Easy 2 Hour No Knead Bakery Style Rolls
Easy 2 Hour No Knead Bakery Style Rolls are a delicious, easy, artisan no-knead roll that are crunchy on the outside and pillowy soft in the middle!
There is nothing more delicious on Thanksgiving (or any other big, fancy dinner) than bread – am I right?
There is something about a big homemade meal that just calls for fresh, crunchy outside and pillowy soft on the inside bread fresh from the oven that just is the most comforting thing on earth.
Luckily, this quick no knead bread is super easy to make – with only about 10 minutes of active time, and 2 hours rising time.
It’s so easy, you also don’t need any extra equipment!
Other Easy No Knead Bread Recipes
Other Easy Appetizer Recipes
If you love this easy, delicious bread, check out these other easy appetizers:
For These Easy No Knead Rolls You’ll Need:
-Silicone Bread Mat (totally optional – I love to use this for a crisp crust as it helps circulate air under the bread and keep the bread from sticking – but you can use parchment paper to prevent sticking if you don’t have one, or skip lining your baking sheet all together.)
Easy 2 Hour No Knead Bakery Style Rolls Recipe
- 600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
- 2 cups (473.18mL) lukewarm water
- 1½ tablespoons salt
- 1 envelope dry active yeast (7g, 2¼ teaspoons)
- 1 tbsp celtic sea salt (optional, but great sprinkled on top for extra crunch).
- optional: 2 tbsp rosemary, or any other herb combination you like (optional)
- In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot - if it is too cold or too hot it will not bloom properly).
- Let yeast bloom for about 5 minutes - it will have a light foam on it.
- In a large bowl, mix dry ingredients with a spoon.
- Make a small well in the middle of the dry ingredients, and when yeast is proofed, slowly pour into dry ingredients.
- Mix by hand (either with your hands, or a spoon).
- The dough will turn begin to come together and pull away from the bowl.
- If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
- Uncover the dough and give it a few pokes with your finger.
- If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate.
- Gently scoop up the dough and make sure to remove it from the sides of the bowl (you want it to fully rise again, if it is still stuck to the sides of the bowl in parts, it won't.)
- Place back in bowl, cover, and allow the dough to continue to rise for another 1.5-2 hours.
- Preheat oven to 450 degrees (230 degrees C, gas mark 8) and add baking sheet to it, (you want it to be incredibly hot).
- Punch down dough.
- Generously flour a piece of parchment paper OR[url:1] a silicone perforated baking mat[/url]; transfer dough to parchment and, with floured hands, shape into small balls.
- Place rolls on parchment paper or baking mat and sprinkle top lightly with flour.
- Top with any extra herbs or a sprinkle of celtic sea salt.
- Remove baking sheet from oven.
- Uncover dough and carefully transfer to baking sheet, with parchment paper or baking mat beneath.
- Place rolls in oven.
- Bake rolls 25 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top.
- Optional: brush melted butter over the top of the rolls with about 5 minutes baking time left for a golden brown top.
- Cool slightly before serving.