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No Knead Sandwich Rolls Recipe

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4.4 from 8 reviews

These no-knead sandwich rolls are soft, fluffy, and easy to make with just a few simple ingredients. The dough ferments naturally to develop flavor and texture, requiring minimal effort and no kneading. Perfect for sandwiches or as dinner rolls, these bread rolls are baked to golden perfection in just 30 minutes.

Ingredients

Dough Ingredients

  • 4 1/2 cups (600g) bread flour (or all-purpose/white flour)
  • 1 3/4 cups (420-450ml) warm water (35-40°C / 95-104°F)
  • 2 tablespoons instant or quick yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt

Instructions

  1. Prepare Yeast Mixture: Pour the warm water (35-40°C) into a container and add the sugar and instant yeast. Mix well and let it ferment for 2-3 minutes until slightly frothy.
  2. Mix Dry Ingredients: In a large container, combine the bread flour and salt. Stir 3-5 times with a silicone spatula to distribute evenly.
  3. Form Dough: Pour the yeast-water mixture into the flour container. Mix the flour and water together thoroughly using the silicone spatula until a rough dough forms.
  4. First Fermentation: Cover the container with a pot lid or plastic wrap and let the dough ferment at room temperature for about 50 minutes, or until it has risen 1 to 2 times its original size.
  5. Prepare for Shaping: Uncover the dough and gently fold it to release air by folding it from right to left, front to back, left to right, and back to front, repeating twice in total. Sprinkle flour on a clean surface to prevent sticking.
  6. Divide Dough: Dust the dough and your floured hands with flour. Using a plastic dough scraper, divide the dough into 8 equal pieces on the floured surface.
  7. Shape Rolls: Lightly flour each piece. Fold each piece inward from all four sides 2-3 times by hand to tighten. Flatten each piece into a round shape, then roll it up and seal the edges neatly.
  8. Arrange on Baking Sheet: Line a baking sheet with parchment paper. Place the 8 dough rolls on the sheet with the sealed side down, leaving space between them for expansion.
  9. Second Fermentation: Cover the rolls with a dry cloth and let them rise for about 30 minutes until doubled in size.
  10. Preheat Oven with Steam: Place a glass of water on the lower rack of the oven to create steam. Preheat the oven to 400°F (200°C).
  11. Bake Rolls: Bake the rolls on the middle rack for 30 minutes at 400°F (200°C) until golden brown.
  12. Serve: Remove from the oven and let rolls cool slightly before serving. Enjoy fresh as sandwich rolls or with butter and spreads.

Notes

  • Use warm water (not hot) to activate yeast without killing it.
  • Folding the dough gently instead of kneading preserves air bubbles for a fluffy texture.
  • If you do not have instant yeast, active dry yeast can be used but may require a longer proofing time.
  • Sprinkling flour on the surface and hands prevents sticking and makes shaping easier.
  • Adding a glass of water during baking creates steam, giving the rolls a soft crust.
  • Allow rolls to cool slightly before slicing to avoid tearing the bread.

Find it online: http://bitezly.com/no-knead-sandwich-rolls-recipe/