No-Knead Crusty Bread Rolls
No-Knead Crusty Bread Rolls
Ingredients
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons chia seeds
Instructions
- 1
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until the yeast is foamy, indicating it's active.
⏱️ 10 min
- 2
Add the olive oil to the yeast mixture. Then, add the all-purpose flour and salt to the bowl. Mix with a Danish dough whisk or a sturdy spoon until a shaggy, cohesive dough forms. Do not overmix; traditional kneading is not required.
⏱️ 5 min
- 3
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 1/2 to 2 hours, or until it has significantly expanded and is bubbly.
⏱️ 120 min
- 4
Perform a series of 'stretch and folds'. With wet hands, gently pull a portion of the dough from the edge of the bowl, stretch it upwards, and fold it over onto the center. Rotate the bowl a quarter turn and repeat this process 3-4 more times. This helps develop gluten structure.
⏱️ 5 min
- 5
Re-cover the bowl and let the dough rise for another 1 hour, or until it is very airy and expanded.
⏱️ 60 min
- 6
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 7
Using a large spoon or spatula, scoop out six rustic, free-form portions of the dough and place them onto the prepared baking sheet, leaving some space between each roll.
⏱️ 5 min
- 8
Lightly dust the tops of the dough rolls with a small amount of all-purpose flour, then generously sprinkle with chia seeds.
⏱️ 2 min
- 9
Bake for 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. Let cool slightly on a wire rack before serving.
⏱️ 30 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
No-Knead Crusty Bread Rolls
Ingredients
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons chia seeds
Instructions
- 1
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until the yeast is foamy, indicating it's active.
⏱️ 10 min - 2
Add the olive oil to the yeast mixture. Then, add the all-purpose flour and salt to the bowl. Mix with a Danish dough whisk or a sturdy spoon until a shaggy, cohesive dough forms. Do not overmix; traditional kneading is not required.
⏱️ 5 min - 3
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 1/2 to 2 hours, or until it has significantly expanded and is bubbly.
⏱️ 120 min - 4
Perform a series of 'stretch and folds'. With wet hands, gently pull a portion of the dough from the edge of the bowl, stretch it upwards, and fold it over onto the center. Rotate the bowl a quarter turn and repeat this process 3-4 more times. This helps develop gluten structure.
⏱️ 5 min - 5
Re-cover the bowl and let the dough rise for another 1 hour, or until it is very airy and expanded.
⏱️ 60 min - 6
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 7
Using a large spoon or spatula, scoop out six rustic, free-form portions of the dough and place them onto the prepared baking sheet, leaving some space between each roll.
⏱️ 5 min - 8
Lightly dust the tops of the dough rolls with a small amount of all-purpose flour, then generously sprinkle with chia seeds.
⏱️ 2 min - 9
Bake for 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. Let cool slightly on a wire rack before serving.
⏱️ 30 min•🌡️ 425