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Easy Crusty Bread Rolls (No Knead Recipe)

Crispy on the outside, soft on the inside—these no knead bread rolls are effortless and delicious.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 4 hours
Servings: 8 rolls
Ingredients Method Notes

Ingredients
  

  • 300 g bread flour
  • 1/4 tsp instant yeast
  • 1 tsp salt
  • 300 g warm water

Method
 

  1. In a large bowl, combine your dry ingredients and then mix in the water. Your mixture should be thick and sticky.
  2. Cover with cling film or a tea towel for maximum 3 hours.
  3. After 3 hours, the mixture should be puffy and bubbly on top.
    Place the dough on a well floured surface. Using a scraper, fold the dough over itself roughly 10-12 times. Making sure to add enough flour so it does not stick (roughly 2 tbsp).
  4. Using a scraper, cut the dough into 8 pieces. Shape each piece into a ball with floured hands, making sure you fold and tuck.
  5. Place each of the balls onto a baking parchment lined baking sheet, cover again with a tea towel for another 35 mins or so. They will puff up after this time but not double.
  6. Preheat the oven to 230°C, bake for 25-30 mins until golden brown.
  7. Allow them to cool completely on a wire rack before slicing.

Notes

To re-crisp the next day, preheat the oven to 160°C and place the rolls directly on the oven rack for 10-12 minutes. 
To Freeze: Once baked & cooled, they freeze beautifully.To re-crisp, preheat the oven to 160°C and place the rolls directly on the oven rack for 10-12 minutes. 
Variation: To make seed rolls, gently brush rolls just before baking with egg white and sprinkle with seeds.