The no-knead rolls are an easy, quick, and super clever recipe to make bread at home without even getting your hands dirty kneading. The term no-knead means that, to make these rolls, you won’t need mixers, planetary mixers, or any such tools; you only need a simple fork! Even shaping these no-knead rolls is really simple, they are very soft, with a soft and fragrant crumb and a crunchy crust, perfect for filling with whatever fillings you prefer. And the beauty is that they come out great even with the classic cheap supermarket flour, thanks to a little trick, they are really special little rolls that you’ll make time and time again, you won’t buy bread anymore!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups water
- 2 cups all-purpose flour
- 2 cups semolina flour
- 0.53 oz fresh yeast
- 2 tsp salt
- 1 tsp sugar
- as needed semolina flour (for dusting)
Steps
The no-knead rolls are very easy to prepare. First, put the two flours, sugar, and fresh yeast dissolved in a little warm water, taken from the total, in a bowl. Add the remaining water and mix quickly with a fork.
Once the ingredients are well combined, add the salt and continue mixing with the fork. The dough will not be perfectly smooth, but it should be like this.
Cover the bowl with plastic wrap and let the dough rest for 20 minutes. Then, do a round of quick folds, mixing with the fork. You need to do this two more times, for a total of 3 rounds of folds every 20 minutes.
After the last round of folds, transfer the dough to a tray sprinkled with semolina, spread it with your hands (my tray was 13.78×7.87 inches) and let it rise for a couple of hours.
After the rising time, gently flip the dough onto a surface with semolina, being careful not to deflate it, and cut it into 8 parts.
Place the no-knead rolls thus obtained on a baking sheet lined with parchment paper, add a sprinkle of semolina, and bake in a preheated oven at 428°F for about 25 minutes, they should lightly brown. If you prefer them crunchier, extend the cooking time by 5 minutes.
Advice:
The no-knead rolls keep at room temperature, in an airtight bag, for 3/4 days. Using half all-purpose flour and half semolina, the rolls will be tastier, softer, and crunchier at the same time, but you can also use only all-purpose flour or only semolina. You can use dry yeast, use 1 tsp.
Other homemade bread recipes HERE
