Recipes / No-knead, no-touch bread rolls
Breakfast
Side
Vegetarian
Baked
No-knead, no-touch bread rolls
Four ingredients, an hour's rise and two spoons: crusty rolls without touching the dough with your hands.
- Cooking
- 25 min
- Prep
- 10 min + 1 h rising
- Difficulty
- Easy
Per serving
222 kcal
Protein · 13 %
7 g
Fat · 4 %
1 g
Carbs · 83 %
46 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 6 servings
- 375 g strong bread flour or plain flour
- 1 tbsp dried yeast
- 1 tsp salt
- 350 ml lukewarm water (not too hot)
- flour and chia seeds, for sprinkling optional
Makes 6 rolls; one serving is one roll.
Step by step
- Put all the ingredients in a bowl and mix into a wet, sticky dough. Cover with a tea towel and leave to rise for 1 hour. To speed it up, heat the oven to 50 °C while you mix, turn it off and put the bowl inside. It should double in size and have bubbles on the surface; you can leave it longer if you like.
- Preheat the oven to 230 °C. Using two spoons, scoop up portions of dough and put them on baking paper on a tray. Make 6, leaving a little space between them (it's fine if they touch). Sprinkle with flour and chia seeds; you can also add nuts or herbs.
- Put a dish of water at the bottom of the oven to create steam and the tray on the middle shelf. Bake for 25 minutes, until well browned.
- They keep in a bag or bread bin, and they can be frozen too.