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These Easy Artisan Rolls truly are unbelievably easy. Stir up the dough then go to bed. In the morning, shape and bake. Unbelievably delicious too!
Initially, I titled this post, Easy Artisan Rolls. As soon as I finished typing the words however, I knew it needed clarification. Ridiculously Easy? Incredibly Easy? Ludicrously Easy? Finally, I settled on Unbelievably Easy Artisan Rolls. I wonder what you would have called them?
How Easy are They?
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 it’s 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? 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 Raleigh, you can find 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? Now the answer is super simple, just whip up a batch of these Unbelievably 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.
Just 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!
You know what might be even better than the simplicity of this 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!
See what I mean? Unbelievably Easy Artisan Rolls. Have you decided yet what you’ll call them?
Café Tips for Making these Unbelievably Easy Artisan Rolls
- Use plenty of flour on your work surface. This is what will keep the dough from sticking. I also like to keep my hands well floured while shaping the rolls.
- 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 that the typical size rolls that you often find.
P.S. If you love delicious, EASY bread recipes, be sure sure to check out the 5 Minute Artisan Bread with a full picture tutorial. You won’t believe the amazing aroma that will fill your house; AND how easy it is!
Lots of people ask what kind of cookware, small appliances, cutlery, etc. I use in the kitchen. Here’s what I used to make this recipe.
- 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 bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.
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The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and it's 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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Transfer pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to 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 8-10 minutes at 350˚F.
Char says
I’ve made these 3 times and use my pizza stone. Just let heat it thoroughly in the oven while you shape the rolls. Just plop the flour-coated rolls on the stone. They bake beautifully with nice crusty bottoms and don’t stick. *It’s ok even if they touch each other. Thanks for this great recipe.
Chris Scheuer says
Thanks for sharing your results, Char!
Melissa says
I cut the recipe in halve then add 25 grams of my 50% hydration sweet stiff starter. Rather than rolls, I made a rustic boule and baked in my Dutch oven. It made the most beautiful open crumb loaf for breakfast. Thank you!!
Chris Scheuer says
Thanks for sharing your results, Melissa!😊
KJ says
Since I have a split pea w/ ham soup going in the crock pot, I decided to make some crusty rolls to go with it. I’ve never tried a no-knead artisan bread recipe before and this recipe looked so simple I just had to try it! The dough is raising now and if all goes as planned, the soup will be done just about at the time the rolls will go in the oven. I’m so excited to see how it all turns out 🙂 Thanks a bunch for this recipe!!!
Chris Scheuer says
Yum! Sounds like a wonderful dinner for a chilly January evening. Hope you enjoy the rolls, KJ!
Diane Mc says
Wish I hadn’t waited so long to try the recipe! Could not be easier. Very rustic and delicious. I’m going to add some rosemary next time.
Chris Scheuer says
Yay! So happy you enjoyed these rolls, Diane! Rosemary will be wonderful!
Miranda Jewett says
My dough before rising is looking more like batter than dough… I spooned and leveled my flour, should I add more?
Chris Scheuer says
Nope, if you need a little extra flour, just add it when you turn the dough out onto the counter.
Chris Breeding says
Chris, I made these little Artisan rolls yesterday. They were wonderful! I give you 5 stars! I put the dough together in the morning and baked them off for dinner. Love all your recipes. They are easy and very tasty. Like you, I love my mixer, but sometimes like being able to use one bowl and making things by hand.
Thanks for all the time you take creating these recipes for the world to enjoy.
Chris Scheuer says
You’re welcome, Chris! I’m so happy you enjoyed these rolls! Thanks for your kind words and for sharing your review.
Cheryl Curtis says
I make a lot of artisan breads, but was drawn to your recipe for ease plus I have never tried making it into rolls. Would you by chance have the weight measurements for the ingredients? I just find textures and results are better with weighing the ingredients
Chris Scheuer says
Hi Cheryl, if you look at the recipe, right above the word “Instructions” there is a little button you can click for the metric measurements.
Angela Gates says
Hi there, I was wondering if after you roll the dough int balls if you could leave them on the sheet pan and put in refrigerator and bake later that day. Thank you,
Angela
Chris Scheuer says
Hi Angela, I haven’t tried that so I can’t say for sure. I know you can bake them and then just warm them up later in the day with good results.
Jay says
Very tasty! Crisp outside – chewy inside. Excellent. I added flax seed and dried cilantro.
Chris Scheuer says
Thanks, Jay! Love your adaptation!
Gmapriscilla says
Love these rolls! I added sour dough starter, dry malt for flavor and a little sweetness, then baked them in a hot Dutch Oven. Words cannot describe how crusty, yet tender and tasty they were.
Chris Scheuer says
Yum! Your adaptations sound amazing!
Kelly says
Can you let these rise for more than the 12 hours? I have other no kneed breads I have made that say they can rise for 18-24. Would that be okay for these rolls?
Chris Scheuer says
I think you could go a few extra hours with these rolls. If you go too long, yeast can lose its oomph.
Rob T from NYC says
Sorry….In my earlier comment, I failed to mention that after I put the rolls in the ziploc, I toss them in the freezer!
Rob T from NYC says
I’ve made the rolls about 4 times now and each time, they’ve came out wonderfully (and I am new to this whole no-knead bread baking thing). I just wanted to share how I freeze them – after they have fully cooled, I slice them in half, as you would an english muffin, put one or two in a ziploc, and that’s it. To warm them up, I separate the top from the bottom, toast them frozen under medium-dark setting in my toaster oven (the freezing slows it down) and they come out crisp and smelling delicious. They taste delicious. The rolls have replaced my morning bagel-shop bagel and the texture and flavor reminds me of a NYC bialy. Hmm, I wonder if the recipe could be converted to a bagel or bialy?
Also, I ‘ve learned that I prefer the Bob’s Red Mill brand bread flour (harder to find) than the King Arthur bread flour. I think the Bob’s brand ferments better and with more flavor. Just one person’s opinion.
Anyway, thanks for the recipe!
Chris Scheuer says
Thank you, Rob! I appreciate your taking the time to share this review, it will be very helpful to other readers! I love that these have replaced your morning bagel habit, that says a lot from a New Yorker 💕💕💕
Kim says
Thanks for this recipe. It is super easy and delicious. My husband loves them and wants me to teach him how to make them. I use instant yeast and looked up what the equivalent is to active dry and so I only use 3/4 teaspoon of instant yeast. I don’t get the nice big air holes like yours. Should I be using the full teaspoon of instant yeast to the big air pockets.? What is the key to get those? Also what is the best way to store the leftovers for the next few days without them becoming hard as bricks . Thanks again for this incredible recipe
Chris Scheuer says
Hi Kim, I’m so happy you both enjoyed these rolls. Regarding the big holes, I think it’s the slower rise which happens because of the regular yeast which activates slower than instant. There’s nothing wrong with instant yeast and I use it for lots of recipes but I think when you’re looking for the big craggy holes, you’re better off using regular yeast.
Judi Parker says
Can’t wait to try these…But I always have a hard time with freezing bread. Any suggestions? There will probably be none to freeze, but just thought I would ask. Thanks, Judi
Chris Scheuer says
Hi Judi, I usually just freeze the rolls on a sheet pan. Once they’re frozen (after an hour or so), I pop them in a ziplock bag. When I want to use the rolls, I just pull out however many I need, thaw and then rewarm in the oven for 5-8 minutes.
Debora Zimoski says
Judi in regards to freezing bread. Came across a tip to put paper towels in the bag when thawing. It works! I had the same problems the bread just wasn’t good to me when I froze it. Give it a try!
Chris Scheuer says
Thanks, Debora! Great idea!
Adelina says
Hi Judy, I found that the best way to freeze bread is to completely wrap it in foil and then put it in a ziplock bag. I freeze baked goods like this all the time and each time it comes out fresh, tasting just like I baked it yesterday. There are no ice crystals touching the bread and no weird freezer burn center. I hope that helps.
Dennis says
When do I add rosemary and salt (or other spices) to give the rolls flavor? Before they rise?
Chris Scheuer says
Add rosemary or other seasonings with the flour.
Valerie says
I just started making bread three months ago. These are the best, easiest rolls ever. Will never buy store-bought again. Thank u!
Chris Scheuer says
Awesome! Thanks so much, Valerie! You may be designated as the family bread maker from now on!
Laurie Stewart says
In case it helps, I added 1Tbl of finely chopped rosemary to the flour at the start of the recipe. After shaping, I brushed the tops with melted butter and sprinkled liberally with a mixture of 1 tsp. flaky salt and 2 tsp finely chopped rosemary. Took these great little rolls to a whole new level of goodness.
Chris Scheuer says
Thanks, Laurie! Sounds like a wonderful adaptation!
Lynne says
When you say to turn the dough in the flour, do you mean to literally just turn and coat the dough or do you knead please? (novice here). Thank you 🙂
Chris Scheuer says
Hi Lynne, no just turn them in the flour. That’s one of the beauties of this recipe – you don’t have to knead. Just make sure to keep them rolled in flour so they won’t be sticky.
Angel says
I’ve made these once already and they turned out pretty good but not quite right. I have found that the required amount of water in the recipe doesn’t seem to be enough for the four cups of flour. I made the dough again and had to add extra water this time too. Is there a reason for this?
Chris Scheuer says
Hi Angel, it’s hard to say what went wrong without having been in the kitchen with you. Most people say that this dough is on the wet side. I usually have to roll the dough balls in flour to form them into balls.
Gretchen Dietz says
I’ve made this recipe quite a few times and I have noticed that just the last couple times, it seems the dough is drier. I’m wondering if it has to do with the weather. I first started making this in the spring and the last couple times, it’s been summer. Maybe that’s all it is? I love this recipe and I usually make bigger loaves rather than the rolls. I’ve made 8 small loaves, 4 loaves and sometimes only 2. I live alone so I keep one out and freeze the other. I would like to try using this for sweet bread like cinnamon rolls. Wondering if that would work.
Chris Scheuer says
Hi Gretchen, flour can differ, depending on, not only the weather, but also the batch. Next time, you might want to add a little less than the designated amount of flour as you can always add more but you can’t take it away. Thanks so much for sharing your results! 💕
Heather says
Can you use instant or quick rise yeast instead of traditional yeast?
Chris Scheuer says
Hi Heather, you could definitely use instant yeast! The rise time may be a bit shorter.
Jan Amaral says
I’ve been making your recipe weekly since sheltering started. I admit I now use my Instant Pot in the yogurt mode to proof because I can’t wait overnight. The recipe still comes out perfect.
You mentioned bf to raise my oven heat and now I add an egg wash (husband’s suggestion) and they are beautiful. I love making bread now. Thanks for this recipe.
Chris Scheuer says
Awesome! Thanks for sharing your results, Jan!
Mary says
I can’t find anything on here about proofing in an instant pot…you put it on yogurt mode instead of letting it rise for 12 hours? That would be amazing if so! Thank you!
Chris Scheuer says
Hi Mary, I haven’t done it myself but I have heard that you can proof dough in an instant pot. Perhaps some of our readers have done this.
Beth Gasson says
How long do you let it proof in the instant pot?
Angela says
These rolls are exceptional. I made half the recipe and got eight rolls just under 2oz each. Taste and texture are great. If making as dinner rolls I would make smaller and add toppings like sesame, poppy or everything spice.
I didn’t brown as I was going to freeze. Just reheated one in my toaster oven and it came out great. Very crunchy crusty on the top and still soft, chewy and delicious on the inside.
Chris Scheuer says
Thanks so much Angela! We appreciate you taking the time to share your results! 💕
Harcharan Gambhir says
Can I use gluten free baking flour.
Chris Scheuer says
I haven’t tried GF flour so I don’t want to say but perhaps some of our GF readers have tried this recipe with another flour.
Julie A McIntosh says
I made these amazing rolls the other day and they are easy and delicious! I did have some browning trouble but I will try an egg wash to see if that resolves my issues.
My question is: if you were going to flavor these rolls (I think I saw something about parmesan and black pepper), how much would you use? Would you only use seasonings on the tops of the rolls or in the bread itself? When would you add the spices, during rising or at the end? Maybe by now, you have tried these additions and have some insight.
Thanks again for a really yummy recipe that was a bright spot in our day!
Julie
Chris Scheuer says
Hi Julie, I add the spices or seasonings with the dry ingredients. I’m so happy you enjoyed them!
Gretchen Dietz says
I did what someone suggested and put a pan of water in the bottom of the oven when backing. Mine brown beautifully.
Chris Scheuer says
Thanks, Gretchen!
Deb says
I saw the “40 minutes total” and got it started for dinner and THEN saw that it has to sit overnight. ☹️ Guess we’ll be having fun rolls with breakfast tomorrow.
Chris Scheuer says
Aww… sorry about that, Deb! My recipe plugin doesn’t allow me to add rising or resting time at this point.
Hanna Miller says
Hey!!
This recipe looks delish! Can’t wait to try! Do you think I can use whole wheat flour instead of regular ? Thanks
Chris Scheuer says
Hi Hanna, I think it would work to use 50% WW flour. The rolls would be pretty heavy with 100% WW. Enjoy!