No Knead Crusty Dinner Rolls
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. If it's too wet and looks soupy, add a extra flour, a tablespoon at a time until it forms a shaggy dough.)
- Option 1: Cover with plastic wrap and let it sit at room temperature for 12-24 hours. The dough will be very wet and soft when it's done, and you'll think it won't turn into a roll, but trust the process. (The rolls will look very flat but will puff up when baked.)
- Option 2: Cover with plastic wrap and let sit for 30 minutes. After 30 minutes, using a wet hand, fold the dough over on itself in half three times. Repeat this process three more times in 30 minute increments before covering with plastic wrap and allowing to rest at room temperature for 12-24 hours.
- After the dough has risen, it should look bubbly and smell very yeasty.
- 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 the rolls have risen, 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.
- 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.