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No-Knead Artisan Rolls

These No-Knead Artisan Rolls are the smaller version of the bread recipe that you can use for burgers, crostini, or avocado toast!

baked rolls in basket

I’m so so so happy to be sharing these No-Knead Artisan Rolls with you!

My absolute favorite bread to make is an easy no-knead bread that you make in the dutch oven. I use a terrible dutch oven and just recently purchased this guy and can’t wait to give it a go!

It’s crusty on the outside, soft on the inside and so versatile. I make it for every holiday or whenever I have a hankering for some fresh bread. The best thing about it is that it’s really easy to add flavorings too.

Possible add-ins

Cinnamon and raisins

Rosemary and garlic

Feta and Olives

Or you can try out the No-Knead Artisan Pickle Bread or Bloody Mary Bread I have in the archives!

I decided that I wanted to have some crusty bread around for avocado toast and after I finished the dough and set it aside to rise, I had an epiphany!

Why not turn this classic bread into rolls for burgers, crostini, or adorable individual dinner loaves!? Now, I’m sure I’m not the only person to ever do this with the bread, but I can’t deny how proud I was for having the thought.

Long story short, they turned out amazing and now I’m obsessed. I’m dying to make a slightly sweet version with bourbon-soaked raisins and spices.

Ingredients & Subs

3 cups all-purpose flour
2-3 teaspoons kosher salt
1/2 teaspoon active dry yeast — You can use instant yeast if you like
1 1/2 cups warm water

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How to Make

In a large bowl, stir together the flour, salt, and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy dough. But, don’t over-work the dough, you want it to be just combined.

Cover bowl tightly with plastic wrap. I try to stay away from single-use plastic and find these beeswax wraps to work just as well! Let dough sit at room temperature for 8-24 hours to rise. I like to store mine in an “off” oven.

After the dough has risen and has little air pockets, preheat the oven to 450 degrees F.
Place your Dutch oven into the preheated oven for 30 minutes. Do not skip this step.

While your Dutch oven preheats, turn the dough out onto a well-floured surface. With floured hands, form the dough into a ball. Divide into 6 equal-sized pieces and gently form into round balls. Cover dough loosely and let rest.

After the 30 minutes are up, CAREFULLY remove the Dutch oven. With floured hands, place in dough balls.

Replace cover and bake for 30 minutes covered. Carefully remove the cover and bake for an additional 10-15 minutes, uncovered. I find that mine takes about 12 minutes, but just keep an eye on them.

Allow them to cool slightly and transfer to a cooling rack. Slice in half horizontally to use as a burger or sandwich roll or cut in vertical diagonal slices for crostini. The possibilities are endless!

baked rolls stacked

How to store

Bread is best stored on the counter. I like to wrap loosely in foil or use a bread box if possible. If you anticipate that you won’t eat all of the rolls within 2-3 days, I would preemptively freeze because bread freezes so well!

The great thing about these is that you can pop one out when you want and leave the others in the freezer. Just place them in a freezer bag (these Stasher Silicone Freezer Bags are amazing!) wrapped up in plastic and foil all while pushing as much air out as possible. If you have a vacuum sealer, even better! They’ll be perfect for 2-3 months in the freezer. 

baked rolls in dutch oven

Hot Tip

After the dough has risen, you’ll turn the dough out onto a floured surface and form into a rough ball. When I say that, I don’t mean that you’re going have a ball of kneaded dough like pizza dough or something. Remember, “no-knead”.

Flour the turned-out dough well and form it just enough so that you can make 6 equal-sized portions. Then, you can just drop the portions into the hot dutch oven. I hope that makes sense! I’ll film a video soon to show exactly how to do it. 

stacked baked rolls

More Baking Recipes You’ll Love!

Molasses Dinner Rolls

No-Knead Artisan Pickle Bread

Pretzel Bread with Pimento Beer Cheese

Herbed Pull-Apart Bread

Cheesy Breakfast Monkey Bread with Sausage and Eggs

baked rolls in dutch oven baked roll on plate with butter and knife

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

No-Knead Artisan Rolls

No-Knead Artisan Rolls

Yield: 6
Prep Time: 12 hours
Cook Time: 45 minutes
Total Time: 12 hours 45 minutes
These No-Knead Artisan Rolls are the smaller version of the bread that you can use for burgers, crostini, or avocado toast!

Ingredients

  • 3 cups all-purpose flour
  • 2-3 teaspoons kosher salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups warm water

Instructions

  1. In a large bowl, stir together the flour, salt, and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy dough. But, don't over-work the dough, you want it to be just combined.
  2. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours to rise. I like to store mine in an "off" oven.
  3. After the dough has risen and has little air pockets, preheat the oven to 450 degrees F.
  4. Place your Dutch oven into the preheated oven for 30 minutes. Do not skip this step.
  5. While your Dutch oven preheats, turn the dough out onto a well-floured surface. With floured hands, form the dough into a ball. Divide into 6 equal-sized pieces and gently form into round balls. Cover dough loosely and let rest.
  6. After the 30 minutes are up, CAREFULLY remove the Dutch oven. With floured hands, place in dough balls.
  7. Replace cover and bake for 30 minutes covered. Carefully remove the cover and bake for an additional 10-15 minutes, uncovered. I find that mine takes about 12 minutes, but just keep an eye on them.
  8. Allow them to cool slightly and transfer to a cooling rack. Slice in half horizontally to use as a burger or sandwich roll or cut in vertical diagonal slices for crostini. The possibilities are endless!

Notes

See the blog post above.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

No-Knead Artisan Rolls

No-Knead Artisan Rolls
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Susan Shannon

Thursday 31st of March 2022

Can you use a baking sheet to bake these rolls?

Paige

Tuesday 5th of April 2022

Hi Susan! Unfortunately, this method works only for the Dutch oven!

Lou

Wednesday 30th of March 2022

I'm not sure what you mean by Dutch oven? What is this?

Paige

Tuesday 5th of April 2022

Hi Lou, a Dutch oven is s a heavy cooking pot with a tight-fitting lid. They can be cast iron; however, many today are made of aluminum and enamel, or ceramic. You can see what it looks like in the third image!

Ingrid

Saturday 19th of March 2022

Just made these… Still cooling on the rack! I actually scored mine… I like the way they turned out! Thanks for the recipe…

Paige

Tuesday 22nd of March 2022

Amazing! Definitely doing that next time!

Kelly

Thursday 17th of March 2022

I have a 13-14" wide skillet type Dutch oven, enameled, with lid. Would it be possible to use that instead? I do have my deeper camping Dutch oven that I think might be about 10". I don't know quart sizes. I'm a little embarrassed to admit that at 55 years old, and having cooked and baked all of my life, I have no idea about quart sizes of my pots and pans lol. Will the camping one work in my oven since it's deeper than my skillet type? Or I do have a very deep, big stainless steel soup pot with lid? Which is the most crucial element: depth, or being an actual Dutch oven (cast iron vs stainless steel), or does it matter? I have so many pots and pans, yet I do not have a 7 qt enameled Dutch oven. 😳

Paige

Tuesday 22nd of March 2022

Hi Kelly! The Dutch oven that I use is 10" wide, so I think that your camping dutch oven would work best. The 13-14" may work but you want the rolls to kind of bake into one another, so the bigger one may be too roomy. The cast iron element is important for holding in the heat so I don't think stainless steel would work as well. I hope that helps!

Diane

Sunday 23rd of January 2022

Can you make this with gluten free flour or whole wheat flour

Paige

Tuesday 22nd of March 2022

Hi Diane, I haven't made with gluten-free flour but I have with whole wheat with success! The only thing I would keep an eye out for either way is adding the water. You may need a touch more for the whole wheat flour and perhaps a touch less for the gluten-free. Just try adding a little bit at a time to make sure the dough isn't too wet or dry.

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