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.
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
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.
I used a formula to convert 2.5 cups to grams and ounces…2.5 cups flour equals 312. grams or 11 ounces. I always like to weigh flour for accuracy and consistency.
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.