No Knead Crusty Rolls

I needed some crusty rolls for French dip sandwiches, and thought I'd give these no knead rolls a try; and they were very tasty and worked perfectly for these drippy sandwiches! My rolls didn't rise too much, they were somewhat flat but that was great for the type of sandwiches were were using these for. It made it easier to bite into them!

These rolls had a great crusty, chewy texture and mild flavor. They are great little sandwich rolls, or shape them a little bit more round for dinner rolls. They are also absolutely delicious warm with some butter and fresh raspberry jam. Yummmmm!

No Knead Crusty Rolls

2 1/2 cups bread flour or all-purpose flour 
1/4 teaspoon instant yeast
1 teaspoon salt
1 1/4 cups hot tap water


  1. Combine the dry ingredients in a bowl and blend in the water (a dough whisk works well)! Mixture will be thick and sticky.
  2. Cover with a tea towel or plastic wrap and allow to sit for 3 hours on the counter.
  3. After three hours it should be a little bubbly on top - lightly flour your counter and scrape dough out onto floured counter. Add a couple TBS of flour as needed until dough isn't too sticky to handle lightly.
  4. Separate dough into about 8 rolls. Shape, and arrange on a silpat lined baking sheet. Let the stand for about 35 minutes. They should puff up a little, but won't double in size.
  5. Preheat oven to 450 degrees when ready to bake. Bake 25-30 minutes until golden brown and baked through.

Recipe from Jenny Can Cook

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