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.
I will never buy store bought again. These were easy and delicious, they were exactly what I wanted.
I made these rolls today. Just came out of the oven and DELICIOUS!!! The smell alone brought my husband out of his office with his stomach rumbling. I replaced 1 cup of all purpose flour with 1 cup of whole wheat and added a touch more water. This is my new go to roll recipe. Thank You!!
I love your crusty roll. How can I make the top a bit less crusty. Thank you. pjl
In prep for dinner today, yesterday I’d made my “famous” all day slow roasted, bbq shredded chicken and roasted garlic and onion concoction. Said concoction was intended for my also “famous” pretzel rolls until my beloved 15-year old kitchen aid stand mixer decided to partially explode mid-knead and drop tiny pieces of metal and plastic over the dough. Fun times.
I started looking everywhere for a quickish no knead roll recipe and didn’t have much hope until I found this one.
These were super easy and turned out some delicious, crispy rolls that did a great job holding giant servings of juicy bbq goodness. I did cut these into 6 instead of 8 and will probably just double the next time.
Yes, the dough is sticky but that’s to be expected. 12-14 fold overs with an high quality scraper and a little extra flour did the trick. I’m at over 5k above sea level, so proofing took about 2.5 hours. I let my oven preheat for a good long while to 465 and dropped to 450 about 5 minutes before the rolls went in.
I will say one thing for anyone having a hard time getting a rise, presuming all other things are equal, ie freshness of the yeast, temp of the room and temp of the water (mine was around 129): when I lived in the DC area, I found out the hard way that the county’s treatment of our tap water seriously impaired the health and strength of the yeast. I thought I was doing something very wrong until a neighbor suggested I use purified water. These days I just microwave RO water until the desired temp is reached and I haven’t had any issues with rising in over 20 years.
Anyway, thank you SO much. You’ve saved Sunday dinner.
*NOTE ADDED from Jenny Can Cook: RO means Reverse Osmosis water.
What do I have to change if using Whole Wheat Flour and baking in higher 1600 ft altitude?
The end result of my 1st time baking theses rolls was excellent.
I did use egg wash and homemade everything bagel seasoning. One batch of rolls is not enough here.
The negative reviews blaming the recipe must have been written by those afraid to admit there own errors. The basic recipe does not need changes. Additions are fine.
I bake 7 days a week and have been doing so for many years. My wife, grand kids, and great grand kids are deeply concerned where they will get home baked goods after I move on to the Big Oven.
I wish the best to Jenny and her family
I am so glad I have found this site. The recipes are great. Love the comments and ideas.
I just love these! I add garlic powder and dried rosemary.
A hit every time. 😋
Great idea!
Roughly how much? I’m assuming you add with the dry ingredients.
I made these the other day and we loved them. So crunchy. Today I am making them again for out NEW YEAR’S EVE dinner. Thanks for an awesome bread recipe.
My brain twitched and I poured in 2 1/4 cups of water, so I then did some math and doubled the recipe. I used less than half whole wheat, found the dough sticky but followed directions to have well-floured hands and there was no problem. I used parchment paper on baking steel, and they’re great. Thanks Jenny!
I made these rolls today and they turned out perfectly–much to my surprise, I have to say. They looked pathetic going into the over but they came out looking great!
I just made these rolls. I weighed the flour and used my Dutch oven instead of a cookie sheet. They are absolutely awesome. Crunchy on the outside light on the inside. My husband said not to loose the recipe.
I found the dough to be very wet and sticky even after adding some flour. I did use half whole wheat flour, so that may have been why. Tasty, crusty, but hard to form into rolls because it was so wet. I am in a humid climate, so that could be a factor too.
As you see in the video, it is normally a sticky dough. The FAQs might be helpful.
I love these rolls. I’ve made them several times and everyone else l0oves them too. However, my printed recipe is fading on the bottom and I could only see the recipe on you tube. Where can I find the printed version? TIA
To TIA….. I found the print symbol for recipe above the video.
Wow!! These rolls are amazing! Chewy, crusty and EASY!! We can have artisan rolls anytime we want… thankyou!!
The size of these rolls is more for dinner rolls I wanted themas buns for some special burgers. Next time, I’ll cut the dough in 4s or 6s rather than 8.
I followed the instructions (very easy and right on). Everything was exactly as the video and written instructions indicate. Thank you for the post.
I’ve been making the loaf of bread since the firs week of the pandemic – often twice a week. It was so easy and so good! I tried the rolls today to use as the buns for our Italian beef sandwiches. I just put them in the oven. We will have to eat them even if they are like pancakes. They were so wet even with adding the extra flour while turning the dough. That in itself was a hoot since I just moved and haven’t found my bench scraper – I used the side of a large spatula!I certainly hope they work for our sandwiches tonight, but I don’t hold out much hope.
Jenny, I am going to make your crusty rolls. I need to shape them into football shape because I will cut one end off so I can pull some of the bread out to stuff them. Do you have any suggestions or will this recipe still work for my needs. I will need a roll about 4 or 5 inches long. Not sure how many I can get out of this recipe.
Just like you said crusty on the outside tender on the inside really great thanks a lot!
Just made these rolls and they are great. Just what I was looking for.
I can not find where it says if I can do this overnight. I would like to make it tomorrow and bake on Easter. Can anyone please chime in and let me know how best to do this?
See the top of the recipe.
Hi, Jenny said you can prepare this recipe with cold water and leave to rest for 8-12 hours or overnight. 🙂 happy baking!
For St. Patrick’s day dinner I wanted rolls for dipping in Irish stew. I also made a vegan stew for the first time, so I needed something that wouldn’t take a lot of time and had flexibility around baking time. I used 320g and found the dough much stiffer than in your video, so I couldn’t turn the dough with the scraper at all. Next time I will try 310g. The dough was certainly sticky and I needed extra flour to shape them! Happily they puffed up nicely and they tasted great. Definitely a do-again recipe – thanks!
Hey there
Love the rolls. Sons getting married I need about 80 rolls planning to freeze and reheat. Oven temp to reheat 40 rolls at a time and how long?
It’s noted above. (Good luck with baking 80 rolls!)
Recipe came out amazing, my question is can I use gluten free flour instead?
Gluten is the substance that holds bread together together around the holes and lets it rise. Unfortunately the recipe isn’t going to work well if you substitute guten-free flour.
Hi,
Can I use Pumpernickel Bread Flour instead of plain bread flour?
Hi Jenny…I’ve been making these crusty rolls for a few years now; I make them different sizes, usually bigger! The one issue I always have is the rolls sort of ‘exploding’ out of shape when they bake – I pinch the seal really well and I’ve even tried scoring the top but they still end up being weird shapes. Any suggestions?
Omg this is the easiest recipe. I been making bread for years. I been using this for the last 3years. I shared this with so many people and all had 💯 results. I make 5 batches at a time freeze. only thing I do different i put a pan of water flat on bottom of oven. Your buns get gold and a nice crust . I do varieties add olives, sun dried tomatoes or hot chili flakes they are bomb
Hi Liz. Maybe you can help? help? I love this recipe. Tried last night. But my dough was not wet like hers with 1 1/2 cup of water. I added a bit too much to make it moister like hers, but after 3 hrs resting it looked exactly like hers before baking. But the rolls didn’t rise? Was my oven too hot or cold? Why didn’t they rise? Thanks 🙂
I’ve followed SO many of her recipes, but I guess I’m a horrible baker.
I’m guessing your oven was not hot enough. An oven thermometer would help with that. And try not changing anything in the recipe, even if it doesn’t look right. Also, have you looked at the FAQs?
https://www.jennycancook.com/no-knead-bread-solutions/
I’m thinking maybe you forgot to add the yeast? Or perhaps the yeast was not fresh?
Hi Michael, perhaps your water was too hot and killed the yeast? Max water temp. should be 120 degrees to activate the yeast, but I try to use it at 100 degrees, to be on the safe side. Good luck, it’s a common error 🙂
Can I use a bread machine to make the dough?
I have self-rising flour in the house. Could I use that? Would I change anything else in the ingredients if I use that?
No, you cannot use self rising flour. Bread or regular all purpose only.
This is about the easiest recipe on the planet! It came together in about two minutes and as Jenny says, it is very forgiving. In fact, I realized after measuring the yeast that I used the wrong spoon and added 1/2 teaspoon instead of 1/4 teaspoon. Four hours after that little error, I had eight perfect and delicious rolls. My husband inhaled two right out of the oven and raved about them. These will be part of my regular rotation. Thanks, Jenny!
I think the reason some people are having such a tough time with this is the non-commital to measuring by volume and offering all purpose flour as an option. You’re at nearly 100% percent hydration on this and there is no way all purpose or even most bread flours in the US will be able to hold their gluten structure without a practiced hand and a lot more strength building folds during the rise.
Sorry, i meant measurement by weight.
Delish. Making them for 3rd time since beginning of Dec. Such an easy recipe.
1) I am definitely going to try out your (Jenny can cook) no-knead crusty roll recipe. It seems simpler than another online recipe I just tried, and I hope it ends up in a more open structure and lighter-weight crumb than what I ended up with. The recipe looks promising.
2) The directive “Always Aerate (. n o t . s i f t .) Your Flour Before Measuring” especially the ‘not sift’ part cannot be taken seriously. Flour that sits around for even less than a few hours does lump together, i.e. is denser than the intended for volumetric measurement fluffy form, especially in high humidity. If one insists on volumetric measurements, the amount of flour taken becomes unpredictable . u n l e s s . s i f t i n g . the flour is the first step taken in the volumetric measurements (and no compaction occurs right after).
Measurement by weight tends to be less prone to error, yet also has issues, for sure in truly high-humidity conditions. This is arguably less of an issue than measuring hard-lumped flour by volume. Then of course, one relies on the weight scale to be accurate, meaning being both well-calibrated and precise, a tall order for sure for the well-known and trusted (¿ why ?) dial weight scale. A bit more in line with expectations is the accuracy of many a digital scale, though the number of digits displayed may not in fact correlate with absolute accuracy.
3) Of note: “cover with plastic wrap” invites readers to contribute to wasting away the environment. Nonesuch is needed. Covering the mixing bowl with almost any dinner- or breakfast plate will do to prevent drying out of the dough. The silly plastic wrap dogma serves no real purpose. While shared among online– and on TV– chefs alike, it’s a sad farce that the myth keeps being perpetuated. Meanwhile the oceans are getting loaded up with floating shards of plastic fragments. These fragments last ‘forever’ and do end up filling sea-creatures’ stomachs (including birds’) leaving no room to digest food.
Perfect!
Hey, Jenny, can I place in the fridge my first fully proof dough until next day? I am too tired to make the rolls. It has been out fermenting for about 8 hours already. Or, can I leave it until tomorrow at 6 am? Thanks Gina
Excellence can’t be improved changed, adjusted, or whatever. This is EXCELLENCE! I’m a Grand Chef but not a Grand Baker. I couldn’t go to market and had to make bread for a dinner for six same day – made these rolls according to your master recipe and they came out awesome… crusty and soft inside with plenty of taste, texture, and a well aereated dough showed off gorgeous air pockets. BRAVA, JENNY. GRAZIE MILE, CARA!
PS Upon request had to email your Recipe and Site to some guests.
I made these for Thanksgiving and they were fantastic! There were all gone in minutes. Thanks Jenny.
paula
too busy to send a picture but next time…
I made these following the recipe exactly. As others have said, the dough was way too soupy. I had to add extra flour just to form a ball.
When cooked, these tasted terrible, no flavor whatsoever. I threw them all away.
The 1st time I made them the dough was very sticky, they still tasted pretty good. My Son begged me to make them again. This time I used bread flour and weighted the flour. The dough although slightly stick was much easier to handle. I also used 2 Tbsp. Of flour when folding over the dough.
I have made these rolls many times and always have the same problem: the dough is much too wet. I follow your directions and instead of weighing the flour I aerate and sift, but still I have to add about 3/4 cup or more flour when I try to shape them into a rough ball before dividing..
What am I doing wrong? However, I find that there is no way to ruin these rolls. they always turn out great.
Again, why is dough much too wet to work with?
It’s probably from sifting the flour. Please look at the FAQs.
Hi Jenny,
I have baked for 60+ years so I am not a novice. I followed your recipe to the T and must say that this was one of the WORST recipes ever. The dough was so sticky that I could hardly handle it. The rolls came out so hard that I could use them as deadly weapons with a sling shot. So very disappointed. I would give this recipe zero stars. Will never make these rolls again.
Jenny! I love you! And your awesome recipes of course.😍
I agree these are the best rolls and so easy to make. Can anyone tell me how many calories in each roll?
Hello Jenny! Love your recipes ❤ This recipe works as well as anyone could ask for. Everytime. Even if your water is too cool to rise quickly, leave on the counter overnight and Bam! Puffy dough….
Excellent.! Doubled the recipe and made Italian subs.
Prosciutto, Sweet Sopressata, Dry Coppa.
Dressing EVOO, balsamic vinegar, and Italian seasoning. Chopped some Romaine lettuce and used Provolone cheese.
I wanted to snap some photos, but my guests devoured before I had time😂.
Thank you Jenny!
They sound delicious!!
Wow! Incredibly forgiving recipe! I shortened the first rise time by an hour and the second rise time a little and they still turned out amazing! The turn out is tricky bc the dough is so soft but really worth the effort!
My go to recipe for artisan rolls, turns out perfect every time. Thank you so much!
The rolls did not rise.Followed recipe to the letter. Not a good recipe
Lol! oh it’s not your fault or the fault of bad yeast maybe? It’s the recipe. Funny how it works for everyone else including for me like 30 times. Oy…nasty people.
I disagree. This recipe is very good. I have made several times all successfully. Dough is a little difficult to work with but the results are worth it.
Mine didn’t rise the first time, and I think it’s cause my water was too cold or I didn’t measure enough, so I read through some comments and someone suggested heating water in a microwave to steam it up and to store it there. I’m a total beginner cook/ baker but I’m slowly learning my oven and kitchen. I realized that my air is quite dry (someone also stated this as a potential problem), so I lightly sprayed the dough with a little water and left it in the microwave overnight. I also don’t use plastic wrap and my bowls have lids but I guess they’re too drafty. I woke up the next morning and the top was slightly bubbly and jiggly, so kinda promising. I continued and shaped, but they didn’t puff while waiting for the oven to heat. I soldiered on and baked them, they rounded out nicely but stayed small. They weren’t too crusty, just browned and looked rock hard BUT, I quickly cut through one cause I was too impatient to see if I ruined them but they were BEAUTIFUL. We ate them all for breakfast. I actually made a double batch almost right after, this time using hot tap water (even though I never use tap water cause I don’t like the taste). I had to use a ziplock bag to seal the bowl and placed it in the steamed microwave. It rose beautifully, it overflowed, and even though it was stuck all over the bag, I just let gravity do its work and it came off clean! They puffed, we ate a batch with soup for dinner and I have an extra batch to enjoy later. So yummy. Sometimes, lack of supplies forces you to do silly things while baking/ cooking so I hope my experience helps someone just like others helped me. Such delicious bread. Thank you for an easy and quick recipe.
Did you check to see if your yeast is ok?
Did you use the correct water temp depending on how many hours you wanted it to rise?
Did you let it rise as directed after you formed the rolls?
It always works for me and it may be worth your while trying again.
Mine did not raise either but it could be due to my yeast not being fresh. Which is a shame because it’s a well known brand and had been stored in frig.
Best crusty bread recipe I have found came out perfect
Wow! Did these ever turn out fantastic! Crispy on the outside, fluffy tender on the inside. Next time, I think I will try to make them bigger for sandwiches though. Or even try to form it into a loaf. I can do that right? Jenny, my only comment is get a new stove lol. I don’t know why it takes 35 mins for your stove to come to temperature. My was ready in 5 so I still waited the 30 mins because I thought I should based on your instructions. Lastly, I added 1 tsp of salt even though the recipe said 1/2 tsp. But your video said 1 tsp so that’s why I did that.
My recipe has always indicated 1 teaspoon of salt, just like the video. (I think you just mis-read it.🙂)
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
Yes.
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!
Agree 100%! Thank you Jenny!! 🥰
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?