This past week I completed my COVID bingo card, by making bread! I’ve never made bread before, so I started off with the easiest recipe I could find – a “No Knead Crusty Rolls” recipe I found on Youtube. The rolls were as easy to make as it seems, and they were incredibly delicious. I plan on making this recipe again, but next time making sure the rolls are equally-sized.
- 2 1/2 cups (320 grams) bread flour or all-purpose flour
- 1/4 teaspoon (1 gram) instant or dry active yeast
- 1 teaspoon salt
- 1 1/4 cups hot tap water
Total cook time: ~20 minutes
Total prep time: ~10 minutes
Total wait time: ~4 hours
Recipe link: No Knead Crusty Rolls on Youtube
(I cut the recipe in half, used instant yeast, and used all-purpose flour)
Mix the flour, yeast, and salt, to combine well.
Add the water and stir to combine. The dough will be pretty wet, that’s okay.
Cover the dough with plastic and let the dough rest for ~3 hours. It should double in size.
(I had errands to run so my dough sat for ~6 hours and it turned out great!)
Pour the dough onto a heavily floured counter and fold the dough a few times. You’re not “kneading”, the goal is to dry the dough out a bit and start to form a shape.
(If you get tripped up, the linked Youtube video demonstrates how to do this)
Separate the dough into 8, equal-sized, pieces.
(I cut the recipe in half, so I went with 4 pieces)
Fold each piece of dough a few times to form a ball (like before, the goal is to shape, not knead). Add each shaped piece of dough to a baking sheet.
Heat up your oven to 450°F. As your oven heats up, cover the dough with a towel and let it rest.
(It took my oven ~30 minutes to heat up to that temp)
Bake your rolls for ~20 minutes, or until they color.
Pull the rolls out of the oven and let them rest for a few minutes. And then enjoy!
(Which, in my case, meant I ate 2 immediately)