Easy No-Knead Pull Apart Bread Rolls - Just 4 Ingredients - Recipe Winners (2024)

This quick to make easy no-knead pull apart bread rolls recipe is seriously hands off in effort, the only thing you need going for you is time to let it prove. The oven does all the work to create crusty, golden and airy bread rolls.

Just three simple ingredients flour, yeast and salt along with water is all that’s needed to make these no-knead pull apart bread rolls. If you think you can’t possibly make bread this little winning recipe is a game changer and super, super easy. We can guarantee you’ll be patting yourself on the back with the results.

We love baking and there is something incredibly rewarding about baking your own bread and pulling off a crusty roll and smothering it with butter, and maybe a swipe of some delicious home made jam. Yum.

The finished no-knead pull apart bread rolls comes out looking as if you’ve just popped into your local artisan bread shop. The crust is thin and crisp, and the interior moist and airy. What’s not to like.

What is Proofing

Proofing is a step in bread making that activates the yeast in the dough. The yeast cells in leavened doughs consume carbohydrates and expel the carbon dioxide gas that causes the dough to expand, or rise.

If the dough isn’t allowed to proof, the yeast can’t release carbon dioxide, and the gluten won’t stretch to hold the air bubbles.

It is an essential part of bread making to create air pockets. What’s important is to make sure the dough is neither over-proofed (where its proofed up so much that it eventually collapses or under proofed which results in a tight crumb).

Mix and Proof the No-Knead Pull Apart Bread Rolls

Jim Lahey’s Game Changing Recipe

This brainchild recipe from Jim Lahey from the Sullivan Street Bakery in New York was first introduced to the world by Mark Bitman in 2006 in his The Minimalist Column, in the New York Times, and was an outstanding hit then, and continues to be so now.

If you want to impress your friends bake a loaf, or two and sit back and watch them devour it.

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Divide

What Pot To Use, and Why

You will ideally need a pot or Dutch oven with a lid to create an oven within an oven effect. Cooking the bread in a pot allows steam to be trapped.

Why Does The Pot Method Work

The pot prevents the dough from hardening by trapping steam within, keeping the loaf moist whilst it expands. After 20 minutes the loaf has finished expanding, so it’s time to remove the lid and allow the steam to escape and the bread to form a crust and brown.

In a bakers oven, steam is injected for the initial part of the cook and then released after the bread has expanded. Using a pot we are able to replicate the same enviroment and when fully baked you have a loaf of homemade Artisan bread that’s crispy on the outside and fluffy and airy on the inside.

Failing Having A Dutch Oven You Can Improvise Using:

• a preheated pizza stone with a stainless steel bowl as a cover
• a glass pyrex dish with a lid
• a crock pot bowl with a lid
• stainless steel pot with a lid

It really doesn’t matter what you use to cook your bread in as long as the bread has room to rise and steam can be trapped within.

Shape, Rest And Bake

Watch How To Make Crusty No-Knead Pull Apart Bread Rolls

Easy Healthy Grain and Seed Bread

Easy, healthy, grain and seed bread is gluten free and vegan. Bread is the staff of life and Sarah Britton’s ‘bread that will change your life’ recipe is a winner. It’s superbly healthy and ridiculously easy to prepare.

Studded with sunflower seeds, chia seeds and hazelnuts, it’s high in protein and fibre. It’s gluten free and vegan. And its ingredients get soaked for optimal nutrition and digestion.

Yield: 8 serves

Crusty No-Knead Pull Apart Bread Rolls

Prep Time: 20 minutes

Cook Time: 40 minutes

Additional Time: 4 hours

Total Time: 5 hours

Crusty No-Knead Pull Apart Bread Rolls are a twist on our favourite Quick No Knead Bread. Here we have created a pull-apart wreath that is perfect for any occasion with its crispy crust on the outside and super soft and fluffy on the inside.

Ingredients

• 400 gms plain (all purpose) flour 14 oz
• 1/2 teaspoon active dry or instant yeast - check your yeasts use by date
• 1 1/2 teaspoonsfine table salt
• 1 1/2 cupsof hot water (52-54c or 125f - 130f), not boiling - boiling water kills the yeast (355ml or 12 fluid ounces)

Instructions

1 x 20cm (8 inch) ring tin and an oven proof pot with a lid or 2 baking dishes using one dish as a lid and the other as the base to place the ring tin into - this technique is used to mimic a bakers oven by trapping the steam from the bread as it bakes, allowing the bread to remain soft and expand before crusting over once the lid is removed.

1. add the flour, salt and yeast to a large bowl and mix briefly to evenly distribute the ingredients
2. add the warm water and mix until no flour is visible
3. remove a small amount of dough from the bowl approximately 1/4 cup and press until even into a straight sided glass
4. cover with cling film and using an elastic band mark the height of the dough - this is a simple test to check how much your dough has risen
5. cover the bowl with cling film and place the bowl and glass together in a warm spot
6. when the dough has doubled, it’s time to do some shaping
7. give your bench a good coating of flour and scrape the dough out onto the floured bench, dust dough surface lightly with flour and with floured hands gently shape the dough into a rectangle
8. now gently stretch and roll the dough as shown in the video, repeating until the entire rectangle has been rolled
9. cut into eight equal pieces and shape each piece into a ball as shown in the video 1 minute 56 seconds
   then roll around using your hand like a loose claw to allow the ball movement
   repeat until you have eight balls
10. preheat the oven and the covered pot ( baking dishes) to 235c (450f) bake not fan - the oven and cooking pot needs 30 - 40 minutes to preheat
11. now cover and rest for 10 minutes
12. once rested, lightly flour the balls and then start to stretch and roll
    each ball into a sausage until they measure 20 - 25 cm (8 - 10 inches)
13. fold one end over the other and form a knot as shown
    take one end and tuck it under with the other, fold it over the top, and press into the middle as shown in the video 3 minutes 10 seconds
14. gently pat into a round shape and place the dough knots into a greased and floured 20cm (8 inch) ring tin
15. cover and allow to proof (grow) in a warm place for 30 minutes
    or until nicely puffed as shown in the video 4 minutes 14 seconds
16. place the cake pan into the preheated covered dish and bake for 20 minutes at 235 c - (450f)
    remove lid and return to oven until a deep golden brown colour

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 7Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 400mgCarbohydrates 1gFiber 0gSugar 1gProtein 1g

Nutritional information provided here is only intended as a guide.

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