No-Knead Salt Bread Rolls
No-Knead Salt Bread Rolls
Ingredients
For the Dough
- 1 cup cold water
- 1 1/2 cups bread flour
- 1/2 cup cake flour
- 2 tablespoons milk powder
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 1 1/2 teaspoons instant yeast
- 2 tablespoons unsalted butter, softened
For Finishing
- 1 tablespoon unsalted butter, melted, for brushing
- 1 teaspoon coarse salt, for sprinkling
Instructions
- 1
In a large mixing bowl, combine the bread flour, cake flour, milk powder, granulated sugar, fine salt, and instant yeast. Whisk well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min
- 2
Add the cold water to the dry ingredients. Using a spatula or your hand, mix until a shaggy, cohesive dough forms. It's okay if there are still some dry spots; avoid overmixing.
⏱️ 2 min
- 3
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 15 minutes. This allows the flour to hydrate.
⏱️ 15 min
- 4
After resting, add the softened unsalted butter to the dough. Using your hand, gently fold and squish the butter into the dough until it's mostly incorporated. The dough will be sticky at this stage.
⏱️ 5 min
- 5
Cover the bowl again and place it in the refrigerator for a cold fermentation for at least 2 hours, or preferably overnight (up to 12-18 hours). This slow fermentation develops flavor and makes the dough easier to handle.
⏱️ 120 min
- 6
Lightly flour your work surface. Gently turn the cold dough out onto the floured surface. Avoid deflating it too much. Divide the dough into 4 equal pieces.
⏱️ 3 min
- 7
Shape each piece of dough into a round ball. To do this, gently pull the edges of the dough towards the center and pinch to seal, then flip it over and cup your hand around it to create tension and form a smooth ball. Place the shaped rolls on a parchment-lined baking sheet, leaving space between them.
⏱️ 5 min
- 8
Cover the baking sheet loosely with plastic wrap or a damp kitchen towel and let the rolls proof at room temperature for 45-60 minutes, or until visibly puffy and almost doubled in size. Towards the end of proofing, preheat your oven.
⏱️ 60 min•🌡️ 375
- 9
Before baking, brush the tops of the rolls lightly with water and sprinkle generously with coarse salt.
⏱️ 2 min
- 10
Bake the rolls in the preheated oven for 18-22 minutes, or until golden brown on top and cooked through. The internal temperature should be around 200-210°F (93-99°C).
⏱️ 20 min•🌡️ 375
- 11
Once baked, immediately brush the tops of the hot rolls with melted unsalted butter. This adds shine and flavor. Let them cool slightly on a wire rack before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
No-Knead Salt Bread Rolls
For the Dough
- 1 cup cold water
- 1 1/2 cups bread flour
- 1/2 cup cake flour
- 2 tablespoons milk powder
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 1 1/2 teaspoons instant yeast
- 2 tablespoons unsalted butter, softened
For Finishing
- 1 tablespoon unsalted butter, melted, for brushing
- 1 teaspoon coarse salt, for sprinkling
Instructions
- 1
In a large mixing bowl, combine the bread flour, cake flour, milk powder, granulated sugar, fine salt, and instant yeast. Whisk well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min - 2
Add the cold water to the dry ingredients. Using a spatula or your hand, mix until a shaggy, cohesive dough forms. It's okay if there are still some dry spots; avoid overmixing.
⏱️ 2 min - 3
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 15 minutes. This allows the flour to hydrate.
⏱️ 15 min - 4
After resting, add the softened unsalted butter to the dough. Using your hand, gently fold and squish the butter into the dough until it's mostly incorporated. The dough will be sticky at this stage.
⏱️ 5 min - 5
Cover the bowl again and place it in the refrigerator for a cold fermentation for at least 2 hours, or preferably overnight (up to 12-18 hours). This slow fermentation develops flavor and makes the dough easier to handle.
⏱️ 120 min - 6
Lightly flour your work surface. Gently turn the cold dough out onto the floured surface. Avoid deflating it too much. Divide the dough into 4 equal pieces.
⏱️ 3 min - 7
Shape each piece of dough into a round ball. To do this, gently pull the edges of the dough towards the center and pinch to seal, then flip it over and cup your hand around it to create tension and form a smooth ball. Place the shaped rolls on a parchment-lined baking sheet, leaving space between them.
⏱️ 5 min - 8
Cover the baking sheet loosely with plastic wrap or a damp kitchen towel and let the rolls proof at room temperature for 45-60 minutes, or until visibly puffy and almost doubled in size. Towards the end of proofing, preheat your oven.
⏱️ 60 min•🌡️ 375 - 9
Before baking, brush the tops of the rolls lightly with water and sprinkle generously with coarse salt.
⏱️ 2 min - 10
Bake the rolls in the preheated oven for 18-22 minutes, or until golden brown on top and cooked through. The internal temperature should be around 200-210°F (93-99°C).
⏱️ 20 min•🌡️ 375 - 11
Once baked, immediately brush the tops of the hot rolls with melted unsalted butter. This adds shine and flavor. Let them cool slightly on a wire rack before serving.
⏱️ 5 min