No-Knead Artisan Rolls

In a large bowl, stir flour, salt, and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy dough. Don’t overwork the dough, you want it to be just combined.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8–24 hours to rise. I like to store mine in an oven (no heat).

After the dough has risen and has little air pockets, preheat oven to 450ºF (remove dough from oven first if you let it rise in the oven). Place a Dutch oven into the preheated oven for 30 minutes. Do not skip this step.

While Dutch oven preheats, turn dough out onto a well-floured surface. With floured hands, form the dough into a ball. Divide into 6 equal-sized pieces and gently form into round balls. Cover dough loosely and let rest.

After 30 minutes are up, carefully remove Dutch oven. With floured hands, place in dough balls.

Replace cover and bake for 30 minutes covered. Carefully remove the cover and bake for an additional 10–15 minutes, uncovered. I find that mine take about 12 additional minutes, but just keep an eye on them.

Allow rolls to cool slightly and transfer to a cooling rack. Slice in half horizontally to use as a burger or sandwich roll or cut in vertical diagonal slices for crostini. The possibilities are endless!