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    Crispy Crust, Soft Inside Bread Rolls

    Crispy Crust, Soft Inside Bread Rolls

    This bread is amazing! Perfect quick bread rolls ready the same day

    Crispy crust, soft inside - this bread is amazing! I don't buy bread anymore because I can make these perfect quick bread rolls at home with minimal effort. Using a simple no-knead technique with just a few folds, these rolls develop incredible texture and flavor. The secret is the "lift and slap" technique that creates structure without traditional kneading.

    This recipe makes 6 beautiful bread rolls with a crispy, flaky crust and wonderfully soft interior. You can follow along with the video below to see exactly how the dough should look at each stage. The whole process takes about 3 hours from start to finish, but most of that is hands-off resting time.

    Watch the full process and see how to achieve that perfect crispy crust!

    Ingredients

    • 230 ml Water(1 cup)
    • 4 g Fresh Yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp, optional)
    • 320 g Bread Flour(2 ½ cups, plus extra for dusting)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (230ml) with fresh yeast (4g) and optional sugar (4g). Mix well. Add bread flour (320g) and salt (6g). Mix until there's no more dry flour visible - just mix, no need to knead. Cover and let rest for 30 minutes at room temperature.
      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 each to the center - this takes about 30 seconds. Lift the dough and slap it back using the "lift and slap" technique. Cover and let rest for 30 more minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, but more gently this time. Give it a gentler lift and slap. Now the dough is ready for the final rise. Let proof until it doubles in size - usually about 2 hours. The dough should be very wobbly.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough to make it easier to cut, stretching it slightly. Divide into 6 equal parts. Roll the longer pieces, then shape into balls by rubbing against the work surface to seal. Let them rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Give each roll a quick fold to tighten the surface and seal again. This step helps them hold their shape better during baking.
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Sprinkle a thin veil of flour on top of each roll and smooth it with your hand. Score the bread with a sharp blade or knife. Splash some water between the breads for extra steam.
    8. 8
      Bake: Cover with another tray and bake at 450°F (230°C) for 20 minutes. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and serve: The crust is so crispy and flaky! When you break them open, you'll hear them sing. The inside is perfectly soft and airy - ideal with butter or for making sandwiches. The crispy exterior shatters beautifully with each bite!
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    The crust is so crispy and flaky! When you break open these rolls, you'll hear them sing. The inside is perfectly soft and airy - ideal with butter or for making sandwiches. The crispy exterior shatters beautifully with each bite, while the interior stays tender and fluffy. I can do this all day!

    Watch the Video Tutorial

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

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