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.
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.
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.
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 …
Every 100 grams of flour = 364 calories, so 325 g = 1183 calories for entire batch, divided by 8 = 148 calories per roll.
Have been using this recipe an also the crusty bread recipe that I doubled an I have to say these are awesome bread recipes. It can be intimidating to make bread but these recipes create a wonderful loaf of bread. Am going to add mozzarella an carmelized onions to the rolls let’s see what happens yum
So good, just the way you tutored! Thank you so much!
Do I have to bake them as soon as they rise (3 hour version) or cn I delay so they are baked just before dinner?
This recipe is similar (if not the same) to one I frequently use for a whole loaf of crusty bread. I typically leave it for 12+hours and never have issues.
Hi Jenny! I love these rolls and have made them 3 times so far. I looked at your FAQs and didn’t see this one. So, I thought I’d ask here. Rather than putting the dough on parchment paper and then onto a cookie sheet, can I put them on a pre-heated pizza stone? If so, I would first put them on the parchment paper and then onto the stone. Within 10 minutes I would remove the parchment paper to crisp up the bottoms. What do you think? Has anyone done this? Thanks a bunch!
Thank You. Looks like a great recipe. Hope to make it soon.
I just discovered all your recipes and I plan to make the rolls
Have made these many times in the last year, always turns out! This time added Dill and decided into 4. Delicious!
I am so happy to report that I finally found a crusty roll recipe that is SIMPLE AND CRUSTY/CHEWY INSIDE!!!!!!! I was sceptical with only a 1/4 tsp. of yeast and no sugar/honey to assist with a rise. But this recipe works, dough was soft and fun to work with, it is sticky and a well floured work surface for handling it and making rolls is a must. I am at an altitude of 4500 ft. and no changes to the recipe were needed. Thank you Jenny!
I’ve seen a few post saying this recipe is too dry or they weren’t able to incorporate all the dough, the hydration of this dough is around 91%, on average bread dough is around 60-65% hydration, so this is a very wet dough.
The people having issues with the hydration lever have to be measuring incorrectly.
Most likely the issue is the amount of flour, the flour here is measured by volume not weight and while a cup is 8 ounces if you used this to convert to weighting you would come to 20 ounces of flour which would be about twice the amount called for.
This would make a dough with a hydration level around 52% which is too dry.
Hi Jenny! love you recipes and videos. can you make crusty rolls with organic rye flour?
Jenny can I make these into bread sticks? If not do you have a recipe?
Please see my Sesame Seed Breadsticks recipe.
Hi Jenny, Can you make these rolls with 1 to 1 gluten free baking flour and if so what would the ratio be if different ? I just mixed the gluten free flout and it does not look the same as your dough and I had to add a little more water and still looks different?
I asked King Arthur about their measure-for-measure GF flour and was told it is NOT recommended for anything yeasty/that you want to rise.
I did the no knead bread and it calls for 2 1/2 cups of flour but only 1 1/4 cup of water. Couldn’t even get all flour to come together
This recipe is correct. Please look at the FAQs for a solution.
I love Your recipes I have made these rolls are the best TU for sharing I would love to follow your blog if I can
May you please let me know how to get on TU ❤️
Just click on the “Subscribe” button.
I just made these rolls for the third time since December, adding rosemary and sage to the dry ingredients – then continuing as directed. Came out great. So yummy! This is my first try at making bread and this is a great recipe. I will try to make your ciabatta next week. Thank you for your great and easy recipes. Stay safe😋😷
These couldn’t have been easier or more delicious to make. Dough is sticky, yes, but that’s what makes them so wonderful. Soft inside, crunchy outside. Wouldn’t change a thing. Perfect!
I have made the pecan Christmas cookies and the crusted rolls, WOW what a treat. I am 82 and a retired Lutheran Minister, and I have watched almost every cook on Youtube, but, Jenny, you are the best. You make cooking fun.
I know you try to make your dishes with low fat but there is something about butter and sugar that makes baking a challenge.
Thank you for sharing your baking secrets. I have to limit my baking as my waist is slowly growing as if it if filled with yeast goodies, and it is.
Stay well and stay safe. ( O,, next week I am going to make the cinnamon buns)
Funny those are the two I cooked as well! In the process on rolls right now. Yum city
I live at 7,500 ft. High altitude. Please let me know of tips and tricks to ensure perfect crusty rolls and breads. Thank you.
Hi, I live @7300 ft and have not made any alterations to the recipe at all. Came out perfect.
Is it necessary to put a tray with water in thd bottomof the oven when baking those buns.? Please advise.
Hi, I am not Jenny, but I tried both- with and without. I did not notice much difference.
I have made these quite a few times. Perfect every time! Today I made them into 4 rolls instead of 8 for sandwiches using leftover prime rib with grilled onions and au jus. YUMMY.
Me, too! Only I made baked ham and cheese sandwiches with them.SO delicious.
I love just made French baguette but since I found this recipe I am making my own bread everyday so I can have it with butter with my coffee. Thank you for sharing this recipe!
I make these fabulous rolls at least once a week. Hope these 2 simple techniques I now use helps others make the process easier/less messy:
1. Instead of turning the dough out onto a floured board and stretch/folding them, I do that stretch/fold process right in the bowl using a curved, rigid plastic bowl scraper (& for only about 6-8 turns). This develops the gluten without additional flour & makes the dough easier to manage when it does get turned out onto the floured board (where it’s stretch/folded once or twice more).
2. Once the dough is divided into 8 pieces, I shape the rolls using wet fingers (dipped into a bowl of water between each roll). Some dough still sticks to the fingers, but *much* less than when trying to shape with dry hands.
I made it and love it. Can I used gluten free flour instead regular bread flower?
Thanks
You asked whether gluten-free flour could be used instead. I have found that all-purpose gluten-free flour is not interchangeable with standard all-purpose flour. You just don’t come up with a good end product. This year I found some wheat flour from Sunrise Flour Company in Minnesota that I can use to make anything with flour in it for my husband who had a serious intolerance for gluten products. It was the best thing to find because now I can use all my good recipes and make breads, pie crusts, cakes, and everything else with this flour and my husband has no problems with it. It’s not in stores where I live but I go to their company website and order it from them. The wheat they use for their flour is some sort of heritage organic wheat and doesn’t cause the allergic type reactions like regular flour does.
I’m very interested in the heritage flour you use. There are many flour options available on their website. If you would, I’d be very pleased to know exactly which flour you have found that your husband can tolerate. Thank you in advance.
I have digestive problems with most wheat, even organic but have no problems with Sunrise Flour Mill products.
This was a very easy to follow recipe, and the results were excellent. My husband loved these rolls. This recipe is a “keeper”, and I will make theses a lot!
This is my first time making this recipe and I love it! I added olive and rosemary herb …. it was amazing with olive oil and balsamic vinagre
Hi Angel, how much olive oil did you add to the dough? It sounds wonderful!
I think she added actual olives to the dough and served it with olive oil and balsamic for dipping. All of which sounds delicious.
Made them the 1st time doubled the batch and they turned out great. Thanks for the recipe
I love all of Jenny’s recipes I have made the lemon cake the no kneed breads from buns to loafs and everytime they are just fantastic 😉 her recipes are simple and easy and I prefer it that way, especially if you are just starting out. Thank-you for lending us your recipes and your videos are quite helpful when dealing with wet dough 🙂 thanks jenny
Just wondering how the hot water doesn’t kill the yeast. Is there a step I’m not seeing?
It’s just tap hot water it shouldnt be too hot. I use traditional yeast and put it in the hot water with a little sugar and it activates within five minutesm I’ve also done the quick rise one that Jenny does and no it doesn’t kill the yeast. It obviously shouldn’t be above a certain temperature but two water doesn’t get that hot or it shouldn’t.
Hi Monique, I’ve made these often and I usually use hot water from the tap, and it has never failed. If the water is too hot (i.e. boiled from kettle) it will kill the yeast hence the “no hotter than 130°” she indicates in the instructions. I hope this helps.
I was surprised to see that people are having problems with these. I’ve made these rolls numerous times. I’m not much of a baker and sometimes they are slightly different but they are fantastic every time!
Mine turned out like hockey pucks! The dough didn’t rise at all during the 3 hour rise time. My yeast wasn’t expired and water temp was 120’. What went wrong?
Please see the FAQs.
What caused my rolls to be doughy on the inside?? Did I not bake them long enough? Can I rebake them so they aren’t doughy?? Thanks in advance.
Please see the FAQs.
Like another lady mentioned, in your video for the crusty buns, you say cook for 20mins. But in the print out directions it says 25-30 mins. I timed the buns for 20 mins, came out great. If you want them a little darker, maybe 23 mins? This might help clarify this for some people.
Could I make these crusty no knead rolls with gluten free flour? Thanks
Can I make the crusty roll dough and let it sit overnight like the crusty bread recipe
Thank you
It’s addressed in the recipe.
Substituted whole wheat flour for the buns. They came out better than when I used the all purpose flour.
This recipe is perfection as well as the rolls. I’ve made them many times without a hitch. Can you tell me how many calories in each roll?
These came out great. The dough was a bit messy to handle when making the rolls. Maybe too much water. As flour to liquid ratio is important, the water added should be listed in grams as well. I also added a pan of water in the oven. Crust was nice and crispy.
I carefully measured the ingredients and followed the instructions as best I could. The buns turned out a nice color and good taste. Problem was the inside of the buns were still a bit doughy. Any suggestions on how I messed up.
Does yeast add to the flavor? Can I add more salt for flavor?
I always use 2 teaspoons for the extra fast but frankly I’m so slow that I am actually using the fast technique. Doesn’t seem to bother the final result.
Leftover Cold Bread has an off flavor, why?
Just love trying new things. Thanks
I love the rolls, but wonder .. Can I make them twice the size and use them for sandwiches? Do they still come out the same? Thanks!
Hi
I have a weird question regarding the yeast, the recipe says 1/4 tsp, I have packet yeast do I measure it out or use the full packet….
I know it’s weird…. thank you!
You should measure it. (a packet contains 2 teaspoons and you only need 1/4 teaspoon so should be able to make this recipe 8 times with one packet.
I had a bad experience with these, and need some help. I’m sure I carefully measured, my water was 120*, and my yeast was new. They didn’t appear to puff at all, slightly if anything. The dough looked about the same after the 3 hours as it did after 3 seconds. But I went ahead figuring with all the glowing reviews it would work. I shaped them , and waited the proper time.The oven was 450* and in they went. They didn’t do too much in the oven, though when opened they did look right, and smelled great.The outside/crust was seriously hard. We were afraid to break a tooth hard. Can someone help me out? They are so easy and I really want them to work.
Did you look at the FAQs?
Thank you for the reply. I did, but still don’t know where I went wrong. I’ve come to the conclusion that it was user error and am going to make them again today. As careful as I thought I was, I must have mis measured…maybe the flour.
I think it might be possible that the salt killed the yeast. I mix the flour and the yeast and then poor the salt but I try not to dump them both on the same spot. You can google more of it. Good luck.
Try and keep the water in the 105-110 degree range. My problem was the rolls were real tasty, but didn’t brown up.
Perhaps your yeast was old. Try a new batch with fresh yeast.
I have made these many times. I found them too crusty the first time too, so I take them out a bit early. About 18 minutes. The insides are perfect and the outside pleasantly done. Not too crunchy. Hope you give it another go. I was making them at the cottage once and the power went out so baked them on the bar b que. Worked out great.
These are delicious rolls. I make them often. I have also froze them after baking and then reheated and they are great. Do you know if you can freeze the dough before baking to bake later? Thank you! Trish
Hi Jenny,
I made the crusty rolls for dinner. My family and I didn’t like them – – – we LOVED them!
I sprinkled Everything Bagel Seasoning on them before they went in the oven.They
came out awesome! This recipe is definitely a keeper!!
Thanks so much!!!
These are great! I thought the dough was way too floppy and everything sagged and flattened before going in the oven, but they turned out perfectly. I added a pan of water in the hot oven. Crispy airy deliciousness
Great recipe.
The rolls came out amazing. I added 1 tbsp of Za’atar, 1tbsp of Rosemary, and 1 tbsp dry oregano. The flavor of the rolls came out great.
THANK YOU !!!
Love this quick easy bread recipe my husband requests it a lot.
Has anyone used sourdough starter? Would I just leave it overnight. I may have just perfected my starter! Probably not – it’s tricky! Thanks Jenny. I have tried many of your recipes with great success!
Love these rolls! I use though one cup to 1 1/2 cups as self risin flour with one cup of bread flour. They are so good! My husband and daughter requests these! Thank you Jenny! Will you make another video please! I miss you! Jan
Just so I can educate myself, why are the flour and water measurements different than that of the no-knead bread? Writing this as my rolls dough ferments. Love the bread recipe. Love you!
Hi Jenny,
Love your recipes. Can the one for rolls be used to make French baguettes?
Thanks,
Erica
Did u try it? I was going to ask the sane question
I get so used to making your whole grain and whole wheat loaves that just now when I made these crusty rolls again I had to laugh at the squishiness of the dough after the 1st rise. I love whole grain, but there is a certain visceral delight in working white dough, like the blob!
I like to have these rolls frozen to pull one or two out as needed. The results are always so good. I find AP works fine for these.
Hello Jenny,
I recently retired about a year ago and with the lock down spend a lot of time getting in my wife’s way. Found your website and now using my time to bake rolls, bread and those cinnamon rolls. Going to try the salmon too. Question; Have you ever used an air fryer? If so do you have any recipes for pork chops? We are visiting Chicago from Texas and my son in law has a new Cuisinart Air Fryer I want to try out, thanks.
I have made these many times with great success , but yesterday the dough was so sticky I had to keep adding flour and it was really difficult to shape them. They baked up good , now today I made your no knead rye bread. I proofed my yeast and it was ok but the same thing happened. It’s rising now. My house is air conditioned so no issue with heat. I aerate my flour no sifting. Any ideas of why this happened ?
Thanks
Hi 2.5 cups = 590 g of flour.
1 1/4 cups water = 295g
With these numbers it makes sense, at 325g of flour the dough was like soup!
I’m fixing it now and will try again.
You are suggesting 4 3/4 cups of flour (almost double) so I suspect this may be a typo. The recipe is correct as written and as I showed in my video.
Paul, Jenny is right. 2 1/2 cups flour weigh 325 g. However the hydration, if used with 1 1/4 cups 300 g is 98% (a little wet). More even than Ciabatta which normally requires hydration between 80 and 90%.
Perhaps you used a different brand of flour? I have successfully made these many times using King Arthur Flour (measured by *weight*, not by volume). Because of flour shortages, I used store brand AP the last time and had a similar, soupy result. Other baked goods also didn’t turn out as usual. Found some KAF & just made a batch & they’re A-OK again. (used half bread & half AP flour).
Perhaps you used a different brand of flour? I have successfully made these many times using King Arthur Flour. Because of flour shortages, I used store brand AP and had similar, soupy results. Other baked goods didn’t turn out as usual, either. Found some KAF and just made a batch of these – everything turned out A-OK.
Made a double batch of these buns today, they are delicious. Than I send a picture to my daughter, send her the recipe and she made some too!
Can I bake them in a non-stick, muffin baking pan?
Hi I was wondering how long I should cook the rolls for if make 4 instead of 8. Im trying to make sandwiches and would need a slightly larger roll. Thanks!
Can I use my kitchen aid to mix the dough?
It’s amazing how fast this mixes up – just a minute or so. I use a silicone spatula and that works great! It might be too sticky for a mixer actually.
I would like to know where you got your board, what type, etc. I’ve used my glass cutting board and I don’t like it. When you flour your board, the flour seems to stay put. I end up using more flour with my board to try to keep the dough from sticking to it. Man, what a mess!!! Please help.