No-Knead Rustic Rolls Recipe


  • 3 cups (360g) Bread flour
  • 1 teaspoon (5g) Salt
  • 1/4 teaspoon (1g) Instant yeast
  • 1 1/2 cups (360ml) Warm water


  1. Mix Ingredients: In a large bowl, combine the bread flour, salt, and instant yeast. Add the warm water and stir with a spoon or spatula until a shaggy, sticky dough forms.
    • Bread Flour: High gluten content is essential for creating a strong network that will trap the gases produced by yeast.
    • Salt: Adds flavor and strengthens the gluten structure.
    • Instant Yeast: A small amount is used because of the long fermentation time.
    • Warm Water: Hydrates the flour and activates the yeast.
  2. First Rise: Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours.
    • Long, Slow Fermentation: Allows the enzymes in the flour to break down the starches into simpler sugars, which the yeast can then ferment, producing CO₂ and alcohol. This process develops complex flavors.
  3. Shape Rolls: After the first rise, the dough will be bubbly. With floured hands, gently shape the dough into small rolls without deflating it too much.
    • Gentle Shaping: Preserves the gas bubbles formed during the long fermentation, contributing to the light, airy texture of the rolls.
  4. Second Rise: Place the shaped rolls on a parchment-lined baking sheet. Cover them with a cloth and let rise for about 2 hours, until they puff up slightly.
    • Second Fermentation (Proofing): Allows the dough to rise again and develop more structure.
  5. Bake: Preheat your oven to 450°F (230°C). Transfer the rolls to the oven and bake for about 25-30 minutes, or until they are golden brown and sound hollow when tapped.
    • High-Heat Baking: Facilitates a strong oven spring and the Maillard reaction, which gives the rolls a golden-brown crust.
  6. Cool: Remove the rolls from the oven and let them cool on a wire rack.

Scientific Explanations

  • No-Knead Technique: The long fermentation period allows gluten strands to develop naturally without mechanical kneading. Hydration and time create a gluten network that is capable of trapping the gases produced by yeast.
  • Yeast Fermentation: Over the extended period, yeast slowly ferments the dough, producing CO₂ gas. This gas creates air pockets within the dough, leading to a light, airy texture upon baking.
  • Steam and Crust Formation: Baking at a high temperature with steam (which can be created by placing a pan of water in the oven) keeps the crust soft during the initial phase of baking. This allows the rolls to expand fully before the crust hardens. Once the steam dissipates, the crust becomes crisp and brown.
  • Maillard Reaction: Occurs at high temperatures, creating a golden-brown crust with rich flavors.

This no-knead rustic rolls recipe is a fantastic demonstration of how simple ingredients and time can yield delicious, artisan-quality bread. The long fermentation not only develops the gluten network and air pockets but also enhances the flavor, making this a rewarding and straightforward approach to bread-making.

Long Room Temperature Dough Rise

Letting dough rise at room temperature for over 12 hours is generally safe and is a key step in many no-knead bread recipes. This method relies on a longer fermentation period at a lower concentration of yeast compared to traditional bread recipes. Here are a few points to consider:

  1. Temperature and Time: The safety and success of long fermentation largely depend on the room temperature. Ideal conditions are usually around 68-70°F (20-22°C). If your kitchen is warmer, the dough might ferment too quickly and could over-proof, while cooler temperatures slow down the fermentation process.
  2. Acidity Development: As the dough ferments, it naturally develops acidity. This acidic environment is unfavorable for the growth of harmful bacteria, making the long fermentation process safe.
  3. Alcohol Production: The yeast also produces small amounts of alcohol during fermentation. This, along with the acidity, helps inhibit the growth of unwanted pathogens.
  4. Dough Condition: It’s important to monitor the condition of the dough. If it becomes overly sticky, has an unpleasant smell, or shows signs of mold, it should not be used.
  5. Refrigeration for Longer Fermentation: If you plan to let the dough rise for longer than 18-24 hours, or if your kitchen is very warm, you might consider refrigerating the dough. Cold fermentation can enhance the flavor and is safer for extended periods.

As with all food preparation, cleanliness and food safety practices should be followed, including using clean utensils and containers. Generally, the long-rise method is not only safe but also beneficial for developing flavor and texture in the bread.

John Nguyen
John Nguyen
Articles: 103

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