanksgiving and they were fantastic! There were all gone in minutes. Thanks Jenny.
paula
too busy to send a picture but next time…
I made these following the recipe exactly. As others have said, the dough was way too soupy. I had to add extra flour just to form a ball.
When cooked, these tasted terrible, no flavor whatsoever. I threw them all away.
The 1st time I made them the dough was very sticky, they still tasted pretty good. My Son begged me to make them again. This time I used bread flour and weighted the flour. The dough although slightly stick was much easier to handle. I also used 2 Tbsp. Of flour when folding over the dough.
I have made these rolls many times and always have the same problem: the dough is much too wet. I follow your directions and instead of weighing the flour I aerate and sift, but still I have to add about 3/4 cup or more flour when I try to shape them into a rough ball before dividing..
What am I doing wrong? However, I find that there is no way to ruin these rolls. they always turn out great.
Again, why is dough much too wet to work with?
It’s probably from sifting the flour. Please look at the FAQs.
Hi Jenny,
I have baked for 60+ years so I am not a novice. I followed your recipe to the T and must say that this was one of the WORST recipes ever. The dough was so sticky that I could hardly handle it. The rolls came out so hard that I could use them as deadly weapons with a sling shot. So very disappointed. I would give this recipe zero stars. Will never make these rolls again.
Jenny! I love you! And your awesome recipes of course.😍
Hello Jenny! Love your recipes ❤ This recipe works as well as anyone could ask for. Everytime. Even if your water is too cool to rise quickly, leave on the counter overnight and Bam! Puffy dough….
Excellent.! Doubled the recipe and made Italian subs.
Prosciutto, Sweet Sopressata, Dry Coppa.
Dressing EVOO, balsamic vinegar, and Italian seasoning. Chopped some Romaine lettuce and used Provolone cheese.
I wanted to snap some photos, but my guests devoured before I had time😂.
Thank you Jenny!
They sound delicious!!
Wow! Incredibly forgiving recipe! I shortened the first rise time by an hour and the second rise time a little and they still turned out amazing! The turn out is tricky bc the dough is so soft but really worth the effort!
My go to recipe for artisan rolls, turns out perfect every time. Thank you so much!
The rolls did not rise.Followed recipe to the letter. Not a good recipe
Lol! oh it’s not your fault or the fault of bad yeast maybe? It’s the recipe. Funny how it works for everyone else including for me like 30 times. Oy…nasty people.
I disagree. This recipe is very good. I have made several times all successfully. Dough is a little difficult to work with but the results are worth it.
Mine didn’t rise the first time, and I think it’s cause my water was too cold or I didn’t measure enough, so I read through some comments and someone suggested heating water in a microwave to steam it up and to store it there. I’m a total beginner cook/ baker but I’m slowly learning my oven and kitchen. I realized that my air is quite dry (someone also stated this as a potential problem), so I lightly sprayed the dough with a little water and left it in the microwave overnight. I also don’t use plastic wrap and my bowls have lids but I guess they’re too drafty. I woke up the next morning and the top was slightly bubbly and jiggly, so kinda promising. I continued and shaped, but they didn’t puff while waiting for the oven to heat. I soldiered on and baked them, they rounded out nicely but stayed small. They weren’t too crusty, just browned and looked rock hard BUT, I quickly cut through one cause I was too impatient to see if I ruined them but they were BEAUTIFUL. We ate them all for breakfast. I actually made a double batch almost right after, this time using hot tap water (even though I never use tap water cause I don’t like the taste). I had to use a ziplock bag to seal the bowl and placed it in the steamed microwave. It rose beautifully, it overflowed, and even though it was stuck all over the bag, I just let gravity do its work and it came off clean! They puffed, we ate a batch with soup for dinner and I have an extra batch to enjoy later. So yummy. Sometimes, lack of supplies forces you to do silly things while baking/ cooking so I hope my experience helps someone just like others helped me. Such delicious bread. Thank you for an easy and quick recipe.
Did you check to see if your yeast is ok?
Did you use the correct water temp depending on how many hours you wanted it to rise?
Did you let it rise as directed after you formed the rolls?
It always works for me and it may be worth your while trying again.
Mine did not raise either but it could be due to my yeast not being fresh. Which is a shame because it’s a well known brand and had been stored in frig.
Best crusty bread recipe I have found came out perfect
Wow! Did these ever turn out fantastic! Crispy on the outside, fluffy tender on the inside. Next time, I think I will try to make them bigger for sandwiches though. Or even try to form it into a loaf. I can do that right? Jenny, my only comment is get a new stove lol. I don’t know why it takes 35 mins for your stove to come to temperature. My was ready in 5 so I still waited the 30 mins because I thought I should based on your instructions. Lastly, I added 1 tsp of salt even though the recipe said 1/2 tsp. But your video said 1 tsp so that’s why I did that.
My recipe has always indicated 1 teaspoon of salt, just like the video. (I think you just mis-read it.🙂)
Jenny, followed directions to a T, but my dough was SO sticky, I couldn’t even handle it. Ended up using much more flour than 2 Tbs. Getting ready to put in oven. We’ll see…
Jen, do you have a recipe for baguettes? Can the recipe for the rolls be used for 2 baguettes?
Rainy day in Brooklyn NY today. The best thing to do was make crusty rolls. They are the best . The weather is suppose to be the same tomorrow so I’ll make the crusty bread. Jenny can cook I am so happy you shared these recipes.
Thank you
Lucille
These rolls are terrific. I wanted something that would hold up to a saucy pulled pork sandwich and these worked wonderfully. I used the overnight rise method and they were so easy I almost felt guilty accepting compliments.
I wad watching the video, did she say use cold water if we want to leave the dough overnight in the fridge?
Thank you
I am trying you’re no need rolls today but I’m stuck a whole thing of active yeast in there by accident so I’m hoping it will come out okay been sitting on the counter and we have about two more hours to go so I will let you know how everything comes out and I will post the picture thank you
We had your blueberry pancakes for brunch and we are making these rolls right now to go with stew in the crockpot! We didn’t have blueberries so we made a blackberry compote to go over the pancakes! I have never had a problem with your recipes and my family loved it all!
So I made these today as a dry run for Easter. I added too much water (1.5 cups), did not mix the dry ingredients, and they still came out incredible!! I did add extra flour while forming the rolls because my dough was really sticky. I’ve already eaten 2. Thank you for sharing this wonderful recipe!!
You sound like my sister! 🥰
Oh my goodness! Where have you been all my life. Just discovered this recipe and made them today. Crusty on the outside and soft on the inside! Heaven. You have made a master crusty roll baker out of me. Thank you!!❤
Jenny,
Thank you for making these videos. They are so very helpful.
You are the best!
This is our family’s main bread…really… I usually will let it sit for 24 hours..no longer…and I use a pizza stone. You can sprinkle some fine cornmeal on your baking pan…or flour…I make this as a whole loaf and bake it for 30 minutes. So easy, so good…and the yeast is such a small amount. During the pandemic yeast was a premium…if you could find it and most bread recipes call for 2 tsp.. so this was a life saver, I gave my friend a Tablespoon of my very dwindling yeast supply and knew with this recipe she could make 12 loaves…
Looks delicious can I bake them on a pizza stone.
I use a pizza stone, just put down some flour or fine cornmeal on the stone so it doesn’t stick.
Still the best roll recipe ever. Usually I make it exactly as listed; it turns out great every time. I do occasionally add onion, also turns out great. Yum, yum, yum.
Hi, tried to make these today. Used cold water and left for 8/9 hours. Seemed to double in size and look similar to yours, but didn’t portion out into as larger a sizes. Baked at 450 for 35mins. Bund came out looking good, slightly burnt on bottom. The bigger issue I found was that didn’t come out very fluffy, more dense with small air pockets. Any idea what went wrong?
Thanks for your help.
I figure approximately 27 grams of carbs per roll
I would love to see you do this with a “Bloomer” loaf. seems to me the technique would be the same. Also a Cinnamon Swirl bread. Can’t seem to master the swirl
Made these and they were quick, easy and definitely crusty which I love! First time in my life I’ve felt confident making homemade pizza dough and breads thanks to you!
I made them tonight – with whole wheat flour. I followed the directions well, had a little trouble with the oven, was 450 – the got hotter, so I turned it down, then it was too low, turned it up again – generally was around 450 most of the time. They rose really well – really puffed up! Took them out at 25 minutes, smelled great, crispy crust, little dark on the bottom – BUT – they were too soft inside, thought they were not cooked completely… Crust was chewy and good. Next time I’m trying white flour. Thinking wheat is too heavy.
Can u tell me how many carbs in each. Need for diabetes watch
I have made these bad boys a few times and the fam. just LOVES them! I have made apple in some — excellent used in an eggs benedict with the savory and sweet apple. I cook the apple down and add honey. Made some when I visited my 87 yr old dad and he requested 🙂 raisin with cinnamon/sugar– excellent! I have also made with parmesan cheese in the middle and rosemary! WOW! Fun experimenting with them. Also made it as a loaf. Need to be longer and narrow. GREAT RECIPE!!
Thank you so much for all your yummy recipes. We are so lucky to have you and your awesome website. Your love for cooking, kindness and dedication are so obvious, not to mention you are adorable. Blessings to you!
Want to try this recipe, but I have some questions. Where can I find the FAQ.page. Love your recipes and videos.
https://www.jennycancook.com/category/faqs/
Hi Jenny,
Love the rolls. One day pressed for time I did the two hour rolls and found they rise so much better than the three hour. I realize there is more yeast involved, but now I guess I don’t see the point in the three hour since the two hour are amazing!
Sorry found what I was looking for FQA!
Great instructions so easy! They are absolutely divine!😋
These rolls are so perfect! I love this artisan style bread. I made these today and serve them with beef stew, SO delicious!! Made exactly as written and served with salted butter, HEAVEN! Super crispy crust and chewy inside. I will be making these a ton in the future! Thank you for a great recipe Jenny!!
Just took these beautiful rolls out of the oven. My husband is devouring one right now. He says they are the best rolls he’s ever tasted. Thanks! I’m going to serve them with my Christmas dinner.
These rolls are fantastic. I made these in a hurry, and they still come out superb! What a easy recipe! Thank you Jenny!!!
Hello,
Hoping somebody can help me. It takes my oven about 45 min to heat up. Is it ok to keep the dough rolls on the counter for that amount time or it has to be 35 minutes?
Thanks!
Sara,
Your rolls will be fine waiting 45 minutes to heat up. Enjoy!
You can leave them for hours actually!!! I’ve left them for 7 hours once and they came out great!!!!
If it takes 45 minutes for your oven to reach temperature and you want to limit the rise time to just the 35 minutes, turn your oven on BEFORE you start dividing & shaping the rolls. The time it takes for you to get the rolls ready will probably be about the extra time your oven needs.
What’s the difference when using bread flour vs AP flour in end results?
The protein content. Bread flour has more protein ( gluten) and makes chewer bread.
Can you double this recipe? Or will it not come out the same?
I double mine all the time
Just don’t double the amount of yeast when doubling a bread recipe
So convenient to make the dough the night before. What a delicious aroma to wake the family up with! Thanks, Jenny. It’s good to have you back.
This is a great crusty roll recipe. Easy and comes out perfect every time
Jenny Jenny Who Can I Turn To ???? Well — Jenny Can Cook! I baked your lovely No Knead Crusty Rolls and they turn out fabulous! I sent you photos too. I will be freezing them so I can reheat them at the Cabin we have rented this upcoming week. I divided them into 6 rolls instead of 8 because I needed an excuse for a bigger roll. LOL! Thanks so much for the recipe! I’ve saved your recipe to my PAPRIKA3 app (which i love and highly recommend) but …. I’ve named them Jenny Jenny No-Knead Crusty Rolls. ;D
I’m going to try using this to make pigs in the blanket! Wish me luck!
How did the pigs in the blanket come out? And how long did you bake them please?
Do you think this would work with glutenfree flour and baking powder iso yeast? I can’t have either and I miss rolls so much
These are my new favourite rolls. My whole family loves them, even my fussiest eater.
I’ve been looking for a recipe like this for a while. Thank you so much!! They turned out delightful!
Must have done something wrong. These did not rise AT ALL. Stayed a sticky gooey mess 🙁
Did you mix all dry ingredients first?
If so, try putting yeast in a bowl on water. Let it sit in the water for 10-15 minutes.
Also, look at the FAQs.
She explained it very carefully at the beginning you need to make sure you aerate your flower to have the correct measurements!! Please revisit and try again! This is always a crowd pleaser!
I think it could be a couple things, either you added too much water which can be tempting because this is a very dry and shaggy dough. It’s tempting to add more water but as long as all the flour been absorbed it’s fine. Also, is the date on your yeast still good? Some people haven’t gotten new yeast since the start of the pandemic and lastly if the temperature of your water if too hot can kill the yeast. What I do is a stick my hand under the water and when it’s feeling too hot to keep it there, that’s usually fine. Better to have the water less hot and it may take a little longer to rise. Oh and one more thing I just thought of if you live in a dry climate or your house is really dry, it will have trouble rising. Sometimes I just have to boil water on the stove to get my kitchen a little more humid. I encourage you to try again. I make her bread all the time.
I microwave a cup of water for a minute remove it and put my dough in the microwave for the rise. It provides a constant temperature and a nice moist environment. This has consistently brought a successful rise for my bread dough. Just remember: DO NOT TURN ON MICROWAVE 😄
These were amazingly simple and delicious! These will be my new go to rolls. I did add a bit of garlic powder to the dry ingredients and it gave it just a bit more of flavor! Thank you so much for posting this recipe!!
These rolls are wonderful. I use 30% wheat flour and then blend bread flour with all-purpose flour. Sometimes I add honey to the dough. Our family devours these with honey butter. They freeze well. Incredible! Thanks Jenny!
You mean 30% whole wheat, 35% bread flour, and 35% AP flour?
These rolls are amazing and so simple. I have an old oven, and even though the oven thermometer said 425, when I checked after 13 minutes it was nearly 475. However, the rolls turned out beautifully and almost like the picture. My new favorite recipe!
I’ve made these for two days in a row using some different flour types. Both sets of rolls were excellent. Super crusty outside and yummy inside. So easy to make. Love this recipe.
Made the “crusty rolls” today and they were absolutely perfect..!!! Delicious and so easy…. Thank you.!!
I have made these for years and they always come out perfect. Don’t look quite as good as yours, Jenny, but they are a hit with friends and family. Thank you so much for the recipe.
Please tell me how I can get my no knead rolls puffier. They are a little flat. Should I increase the amount of test?
What did I do wrong? My dough didn’t really expand at all and there is alot of moisture on my saran wrap. 🙁
Please see the FAQs.
This is honestly not helpful. I followed the recipe to a T, weighed my flour, and had the same issues. I don’t know if maybe it’s too humid where I live and need to lower the amount of water in the recipe to compensate, but the dough as written in the recipe came out very very wet for me.
I was skeptical that these rolls would turn out. They are delicious! Thanks for sharing! Gina
Great recipe, but i will make a few notes. Firstly when it says “hot water” don’t use hot. Its needs to be somewhere in between room temp and kinda warm. Putting hot can kill alot of your yeast, significantly increasing rise time, if it will rise at all. Secondly if your house is cooler, like mine always is, then your rise time will be longer
I was wondering if you actually TRIED this recipe? All you critiques were “it may…. If at all”. HOT tap water didn’t kill the yeast. NEVER kills my yeast. EVER. In over twenty times I’ve made these they’ve turned out perfectly as per the recipe.. Try to make something even if you THINK it won’t work because odds are it works.
If you would have actually taken the time to read the instructions you would have seen that in the instructions it tells you exactly how hot to make the water, so instead of using this forum to display your vast knowledge for all of us to be in awe over all you did is show how bad you are at following instructions
I usually just follow the instructions on the package of yeast. the rapid rise/instant one usually requires higher temperture than the active dry. Some of Jenny’s recipies specified actual temperture ranges.
👍 Thanks for speaking for me (at least) These rolls are perfect and I often take them with me as a house gift..no problem. Ever.
No need for a snarky comment McC
Be kind mc c!
Absolutely love your bread items. Have been making the wheat bread. One day I got confused and got two recipes together. Oh boy how do I fix this.
Left on counter because I used the cold water instead of hot.
Next day had a full container of dough. It turned out perfect the best yet.
Can I use wheat flour for the rolls? Trying to be a little healthy.
Thank you and again love your recipes so much!!!
You can add wheat flour – I have added 1/2 c each of wheat, rye, and barley flours and reduced the plain flour by the same amount. Then I have added sunflower seeds, flax seeds, and pumpkin seeds – talk about delicious!
Jenny,
I’ve made your bread twice and your rolls once since finding you on YouTube. I make a homemade Zappa Toscana soup and this is the PERFECT bread to dip into it. So yummy! Tomorrow my daughter is coming over so I can teach her how to make it. (We are going to try a while wheat loaf too). For those who struggle with the dough, do make sure you are aerating the flour and using the proper measuring tools. I always temp the water before mixing it into the flour to make sure it’s not too hot. Best bread I’ve ever made. Thanks Jenny!
How many calories for the 2 hour buns – 4 large ones? Per piece.
Love this recipe. Mine bakes in 17 mins. Made this recipe a lot! Thanks
Thanks for your tips …