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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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Darlene

Thursday 2nd of September 2021

Don’t you need sugar to activate the yeast?

Paige

Saturday 18th of September 2021

Great questions! As long as the yeast is fresh, you do not need the sugar. :)

Stephanie

Sunday 22nd of August 2021

Just made these and they turned out AMAZING, my husband said the best bread he’s ever had! So easy, will definitely be doing this weekly. Looking forward to trying some flavor varieties!

Paige

Monday 23rd of August 2021

I'm so happy you both liked them! They are definitely a go-to roll in my family. I love the idea of doing some variations, I may have to try a few myself!

Barb

Monday 12th of July 2021

Why did I need so much more flour? How warm should the water be?

Paige

Wednesday 21st of July 2021

Hi Barb, the dough mixture should be quite shaggy, so it may look like it needs more water when it doesn't really. You'll mix it just until it's a rough mound and let it rise. After you turn it out after the first rise it should look more like traditional bread dough. If it really does look too wet, it may have to do with the humidity where you are or perhaps the altitude. The water temp should be around 120F.

Megan O'Rourke

Friday 21st of May 2021

At what point would you add raisins or nuts?

Paige

Wednesday 26th of May 2021

Hi Megan! After you stir together the flour, salt, and yeast to make a shaggy dough, add in whatever add-ins you want and fold the dough to combine. Proceed with the rest of the steps and you should be good to go! Thanks!

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Tuesday 23rd of February 2021

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