This past week I completed my COVID bingo card, by making bread! I’ve never made bread before, so I started off with the easiest recipe I could find - a “No Knead Crusty Rolls” recipe I found on Youtube. The rolls were as easy to make as it seems, and they were incredibly delicious. I plan on making this recipe again, but next time making sure the rolls are equally-sized.

The recipe

• 2 ½ cups (320 grams) bread flour or all-purpose flour
• ¼ teaspoon (1 gram) instant or dry active yeast
• 1 teaspoon salt
• 1 ¼ cups hot tap water

Total cook time: ~20 minutes

Total prep time: ~10 minutes

Total wait time: ~4 hours

Recipe link: No Knead Crusty Rolls on Youtube

(I cut the recipe in half, used instant yeast, and used all-purpose flour)

Step 1

Mix the flour, yeast, and salt, to combine well.

Step 2

Add the water and stir to combine. The dough will be pretty wet, that’s okay.

Step 3

Cover the dough with plastic and let the dough rest for ~3 hours. It should double in size.

(I had errands to run so my dough sat for ~6 hours and it turned out great!)

Step 4

Pour the dough onto a heavily floured counter and fold the dough a few times. You’re not “kneading”, the goal is to dry the dough out a bit and start to form a shape.

(If you get tripped up, the linked Youtube video demonstrates how to do this)

Step 5

Separate the dough into 8, equal-sized, pieces.

(I cut the recipe in half, so I went with 4 pieces)

Step 6

Fold each piece of dough a few times to form a ball (like before, the goal is to shape, not knead). Add each shaped piece of dough to a baking sheet.

Step 7

Heat up your oven to 450°F. As your oven heats up, cover the dough with a towel and let it rest.

(It took my oven ~30 minutes to heat up to that temp)

Step 8

Bake your rolls for ~20 minutes, or until they color.

Step 9

Pull the rolls out of the oven and let them rest for a few minutes. And then enjoy!

(Which, in my case, meant I ate 2 immediately)