No‑Knead Bread Rolls
These no‑knead bread rolls are incredibly easy to make and require no special equipment. A simple mix of flour, yeast, salt, and warm water creates a sticky dough that rises twice before baking in a hot pot for a crisp crust and soft interior.
Instructions
8 steps-
Mix dry ingredients
Whisk the flour, yeast and salt together in a large bowl until evenly distributed. -
Add water
Stir in the warm water gradually with a spoon until the mixture forms a sticky dough with no dry flour. -
First prove
Cover the bowl with a tea towel and let the dough rise 1–2 hours, until it has doubled in size and looks bubbly. -
Preheat oven
Heat the oven to 450°F for a fan oven (or 250°C for a conventional oven, gas mark 9). Place a heat‑proof pot with its lid inside to preheat for 15 minutes. -
Shape rolls
Turn the dough onto a floured surface, form a rough ball, then divide into 6 equal pieces. Pull each piece into a tight ball. -
Second prove
Place the balls on a sheet of baking paper, cover with a towel and let them rest 15 minutes. -
Bake rolls
Transfer the paper with the rolls into the hot pot, cover and bake 30 minutes. Remove the lid and bake another 10 minutes until the tops are golden brown. -
Cool and serve
Allow the rolls to cool 10–15 minutes before serving to keep the interior from becoming gummy.
Video
“No Knead Bread Rolls | Easy Recipe That Anyone Can Make!” by Let’s Eat, watch on YouTube.
About this recipe
The rolls develop a light, airy crumb thanks to the long rise and steam baked in a covered pot. After a brief second rise, they bake to a golden brown, offering a satisfying crunch on the outside while staying tender inside. Serve them warm alongside soups, salads, or as a side for dinner, or split them for sandwiches.
Their minimal‑hands‑on approach makes them ideal for busy cooks who still want fresh, bakery‑style rolls at home.
