These No-Knead Artisan Rolls are the smaller version of the bread recipe 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 too.
Cinnamon and raisins
Rosemary and garlic
Feta and Olives
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
- 1/2 teaspoon active dry yeast
- 1 1/2 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 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!