Bakery-Style No-Knead Bread Rolls

Bakery-Style No-Knead Bread Rolls that are crisp on the outside and soft, airy, and flavorful on the inside. Easy to make at home with minimal effort using a simple folding method and slow fermentation.

Why you will love this recipe?

This recipe will be loved because it is truly fuss free and fits easily into any schedule. The dough comes together with basic pantry ingredients and very little hands on work, making it beginner friendly and stress free. In addition, the flexible resting times allow you to adapt the process to your day, while the rolls turn out consistently impressive every single time.

Expert Tips for Best Results!

• Use a Rectangular Container for Stronger Dough – Fermenting the dough in a rectangular dish makes stretch and folds more effective, helping build strength and improve the final crumb.
• Watch Dough Strength, Not the Clock – After the final fold, the dough should look smoother, hold its shape better, and show bubbles on the surface. These signs matter more than exact timing.
• Create Real Steam for Maximum Oven Spring – Preheat the empty metal tray well before baking so the steam forms instantly. This helps the rolls expand fully and develop a crisp crust.
• Avoid Adding Extra Flour During Shaping – Too much flour can dry out the dough and affect oven spring. Light dusting is enough to keep the rolls workable.

How to make Bakery-Style No-Knead Bread Rolls?

Step 1: Prepare the Yeast Base

In a large bowl or rectangular container, combine the lukewarm water, instant yeast, and sugar if using. Stir briefly until dissolved. Since instant yeast is used, no resting time is required.

Step 2: Add the Dry Ingredients

Add the bread flour and salt to the bowl. Mix using a spatula or your hand until no dry flour remains. The dough will be very wet and sticky at this stage, which is expected.

Step 3: First Rest (Autolyse)

Cover the bowl and let the dough rest for 30 minutes. This resting time allows the flour to hydrate fully and begins gluten development naturally.

Step 4: Incorporate the Oil

Drizzle the oil over the dough and gently mix it in until absorbed. Cover again and let the dough rest for another 20 minutes.

Step 5: Stretch and Fold the Dough

With wet hands, perform a set of stretch and folds by lifting one side of the dough and folding it over itself. Do this for all sides until no side is left. The do a coil fold, for this slide both your hands under the middle of the dough and lift the dough straight up, as you lift tuck the underneath so the dough coils onto itself. Now cover and rest the dough for 20 minutes. After 20 minutes repeat the stretch and fold and rest again for 20 minutes. After 20 minutes, do the stretch and fold technique one more time.

Step 6: Bulk Fermentation

After the final fold, cover the dough and let it ferment for about 1 hour, or until it looks puffy and has increased noticeably in volume.

Step 7: Shape the Rolls

Lightly flour your work surface and gently turn out the dough. Divide into equal portions and shape into rolls carefully, keeping as much air in the dough as possible.

Step 8: Final Rest Before Baking

Place the shaped rolls on a lined baking tray. Cover and let them rest for 15 minutes while the oven preheats.

Step 9: Bake with Steam

Preheat the oven to 200°C (390°F) and place an empty metal tray at the bottom. Just before baking, pour ice cold water into the hot tray to create steam, then bake the rolls for about 20 minutes until golden and crusty.

Step 10: Cool and Serve

Transfer the baked rolls to a wire rack and allow them to cool completely before slicing or serving.

Frequently Asked Questions

Can I use all purpose flour instead of bread flour?
Yes, all purpose flour can be used, but the rolls may turn out slightly less chewy and structured. If using it, reduce the water by a few tablespoons to prevent the dough from becoming too loose.

Why is my dough very sticky and loose?
This is a high hydration dough, so stickiness is expected. As fermentation progresses and folds are completed, the dough will gain strength and become more manageable without adding extra flour.

Do I really need steam while baking?
Steam is highly recommended because it helps the rolls rise better in the oven and creates a crisp, bakery style crust. Without steam, the rolls will still bake but may have a duller crust.

How should I store these bread rolls?
Once completely cooled, store them in a bread bag or airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls and reheat in the oven to refresh the crust.

Watch How to Make it!

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