These No-Knead Artisan Rolls are the smaller version of the bread that you can use for burgers, crostini or avocado toast!
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. 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 to.
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. Coming soon.
Look how rustic and crusty and crackly they are! This is what love looks like.
- 3 cups all-purpose flour
- 2-3 teaspoons kosher salt
- ½ teaspoon active dry yeast
- 1½ cups warm water
- 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. 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 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 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 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 take 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!
Does one have to prepare the Dutch oven before preheating, like grease or flour?
Hi, Andrea! If your Dutch oven isn’t enameled you can lay a circle of parchment down, but if it is, you’re good to go!
Thank you Paige I was wondering on how I was going to get around to NOT staining my wifes dutch oven . Whew this is a .load off my mind
What size dutch oven did you use?
It’s a 7-quart, Barb!
Oh. My. God. THANK YOU SO MUCH FOR THIS TECHNIQUE!!!
I have been trying to make bread for years! And for several reasons, it actually never worked, and I had lost faith in me ever succeeding in making bread a day. Until I read your recipe. I just baked my first REAL bread and I want to make another one right now, that’s how much it makes me happy!!
Thank you so much again!!
That’s so wonderful, Valentine! It’s such a staple in my house and I have to bring it for every holiday or I’m not allowed to come. Haha. I’m so pleased to hear you liked it!
What can I use in place of a Dutch oven? I don’t have one. Thanks!
Hi, Emily! I’ve personally never tried this recipe in anything other than a dutch oven. Part of the unique cooking process is warming the dutch oven before adding the rolls to get that crusty exterior. However, I have had a reader try it a regular 9×9 baking pan with success. I hope that helps!
If I wanted to add in garlic and rosemary, at which step would I do it? I have fresh garlic and fresh rosemary. Would that work?
Hi Mel! You can stir it into the flour before adding the water. Good luck!
So delighted to see this. I have been making the Jim Lahey no knead bread for years and always thought it would be fun to make rolls with the same recipe but have never tried it. Actually ordered some cast iron muffin tins on Amazon but then found this and cancelled the order. I notice you add more salt (2-3 teaspoons instead of 1 1/4). Also, would love to try the garlic/rosemary and cinnamon/raisin add-ins … can you provide some more counsel on that? Thanks again!
This is the fourth artisan roll recipe I have tried and it is by far the best and easiest one! I just took six beautifully crusty rolls (soft on the inside) out of the oven and tried one after cooling them a bit. They not only look amazing, they taste great. I followed your recipe and made only one minor change: I added 1/2 cup rye flour to 2 1/2 cups of white flour for more of a robust flavor. Thank you for such an amazing recipe!
Aww. 🙂 Thank you so much for the nice comment. The addition of the rye flour sounds amazing! I’m so glad you enjoyed them!
I made my first batch of this recipe yesterday, and just mixed up a double batch this morning. My granddaughters loved them. I can’t wait to make them again when I make another favorite of theirs, vegetable beef soup. They’ve a crusty roll or bread with the soup.
So happy your granddaughters loved them! Thanks so much for checking out the recipe and leaving the nice comment. Have a wonderful day!
I’ve been making bread in my Dutch oven for almost a year now, and haven’t bought any bread in all that time. But I started missing buns lately, and this makes it sound so easy. Will use the dough I already have rising, am kinda excited!
One question: of the additions you mention at the top, olives and feta stood out to me. I’ve been making an olive and garlic bread, using about 1 cup of chopped olives, 1-1½ tbsp chopped garlic, and 1 tsp garlic powder to a 580g flour mix (~4 cups)…. Could I just replace the garlic with feta? I’d really like to try such a bread, sounds delicious.
Absolutely! You could probably even get away with adding up to 1/4 cup of feta. Let me know how it turns out.
Hi Paige,
I love your recipe! However, I have some trouble making the ‘dough ball’. After the dough has risen for 18 hours, the dough is so sticky that I can not form a proper ball. The dough almost drips off my hands, does not stay in place, and does not feel firm at all. I have made a handful of times no-knead loaves of bread before. However, when I made a loaf, I would just move the dough into my Dutch oven without creating a dough ball first. Do you know what I am doing wrong? Or how can I make the dough firm enough to form a ball?
Thank you!