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    4-Ingredient Bread Rolls - Crispy & Airy

    4-Ingredient Bread Rolls - Crispy & Airy

    Absolutely perfect with just flour, water, yeast, and salt

    Sometimes the best recipes are the simplest ones! These 4-ingredient bread rolls prove that you don't need a long ingredient list to create something amazing. With just flour, water, yeast, and salt, I make bread that's crispy, airy, and absolutely perfect.

    The magic is all in the technique. Using the lift-and-slap method builds strength in the dough without any traditional kneading. The result? Beautiful rolls with a crispy crust and soft, airy inside that will have you hooked after one bite.

    Follow along with the video to see the new scoring technique and watch these rolls come to life.

    4-Ingredient Bread Rolls Recipe

    I love how therapeutic the shaping process is. You can use two different methods to shape the rolls—both create tight, beautiful balls that rise perfectly. The key is making the dough ball as tight as possible before the final rise. They're so nice to the touch when you smooth the flour over them before baking!

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 320 g Bread flour(2 ½ cups)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a large bowl, mix water (220ml) with fresh yeast (3g) or dry yeast (2g) until dissolved. Add bread flour (320g) and salt (6g). Mix until there's no more dry flour—just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. Lift the dough and slap it back - the "lift and slap" technique. Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the stretch, fold, lift and slap process. The dough will be much more elastic now! Let rise until doubled in size - about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Divide into 3 equal parts, brushing off any extra flour. Shape each piece using your preferred method: Method 1: Flatten gently, fold into a ball, make it as tight as possible, rub against work surface to seal. Method 2: Flatten gently, roll tightly, roll in opposite direction to make a ball, pinch and seal. Let rest for 10 minutes uncovered.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Flatten each roll gently. Roll and press down with the tips of your fingers to seal the edge. Roll the ends for a nicer shape. Move to baking tray. They look so pretty!
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes. Meanwhile, preheat oven to 430°F (220°C).
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Lightly sprinkle with flour and smooth it with your hand. Score the bread with a sharp blade using your preferred pattern.
    8. 8
      Bake: Sprinkle a little water around the bread for steam. Cover with another tray of the same size. Bake at 430°F (220°C) for 20 minutes.
      430°F (220°C)
      Timer Available:Covered Bake (20:00)
    9. 9
      Finish baking: Remove the top tray and bake for 10 more minutes until golden. They'll sing as small cracks form on the crust—that's the sign the bread will be great! Test by tapping the bottom—hollow taps mean perfectly baked.
      Timer Available:Uncovered Bake (10:00)
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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