No Knead Crusty Rolls

These no knead rolls have a crispy crust and a chewy interior.

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” – Robert Browning

There are few things more satisfying in life than freshly baked bread. It truly can make a meal. For example, I’m serving these tonight alongside my mom’s tuna casserole that I grew up on from the ’70’s. A humble meal to be sure (and I will love every bite of it), but fresh bread  elevates the whole dish.

These rolls are great because they are the no-knead variety and therefore don’t require a lot of work. They only require a few ingredients which you more than likely have on hand. Plus, they get started the night before you want to serve them, which helps cut down on prep time while you’re trying to get a meal on the table.

No Knead Crusty Dinner Rolls

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Prep Time 12 hours hrs

Cook Time 20 minutes mins

Course Side Dish

Servings 8

Ingredients

  

• 2 cups bread or all-purpose flour see note
• 1 cup room-temperature water
• 1/2 teaspoon active yeast
• 1/2 teaspoon salt

Instructions

 

• In a large bowl, whisk together the flour and yeast. Whisk in the salt. Add in the flour and, using a wooden spoon, stir until a stiff, shaggy dough forms. (If the dough looks too dry and won’t come together, add in a little bit of water a tablespoon at a time.)
• Cover bowl with plastic wrap and set aside to rise for 12-24 hours. After the dough has risen, it should look bubbly and smell very yeasty.
• When you’re ready to make the rolls, place an oven rack in the middle of the oven and a metal pan on the lowest rack. Preheat the oven to 450 degrees and line a baking sheet with parchment or a silicone liner.
• Turn dough out onto well-floured counter. Divide dough into eight equal portions. Using your fingers, pinch each portion until a ball is formed. Set the dough balls onto the prepared baking sheet and loosely cover with oiled plastic wrap. Allow to rise for 45 minutes.
• When ready to bake, toss about a half a cup of ice cubes onto the metal sheet pan on the bottom of the oven. Place rolls onto middle rack and quickly shut the door. Bake for 15-20 minutes or until golden brown.

Notes

** Bread flour will give a chewier texture, but all-purpose works just as well.