Filed Under: Bread | Thanksgiving | Videos

How to Make Crusty Bread Rolls

Recipe By Tessa Arias
  |  
October 21st, 2015
4.78 from 9 votes
4.78 from 9 votes

Scratch-made no-knead crusty bread rolls take just 5 minutes to prep and taste just as good as any bakery or restaurant-quality bread! Can be made ahead.

Yield: 8 rolls

Prep Time: 5 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Surprisingly flavorful for bread made without some sort of starter or pre-ferment.
Texture: Clearly the best part! Crunchy and crusty on the outside, soft and airy inside.
Ease: Just 4 ingredients and no-kneading. The hardest part is working with the sticky dough.
Appearance: I could stare at bread all day long. Is that weird?
Pros: Easy recipe for a special dinner or holiday occasion.
Cons: None!!
Would I make this again? Yes.

Scratch-made no-knead crusty bread rolls take just 5 minutes to prep and taste just as good as any bakery or restaurant-quality bread! Can be made ahead too!

4 ingredients. 5 minute prep time. Can be made ahead. SUPER CRUSTY.

This crusty bread roll recipe is truly a beautiful thing. I have tried a lot of recipes for crusty bread rolls but most require time-consuming or complicated pre-ferments, starters, or rising instructions. That’s all fine for me because I spend so much time in the kitchen, but I know most of you need recipes that are as quick and easy as possible. Especially around the holiday season when there’s so much else to make and do.

Scratch-made no-knead crusty bread rolls take just 5 minutes to prep and taste just as good as any bakery or restaurant-quality bread! Can be made ahead too!

Be sure to check out the video below so you can see exactly how these rolls come together. I also share some of my favorite baking tips and explain how to achieve that crusty texture. I’ve included different make-ahead options within the printable recipe too.


Scratch-made no-knead crusty bread rolls take just 5 minutes to prep and taste just as good as any bakery or restaurant-quality bread! Can be made ahead too!

4.78 from 9 votes

How to make
Crusty Bread Rolls

Yield: 8 rolls
Prep Time: 5 minutes
Cook Time: 25 minutes
Inactive Time 3 hours
Total Time: 3 hours 30 minutes
Scratch-made no-knead crusty bread rolls take just 5 minutes to prep and taste just as good as any bakery or restaurant-quality bread! Can be made ahead.

Ingredients

  • 2 1/2 cups (11.3 ounces) bread flour
  • 1/2 teaspoon instant yeast
  • 1 teaspoon fine salt
  • 1 1/4 cups (10 ounces) lukewarm water

Directions

  1. In a large bowl combine all the ingredients. Stir until the mixture is thick and sticky. No kneading is necessary!
  2. Cover with plastic wrap and let rise until puffy and bubbly on top, about 3 hours. MAKE AHEAD: Alternatively, you can also let the dough rise overnight in the fridge.
  3. Using a scraper, fold the dough over about 12 times, adding enough flour so that it doesn’t stick. Use the scraper to cut the dough into 8 equal pieces. Flour your hands before shaping each piece into a ball.
  4. Place the dough balls on a parchment-lined baking sheet and cover with a clean towel. Let rise until puffy, about 35 minutes. Meanwhile, preheat the oven to 450°F.
  5. Bake for 20 to 25 minutes, or until golden brown. Serve warm.
  6. MAKE AHEAD: Store bread rolls in a container at room temperature for up to 2 days or in the freezer for up to 1 month and re-crisp in a 325°F oven for 5 minutes from room temperature or about 15 minutes from frozen.

Recipe Notes

You can use the same amount of active dry yeast in place of the instant yeast. Simply allow the active dry yeast to proof for five minutes with the water before adding in.
Adapted from Jenny Can Cook
Course: Side Dish
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Julie Bailey — October 21, 2015 at 6:07 pm

    I made your recipe for whole grain oat rolls and posted – they are amazing! Can’t wait to try these, too! The pumpkin rolls are adorable too. Perfect projects for this weekend. Thanks you for sharing!!!

  2. #
    Taylor @ Food Faith Fitness — October 23, 2015 at 4:55 am

    I’ve never actually made my own bread! Can you believe that?! But the crustier the bread, the happier my heart, so clearly I need to get on the bread train and make THESE.

  3. #
    AILUY — October 25, 2015 at 7:13 am

    Do you think these will work with half bread flour and half white whole wheat? I am searching for a crusty bread/rolls recipe made with whole wheat flour.

    Thank you

    • #
      Tessa — October 25, 2015 at 9:00 pm

      It’ll work but the texture will be noticeably denser.

  4. #
    Joanne — October 25, 2015 at 8:10 am

    Thank you for this easy roll recipe; my family will love them!

  5. #
    Donna — October 25, 2015 at 1:31 pm

    VERY sticky dough! I added additional flour (about 1/2 – 3/4 cups) after the second rising. It was still very soft. . . .

  6. #
    Katrin — October 28, 2015 at 1:22 am

    I made them yesterday and they are really easy to make although the dough is sticky as ****. I just worked with it, added only a tablespoon of additional flour and used a wet spoon to make them a little rounder. They are tasting really good, but I didn`t like the texture in the middle, they were a litttle pappy. But this morning they were amazing! I don´t know what happens with the gluten wile they are cooling down, but the texture inside gets really great- like italian Ciabatta. Today I will make them again for thursday breakfast. Thank you so much!

  7. #
    Leigh — November 2, 2015 at 2:31 pm

    I have stayed clear of those long rising crusty bread recipes. Just because I don’t have the time and patience. I will definitely give this one a try.

  8. #
    Sandra — November 12, 2015 at 8:49 am

    I’ve never had success with crusty bread before, but I followed your recipe exactly and the rolls came out perfect! The video was extremely helpful…I’m sure I would have over-floured if I hadn’t seen how sticky your dough was! Thanks for a great recipe.

    • #
      Tessa — November 12, 2015 at 11:37 am

      So glad to hear it, Sandra!

  9. #
    Len — November 13, 2015 at 12:46 pm

    I am a fan of Laheys no knead bread and this is going to be a keeper. First time making them and I would offer:

    1) not using parchment paper here so I Pam’d a cookie sheet.

    2)when covering for the 35 min rise, spray a piece of wrap (I cut a plastic veggie bag along a seam) with Pam then if you want, cover with a towel. My exeperience with this sticky dough is it will stick like glue to anything put on it (plastic or towel) hence the Pam on plastic wrap.

    3)Make sure your initial rising room temp is about 70o or it’ll take longer than 3 hr to get the required initial rise. I use my oven with the interior light on and it does pretty good as a proofing box. Especially in fall/winter temps, my house temp is a bit lower than summer temps.

  10. #
    Shivika Rodrigo — December 13, 2015 at 10:26 pm

    Hi, thanks so much for sharing, However bread flour is not available from where I am, however can I substitute All purpose White Whole wheat flour. Is there any instructions on using that. Cuz I love to give this a try.

    Thanks so much

  11. #
    Brandi — February 13, 2016 at 7:54 am

    I made these last weekend to pair with some soup and they turned out great! Super easy recipe. Thanks! 🙂

    • #
      Tessa — February 13, 2016 at 8:02 am

      Awesome!! Thanks for sharing 🙂

  12. #
    James — March 12, 2016 at 9:00 am

    Throwing out my other bread recipes. This one works. I have missed Spanish bread since I left there 17 years ago. This tastes just like it. Gracias.

    • #
      Tessa — March 12, 2016 at 1:37 pm

      So happy to hear that! De nada!

  13. #
    Chris — March 26, 2016 at 4:38 pm

    I made these today for Easter tomorrow but had to double the recipe(we are bread lovers in this house) They were sticky and as others had posted and I would have added more flour if I had not watched your video first. Certainly couldn’t wait until tomorrow to try one.They are great. Thanks for such an easy recipe. Will definitely made these again

    • #
      Tessa — March 28, 2016 at 8:57 am

      Awesome, Chris! Hope you had a happy Easter!

  14. #
    june — March 27, 2016 at 2:29 pm

    Hi Hon well I made these for Easter today. I could not keep my oven to stay at 425 it took longer in my oven to get the tops brown. They were ok. but I will try making them again in the lower oven to see if that
    will help. they were soft in the middle and hard on the out side like you said. not much taste for him he only
    eat half of one. And he loves the crusty rolls. Let me know if you have another recipe for crusty rolls to try out.
    dont mind the longer recipe I enjoy making breads. Enjoy your day looking forward to try out more recipes from
    you Thanks again

  15. #
    LeAnne — April 9, 2016 at 10:32 am

    I made these crusty rolls last night for company and they turned out great! Tessa I love this recipe! Will be making them often…

    • #
      Tessa — April 9, 2016 at 6:10 pm

      Happy to hear that! Thank you!

  16. #
    Brad — November 14, 2016 at 9:20 am

    Could these rolls be formed after the first rise and then frozen? I’d like to make them and then defrost and let rise a second time and bake. Thanks!

    • #
      Tessa — November 14, 2016 at 11:28 am

      Of course!

  17. #
    Mary Ann — April 24, 2017 at 7:19 pm

    Can I use all-purpose flour in place of the bread flour?

  18. #
    iluminameluna — February 26, 2018 at 9:32 pm

    I just used your recipe as a base for mine. And, yes, I’d made this recipe as is. GREAT rolls, just a tad too chewy for my goddaughters! They like soft, sweeter, rolls.
    For those who want to know if they can use plain, aka all purpose, flour: Yes, you can! The rolls won’t be as “artisanal” or crusty as when using bread flour, but they’ll taste great, especially if you let them sit (proof) overnight in your fridge. Just let them come to room temp (put the dough in your microwave WITHOUT heat!) before continuing with the recipe!
    For even softer rolls, use a touch of oil on your hands and your surface before using only a TINY bit of flour on them. It’s a science thing why the oil helps!
    Thank you for this recipe! It’s JUST the right size for those who don’t eat much bread!

  19. #
    Matthew — April 15, 2018 at 1:24 pm

    FYI: The video says 425 degrees and the recipe text says 450.

  20. #
    George — August 18, 2018 at 1:05 pm

    Mine is a question. After over a year of making rolls, (yours is next) no matter what I cover them with while they rise, they stick and deflate. Seems worse when dough is sticky like yours so I am at my wits end. You just covered your with a “clean towel”. If I did that I would have most of the dough on the towel. I have tried spayed plastic wrap, wet towel, and wet towel with flour all over it.

    I researched what happens if you don’t cover it. They say it forms a crust. Duh, that’s what I want.

    Thank you.

    George

  21. #
    Diane — November 14, 2018 at 4:32 pm

    Finally! A recipe for crusty rolls that’s not time consuming. I deal with chronic pain so something like this always great. You explained everything well on the video. When, forming the dough into the balls I dust my hands with flour and this helps a lot.

  22. #
    Bob — November 16, 2018 at 6:52 am

    Been making bread for many years, I am 77, always looking for a real crusty roll. Today the search ended. So crusty and tasty. Many thanks, can’t wait to try it as French bread
    Again many thanks
    Bob

  23. #
    Michael — December 18, 2018 at 12:36 pm

    Hi, Tessa

    “Dry-ran” these in advance of Christmas Dinner Saturday. Dough was not just sticky, but “blob-like”. Is the recipe supposed to be a 100% hydration? That’s awfully wet — I baked these in San Francisco area, with relative humidity near 90% on a rainy day. The recipe specifies weight of flour, +/- 2 grams, but does not specify weight of water. My first-try resulted in a nice crumb, not as open as I’d like, but perfectly fine. The bread had good flavor (I will increase salt on second try, personal preference), and nice crust, but the unbaked rolls were so soft I literally could not slash them with a lamé — it just dragged through the dough rather than cutting.

    If you have a weight for water (flour works out to 320.3 grams), that would really be helpful. Also, I know the recipe is, by design, a quick one — have you tried an overnight refrigerator ferment to help develop gluten structure? I think I will do that next.

    Thank you

  24. #
    Phyl — February 12, 2019 at 5:27 pm

    I’ve made these rolls a few times. Each time they would not brown on tops. If I leave them to bake longer then they get too hard.
    Suggestions Please!

  25. #
    Susan Splane — March 11, 2019 at 4:32 pm

    I made these. Very, very tasty. Did not add any flour. I weighed the flour. I only made 6 rolls because I wanted them large enough for grilled potabella. . The only complaint is that they were kind of thin. I lightly spayed the rolls 2 times while in the oven – at 1 min. and at 4 min. Then baked convection 450 for 15 min. Maybe the convection was a problem?

  26. #
    Susan — March 11, 2019 at 4:36 pm

    I made these. Very, very tasty. Did not add any flour. I weighed the flour. I only made 6 rolls because I wanted them large enough for grilled potabella. . The only complaint is that they were kind of thin. I lightly spayed the rolls 2 times while in the oven – at 1 min. and at 4 min. Then baked convection 450 for 15 min. Maybe the convection was a problem?

  27. #
    Susan splane — March 11, 2019 at 4:37 pm

    Please remove my last name from the comments.

  28. #
    joyce M wright — June 23, 2019 at 10:40 am

    I am a long time bread baker & this recipe is easy, tasty & quick .I doubled recipe to have rolls for next weeks dinner party & added parmesan cheese to a few of the rolls . Froze some rolls before baking anol will let you know how that works out.

  29. #
    Sandy — September 23, 2019 at 9:09 am

    Made these last night and they were delicious! I only had exactly the 2.5 cups of flour left that the recipe called for so I didn’t have any left for making the roll shapes so I used oil instead and couldn’t get them shaped perfectly but that’s ok! I added just a half tsp of sugar just because most bread recipes have at least a little sugar and covered them in melted butter before baking. They turned out amazing! For such a simple recipe with so little ingredients I thought they might be ok but turned out to be the best rolls I have ever made (and I have tried many recipes) this one will be a keeper! Thanks!

  30. #
    Rebecca — October 24, 2019 at 7:01 am

    This is truly the best roll recipe ever! I wasn’t looking for an easy recipe so the simplicity is a bonus. They came out crusty on the outside and with good bread taste and texture inside. Thanks for sharing it!

  31. #
    Andrea — March 16, 2020 at 2:12 pm

    Came out like Little Rock’s. For the second time. Am suspecting a yeast problem. Will get new and try again!

  32. #
    Debbah — March 29, 2020 at 1:13 pm

    Directions say 450, video says exactly 425…. I will go with 425 and see how they work out. Either way you may want to make video and recipe match

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