For the second day of mini bakes, I chose to do mini bread rolls. Usually kids like rolls that are buttery and soft, and it is rare that kids like those artisan breads which is so crusty. My daughter loves those crusty breads. When I first made the crusty bread, I was not sure whether I need to serve it for hubby and Sruti. Hubby didn’t like it as I predicted, but Sruti loved it so much. I don’t know how she likes these types of rolls, but she loves to have it with nutella/ peanut butter/ jam. When I saw the recipe I didn’t even think twice as I have a huge fan at home.
The recipe I saw was completely different. It used very little yeast and proved the dough for a whole day. But I did changes to the quantity of yeast and proved it like the usual bread. And the original recipe mentioned about baking in a Dutch oven, but as I didn’t have it, I baked it in my normal baking tray covered with aluminium foil. The rolls turned out super crusty and the interior was so moist with great texture. And you know what, you just need to mix the dough with the spoon. Only time you handle the dough is while shaping the rolls. This is a very quick method of making Artisan bread like rolls and I am sure it would make a great base for sandwiches and burgers.
Makes 8 Mini Rolls
Ingredients:
All Purpose Flour / Maida – 1 + 1/2 cups
Salt – 1/2 tsp
Instant Yeast – 1 tsp
Water – 3/4 cup + 1-2 tbs
Procedure:
In a bowl mix together flour, salt and yeast.
Add 3/4 cup of water. If needed add more to form a slightly sticky dough.
Just mix with spoon and do not knead.
When all the ingredients are incorporated, cover with cling film and set aside until the dough is double in volume.
Once the dough is bubbly on top, take it to the counter. Sprinkle flour and shape it into a round.
Divide it into 8 equal portions.
Roll each into a roll.
Arrange on a baking tray, cover and set aside for 20 minutes.
Preheat oven to 250°C.
Once the dough is proved for 30 minutes, cover it with aluminium foil and bake for 15 minutes.
Then remove the foil, return the tray back to the top rack of oven.
Bake for 5 more minutes or until browned.
Remove from oven and serve it hot.
Sending this to Kid’s Delight – Mini Bakes which I am hosting this month started by Srivalli.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73
Mini No Knead Artisan Bread Rolls Recipe
Ingredients
- All Purpose Flour / Maida - 1 + 1/2 cups
- Salt-1/2 tsp
- Instant Yeast-1 tsp
- cup Water - 3/4+ 1-2 tbs
Instructions
- In a bowl mix together flour, salt and yeast.
- Add 3/4 cup of water. If needed add more to form a slightly sticky dough.
- Just mix with spoon and do not knead.
- When all the ingredients are incorporated, cover with cling film and set aside until the dough is double in volume.
- Once the dough is bubbly on top, take it to the counter. Sprinkle flour and shape it into a round.
- Divide it into 8 equal portions.
- Roll each into a roll.
- Arrange on a baking tray, cover and set aside for 20 minutes.
- Preheat oven to 250°C.
- Once the dough is proved for 30 minutes, cover it with aluminium foil and bake for 15 minutes.
- Then remove the foil, return the tray back to the top rack of oven.
- Bake for 5 more minutes or until browned.
- Remove from oven and serve it hot.
Those no knead rolls are looking so nicely baked. Kids surprises us all the time right. So good that Sruti loves such bakes.
Gayathri, sugar is not required?
No Deeksha, not necessary.
Without kneading also they have come out so well.
I saw this on my FB / HBG feed 🙂 they look too easy to be true 🙂 love how the crumb opens up in such a simple recipe , and that too no knead…will try this soon, Gayatri..
My kind of bread to make,i’m in for any bread recipe without much kneading. It turned out so well
Those little bread rolls look so airy and delicious. Great crumb for a no-knead bread.
so soft, fluffy and porous – delicious!
Very fluffy little cute rolls. Love them.
Those look really soft.
No knead bread rolls looks fabulous and that crust looks awesome..
Hi…
This is a wonderful recipe for beginners like me.
Tried this rolls…but had two problems
1. After allowing the dough to in volume. .i felt the dough was sticky..had difficulty in dividing.
2 . My rolls had a hard crispy base. What could be the reason?
Yes, the dough is sticky. That is the reason, the finished roll comes out moist. Dust it with some flour to handle. And the crispy base is also the result of the moist dough. The rolls are meant to be like that.
I am so tempted to make some to enjoy it warm. Love the no knead recipe as it is so easy to come together.
Look yummy and so soft..
Lovely rolls there
Hi, a very simple recipe to follow,thanks, baking them in the oven right now, added flax seeds on top.
From the look of it the tray is suppose to have melted butter. The recipe doesn’t say but I assume that’s how the bread will be buttery
Looks delicious gayathri, love how simple the recipe is! It’s been a lonnggg time since i have baked breads, feels good to see home baked breads ! 🙂
How long does it take for dough to double in size?
My no knead artisan bread takes at least 8 hours.
Use Luke warm water and put in warm place. Just made double batch. Was double its size in 90 min
Hello, thank you so much for your detailes recipea.
Can we make this into a loaf and then slice to use as sandwich bread? How do you decide on doubling? Do you mark your vessel?
Can we do the first proofing by refrigerating overnight and the second proof the next day?
Yes, you can definitely do that. To know if the dough has doubled, try keeping it in a box and mark the dough size. It will be easier for you to find out the double volume. As for overnight refrigeration, it should work. As soon as you mix, keep it in an airtight container and store in fridge. Take it out the next day, let it come to room temperature and double in volume. Then proceed for shaping.
The time taken to double depends on the weather. If very cold, then it might take a few hours. Keep it in a warm place and the process will be faster.
Made this last week to have with soup! So yummy.
Tonight I have doubled the recipe and baking as a loaf ,
I have a mini oven so turned head down a little and will bake a bit longer and alternating between bake and grill, otherwise the bottom will burn.
So looking forward to it!
That is a gorgeous loaf. I am so glad you liked the recipe. Let me know how the loaf turned out.