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These Easy Artisan Rolls truly are ridiculously easy. Stir up the dough then go to bed. In the morning, shape and bake. Unbelievably delicious too!
When I first published this recipe 5 years ago, I called the rolls Unbelievably Easy Artisan Rolls. And it was true, they are unbelievably easy. But that was before the days of our Ridiculously Easy Recipes. Recently, when making a batch of this delicious bread, I realized that it truly deserve a place in our Ridiculously Easy collection. So, without further ado, let me re-introduce you to these fabulous, Ridiculously Easy Artisan Rolls.
What is Ridiculously Easy?
If you're new to The Café, you might not be familiar with our Ridiculously Easy recipes. They are super popular with our readers and I love them just as much! You can read more about these recipes in this post along with the specific criteria that these recipes have to follow but my nutshell definitely is "recipes that make you look like a kitchen rock star with minimal effort on your part". Like that? I sure do!
Can yeast rolls really be easy?
Let me explain how easy they are and you can decide for yourself. Ready? Combine flour, salt and yeast in a bowl. Grab a sturdy spatula. Add tap water (even cold tap water works!), and stir till combined. Cover, go to bed and have sweet dreams! When you wake in the morning, the yeast will have done its magic.
Sprinkle a work surface with flour and turn the dough a few times, to give it a nice white coat. Divide your dough into 12 pieces and shape the pieces into balls. Place the dough balls on a parchment-lined sheet pan and bake for 20 minutes. That's it! See what I mean? Easy, ridiculously easy!
Oh, one more thing; wipe that drool off your mouth, and please, try to wait till they've cooled just a bit before you start sampling.
I saw these beautiful rolls a few months ago on Pinterest. They originated on a beautiful blog called Alexandra's Kitchen. I did adapt the recipe slightly, but she's the genius who came up with the technique.
It's hard to find really good artisan bread unless you live in a big city where there are lots of bakers. Here in Asheville, NC, there are several high-quality bread shops, but they're few and far between. So what do you do if you're craving delicious, European-style bread? You know, the crusty exterior and chewy, richly-flavored-interior type of bread with those big irregular holes?
In the past all I could personally do was dream about it but now the answer is super simple, I just whip up a batch of these Ridiculously Easy Artisan Rolls.
I started to call them dinner rolls but changed my mind when I thought about how versatile they are. While they do make wonderful dinner rolls, I also love these rolls for sandwiches and as an accompaniment to soups and salads.
Four Ingredients
And, while my recipe today has just four ingredients; flour, yeast, salt and water, you can get really creative with herbs and spices. My favorites are rosemary and sea salt, but I was at Whole Foods for lunch recently and had a crusty dinner roll with Parmesan and fresh ground pepper. That just might be my next version!
Make ahead!
Do you know what might be even better than the simplicity of this Ridiculously Easy Artisan Rolls recipe? The fact that you can make a batch in advance and freeze them for several weeks. Just under-bake the rolls slightly, then pop them in the freezer after cooling. Pull the rolls out of the freezer a few hours in advance and warm them for 8-10 minutes before serving. They'll taste just like freshly baked!
Imagine a basketful of these fragrant rolls being passed around the table at your next dinner party. You'd be sure to see smiles of delight, as each guest peeks under the napkin. Be prepared for lots of compliments, as the warm rolls are savored by one and all. Only you will know that the total hands-on time for these rolls is less than 20 minutes!
Café Tips for Making these Ridiculously Easy Artisan Rolls
- Use plenty of flour on your work surface. This is what will keep the dough from sticking. You will need at least a ¼ cup, maybe more, depending on how wet your dough is. I also like to keep my hands well-floured while shaping the rolls.
- A metal bench scraper (aka a dough scraper) is a wonderful tool to have when making bread, rolls, etc. It will keep your hands from getting sticky as you can use it to move the dough and coat it with flour. Also turning the dough a couple of times on a well-floured surface with a bench scraper, will also keep the dough from sticking to the counter. And lastly, a bench scraper makes cleaning the counter a breeze as you can just scrape up any excess dough and flour.
- Do you have to let the dough rise for 10-12 hours? Nope! I've been in a pinch a number of times and have sped up the rising time by using warm water instead of room temperature water. The rolls still turn out and are delicious BUT the beautiful craggy interiors of these rolls are definitely improved with a long slow rise. There is also more depth of flavor - so if you have the time, by all means, go for the overnight l-o-n-g, s-l-o-w rise.
- This Ridiculously Easy Artisan Rolls recipe is a bit unusual in that you form the rolls by pulling the edges under, then pinch them together to form a smooth ball and place them on the baking pan with the pinched side UP. All other roll recipes that I've ever used direct you to place the rolls on a baking pan, smooth side up. Being a bit of a rebel, I decided to try baking them with the pinched side up and LOVED the beautiful artisan whimsical presentation when the rolls "rolled" out of the oven.
- I love these pre-cut sheets of parchment paper. They save a lot of time in the kitchen, as they're the perfect size for a half sheet pan.
- For regular parchment paper, I really like the Kirkland brand that Costco sells. The problem is, that they only carry it seasonally. I was happy to discover you can purchase it online with free shipping. A roll like this will last a long time and is way more economical than the typical size rolls that you often find.
P.S. If you love delicious, EASY bread recipes, be sure sure to check out our Ridiculously Easy Rosemary Bread. SO good and you won't believe the amazing aroma that will fill your house; AND how easy it is!
These Unbelievably Easy Artisan Rolls are super easy! Stir up the dough, then go enjoy a good sleep. In the morning, shape and bake. Unbelievably delicious too!
- 4 cups bread flour plus extra for shaping
- 2 teaspoons kosher salt
- 1 teaspoon active dry yeast (traditional)
- 2 cups room-temperature tap water
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In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover the bowl with plastic wrap and leave to rise at room temperature for 10 to 12 hours.
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The following morning (or after 10-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles.
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Line a sheet pan with parchment paper. Preheat the oven to 425ºF.
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Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this.
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Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes.
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The rolls may look a little deflated as they're rising and they won't rise a ton during the 20 minutes but a little magic happens when they hit the hot oven and you'll be shocked at how beautiful they look when baked.
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Transfer the pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to a cooling rack to cool completely.
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If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 10-12 minutes at 325˚F.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Jan Amaral says
Today is the 4th time I’ve made this recipe. These rolls are delicious and so easy. But, they don’t turn golden brown. What am I doing wrong? Do I have them on the wrong level in oven? Top better or bottom? Won’t stop me from making them tho. 😉
Chris Scheuer says
Hi Jan, try moving them to an upper shelf in the oven for the last 5-8 minutes. You could also up the temperature just a bit. Every oven is so different.
Debra says
I have made them 3 times so far, love them! I had the same issue previously of rolls not browning, I have found that if you put a shallow pan of water in the oven while baking the rolls, they brown nicely! I did that for all 3 batches I've made and they baked to a beautiful golden brown!
Chris Scheuer says
Thanks, Debra. I'll give that a try next time I make these rolls!
Jan says
Thanks. I’m making the dough tonight and baking in the morning. I’ll keep you posted. Thanks for the tips.
Jan says
Chris, I baked the rolls this morning. I added an egg wash, raised the rack and set the temperature up. Still not as golden as yours but still delicious.
Chris Scheuer says
Yay! I'm going to test out the pan of water that Debra mentioned (above) and see if that makes a difference.
Lucille says
Another winning recipe from your blog!!
Several of your recipes are in heavy rotation at my home, and this one has just been added. As a rule, the first time I make a recipe, I follow the instructions to a T. Had an interruption at the time the dough was ready to be shaped in rolls, and forgot to let them rise again for the twenty minutes, so was resigned to throwing them in the compost bin. But no, no, no!!! They turned out fine, crunch to the crust, nice soft interior. DELICIOUS!! Many thanks for all your your recipes.
Chris Scheuer says
Thanks so much, Lucille! 💕 I love that you were able to enjoy these rolls despite the interruption!
Mel says
I live on a boat and just made these. Easy and delicious. Will make these a lot I think!
Chris Scheuer says
Lucky you! Thanks so much for sharing your results, Mel!
Andrea says
I have a wonderful bread machine but this recipe intrigued me. I made it as directed and it turned out fabulously! The only thing I did differently was make it into eight large rolls, about the size of a hamburger bun. When they were hot out of the oven we slathered them with butter and just enjoyed the extra crunchy exterior in the airy interior. The next time I tried slicing them vertically into Crostini. Worked like a charm and lastly I cut it horizontally to make rounds of breads that I toasted and topped with a poached egg – much like an English muffin and I’ve also use the horizontal slices to make an amazing grilled cheese. This is a keeper and I feel blessed to have found this recipe
Chris Scheuer says
You're making me so hungry as I read your wonderful review. Thanks for sharing your results. I'm so happy you enjoyed these rolls!
Lori says
Love your ideas about the different ways you cut and used your rolls! I can’t wait to try them.
Chris Scheuer says
Agreed!
Julie says
Not sure how so many have gotten good results with this recipe. I have done a fair amount of baking, and hesitated when I saw ‘room temperature’ water (not proofed first), but gave it a try based on reviews. I followed this recipe exactly - the ‘dough’ did not rise and was beyond sticky and so wet. I added lots of flour just to get it out of the bowl. It was impossible to form into any shape no matter how much flour used, so had to drop in blobs onto my cookie sheet (half remained on my hands). It was a MESS. So disappointed as we made these to go with a special meal tonight. I just put into oven and interested to see what becomes of this....
Chris Scheuer says
Hi Julie, Sorry you had trouble with this recipe. It sounds like you've done a lot of traditional bread baking. This type of bread is a bit different. I was skeptical at first when I started making artisan bread also about not proofing the yeast, just like you. But I discovered that, just like many of the popular no-knead slow-rise, artisan breads, that you do not need to proof the yeast.
That being said, the dough does need to sit for 8-10 hours though as it's a slow rise but that's what develops the nice flavor and big yeasty holes.
It is a very wet dough, that's why I encourage readers to turn the balls in plenty of flour as they form rolls.
There have been so many readers who have loved these rolls. I hope you have good results as they bake.
Susan Wolfe says
We really enjoyed this super easy recipe for bread. I've shared it with my daughter, who is new to bread making and unsure of the kneading & rising necessary for 'regular' bread. This worked perfectly for her too. I don't hesitate to share your website when people ask me about my love for cooking & baking. It makes me happy to know that I can refer friends and especially new cooks to you for tasty, easy-to-make recipes.
Chris Scheuer says
Thanks so much, Susan. I really appreciate this kind, thoughtful comment 💕
Rhonda says
I made these last night, and, they turned out great. I did have to add a little extra water to make it sticky and my cook time was a little longer, but, for a first attempt, I’m happy. Thank you. I took pictures of the dough to show how it looked, but, I can’t upload 🙁
Chris Scheuer says
Thanks so much Rhonda! Flour can be so different, depending on the type and the climate. I'm so happy you had success. You could email a picture to me. chris@thecafesucrefarine.com.
Jen says
Thank you! I have another question for you. I must be doing something wrong and I hope you can help me figure out what it is. I have made this recipe twice now. I repeated it because I was sure I must have made a mistake the first time. I make the dough precisely as the recipe states — 4 cups of flour, 1 teaspoon of yeast, 2 teaspoons of kosher salt, and 2 cups of room temperature water. I let it rise for the right amount of time. But when it’s time to shape the roles, my dough is an incredibly wet, gelatinous mess. I had to add over a cup of flour just to get it dry enough that I could work with it at all. Even then, it was so sticky I could barely get the rolls onto the baking tray. And they did not hold their shape. They are just blobs. There was definitely no shaping or pinching involved. That said, the resulting rolls are incredibly scrumptious! I would love to make this recipe frequently, but the dough is so hard to work with. What am I doing wrong?
Chris Scheuer says
Hi Jen, flours can be really different so I would suggest, if your dough is very loose after it's risen, heavily flouring your surface and turning the dough over onto itself a number of times before you try to form the rolls. Also, when you form each roll, again, use a good amount of flour to roll each one in until you can pinch it and form it into a ball. Hope that helps!
Joan says
Can you use all purpose flour, or what substitute for bread flour?
Chris Scheuer says
Yes, you can definitely use all-purpose flour!
Jen says
Hi! I am wondering if this recipe would work using instant yeast? If so, would I need to make any adjustments? I know a slow rise is key to these delicious rolls… But instant yeast is what I have right now. Thanks!
Chris Scheuer says
Hi Jen, instant yeast will work fine! Use the recipe just the way it is and let it rise at room temp, not in a warm place. It may rise a little quicker but they will still be delicious!
Mary says
HI!
I can't wait to use your recipe, it looks amazing. I have instant yeast instead of active dry yeast. How much do I need to use of this for this recipe and is the procedure different as well?
Thank you so much!
Chris Scheuer says
Hi Mary, instant yeast should work fine. Use it just like you would regular in this recipe. You will probably have a shorter rising time so watch the dough.
Sarah says
I realized I have instant yeast. Will that mess it up? Should I let it sit for a shorter amount of time?
Thanks!
Chris Scheuer says
Hi Sarah, instant yeast will work fine in this recipe. You may have a little shorter rising time but otherwise, proceed as directed in the recipe.
Debbie says
Ok weird question. Due to the timing of my event, is it OK if the dough sits out 15 hours rather than 12? Thanks so much can’t wait to try!
Chris Scheuer says
Hi Debbie,
Yes! You should be just fine! I’ve let mine sit shorter and longer with good results. It’s a very forgiving dough! Enjoy!
Joe says
Can I use regular flour or does it have to be bread flour?
Chris Scheuer says
I have used regular flour when I'm out of bread flour and it works fine.
Heather M. Last Whipple says
Hello Chris.
I will be using room temperature distilled water.
I do not like the taste of tap water.
I was looking the picture for these rolls and they look
Like they came from wegmans bakery section . I am
Originally from New York State, and so is my mom,
My two brother’s and my late dad.
If you do not know what a wegmans grocery store is;
it is a New York State based store. The sahlens hot dogs
are incredibly delicious. And the bakery has the most delicious
Artisan rolls. they have a few wegmans stores in Virginia
However since my husband and I moved to Elkins, WV.
I cannot get any of that good stuff here at all. I like the olive rolls the best, that wegmans sells; And that is what
I was thinking as a version of your recipe.
Chris Scheuer says
Hi Heather, I've heard so many wonderful things about Wegmans. I wish we had one here! Hope you enjoy these rolls!
Heather M. Whipple says
Hi Chris ,
These look delicious.I have a few questions.
Why don’t you use sugar and proof the yeast before
you add the salt and flour?
And if I want to add ingredients like rosemary and olives
to this recipe before I knead it and bake it , what do I
do? Please help with this. Please let me know by
e-mailing me at midnight0675@suddenlink.net
Chris Scheuer says
Hi Heather,
Regarding the sugar, you don't need to do that in this recipe. You want the yeast to very slowly activate and do its work. If you proof the yeast in the beginning, it will work faster and it's the very slow rise that makes these rolls more artisan with nice big air pockets.
If you want to add ingredients like rosemary, olives, etc. I would add them along with the dry ingredients
Jerry says
I have baked both loaf and rolls. Rolls are better eating. Loaf is hard to slice. My rolls never frozen, they are eaten the same day. Love the recip ..
Chris Scheuer says
Thanks, Jerry! So happy you enjoyed the rolls!
Frank Doe says
I tried this @ 5 am this morning using the exact ingredients. The yeast is 'RED STAR' purchased fronmCOSTCO 2 weeks ago with expiry Sept 2021. Yeast, kosher salt and bread flour were whisked together water was added and everything mixed. The result was a solid mass of dough - not liquid in any way shape or form. As of 2:15 pm absolutely nothing is showing and certainly there could not be any 'bubbles' as the mass has simply absorbed all the water and in fact looks like it could have absorbed another cup.
Anything you can suggest?
Chris Scheuer says
Hi Frank,
It's really hard to say without being in the kitchen with you. If you combine 4 cups of flour and 2 cups of water you should definitely get a loose, shagy dough. Not sure how you ended up with a solid mass.
Bonita says
Just a thought...
When measuring by volume (cups), everyone measures differently. Perhaps Frank "packed" the flour in to those 4 cups. I've moved on to weighing my ingredients, particularly flour, when I bake from scratch.
Chris Scheuer says
Thanks, Bonita. You're right, weighing is the most accurate.
Kamil Ogórek says
I'll give them a try Today and bake them in the morning. Freezing 6, and eating the remaining 6 the same day. Fingers crossed.
Also, there's one small mistake in the ingredients list. It should say 512g, not 512 cups 🙂
Chris Scheuer says
Thanks, Kamil! I'll correct that. Hope you enjoy them!
Be says
I've made the Artisan bread and it called for a tray of water on the bottom shelf and bread on middle shelf. Should I do this for the rolls ?
Chris Scheuer says
You can, but that's not necessary for these rolls.
Deb says
Mine never come out round they always expand protruding in some areas of the rolls. Any ideas why?
Chris Scheuer says
Hi Deb, Try pulling and pinching them together a little tighter when you form the rolls.
Kimberly says
Does it worked if rolled out baguette style for future appetizers? Just wondering if the dough will still rise and bake as well with more.
Chris Scheuer says
Hi Kimberly,
I have made this recipe into 2 round boules and that worked fine but I haven't tried a baguette.
Carrie says
I will never buy store bought rolls again! They are delicious!
Chris Scheuer says
Haha! Thanks, Carrie. I know just what you mean! 💕
Gretchen says
I’ve made these three times since the holidays and shared them with friends. They got rave reviews! I like to add 2.5 tablespoons of Everything but the Bagel Seasoning.
Chris Scheuer says
Thanks for taking the time to leave your review, Gretchen. I love your version with the bagel seasoning! What a great idea!
Leslie says
Can I use white whole wheat in this or at least partly?
Chris Scheuer says
Hi Leslie, yes, I think that 50% WW flour would work great!
Nancy Mcleary says
I would leave more than 5 stars if I could!!!
This is my first time making these rolls, although I’ve been making bread for about a year now.
I absolutely love baking and cooking! I haven’t bought bread for at least a year!
The only difference I noticed between my bread and yours is that the holes in mine are not as large and mine did not rise as much.
It is delicious 😋!! Crusty and chewy and sooo yummy 😋 !
I will definitely be making these frequently!
Chris Scheuer says
Yay! I'm super happy that you enjoyed these rolls as much as we do, Nancy! Thanks for sharing your results.
Lita poppenberg says
Chris ,
I make two boules with this recipe can I freeze the dough for one or do you suggest baking it then freezing thanks lita
Chris Scheuer says
I would suggest baking both and then freezing one. I know that works well and it will also be easier when you're ready to serve. You could slightly underbake it so you can finish it off right before serving.
Peggy Hambleton says
Made the dough last night, ended up with them sitting a little over 13 hours. They came out fine, really like them. Inside they look (and taste) exactly like English muffins, which I thought was a little weird. (Rather then Artisan rolls - though they LOOK artisan on the outside.) Maybe I let them sit too long or didn't punch out enough of the little bubbles? All good because they are great with butter and jam and will probably do well with beef stew and the like also. They were super easy to make and I will make them again for sure. Thank you for the great recipe.
Chris Scheuer says
Thanks for taking the time to leave a review, Peggy! I think you did everything right. Artisan rolls are supposed to have lots of air holes. I'm happy you enjoyed them !