same day-breadsbeginner friendlywhole grain

Easy No-Knead Bread Rolls
This bread is perfect for sharing. With just four ingredients and no kneading, these rolls have a crispy crust that sings and a soft inside that's incredibly satisfying. The whole wheat adds amazing depth of flavor.
Easy No-Knead Bread Rolls
Ingredients
- 220 ml water
- 3 g fresh yeast(or 2 g dry yeast)
- 220 g bread flour
- 100 g whole wheat flour
- 6 g salt
Instructions
- 1Mix 220 ml water with 3 g fresh yeast (or 2 g dry yeast).
- 2Add 220 g bread flour, 100 g whole wheat flour, and 6 g salt. Mix until there's no more dry flour.
- 3Cover and let rest for 30 minutes.Timer Available:First Rest (30:00)
- 4With a wet hand, stretch all 4 sides to the center, then lift and slap the dough back.
- 5Cover and rest for 30 minutes.Timer Available:Second Rest (30:00)
- 6Repeat stretch-and-fold. The dough is now much more elastic.
- 7Let rise until doubled in size, about 2 hours.Timer Available:Bulk Rise (2:00:00)
- 8Turn out the dough, fold to make it easier to cut, and divide into 6 equal parts.
- 9Pre-shape each piece: flatten gently, roll lengthwise, then roll in the opposite direction to form a ball and seal.
- 10Let rest uncovered for 10 minutes.Timer Available:Bench Rest (10:00)
- 11Final shape: fold each piece to tighten the surface, pinch to seal, and place on a baking tray.
- 12Cover with a towel and let rise for 30 minutes.Timer Available:Final Proof (30:00)
- 13Lightly sprinkle flour over the rolls, score with a sharp blade, sprinkle a few drops of water, cover with another tray, and bake at 220°C for 20 minutes.Timer Available:Covered Bake (20:00)
- 14Remove the top tray and bake 10 more minutes until golden and crispy.Timer Available:Final Bake (10:00)



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