No-knead Bread Rolls
The only no-knead bread rolls you need in your life
These no-knead bread rolls are everything you want in a homemade bake: golden on the outside, soft and fluffy on the inside, and ridiculously easy to throw together. No fancy equipment, no kneading, and definitely no sore arms. There’s still your proving and rising time so I haven’t completely eliminated the waiting time, but at least part of the process is easier!
They’re made with simple ingredients, warm water, olive oil, fast-action yeast, runny honey, strong white bread flour, and salt, but the result is bakery-level goodness without the stress. Which is what I’m all about.
If you’ve never made your own bread before, this is the perfect place to start. And if you have made bread before, prepare to be converted by the ease and flavour of these beauties. I used to prep doughs daily when I worked in Michelin-starred kitchens (alongside desserts, ice creams and pastry bits), and while the pace back then was pure chaos (then again whats changed tbh haha), I still love that feeling of creating something from scratch. These rolls give me all the nostalgia, just with less sweat and more satisfaction.
FAQs
Why don’t I have to knead this dough?
It does sound suspiciously easy, doesn’t it? The trick is in the long resting time. By letting the dough sit undisturbed for a while, the gluten develops naturally. This gives you that lovely chewy structure without needing to stretch, fold, or work the dough by hand. Minimal effort, max reward. That’s my recipes all over tbh.
What can I use these bread rolls ror?
These rolls are super versatile and perfect for:
Slow cooker pulled meat sandwiches (looking at your buffalo chicken)
Breakfast baps (eggs, bacon, eggs, veggie sausages etc)
Mini burgers or sliders
Soup dippers or rolls for serving up alongside dinner
Freezer snacks for grab-and-go lunches (we love an organised queen)
They freeze well and toast up beautifully too. Oooh you know what, spread over some confit garlic with butter for the ultimate snack.
How can I make these vegan?
Just swap the honey for a pinch of sugar or agave nectar, and you’ve got a fully vegan no-knead bread roll that’s just as delicious. Everything else, flour, yeast, olive oil, is naturally plant-based.
Can I make more smaller rolls instead of 6?
Yes, absolutely. If you divide the dough into smaller portions, just reduce the baking time slightly. Keep an eye on them though. Once they’re golden brown and sound hollow when tapped underneath, they’re ready.
Can I use plain flour?
You technically could, but for the best texture and structure, strong bread flour is recommended. It gives you that chewy, airy crumb.
Can I add herbs or cheese?
Yep. Mix in grated cheddar, chopped chives, garlic powder, or dried rosemary for extra flavour. If you do add your own spin, let me know in the comments what you did.
How long do they keep?
These rolls stay fresh for about 2-3 days in an airtight container. Or freeze them (pre-sliced, if you’re clever) and toast straight from frozen.
Whether you’re building a brunch sandwich, mopping up your favourite soup, or just snacking with a generous spread of butter confit garlic, these no-knead bread rolls are the soft, fluffy, fail-safe bake you’ll come back to again and again.
No-knead Bread Rolls
By Poppy Cooks
https://www.poppycooks.com/recipes/no-knead-bread-rolls/
Ingredients
- 330ml warm water
- 2 tbsp olive oil
- 7g dried fast action yeast
- 1 tsp runny honey
- 425g strong bread flour
- 8g fine table salt
Metric
Imperial
Instructions
- In a jug, mix together the yeast, water, honey and olive oil and leave to sit for 5 minutes until foamy.
- Pour the yeasty water mix over the flour and use a fork to stir until halfway combined. Sprinkle over the salt and mix in the rest of the way until a shaggy dough forms.
- Cover the bowl with cling film and leave in a warm place for 30 minutes. After 30 minutes, wet your hand and grab the edges all the way around, stretching the dough up and over. Cover with cling film for another 30 minutes.
- Repeat the stretch and fold twice more, with a 30 minute rise in between. After the final fold, gently tip the bread dough onto a well floured surface. Use a knife or a dough scraper to separate into 6 equal sized rolls.
- Gently shape the dough into a sub roll shape and place onto a parchment lined baking sheet. When all 6 rolls are done, cover loosely with cling film and leave for 1 hour to rise.
- When the rolls have proved, preheat the oven to 200ºc fan/220ºc/400ºf. Bake the rolls for 15-20 minutes until lightly browned on top and when you tap the bottom of the rolls it sounds hollow.
- Leave to cool completely before slicing, as they're still cooking while they cool! Fill with your favourite sandwich fillings.