No-knead rolls – crispy on the outside and soft on the inside!

Ingredients

• 9 g dry yeast
• 30 g warm water
• 500 g T80 flour (or another type)
• 1/2 tsp sugar
• 10 g salt
• 30 g warm milk
• 310 g warm water

Materials

• bowl, baking tray, oven

Preparation

• Dissolve the yeast in the small amount of warm water and add the sugar. Mix well and let rest for 10 minutes at room temperature.
• Place the flour and salt in a large bowl and mix well. Make a small well in the center and add the yeast mixture, the remaining warm water, and the warm milk.
  
• Mix everything with a wooden spoon to incorporate all the flour. Then form a ball and cover with a cloth. Let rest for 1 hour and 30 minutes at room temperature.
• Flour your work surface and fold the dough. Then shape the dough into a ball and cover with the bowl for 10 minutes.
  
• Divide the dough into 12 equal pieces of about 70 g. Shape the pieces into balls and place them in a floured baking pan or on a baking sheet lined with floured parchment paper.
• Cover with a cloth and let rest for 30 minutes at room temperature. Flour the tops and make cuts on the surface of the breads.
  
• Bake in a preheated oven at 450°F (230°C) using the bottom-heat setting, with a small container of water placed in the oven. Bake for about 25 minutes.
• Remove from the oven and let cool. Your mini breads are ready!
  

Observations

Which flour should I use to make this bread?
All flours containing gluten are suitable for this bread. You can use T45 for white bread or T80, as here, for semi-wholemeal bread. You can also mix flours: 400 g of wheat flour and 100 g of rye, spelt, or buckwheat flour to add flavor to the dough. Wheat flour should remain the predominant flour.

What is the fresh-to-dry yeast conversion?
Here, the equivalent amount of fresh yeast is 20 g.

Cookware

Attributes

Questions

Photos of members who cooked this recipe