Name: Easy No Knead German Crusty Rolls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 13 h 40 min
Cuisine: German
Ingredients: 1000 grams bread flour; 0.2 grams instant yeast; 680 grams water; 22 grams salt

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Introduction

These easy no-knead German crusty rolls are perfect for home bakers looking for delicious, bakery-quality bread without the fuss. With a simple mix-and-wait process, you can enjoy crusty, airy rolls that complement any meal.

A basket filled with several freshly baked round bread rolls, each roll having a golden brown crust with a light dusting of flour on top. The crust looks crisp with some cracks showing a soft and fluffy inside. The basket is woven and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1000 grams bread flour
0.2 grams instant yeast
680 grams water
22 grams salt

Instructions

Step 1: In a large mixing bowl, whisk together the bread flour and instant yeast. In a separate bowl, dissolve the salt in the water. Pour the salted water into the flour mixture and stir with your hand or a wooden spoon until fully combined. The dough should look shaggy and wet.
Step 2: Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 14 hours. During this time, the dough will double in size and become bubbly and airy.
Step 3: Lightly flour a surface and turn out the dough. Divide it into 18 equal portions (about 94 grams each). Gently shape each into a loose ball and let them rest for 25 minutes. Then, reshape each ball into a tight, oval shape resembling a mini batard.
Step 4: Place the shaped rolls on a floured couche, parchment-lined baking sheet, or floured towel. Cover loosely and let rise for 1 hour until slightly puffy.
Step 5: Preheat your oven to 450°F (232°C). Place a baking stone or heavy-duty baking sheet in the oven and a separate metal tray on the lower rack for steam.
Step 6: Score the tops of the rolls with a sharp blade. Carefully transfer them to the hot baking surface. Immediately pour hot water into the steam tray and quickly close the oven door. Bake for 15 to 20 minutes until the crust is golden brown and the rolls sound hollow when tapped.
Step 7: Let the rolls cool on a wire rack for at least 10 minutes before serving. This helps set the crust and makes slicing easier.

Tips & Variations

Use a kitchen scale for precise measurement to ensure consistent results.
For a richer flavor, replace half the water with milk or add a tablespoon of honey to the dough.
If you don’t have a baking stone, a heavy-duty baking sheet works well as a substitute.
To make rolls with a softer crust, reduce the baking time slightly and skip the steam step.

Storage

Store the crusty rolls in an airtight container or bag at room temperature for up to 2 days. To keep them fresh longer, freeze the cooled rolls in a sealed bag for up to one month. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness.

How to Serve

A close-up image of a wicker basket filled with several golden brown bread rolls. The rolls have a slightly cracked surface with a light dusting of flour, showing a crispy crust and soft texture inside. The basket sits on a white marbled surface with a soft cloth napkin partially visible underneath, enhancing the warm and fresh feel of the bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Use the same amount, but dissolve it in the water first and let it sit for about 5 to 10 minutes until foamy before mixing with the flour.

Do I have to let the dough ferment overnight?

Allowing the dough to ferment for 12 to 14 hours develops flavor and texture, but if you’re short on time, a shorter fermentation of 6 to 8 hours may work. The rolls will be less airy and flavorful, though.