Name: Overnight No-Knead Crusty French Rolls
Prep time: 15 min
Cook time: 13 min
Total time: 608 min
Ingredients: 7.8 oz. Bob’s Red Mill All-Purpose Organic Flour; 1/8 tsp. active dry yeast; 2 tsp. sugar; 1/2 tsp. fine pink salt; 3/4 cup water; 1 Tbsp. Olive oil

Fresh, homemade bread doesn’t have to be complicated. This no-knead bread recipe for French rolls is perfect for beginners and those who prefer a hands-off approach. With just a handful of ingredients and a little preparation the night before, the dough rises slowly while you rest. By morning, it’s ready to shape and bake into golden, crispy rolls with a moist, chewy interior that rivals any bakery. The process is simple—stir, fold and let time do the work.

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Overnight No-Knead Crusty French Rolls

Prep Time 15 minutes

Cook Time 13 minutes

Rest & Rise 9 hours 40 minutes

Total Time 10 hours 8 minutes

Servings 6

Calories 163 kcal

Author Minako Umehara

Ingredients

7.8 oz. Bob’s Red Mill All-Purpose Organic Flour
1/8 tsp. active dry yeast
2 tsp. sugar
1/2 tsp. fine pink salt
3/4 cup water
1 Tbsp. Olive oil

Instructions

In mixing bowl, add all ingredients except water and mix well. Add water and use spatula to mix until all flour is incorporated. Cover bowl with plastic wrap and let dough rest 20 minutes.
After 20 minutes, use spatula to lift edge of dough and fold it over to opposite side. Rotate bowl and repeat folding process about 30 times.
After another 20 minutes, repeat same folding process 20 times. Turn dough over so seam is facing down. Cover bowl and let dough ferment at room temperature overnight, at least 8 hours and up to 18 hours. (Note: Dough can be stored in refrigerator up to 3 days.)
Using hand, dust flour in the space between dough and bowl, as well as on surface of dough. Dust flat work surface. Use spatula to loosen dough from bowl by running it along curve of bowl; Transfer dough to floured work surface. Avoiding touching sticky side, fold dough in half.
First Rise: Gently press dough to even it out, then divide into 6 equal portions. Shape each portion into a ball, making sure the surface is tight. Place each ball seam side down, cover with clean, damp kitchen towel and let rest 20 minutes.
Second Rise: Gently flatten each portion of dough and fold edges into center, pressing firmly to seal seam tightly. On baking tray lined with parchment paper, place dough seam side down on, leaving space between each piece. Cover with damp kitchen towel and let dough rise until it increases to about 1.3 times original size, about 1 to 1-1/2 hours). If your kitchen is cold, fill smaller tray with warm water and place baking tray with dough on top of it. For last 15 minutes, uncover dough to allow surface to dry slightly, making it easier to score.
Preheat oven to 465 degrees F.
With knife, score surface of each piece of dough and add a few drops of oil into each slit. If your oven has a steam function, use it. If not, place a tray of hot water on lower rack and mist oven interior about 10 times before baking. Mist dough with water and bake 13 to 15 minutes or until well baked.