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Unbelievably Easy Artisan Rolls
4.9 from 129 votes

Unbelievably Easy Artisan Rolls

Unbelievably Easy Artisan Rolls are soft, rustic bread rolls made from a wet sticky dough of bread flour, salt, yeast, and water. The dough rises overnight, then is portioned, shaped into balls coated with flour, and baked at high heat to create artisan-style rolls with a tender crumb and crisp crust.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 16 dinner rolls
Calories: 115 kcal
Course: Bread
Cuisine: American

Ingredients

  • 4 cups bread flour plus extra for shaping
  • 2 teaspoons kosher salt
  • 1 teaspoon active dry yeast traditional
  • 2 cups water tap, room-temperature

Instructions

    Cup of Yum
  1. In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover the bowl with plastic wrap and leave to rise at room temperature for 10 to 12 hours.
  2. The following morning (or after 10-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles.
  3. Line a sheet pan with parchment paper. Preheat the oven to 425ºF.
  4. Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this.
  5. Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes.
  6. The rolls may look a little deflated as they're rising and they won't rise a ton during the 20 minutes but a little magic happens when they hit the hot oven and you'll be shocked at how beautiful they look when baked.
  7. Transfer the pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to a cooling rack to cool completely.
  8. If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 10-12 minutes at 325˚F.

Notes

  • Refer to detailed tips for handling and shaping wet dough to achieve the best texture and rise.
  • Use a bench scraper to ease dough portioning and flour coating to prevent sticking.
  • Allow full 10 to 12 hour rise for optimal flavor and structure before baking.

Nutrition Information

Calories 115kcal (6%) Carbohydrates 22g (7%) Protein 4g (8%) Sodium 291mg (12%) Potassium 38mg (1%) Calcium 5mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 16 dinner rolls

Amount Per Serving

Calories 115

% Daily Value*

Calories 115kcal 6%
Carbohydrates 22g 7%
Protein 4g 8%
Sodium 291mg 12%
Potassium 38mg 1%
Calcium 5mg 1%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.