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Homemade bakery-style bread rolls on a baking sheet.
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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!
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 182kcal
Author: Courtney O'Dell

Ingredients

  • 600 grams flour about 4 cups, lightly packed and leveled off
  • 2 cups water 473.18mL lukewarm
  • 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)

Instructions

  • 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] a silicone perforated baking mat; 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.

Nutrition

Calories: 182kcal | Carbohydrates: 38g | Protein: 5g | Sodium: 875mg | Potassium: 53mg | Fiber: 1g | Calcium: 9mg | Iron: 2.3mg