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No-Knead Crusty Dinner Rolls Recipe

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These no-knead, crusty dinner rolls are simple to make and perfect for any meal. With minimal hands-on time and a unique stretch-and-fold method, these rolls develop a beautiful crust and fluffy interior without the need for traditional kneading. Ideal for serving warm with butter or as sandwich buns, they come out perfectly golden and delicious thanks to a steam bath in the oven.

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour
  • 2 ¼ teaspoons instant dry yeast
  • 2 teaspoons kosher salt

Wet Ingredients

  • 1 ¾ cups hot tap water (plus more as needed)

Instructions

  1. Prep the pans: Line two sheet pans with parchment paper and set aside to prepare for baking the rolls later.
  2. Mix the dough: In a large mixing bowl, combine the flour, kosher salt, and instant dry yeast. Make a well in the center, add the hot tap water, and stir thoroughly with a sturdy spatula, wooden spoon, or Danish whisk until all flour is incorporated into a stiff dough. Add an extra tablespoon of water if needed to bring the dough together with no dry flour remaining at the bottom.
  3. Stretch & fold – Set 1: Cover the bowl with plastic wrap and let the dough rest in a warm spot for 20 minutes. Lightly wet your hand, grab a portion of the dough, stretch it upwards, and fold it onto itself. Rotate the bowl a quarter turn and repeat this stretch-and-fold four times total to complete one set.
  4. Stretch & fold – Sets 2 & 3: Repeat the 20-minute rest and stretch-and-fold process two more times. After the third set, cover the dough again and allow it to rise in a warm spot until doubled in size, about 30 minutes.
  5. Portion the dough: Generously flour a clean work surface (about ⅓ cup). Turn out the dough, use a dough scraper to coat it well with flour by turning several times, then divide into 20 portions of approximately 45g each for dinner rolls or 60g for sandwich rolls. Lightly roll each piece in flour.
  6. Shape the rolls: Stretch each dough piece’s edges toward the center and pinch to create a seam. Place seam-side down on an unfloured surface. Cup your hand around it and drag in tight circles to form a smooth, taut ball. Dust lightly with flour if the dough sticks.
  7. Second rise: Arrange 10 rolls on each prepared sheet pan, spacing evenly. Dust lightly with flour using a fine-mesh sieve, cover with clean kitchen towels, and let rise until almost doubled, about 30 minutes.
  8. Prep the oven: While the rolls rise, place a pan filled two-thirds with water on the lowest oven rack to create steam. Position another oven rack in the center and preheat the oven to 450°F, letting it preheat for at least 15 minutes to build steam.
  9. Slash the rolls: When the rolls are nearly doubled, use a baker’s lame, razor blade, or sharp knife to make a ¼–½ inch deep slash down the center of each roll, starting from the center and slashing towards each edge.
  10. Bake: Bake the first pan for 14 to 18 minutes until lightly golden brown. Start checking at 14 minutes and continue checking every minute until done. Repeat the process with the second pan, ensuring the water pan still contains water for steam.
  11. Cool: Transfer baked rolls to a wire rack to cool slightly. Enjoy warm with butter for the best flavor and texture.
  12. Store: Store leftover rolls in a ziplock bag or airtight container. Rewarm in the oven at 300°F for 8-10 minutes before serving. The rolls freeze well; thaw and rewarm as needed.

Notes

  • The hot tap water is warm enough to activate yeast without killing it—avoid boiling water.
  • The stretch and fold technique replaces kneading and is key to developing gluten and structure.
  • Creating steam in the oven helps achieve a crispy, crusty exterior.
  • The dough is quite sticky and stiff; generously flouring your hands and surface helps manage it.
  • To get perfect round rolls, practice the stretching and pinching technique for a taut seam.
  • These rolls are best enjoyed fresh but freeze well for up to 3 months.
  • Use parchment paper to prevent sticking and help with easy cleanup.

Find it online: https://lauracooks.com/no-knead-crusty-dinner-rolls-recipe/