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 bread flour (or all-purpose flour)
- 1/4 teaspoon instant or dry active yeast
- 1 teaspoon salt
- 1 1/4 cups hot tap water (up to 130° F)
Instructions:
- In 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 & 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 Fastest No Knead Rolls.
To Freeze: 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 these rolls. I doubled the recipe and added some chopped Calamata olives and rosemary. It came out perfect and every one loved it.. Now this is requested for Thanksgiving.. Thanks for the recipe
Can these.be made with wheat flour instead of white with the same result?
Thank you!
Whole wheat flour will not turn out the same.
Thanks for your response. Do you have a similar recipe for wheat rolls?
Thanks for your response. Do you have a similar recipe for crispy wheat rolls?
To adjust this recipe for whole wheat, use half all purpose or bread flour, and half whole wheat.
You can use all whole wheat, but it makes a more dense, heavier roll.
You will have to add a bit more water, as the whole wheat absorbs more water than the white flour.
Hello Jenny,
My mom left us a perfectly good family bread recipe that produces fluffy bread and rolls. I wanted to find something with a crunchy crust.
I’ve been wrestling with sourdough recipes for the past six weeks with off and on success. I was asking myself why I was doing something that has so many exacting steps.
What a treasure to find your site. I tried your no knead bread last week with wonderful results. Today we enjoyed your perfect no knead crusty rolls. I added some of my sourdough starter to the dough and loved them.
Thank you so much for sharing. My confidence is coming back.
I make these all the time with sourdough. My starter is very vigorous. If I want the 2 hour rolls, I will add some yeast.
I am sorry that your introduction to sourdough has been with all the “exacting steps.”
Stop it. It’s unfortunate that you got in the clutches of “artizan” bakers and hobbyists. I don’t measure, weigh or figure hydrolization or use a proofing basket.
Sourdough starter was carried by prospectors in the west, starting about 1849. They carried a little pot of starter inside their shirt or chunked a lump in on top of their flour. They didn’t measure or weigh anything. It was introduced in California at that time by the French. I got that information from a Canadian university.
I keep my starter in the refrigerator. To feed it, sometimes as long as a month intervals, I use 1/2 cup starter, 1 cup flour and enough water so that it will sheet from the mixing spoon and pour into a jar. I let it set on the counter until if triples in the jar, usually in 6 hours, then back in the refrigerator. Use all purpose, unbleached, unbromated, not enriched or bread flour for feeding
I don’t throw anything away, I bake with the discard or feed it a little to use in a few days. I maintain a half recipe starter, 1/4 cup flour and 1/2 cup flour and water. Your starter should smell fresh, with hints of yeast and alcohol.
I make up about 4 cups of whole wheat flour with about 1 cup or more starter, enough water to make a stiff dough, let it double, place in the refrigerator and when I’m ready to bake rolls, I take out about 4 rolls,add a little honey, then add enough all purpose flour to stiffen and let rise and bake. For whole wheat rolls start in a cold oven and they will puff up a good bit, The whole wheat won’t be as crispy as those made with white flour
To figure water flour ratio for one cup starter, figure 1/4 cup water and 3/4 cups flour, then the rest of the called for ingredients, adjusting flour and water until you get a nice dough.
I made my starter by using King Arthur whole wheat flour. Use 1 cup water, 2 cups flour, adjusting until it will sheet off the mixing spoon and pour into a jar, let set in a warm place until it doubles, or triples. Don’t use any of the big national brands for your starter. Bob’s Red Mill, Hodgson Mills, whole wheat should work well, too. The whole wheat will have more of the natural wild yeasts. I have a very, very vigorous starter.
Flours are milled and blended to fit regions of the country, for environment and general baking habits. Flour made for Atlanta won’t work as well in Denver, for instance.
Make a big batch of starter, spread thin on parchment to dry thoroughly. Then store in airtight jars in a cool place. When you are ready to bake, a day or two before, mix a little warm water with some dried starter.
When it awakens, feed it normally for a day or two for more flavor.
That way you don’t have to maintain a starter.
Jenny, I’m sorry I hi-jacked this thread, but it aggravates me that the “artizan” (mispelt on purpose) and hobby bakers have scared so many people away from the wonderful world of sourdough. There is one website that has about 14 pages of directions. One website has several pages of chemical equations, dealing with the ratios of acids and alcohols in starters. It’s okay, it’s a person’s hobby, but it’s not somebody that’s got to have hot bread for a hungry family in a couple of hours.
Since I can’t have salt, I don’t miss it with a nice sourdough roll.
I love you from the 80s, Jenny!! I would run home off the bus to watch you every day😃
I’ve made your large no knead loaf a few times…comes out amazing😋
Tomorrow I’m doing rolls, but I’m putting a frozen stick of mozzarella smeared with roasted garlic paste inside each roll, for a nice cheesy, garlicky change of pace hmmmm!
Smooches😘
Dear Jenny: I am so happy to have found you on this wonderful site. Anyone who LOVES bread will enjoy your videos and I was so delighted; am planning on baking the rolls for tomorrow’s breakfast. Love from a devoted fan.
How many carbs in a crusty roll?
Georgann, If you’re eating “rolls” you can’t be concerned about carbs. Just savor and enjoy the experience. It’s lovely. This recipe works!
Connie,
That’s the way I think also, unfortunately my doctor doesn’t think the same way.
These rolls are great, I’ve been making them for years they, make the best slider rolls I’ve ever had.
Love these rolls!
The USDA tells me that there’s 95 g of carbohydrates in each cup of all-purpose flour. None of the other ingredients (water, salt, yeast) is a significant source of carbohydrates.
2.5 cups * 95 g/cup / 8 rolls/batch = 29.6 g of carbohydrates per roll.
These rolls are amazing and so easy. Made them for my daughter’s shower to make caprese sandwiches. My husband ate a roll and loved them saying they taste like crusty Italian bread. This recipe is a keeper!😊
So delicious! Thank you for the recipe.
Wonderful! Wonderful! Easy to make and a family favorite
Just made these again, yummy!
Kind of looks like your basic pizza dough….. nothing wrong with that! Can’t wait to try it out
I made these rolls last night, very simple.
I did not aerate the flour as I forgot to do that, and I used AP flour.
While reading the reviews, I realized I didn’t aerate the flour and was heading for disaster but I was wrong, they came out perfect.
My dough did not rise in those 3 hours.
After baking for 20 min, they were perfect!
Thank you Jenny!!
I love your recipes, your videos and your smile:)
WOW!!! Just made these and they are one of the best crusty rolls I’ve ever made!!! They were light and springy inside and very crusty all around with the perfect rustic taste that pairs well with the chili I ate them with. I baked them on a cookie sheet in a toaster oven and then put them straight on the grate for the last few minutes to get the springiness out of the bottom (didn’t have parchment, so used foil). I will keep this recipe forever!
I made these today following directions exactly. They came out hard as rocks and seemed almost burned. Even the parchment paper turned brown as if the oven was too hot. I have a new LG range and the temp was 450 right on. The inside of the rolls were ok. Can I bake these at a lower temp or for less time? I hesitated taking them out before the 25 min as I didn’t want the inside uncooked. Help! I do have a pic if you want to see them.
Me too. I don’t know what I did wrong!
These rolls work for me every time. Please look at the FAQs for a possible solution.
Your recipes sound wonderful.
Do you have any variations using almond flour for any of your bread recipes. Keto breads are terrible. The inside is gummy.
Thanks
i make both your loaf and rolls. my problems do not rise ver well i bought a dutch over justr for baking. also made rolls an i find the bottom crust comes out very tough, what am i doing wrong?????? please tell me….
Please refer to the FAQs.
What am I doing wrong?
First time I made this, I made it in a boule style loaf and it turned out fantastic, but I had let it proof for 8 hours before it looked like hers.
Next two times I tried it, neither turned out, it raised up but the inside was still gummy. Baking longer didn’t help. (awful)
I’ve watched the video over, and my dough doesn’t look this lose when it’s first combined. I’ve measured carefully. I’m using regular all purpose flour and regular yeast.
Suggestions?
Did you look at the FAQs? You may find the answer there – let me know. https://www.jennycancook.com/category/faqs/
What does aerate mean with the flour
https://www.jennycancook.com/flour-basics/
This recipe sounds great, but I see that some ppl are reporting that the dough doesn’t rise. I’ve been baking for over 50 years and feel that 1/4 teaspoon of yeast isn’t enough. Perhaps 1 pkg rapid rise yeast would help.
I suggest you trust the recipe and then judge for yourself. If you’re a baker I think you’ll be pleased.
Hi smiley 😊
Love your blog.
The recipe is great. I changed a few things through, I used filtered water and nuked it, and my gas stove baked the buns in 20 minutes. I also put a foil pan with hot water in the oven when I was heating it up.
I learned from my grandmother in northern norway how to bake bread. She would in no time whip up 8 loafs of rye bread on her kitchen table in no time lol 😊
🍞🍞🍞🍞🍞🍞🍞🍞
I will be doubling the recipe next time.
Thank you and keep baking
Karin
Karin what wonderful tips you offered. Thanks.
I have made this recipe twice. Last week I made it as written. It was delicious. Today I substituted 1/4 cup of whole wheat flour. I was amazed, just this little bit of wheat flour made a difference. It was equally good with a subtle wheat taste and a little more chewy.
Either way this recipe is a keeper. Thanks
How wide are these rolls? Looking for something to make a good sized sandwich with. Not slider size but considerably larger. Anyone?
I made this recipe twice and both times it was not near as wet as yours. First time was Quite dry actually. Still turned out tasty but a little dense. My rookie mistake was scooping flour out of container. I replicated measuring that way and found i had about 370 grams of flour. When i remeasured for 2nd batch using aerated flour 2.5 cups was 320 grams, big difference. Still, more dry than your video so I feel they will again come more dense.
How much flour by weight is right for the amount of water you use? Or should I just add extra water to try approximating how it looks on your video? Thanks!!–
Please see my Metric link above.
Jenny, can the rolls be made with gluten free flour? My son has food allergy to wheat. Thanks!
Please see the FAQs.
Jenny, I just made the Crusty Rolls..they are wonderful, my family love them. Thank you so much. I love you!!!
Hi Jenny. tried your rolls using the ingredients and hot water from tap. but it
did not bubble or become soft. tried another recipie from utubube just like yours the only difference is she used lukewarm water and 1/2 tsp. yeast. turned out fine. why would that be?
Ideal water temp usually 110-115 degree water for best results in my opinion. Years of experience in professional kitchen.
Why does this recipe only call for 1/4 teaspoon of yeast and your 2-hour call for 11/2 teaspoon of yeast? My dough is not rising, just wondering if something is not right.
Hi Jenny, If I wanted to add sourdough starter to these rolls, how much, 1/2 cup is my thought, would I cut back on the water a little or ???
Thanks Ray
Added half a cup of sourdough starter, water amount the same and a dusting of yeast, just came out of the oven.
Cooled down, butter and Marmite, an acquired taste! Ha
Thanks, will be making these again, yum!
Ray
Can you freeze these raw?
I have doubled the no knead dough, then refrigerated it in a sealed container. I cut off pieces as needed. The dough is good for up to 10 days. It might have abit of gray sludge in there. Just drain and add a wee bit of flour.
As for freezing, I do not know…google it, maybe?
Cheers
I made these rolls a couple of days ago and they were DELICIOUS. Crispy outside, moist and a little chewy inside, as you would find with good French bread. Today, however, I was looking to make a sandwich. I was going to reach for the usual, store, sandwich bread when I saw I had a couple of these no knead rolls left over. I decided to grab one and steam it for 2 mins., then pop it into my 350 degree toaster oven 2 mins. before building my “sammich.” Oh man, it was SO GOOD! Great bread texture. Tomato, lettuce and hard salami with creamy Italian dressing on that wonderful, warm bread was like the ULTIMATE Italian sub from your favorite sub shop. So today, I’m going to make more dough, and cut it into about 4- 5 pieces (slightly larger than my original rolls) to make sandwich rolls. By the way, I LOVE the overnight technique. The long rise adds additional flavor, as well as giving me the option of baking the rolls when it’s most convenient. Thanks again, Jenny.
Hi Jenny! Can I freeze these rolls? If so, how? Thanks!
Never mind, Jenny you’d onto have to respond to this comment!!! Sorry I didn’t see that you wrote a way for freezing this 🙂 I feel like you’re getting more and more comments so I don’t want to load you up with questions you’ve already answered.
I tried making two different batches and I added the joy ingredients for the 2 1/2 cups flour but when I added the one in quarter cup very hot water it didnt Mix well ,it needed more hot water ,,am I doing something mething wrong .? Thank you fo you help sincerely Donna Hodges
I don’t understand your question. What are “joy” ingredients? My FAQs might be helpful: https://www.jennycancook.com/no-knead-bread-questions/
try using a spoon to fill your measuring cup. do not pack the flour down in the measuring cup
I love your recipies Jenny, they are foolproof!! My family love it too.
Keep them coming Jeeeeennnyyyy!!!!
Happy New Year!!
Found your website by accident, I’m a subscriber to your YouTube channel and LOVE it!! Can’t wait to try these rolls 😊
Love the colorful world you live in:) absolutely beautiful colorful utensils you have surrounded yourself with. It’s a fantasyland kitchen!🙃👍
I’m one of those who still remember your show and your special brand of humor that is still prevalent in your subtle statements
I was just wondering if I would be able to make long French baguettes with the same recipe and concept, provided that I have long vessels to bake them in:)???
I have made 3 different batches. First one was a little wet but good. 2 batches were crusty and delicious. We love every crumb. Will be making often. So easy
These rolls are delicious. They have a sourdough taste and wonderful crusty exterior. A few days ago, I made some as a trial run and they didn’t last more than an hour after I took them out of the oven. The prep is much easier than rolls I have made in the past. These will be my go to rolls from now on!
Mine unfortunately turned out a little raw in the middle, and I let them cool all the way before cutting into them. I followed the recipe exactly so I’m not sure what went wrong! I don’t think it’s my oven.
When I made 10 rolls instead of 8, and baked for 35 minutes, they were perfect!
When you’re not sure whether or not your bread is done baking, take it’s temperature. Most breads are finished baking at about 190°. Breads enriched with butter, eggs, or milk are finished when the internal temperature is closer to 200°. If you’re ever in doubt, it’s better to cook the loaf a little longer than to under-cook it. An extra five minutes isn’t going to burn the crust, and the worst that will happen is that your bread will be a bit on the dry side But better dry than raw in the middle.
A time tested way of checking on doneness in baked breads is to knock on the loaf or roll and if it sounds hollow, they are done.
Jenny–I want to tell you what a great success your crusty rolls were last night at a dinner party. The guests loved them. The rolls reminded them of bread from Europe. That is a real compliment from all of these people who travel a lot. I do have one question. The rolls stuck to the parchment paper. Any ideas why? I have never had anything ever stick to parchment paper. We just cut off the bottoms and enjoyed them.
This is addressed in my FAQs. https://www.jennycancook.com/no-knead-bread-questions/
I love these buns. I’m a huge fan of no knead anything. Been doing it for years. I added some nutri blend flour to the bread flour. Love how they rise in the oven. And rebaked, like Jenny says, the best!!!!!! Thanks so much Jenny for figuring this all out for us!
Love these rolls I make a batch every other day and double and triple batch for company..so good!
Amazing! I used half white flour half spelt flour and they turned out great
3 1/2 years later and you are still getting “Thank you!” comments to this post! I love to cook and bake, but bread is the huge hole in my repertoire. You have given me the confidence to give these a try!
There are a lot of really good cooks on the internet. Some are very inventive and creative, but there are a couple of you that reminds me of how my mother used to cook ( and she was a really good cook), just great intuitive cooking, just knowing what works. My mother learned to cook from her grandmother and was undoubtedly a good cook as a teenager, and by time I was a child growing up she was an amazing cook. When she was working she would often throw something together just to get something on the table at night (there were six of us kids), but every Sunday without fail there would be a delicious family Sunday dinner that we all remember today. You remind me of her.
I appreciate your lovely note – thank you.
Love the on line cook book!
Thank you I’m making everything in your on line book.
Thank you for the fun I have watching you, it inspires me.
I enjoy cooking, especially healthy easy meals.
Thank You Jenny this is a great recipe.🙂
I’m making these as we speak, are these eggwashed before baking?
No…not unless you want to. All I can imagine it would do would be to give it an even darker, richer color and give it a sort of glaze. Also, if you want to add anything on top of this bread, it should be washed with egg white first. I know I’m not the author of this post, but I can assure you that I have a lot of experience in bread baking.
It would also yield a softer crust.
Jenny, I made these today and they are incredible! I always have trouble with bread but these came out perfectly!!
Made these yesterday and when they were all gone my husband said “i’m so sad”! So I made them again today.
Yesterday I somehow ended up with 9 rolls, guess I can’t count. Then today had 6 rolls. All perfect, different sizes and beautiful crusts.
Yesterday they sat on the counter for about 1 hour and then today about 2 hours. A very forgiving recipe!
Thank you Jenny! I think you are AWESOME!
These turned out perfectly. Very easy to make. Left a cast iron skillet in the oven while preheating, and poured water into it twice during baking of the rolls. Made the crust brown and very crunchy. I am excited make another batch.
Made these rolls today and we loved them…so easy and soooooo good tasting. Next time I’m gonna do the over night thing. And I am going to just cut the dough in quarters so the rolls will be bigger. Like NE Bulkie rolls.
These are the BEST rolls ever, and so easy! I have made them for my family every day since I found this recipe! Thank you so much for sharing 🙂
I would like to make bread bowls for onion soup and I am wondering if doubling the size to maybe only 4 rolls. would change baking time ?
Since you would be doubling the size of each roll, they would need to be baked for double the time.
Just baked these rolls. The are stuck to the parchment paper you may want to suggest the paper be oiled.
I’ve had the same problem with inferior parchment paper. If you can get Reynolds brand, it never sticks.
Thanks for the suggestion.
use a SILPAT…! 🙌💖😉
Hi Jenny
I made your No Knead Crusty Rolls and they came out OKl – even put the sesame seeds on top.
The one issue however, I find that the dough is not cooking in the center of the rolls. I did everything according to the instructions – which by the way was easy to follow. I am just wondering if the oven temp of 450 degrees is a bit too high ?
If I was to lower the heat from 450- degrees to perhaps 400 degrees, 1/2 way during the baking time, would this allow the dough to cook more so on the center of the rolls?..
Also, a hint for your fan club- I spray water on the sides of the oven and the door several times during the baking which provides a very crusty effect. This was mentioned during a cooking class many, many,s ago when we were making pizza.
Look forward to receiving your suggestions..
Thank you.
Peter
Did you allow the rolls to cool? If your rolls are cutt open while still hot it will be mushy. You have to allow the bread to completely cool before eating.
Jenny thanks for your recepies.everything I tried has been very sussesful,none of recepies have failed me yet,your my hero thanks again mike
Very tasty! Everyone loves them. BUT, we’re old, we have bad teeth, how can we make them less crusty. Yum yum yum
i would like a softer crust
You could try my Easy Dinner Rolls.
Brushing with melted butter makes them less crispy.
Made these rolls for the second time today, Jenny, and they are soooo good! Thank you so much for the recipes. Hope you are well. I am in London, Ontario.
Have the rolls in the oven for the last 10 min. Yum! I love crispy bread and bun. Loaf of bread tomorrow! Thank you, Jenny, big hug.
I have made many of the no knead breads and they are all delicious; I made the multi-grain, rye loaf, whole wheat and raisin loaf. Where have the no knead bread recipes been all my life? I have a lot of catching up to do.The results are amazing each and every time. Thank you Jenny!!
Can you send me recipes for rye, whole wheat and five grain no knead. I make good whitebread only
Those recipes are all here on my website.
Thank you Jenny for all of your amazing recipes and for sharing it with the world!
Over a five day period I have made your, Salmon patties, low fat Mac and cheese, Ziti, and most importantly for me were these rolls! I’ve been daunted by actually making anything with dough for a long time and you made it not seem impossible.
My girlfriend and myself eat out a lot and I consider myself a foodie and your recipes are awesome! These rolls are better than store bought!
I completely get your excitement over them coming out good. 🙂
I meant better than restaraunt quality rolls. These remind of the bread from Cheese Cake Factory but your recipe is a lot better.
I made the Ziti and these Rolls to share with my girlfriend and now she wants me to always cook dinner. Haha Life is great!
Tried this overnight and there was alot of liquid in the bottom of the bowl. Do not know what I did wrong??
Please see the FAQs.
I love baking and first of all eating these rolls 🙂 I bake them in jumbo muffin pan which helps shaping the rolls perfectly without any efforts. And shape is just perfectly round. I adjusted the recipe so one roll is in my recipe weighs 100 g . I make 12 rolls ( 2 pans of jumbo muffins) using 4 and a half cups of flour , 3 /4 teaspoon of yeast ( I use a little bit more yeast then you) and 18 ounces of water. It gives me after proofing about 1200 g of dough. And what is most important I use your method of making a steam in the oven. I pour 1 cup of boiling water to the cast iron small pan which I preheat. Cast iron gets really hot so there is a lot of steam. Works very good. It really makes a difference . Crust is just perfect. Much better then without the steam. Thank you for you method of making steam in the oven. Now baking breads and rolls is even more fun.