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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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Juicy Shake and Bake Pork Chops - My Modern Cookery

Tuesday 23rd of February 2021

[…] No-Knead Artisan Rolls […]

Ada

Saturday 13th of February 2021

Really excited to try this! One question, you mentioned warm water- so what is the right temperature?

Chris

Sunday 28th of February 2021

@Ada, if you’re like me, I like an exact temperature. 105 is perfect

Paige

Monday 15th of February 2021

You will love it! I wouldn't really call out a specific temperature. Just make sure it's not scalding hot or very cold. Lukewarm water is perfect!

PasqRocBroc

Thursday 4th of February 2021

I love this recipe but my rolls all stuck together in the Dutch oven while baking, and became one big round loaf instead of six individual rolls. Is there anyway I can prevent this from happening in the future? Thank you.

Paige

Saturday 6th of February 2021

I'm so happy your enjoyed the recipe! I use it all the time in many different ways. I do tend to dust them with a little bit of flour prior to placing them in the dutch oven. Let me know if that works for you too!

Ryan

Thursday 24th of December 2020

Made some of these today and they did not disappoint! I can’t wait to experiment with this recipe further.

Paige

Monday 28th of December 2020

So glad you liked it! It's one of my favorites!

Britt

Tuesday 5th of May 2020

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!

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