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Homemade Crusty Bread Rolls with no kneading

Homemade crusty bread rolls with a fabulously crunchy outside and a soft, open-textured crumb. No kneading required

Course Bread
Keyword bread, homemade bread, crusty rolls, no knead bread
Prep Time 15 minutes
Cook Time 18 minutes
Overnight rising 14 hours
Total Time 33 minutes
Servings 8 large rolls

Ingredients

  • 600 g bread flour
  • 7 g fast acting dried yeast
  • 1-2 tsp salt
  • 460 ml water

Instructions

The evening before you want to bake the bread rolls:

  1. Put the flour, dried yeast and salt in a large mixing bowl and gradually stir in all the water.

  2. Use a rubber spoon or spatula to bring the mixture together into a rough, wet dough.

  3. Cover with cling film and leave overnight or 12-14 hours.

On the day of baking:

  1. Scrape the dough out onto a well-floured work surface. Fold and shape into a rough ball. Divide into 8 equal pieces (or 10 if you want smaller bread rolls).

  2. Shape into balls and leave on the floured work surface, covered with a tea towel or cling film. Leave for approx 20 minutes.

    In the meantime, preheat your oven to its highest setting, with the lidded pot(s) inside.

  3. After 20 minutes, reduce the oven temperature to 220C, remove the pot(s) from the oven, take off the lid(s) and carefully put the dough balls in the hot pots. Don't crowd them - you may need to cook in several batches.

  4. Replace the lid(s), put the pots in the oven and leave to bake for 10 minutes.

  5. After 10 minutes, reduce the heat to 200C. Remove the pot(s) from the oven, take the bread rolls out and return them to the oven DIRECTLY ON THE OVEN SHELF.

  6. Bake for a further 2 - 8 minutes until the rolls are cooked through - they should sound hollow when tapped underneath. Place on a wire rack to cool.

  7. If cooking in batches, heat the oven back to 220C and continue with the rest of the bread rolls.