Easy Artisan Bread Rolls
Crusty, golden brown artisan bread rolls with a soft, airy interior and that signature crackled crust. Made with just 4 ingredients and no kneading required, these overnight rolls deliver restaurant-quality results with minimal effort. Perfect for soups, sandwiches, or simply slathered with butter.
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Equipment
Ingredients
- 3 Cups all-purpose flour
- ½ Tsp instant yeast
- 1 Tsp salt
- 1 ½ Cups Warm Water
Instructions
- In a large bowl, whisk together 3 cups flour, 1/2 teaspoon instant yeast, and 1 teaspoon salt until well combined.
- Pour in 1 1/2 cups warm water and use a wooden spoon or spatula to mix just until a shaggy dough forms with no dry flour visible. Do not knead or overmix; the dough should look rough and lumpy.
- Cover bowl tightly with plastic wrap or a damp towel and let rise at room temperature for 8 to 24 hours. The dough will triple in size and develop bubbles on the surface.
- Turn the risen dough onto a generously floured surface. Shape into a ball, then divide into 6 equal portions.
- Shape each portion into a ball by flattening the dough slightly, then gathering and pinching all edges to the center, flipping seam side down to create a smooth top. Place on floured parchment paper, spacing 3 inches apart.
- Cover rolls loosely with a kitchen towel and let rest for 30 minutes while the oven preheats.
- Place your baking sheet or Dutch oven in the oven and preheat to 450°F for 30 minutes.
- Using a sharp knife or lame, score the top of each roll with a single slash about 1/4 inch deep.
- Carefully transfer the parchment paper with rolls onto the hot baking sheet. Place a separate pan filled with 2 cups boiling water on the bottom oven rack for steam.
- Bake rolls on the top rack for 10 minutes, then remove the water pan, move rolls to the bottom rack, and continue baking for 30 minutes until deep golden brown with a hollow sound when tapped.
- Cool on a wire rack for at least 15 minutes before serving to allow the crumb to set.
Notes
Yeast Type: If using active dry yeast instead of instant, use 3/4 teaspoon and dissolve in the warm water first.
Timing Flexibility: Longer fermentation (up to 24 hours) develops more complex flavor. In cooler rooms, rising may take longer.
Storage: Best enjoyed within 24 hours. Store in an airtight container for up to 3 days, or freeze for up to 2 months.
Steam Tip: The water bath creates the crispy crust. For extra crusty rolls, spritz with water before baking.
Shaping Alternative: For oval dinner rolls, shape dough into logs instead of balls for a more rustic appearance.
Nutrition
Calories: 231kcalCarbohydrates: 48gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 392mgPotassium: 77mgFiber: 2gSugar: 0.2gVitamin C: 0.003mgCalcium: 12mgIron: 3mg
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