No Knead Bread Rolls. Easy Recipe With 5 Ingredients
These no knead bread rolls are a great place to start if you are new to bread baking. You don’t need any special equipment or previous bread baking experience. All you need is a bowl, a mixing spoon, and a baking tray. The rolls bake with a beautiful crust and a pillowy soft center. Their neutral bread flavor makes them perfect for savory meals or sweet spreads. Serve them with dinner, pack them in a lunch box, take them to a picnic, or bring them to a potluck.
Why Would You Love These No Knead Bread Rolls?
- Only five ingredients. You don’t need to shop for a long list of ingredients. You probably already have all five ingredients in your pantry.
- No kneading. The dough doesn’t require any kneading. If you can stir, you can make these bread rolls.
- Beginner-friendly. This is one of the easiest bread roll recipes you can make. You don’t need any bread baking experience or practice to get started.
- Minimal equipment and cleanup. If you enjoy baking but dislike the cleanup afterward, this recipe is for you. You only need a bowl and a large mixing spoon to prepare the dough. Then transfer the dough straight to a lined baking sheet, divide it, and shape it into balls.
- Neutral flavor for versatile use. These bread rolls aren’t sweet or savory, so you can serve them in many different ways. Serve them with a savory meal, use them to make a sandwich, or enjoy them with sweet spreads like jam or jelly.
- Low-effort bread rolls for many occasions. Make them for a casual family dinner, pack them in a lunch box, take them to a picnic, or bring them to a potluck. One simple recipe gives you plenty of options.
Ingredients for the No Knead Bread Rolls
- Lukewarm water 110 F
- White granulated sugar
- Active dry yeast or instant yeast
- Bread flour or high-protein all-purpose flour
- Salt
Equipment
- Measuring cups and spoons
- Measuring pitchers for the liquid ingredients
- Mixing bowl
- Large wooden spoon
- Baking tray. Mine was 21″L x 15″W x 1″H
- Parchment paper
- Flour duster/shaker (optional)
- Dough scraper (optional)
- Wire rack
- Oven mitts
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Helpful Tips for the Best No Knead Bread Rolls
Use lukewarm water
The water should be between 100°F and 110°F. Water that is too cold can slow down the yeast, while water that is too hot can kill it. I usually warm the water in the microwave for 30 seconds before I use it for baking.
Activate the yeast
If you use active dry yeast, give it a few minutes to bloom. Add the lukewarm water, sugar, and yeast to the bowl and let it sit for several minutes, until the yeast starts to dissolve and become foamy. If you use instant yeast, you can skip this step and add the flour right away.
Add the flour gradually
You can always add more flour, but you can’t take it out. I start with 2 cups of flour and add the third cup a little at a time as I stir. This helps prevent large lumps and gives you a smooth, evenly mixed dough.
If the dough gets too hard to stir, use stretch and folds
Wet your fingers with water to keep the dough from sticking to your hands. Reach one hand down the side of the bowl and slide your fingers underneath a section of dough. Gently pull the dough upward until it stretches without tearing, then fold it back over the dough toward the center. Continue around the bowl until all the flour is incorporated.
Proof the dough in a warm place away from drafts
Cover the bowl with a damp towel or plastic wrap. I like to use new, unused shower caps because they fit perfectly over my bowls. Place the dough somewhere warm and away from drafts. If my kitchen feels cold, I proof the dough in a slightly warm oven set between 105°F and 110°F.
Let the dough tell you when it is ready
Don’t rely only on the clock when proofing bread. The dough should roughly double in size before you move on to the next step. The exact time can vary depending on the temperature of your kitchen and your ingredients.
Transfer the dough straight onto floured parchment paper
I do this to reduce cleanup. Transfer the dough to the parchment paper, divide it into 6 equal pieces, and shape each piece into a ball.
Proof the rolls again after shaping
I like to place the baking sheet on top of the oven while it preheats. The warmth from the oven helps the rolls rise again. This second proof is usually faster and takes about 20–30 minutes.
Create steam in the oven
When I want a crusty bread, I always place a small oven-safe dish filled with water in the oven. The water evaporates during baking and creates steam. This helps give the rolls a crisp crust while keeping the centers pillowy soft.
Let the rolls cool before slicing
Transfer the bread rolls to a wire rack and let them cool before slicing. This allows excess moisture to escape and helps prevent soggy bottoms. Cutting into them while they are still very hot can affect their texture.
How to Serve No Knead Bread Rolls
Serve these bread rolls warm with your favorite soups and stews. You can also use them to make sandwiches and serve them for breakfast or lunch. Their neutral flavor makes them versatile enough for a charcuterie board, too. Serve them with a variety of sweet and savory spreads for an easy appetizer or snack.
How to Store No Knead Bread Rolls
Store leftover bread rolls in a bread box or paper bag at room temperature. Homemade bread does not contain the preservatives found in many store-bought breads, so it can become stale more quickly. For the best flavor and texture, enjoy the rolls within two days.
If the rolls become too hard, sprinkle them lightly with water and reheat them in a moderate oven or toaster oven. They will soften and taste freshly baked again.
You can also freeze these bread rolls for up to 3 months. Place them in a freezer-safe container or zip-top bag and freeze. Thaw them in the refrigerator overnight, then reheat them in the oven, toaster oven, or air fryer.
No Knead Bread Rolls. Easy Recipe With 5 Ingredients
Ingredients
- 1½ cup lukewarm water 110℉ 355 ml
- 1 tsp white granulated sugar
- 1 Tbsp active dry yeast or instant yeast (1-7 gr packet)
- 3 cups bread flour or high-protein all-purpose flour
- 1 tsp salt
Instructions
To prepare the dough
- Add the lukewarm water, sugar and yeast in a deep bowl. If you use active dry yeast wait for 5 minutes before adding the flour. If you use instant yeast you can add the flour right away.
- Add two cups of flour and one teaspoon of salt to the bowl and stir well (with a wooden spoon or silicone spatula) until the flour is incorporated.
- Gradually add the remaining cup of flour and stir until all the flour is well incorporated. The dough should be sticky and soft, but not runny.If the dough becomes too difficult to stir, use your hands to stretch and fold the dough until all the flour is incorporated.
To proof the dough
- Cover the bowl with a towel or plastic wrap and proof for one hour.Keep the bowl in a warm place away from drafts.
To shape the bread rolls
- Line a large baking sheet with parchment paper. Mine was 21"L x 15"W x 1"H.
- Dust the parchment paper with flour and transfer the dough on top.Flatten it with the palms of your hands.
- Divide the dough to 6 equal parts. I used a dough scraper, but you can use your hands.
- Flour your hands and shape 6 balls.
- Place a small oven safe pot filled with water in the oven and start preheating it to 400℉ (205℃) with convection or to 420℉ (215℃) without convection.
- Place the baking sheet on top of the oven while it preheats. The warmth from the oven will help the rolls rise again.Wait 25-30 minutes before you insert the bread rolls in the oven even if it reaches the desired temperature sooner.
- Bake for 25-30 minutes or until the bread rolls are golden brown and crispy on the outside.
- Transfer the bread rolls to a cooling rack and let them cool for 15–20 minutes before slicing.
- Read the blog post for serving and storing instructions.
Other no knead bread recipes
5 Easy Bread Recipes For Beginners. No Kneading