Homemade No-Knead Rolls
Simple homemade wheat rolls without long kneading. They turn out crispy on the outside, soft inside, and perfect for breakfast, dinner, or sandwiches for work.
Prep time
1 godz. 45 min
Cook time
25 min
Total
2 godz. 10 min
Servings
8
Difficulty
Łatwy
Ingredients
Dough
- 580 gwheat flour type 650 / 00
- 400 gwater (slightly lukewarm, about 24-28°C)
- 13 gfresh yeast
- 9 gsalt
Also needed
- flour or semolina (for dusting the counter and tray)
- water (for spraying the rolls and steaming the oven)
Instructions
- 1
Pour water into a bowl and dissolve the fresh yeast in it.
- 2
Add the flour and salt and mix just until the ingredients come together. The dough will be quite soft and slightly sticky.
- 3
Cover the bowl and let the dough rest for 30 minutes.
- 4
After 30 minutes, do one proper fold. You can stretch the dough in the bowl and fold it into the center from each side, or do a coil fold.
- 5
Cover again and let the dough rise for about 60 minutes.
- 6
Once risen, transfer the dough onto a well-floured counter.
- 7
Divide the dough into 8 pieces and shape into rolls. It's best to tuck the edges of the dough underneath, then gently tighten each roll on the counter.
- 8
Dust the tray with a thin layer of flour or semolina and arrange the rolls on it, leaving space between them.
- 9
Dust the rolls lightly with flour and let them rest for 10-15 minutes.
- 10
Meanwhile, preheat the oven to 250°C, top and bottom heat. Place an empty tray or dish on the bottom of the oven for steaming.
- 11
Before baking, score the rolls with a sharp knife or razor blade. Spray them with water or brush lightly with water.
- 12
Put the rolls in the oven. Pour some hot water onto the bottom tray to create steam.
- 13
Bake for 10 minutes at 250°C.
- 14
After 10 minutes, lower the temperature to 195°C and bake for another 15 minutes or so. Don't open the oven while baking.
- 15
After baking, transfer the rolls onto a wire rack and let them cool slightly.
Tip
Don't dust the tray with too much flour, as the excess can burn. A thin layer of semolina or flour works best.
Common mistake
The most common mistake is water that's too hot for the yeast. The water should only be slightly lukewarm, not hot, since too high a temperature can weaken the yeast.
Serving suggestion
Serve for breakfast with butter, curd cheese, egg, cold cuts, or as homemade sandwich rolls.
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