Easy 4 Ingredient No Knead Rolls

CategoryCuisineCooking MethodDifficultyIntermediate
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The best and easiest rolls you will ever make from scratch

Yields1 Serving
Prep Time4 hrsCook Time15 minsTotal Time4 hrs 15 mins

Recipe Ingredients

 3 cups warm water (about 100 degrees fahrenheit)
 1.50 tbsp yeast
 1.50 tbsp coarse salt
 6.50 cups unsifted All purpose flour

Cooking Directions

1

Add warm water, salt and yeast to a large bowl

2

Add all 6.5 cups of flour to the bowl

3

Mix with a wooden spoon until there are no patches or pockets of dry flour. It may take 3-5 minutes to mix in all the flour. You may be tempted to add more water, DO NOT, just keep mixing until all the flour is absorbed

4

Cover the dough with damp paper towels or kitchen towel and allow the dough to rise for 2-3 hours.

Covered Dough

Shaping and baking
5

Generously flour 2 baking sheets

6

Turn the dough out on a floured surface. The dough will be sticky

7

Using a knife divide dough into 2 equal parts using a sharp knife.

8

Continue dividing the dough until you have 24 roughly equal-sized pieces

9

Generously flour each of your hands

10

Pick up one of the 24 portions of dough

11

Stretch the edges of the dough around to the bottom and middle of the dough ball on all sides, rotating the dough in your hands as you do so. (The bottom of the ball will look like a bunch of bunched ends.) Do this until the top of the dough ball is smooth.

12

Place dough ball on floured baking sheet

13

Repeat this process with all the dough balls placing the 2 inches apart

14

Cover with damp paper towels and allow them to rest for 40-45 minutes.

Baking
15

Place a pizza stone sprinkled with cornmeal or heavy metal baking surface on the center rack

16

Place a roasting pan with 6-8 cups of water on the bottom rack of your oven.

17

Preheat oven to 450 degrees

18

Once water in your roasting pan begins to steam transfer the bread to your pizza stone.

For pull-apart rolls place rolls next to each other

For regular rolls place rolls 2 inches apart

19

Bake for 15 minutes or until golden brown

Media Gallery

Ingredients

 3 cups warm water (about 100 degrees fahrenheit)
 1.50 tbsp yeast
 1.50 tbsp coarse salt
 6.50 cups unsifted All purpose flour

Directions

1

Add warm water, salt and yeast to a large bowl

2

Add all 6.5 cups of flour to the bowl

3

Mix with a wooden spoon until there are no patches or pockets of dry flour. It may take 3-5 minutes to mix in all the flour. You may be tempted to add more water, DO NOT, just keep mixing until all the flour is absorbed

4

Cover the dough with damp paper towels or kitchen towel and allow the dough to rise for 2-3 hours.

Covered Dough

Shaping and baking
5

Generously flour 2 baking sheets

6

Turn the dough out on a floured surface. The dough will be sticky

7

Using a knife divide dough into 2 equal parts using a sharp knife.

8

Continue dividing the dough until you have 24 roughly equal-sized pieces

9

Generously flour each of your hands

10

Pick up one of the 24 portions of dough

11

Stretch the edges of the dough around to the bottom and middle of the dough ball on all sides, rotating the dough in your hands as you do so. (The bottom of the ball will look like a bunch of bunched ends.) Do this until the top of the dough ball is smooth.

12

Place dough ball on floured baking sheet

13

Repeat this process with all the dough balls placing the 2 inches apart

14

Cover with damp paper towels and allow them to rest for 40-45 minutes.

Baking
15

Place a pizza stone sprinkled with cornmeal or heavy metal baking surface on the center rack

16

Place a roasting pan with 6-8 cups of water on the bottom rack of your oven.

17

Preheat oven to 450 degrees

18

Once water in your roasting pan begins to steam transfer the bread to your pizza stone.

For pull-apart rolls place rolls next to each other

For regular rolls place rolls 2 inches apart

19

Bake for 15 minutes or until golden brown

Easy 4 Ingredient No Knead Rolls
IngredientsDirections

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