Easy Crusty Rolls recipe, crusty artisan rolls | Jenny Can Cook (2024)

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No Knead Crusty Rolls

PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. I recommend an oven thermometer to make sure your oven is hot enough (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 4 hours

Makes: 8 rolls

Easy Crusty Rolls recipe, crusty artisan rolls | Jenny Can Cook (1)

Ingredients:

  • 2 1/2 cups (300-325 g /10 3/4 ounces) bread flour or all-purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
  • 1/4 teaspoon (1 g) instant or dry active yeast
  • 1 teaspoon salt
  • 1 1/4 cups hot tap water (up to 130° F)

Instructions:

  1. In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
  2. Cover with plastic wrap & let stand on counter top for 3 hours.
  3. After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn’t stick (about 2 Tbsp).
  4. Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
  5. Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
  6. As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
  7. Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.

METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.

Want These Rolls Faster? Click here for my NEW 2-Hour Crusty No Knead Rolls.

To Freeze: Once baked & cooled, they freeze beautifully. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325° F oven for 10-12 minutes. They'll be even more crispy than first-baked!

Variation: To make sesame seed rolls, gently brush rolls just before baking with egg white and sprinkle with sesame seeds.

No Knead Crusty Rolls

Leave a Comment

  1. The Daily Baker

    February 23, 2024 at 12:51 pm

    The end result of my 1st time baking theses rolls was excellent.
    I did use egg wash and homemade everything bagel seasoning. One batch of rolls is not enough here.
    The negative reviews blaming the recipe must have been written by those afraid to admit there own errors. The basic recipe does not need changes. Additions are fine.
    I bake 7 days a week and have been doing so for many years. My wife, grand kids, and great grand kids are deeply concerned where they will get home baked goods after I move on to the Big Oven.
    I wish the best to Jenny and her family

    Reply to this comment

  2. Peggy Sue

    January 4, 2024 at 6:29 pm

    I am so glad I have found this site. The recipes are great. Love the comments and ideas.

    Reply to this comment

  3. Jean

    December 31, 2023 at 2:12 pm

    I just love these! I add garlic powder and dried rosemary.

    A hit every time. 😋

    Reply to this comment

    • Steve

      January 13, 2024 at 12:46 pm

      Great idea!

      Roughly how much? I’m assuming you add with the dry ingredients.

      Reply to this comment

    • Lidia

      December 31, 2023 at 6:28 am

      I made these the other day and we loved them. So crunchy. Today I am making them again for out NEW YEAR’S EVE dinner. Thanks for an awesome bread recipe.

      Reply to this comment

    • Katie

      November 1, 2023 at 4:03 pm

      My brain twitched and I poured in 2 1/4 cups of water, so I then did some math and doubled the recipe. I used less than half whole wheat, found the dough sticky but followed directions to have well-floured hands and there was no problem. I used parchment paper on baking steel, and they’re great. Thanks Jenny!

      Reply to this comment

    • Mad

      October 21, 2023 at 7:59 pm

      I made these rolls today and they turned out perfectly–much to my surprise, I have to say. They looked pathetic going into the over but they came out looking great!

      Reply to this comment

    • LisaP

      September 24, 2023 at 3:28 pm

      I just made these rolls. I weighed the flour and used my Dutch oven instead of a cookie sheet. They are absolutely awesome. Crunchy on the outside light on the inside. My husband said not to loose the recipe.

      Reply to this comment

    • Bonne

      September 21, 2023 at 2:36 pm

      I found the dough to be very wet and sticky even after adding some flour. I did use half whole wheat flour, so that may have been why. Tasty, crusty, but hard to form into rolls because it was so wet. I am in a humid climate, so that could be a factor too.

      Reply to this comment

      • Jenny Can Cook

        September 22, 2023 at 8:45 am

        As you see in the video, it is normally a sticky dough. The FAQs might be helpful.

        Reply to this comment

      • Rusty's Mom

        September 14, 2023 at 12:44 pm

        I love these rolls. I’ve made them several times and everyone else l0oves them too. However, my printed recipe is fading on the bottom and I could only see the recipe on you tube. Where can I find the printed version? TIA

        Reply to this comment

        • Brenda

          September 16, 2023 at 11:47 am

          To TIA….. I found the print symbol for recipe above the video.

          Reply to this comment

        • Nancy

          September 14, 2023 at 10:47 am

          Wow!! These rolls are amazing! Chewy, crusty and EASY!! We can have artisan rolls anytime we want… thankyou!!

          Reply to this comment

        • Jan Ess

          August 14, 2023 at 3:00 pm

          The size of these rolls is more for dinner rolls I wanted themas buns for some special burgers. Next time, I’ll cut the dough in 4s or 6s rather than 8.
          I followed the instructions (very easy and right on). Everything was exactly as the video and written instructions indicate. Thank you for the post.

          Reply to this comment

        • Lynn Clendenin

          May 29, 2023 at 3:22 pm

          I’ve been making the loaf of bread since the firs week of the pandemic – often twice a week. It was so easy and so good! I tried the rolls today to use as the buns for our Italian beef sandwiches. I just put them in the oven. We will have to eat them even if they are like pancakes. They were so wet even with adding the extra flour while turning the dough. That in itself was a hoot since I just moved and haven’t found my bench scraper – I used the side of a large spatula!I certainly hope they work for our sandwiches tonight, but I don’t hold out much hope.

          Reply to this comment

        • Myrna

          May 11, 2023 at 2:53 pm

          Jenny, I am going to make your crusty rolls. I need to shape them into football shape because I will cut one end off so I can pull some of the bread out to stuff them. Do you have any suggestions or will this recipe still work for my needs. I will need a roll about 4 or 5 inches long. Not sure how many I can get out of this recipe.

          Reply to this comment

        • Fay

          April 29, 2023 at 4:34 pm

          Just like you said crusty on the outside tender on the inside really great thanks a lot!

          Reply to this comment

        • Joyanne

          April 16, 2023 at 1:19 pm

          Just made these rolls and they are great. Just what I was looking for.

          Reply to this comment

        • Sydney

          April 7, 2023 at 6:29 pm

          I can not find where it says if I can do this overnight. I would like to make it tomorrow and bake on Easter. Can anyone please chime in and let me know how best to do this?

          Reply to this comment

          • Jenny Can Cook

            April 7, 2023 at 9:18 pm

            See the top of the recipe.

            Reply to this comment

          • Beatrice Thomas

            May 22, 2023 at 8:54 pm

            Hi, Jenny said you can prepare this recipe with cold water and leave to rest for 8-12 hours or overnight. 🙂 happy baking!

            Reply to this comment

          • Susan

            March 17, 2023 at 10:27 pm

            For St. Patrick’s day dinner I wanted rolls for dipping in Irish stew. I also made a vegan stew for the first time, so I needed something that wouldn’t take a lot of time and had flexibility around baking time. I used 320g and found the dough much stiffer than in your video, so I couldn’t turn the dough with the scraper at all. Next time I will try 310g. The dough was certainly sticky and I needed extra flour to shape them! Happily they puffed up nicely and they tasted great. Definitely a do-again recipe – thanks!

            Reply to this comment

          • Charley

            March 5, 2023 at 12:39 pm

            Hey there
            Love the rolls. Sons getting married I need about 80 rolls planning to freeze and reheat. Oven temp to reheat 40 rolls at a time and how long?

            Reply to this comment

            • Jenny Can Cook

              March 5, 2023 at 12:46 pm

              It’s noted above. (Good luck with baking 80 rolls!)

            • Cosmo

              February 22, 2023 at 11:56 am

              Recipe came out amazing, my question is can I use gluten free flour instead?

              Reply to this comment

              • B11ue

                March 12, 2023 at 4:04 am

                Gluten is the substance that holds bread together together around the holes and lets it rise. Unfortunately the recipe isn’t going to work well if you substitute guten-free flour.

                Reply to this comment

              • JB

                February 11, 2023 at 8:25 am

                Hi,

                Can I use Pumpernickel Bread Flour instead of plain bread flour?

                Reply to this comment

              • Kathy

                February 8, 2023 at 12:46 pm

                Hi Jenny…I’ve been making these crusty rolls for a few years now; I make them different sizes, usually bigger! The one issue I always have is the rolls sort of ‘exploding’ out of shape when they bake – I pinch the seal really well and I’ve even tried scoring the top but they still end up being weird shapes. Any suggestions?

                Reply to this comment

              • liz

                February 2, 2023 at 5:38 pm

                Omg this is the easiest recipe. I been making bread for years. I been using this for the last 3years. I shared this with so many people and all had 💯 results. I make 5 batches at a time freeze. only thing I do different i put a pan of water flat on bottom of oven. Your buns get gold and a nice crust . I do varieties add olives, sun dried tomatoes or hot chili flakes they are bomb

                Reply to this comment

                • Michael

                  March 5, 2023 at 7:44 am

                  Hi Liz. Maybe you can help? help? I love this recipe. Tried last night. But my dough was not wet like hers with 1 1/2 cup of water. I added a bit too much to make it moister like hers, but after 3 hrs resting it looked exactly like hers before baking. But the rolls didn’t rise? Was my oven too hot or cold? Why didn’t they rise? Thanks 🙂

                  I’ve followed SO many of her recipes, but I guess I’m a horrible baker.

                  Reply to this comment

                  • Jenny Can Cook

                    March 5, 2023 at 9:03 am

                    I’m guessing your oven was not hot enough. An oven thermometer would help with that. And try not changing anything in the recipe, even if it doesn’t look right. Also, have you looked at the FAQs?
                    https://www.jennycancook.com/no-knead-bread-solutions/

                    Reply to this comment

                  • Michelle

                    July 2, 2023 at 8:04 am

                    I’m thinking maybe you forgot to add the yeast? Or perhaps the yeast was not fresh?

                    Reply to this comment

                  • Lisa B

                    August 28, 2023 at 10:10 pm

                    Hi Michael, perhaps your water was too hot and killed the yeast? Max water temp. should be 120 degrees to activate the yeast, but I try to use it at 100 degrees, to be on the safe side. Good luck, it’s a common error 🙂

                    Reply to this comment

                  • Tammy

                    January 25, 2023 at 8:59 am

                    Can I use a bread machine to make the dough?

                    Reply to this comment

                  • Teri

                    January 5, 2023 at 8:28 pm

                    I have self-rising flour in the house. Could I use that? Would I change anything else in the ingredients if I use that?

                    Reply to this comment

                    • Roni

                      January 9, 2023 at 4:24 pm

                      No, you cannot use self rising flour. Bread or regular all purpose only.

                      Reply to this comment

                    • Kate in PA

                      January 4, 2023 at 4:42 am

                      This is about the easiest recipe on the planet! It came together in about two minutes and as Jenny says, it is very forgiving. In fact, I realized after measuring the yeast that I used the wrong spoon and added 1/2 teaspoon instead of 1/4 teaspoon. Four hours after that little error, I had eight perfect and delicious rolls. My husband inhaled two right out of the oven and raved about them. These will be part of my regular rotation. Thanks, Jenny!

                      Reply to this comment

                    • Moblin

                      January 3, 2023 at 7:15 pm

                      I think the reason some people are having such a tough time with this is the non-commital to measuring by volume and offering all purpose flour as an option. You’re at nearly 100% percent hydration on this and there is no way all purpose or even most bread flours in the US will be able to hold their gluten structure without a practiced hand and a lot more strength building folds during the rise.

                      Reply to this comment

                      • Mobling

                        January 3, 2023 at 7:19 pm

                        Sorry, i meant measurement by weight.

                        Reply to this comment

                      • Susan Dobbs -Ackley

                        December 31, 2022 at 8:19 am

                        Delish. Making them for 3rd time since beginning of Dec. Such an easy recipe.

                        Reply to this comment

                      • Ben Helvensteijn

                        December 20, 2022 at 12:30 pm

                        1) I am definitely going to try out your (Jenny can cook) no-knead crusty roll recipe. It seems simpler than another online recipe I just tried, and I hope it ends up in a more open structure and lighter-weight crumb than what I ended up with. The recipe looks promising.
                        2) The directive “Always Aerate (. n o t . s i f t .) Your Flour Before Measuring” especially the ‘not sift’ part cannot be taken seriously. Flour that sits around for even less than a few hours does lump together, i.e. is denser than the intended for volumetric measurement fluffy form, especially in high humidity. If one insists on volumetric measurements, the amount of flour taken becomes unpredictable . u n l e s s . s i f t i n g . the flour is the first step taken in the volumetric measurements (and no compaction occurs right after).
                        Measurement by weight tends to be less prone to error, yet also has issues, for sure in truly high-humidity conditions. This is arguably less of an issue than measuring hard-lumped flour by volume. Then of course, one relies on the weight scale to be accurate, meaning being both well-calibrated and precise, a tall order for sure for the well-known and trusted (¿ why ?) dial weight scale. A bit more in line with expectations is the accuracy of many a digital scale, though the number of digits displayed may not in fact correlate with absolute accuracy.
                        3) Of note: “cover with plastic wrap” invites readers to contribute to wasting away the environment. Nonesuch is needed. Covering the mixing bowl with almost any dinner- or breakfast plate will do to prevent drying out of the dough. The silly plastic wrap dogma serves no real purpose. While shared among online– and on TV– chefs alike, it’s a sad farce that the myth keeps being perpetuated. Meanwhile the oceans are getting loaded up with floating shards of plastic fragments. These fragments last ‘forever’ and do end up filling sea-creatures’ stomachs (including birds’) leaving no room to digest food.

                        Reply to this comment

                      • Suzy

                        December 9, 2022 at 4:30 pm

                        Perfect!

                        Reply to this comment

                      • Gina

                        December 1, 2022 at 1:55 pm

                        Hey, Jenny, can I place in the fridge my first fully proof dough until next day? I am too tired to make the rolls. It has been out fermenting for about 8 hours already. Or, can I leave it until tomorrow at 6 am? Thanks Gina

                        Reply to this comment

                      • Gina

                        November 28, 2022 at 9:02 am

                        Excellence can’t be improved changed, adjusted, or whatever. This is EXCELLENCE! I’m a Grand Chef but not a Grand Baker. I couldn’t go to market and had to make bread for a dinner for six same day – made these rolls according to your master recipe and they came out awesome… crusty and soft inside with plenty of taste, texture, and a well aereated dough showed off gorgeous air pockets. BRAVA, JENNY. GRAZIE MILE, CARA!

                        PS Upon request had to email your Recipe and Site to some guests.

                        Reply to this comment

                      • paula

                        November 27, 2022 at 8:22 am

                        I made these for Thanksgiving and they were fantastic! There were all gone in minutes. Thanks Jenny.
                        paula

                        Reply to this comment

                        • paula

                          November 27, 2022 at 8:23 am

                          too busy to send a picture but next time…

                          Reply to this comment

                        • Charlie

                          November 27, 2022 at 6:16 am

                          I made these following the recipe exactly. As others have said, the dough was way too soupy. I had to add extra flour just to form a ball.
                          When cooked, these tasted terrible, no flavor whatsoever. I threw them all away.

                          Reply to this comment

                          • Bea

                            December 4, 2022 at 2:58 pm

                            The 1st time I made them the dough was very sticky, they still tasted pretty good. My Son begged me to make them again. This time I used bread flour and weighted the flour. The dough although slightly stick was much easier to handle. I also used 2 Tbsp. Of flour when folding over the dough.

                            Reply to this comment

                          • sandy

                            November 20, 2022 at 4:25 pm

                            I have made these rolls many times and always have the same problem: the dough is much too wet. I follow your directions and instead of weighing the flour I aerate and sift, but still I have to add about 3/4 cup or more flour when I try to shape them into a rough ball before dividing..
                            What am I doing wrong? However, I find that there is no way to ruin these rolls. they always turn out great.
                            Again, why is dough much too wet to work with?

                            Reply to this comment

                            • Jenny Can Cook

                              November 20, 2022 at 8:04 pm

                              It’s probably from sifting the flour. Please look at the FAQs.

                              Reply to this comment

                            • Rita G

                              November 14, 2022 at 6:44 am

                              Hi Jenny,

                              I have baked for 60+ years so I am not a novice. I followed your recipe to the T and must say that this was one of the WORST recipes ever. The dough was so sticky that I could hardly handle it. The rolls came out so hard that I could use them as deadly weapons with a sling shot. So very disappointed. I would give this recipe zero stars. Will never make these rolls again.

                              Reply to this comment

                            • Carl

                              November 9, 2022 at 1:23 pm

                              Jenny! I love you! And your awesome recipes of course.😍

                              Reply to this comment

                              • Frank

                                May 14, 2023 at 3:38 pm

                                I agree these are the best rolls and so easy to make. Can anyone tell me how many calories in each roll?

                                Reply to this comment

                              • Jason Bigs

                                November 4, 2022 at 12:36 pm

                                Hello Jenny! Love your recipes ❤ This recipe works as well as anyone could ask for. Everytime. Even if your water is too cool to rise quickly, leave on the counter overnight and Bam! Puffy dough….

                                Reply to this comment

                              • Eileen Coghlan Delpurgatorio

                                October 20, 2022 at 5:06 pm

                                Excellent.! Doubled the recipe and made Italian subs.

                                Prosciutto, Sweet Sopressata, Dry Coppa.
                                Dressing EVOO, balsamic vinegar, and Italian seasoning. Chopped some Romaine lettuce and used Provolone cheese.

                                I wanted to snap some photos, but my guests devoured before I had time😂.

                                Thank you Jenny!

                                Reply to this comment

                                • Jemsmom97

                                  November 2, 2022 at 5:34 pm

                                  They sound delicious!!

                                  Reply to this comment

                                • Nan

                                  October 19, 2022 at 8:36 am

                                  Wow! Incredibly forgiving recipe! I shortened the first rise time by an hour and the second rise time a little and they still turned out amazing! The turn out is tricky bc the dough is so soft but really worth the effort!

                                  Reply to this comment

                                • Mariam

                                  October 8, 2022 at 2:32 pm

                                  My go to recipe for artisan rolls, turns out perfect every time. Thank you so much!

                                  Reply to this comment

                                • Ronnie

                                  September 17, 2022 at 9:25 am

                                  The rolls did not rise.Followed recipe to the letter. Not a good recipe

                                  Reply to this comment

                                  • Janey

                                    September 18, 2022 at 10:20 am

                                    Lol! oh it’s not your fault or the fault of bad yeast maybe? It’s the recipe. Funny how it works for everyone else including for me like 30 times. Oy…nasty people.

                                    Reply to this comment

                                  • Nicki

                                    October 12, 2022 at 1:56 pm

                                    I disagree. This recipe is very good. I have made several times all successfully. Dough is a little difficult to work with but the results are worth it.

                                    Reply to this comment

                                  • Naomi

                                    October 30, 2022 at 9:30 pm

                                    Mine didn’t rise the first time, and I think it’s cause my water was too cold or I didn’t measure enough, so I read through some comments and someone suggested heating water in a microwave to steam it up and to store it there. I’m a total beginner cook/ baker but I’m slowly learning my oven and kitchen. I realized that my air is quite dry (someone also stated this as a potential problem), so I lightly sprayed the dough with a little water and left it in the microwave overnight. I also don’t use plastic wrap and my bowls have lids but I guess they’re too drafty. I woke up the next morning and the top was slightly bubbly and jiggly, so kinda promising. I continued and shaped, but they didn’t puff while waiting for the oven to heat. I soldiered on and baked them, they rounded out nicely but stayed small. They weren’t too crusty, just browned and looked rock hard BUT, I quickly cut through one cause I was too impatient to see if I ruined them but they were BEAUTIFUL. We ate them all for breakfast. I actually made a double batch almost right after, this time using hot tap water (even though I never use tap water cause I don’t like the taste). I had to use a ziplock bag to seal the bowl and placed it in the steamed microwave. It rose beautifully, it overflowed, and even though it was stuck all over the bag, I just let gravity do its work and it came off clean! They puffed, we ate a batch with soup for dinner and I have an extra batch to enjoy later. So yummy. Sometimes, lack of supplies forces you to do silly things while baking/ cooking so I hope my experience helps someone just like others helped me. Such delicious bread. Thank you for an easy and quick recipe.

                                    Reply to this comment

                                  • Enid

                                    November 2, 2022 at 3:16 pm

                                    Did you check to see if your yeast is ok?
                                    Did you use the correct water temp depending on how many hours you wanted it to rise?
                                    Did you let it rise as directed after you formed the rolls?
                                    It always works for me and it may be worth your while trying again.

                                    Reply to this comment

                                  • Jemsmom97

                                    November 2, 2022 at 5:36 pm

                                    Mine did not raise either but it could be due to my yeast not being fresh. Which is a shame because it’s a well known brand and had been stored in frig.

                                    Reply to this comment

                                  • Anthony

                                    September 15, 2022 at 3:09 pm

                                    Best crusty bread recipe I have found came out perfect

                                    Reply to this comment

                                  • Judy

                                    August 22, 2022 at 9:09 am

                                    Wow! Did these ever turn out fantastic! Crispy on the outside, fluffy tender on the inside. Next time, I think I will try to make them bigger for sandwiches though. Or even try to form it into a loaf. I can do that right? Jenny, my only comment is get a new stove lol. I don’t know why it takes 35 mins for your stove to come to temperature. My was ready in 5 so I still waited the 30 mins because I thought I should based on your instructions. Lastly, I added 1 tsp of salt even though the recipe said 1/2 tsp. But your video said 1 tsp so that’s why I did that.

                                    Reply to this comment

                                    • Jenny Can Cook

                                      August 24, 2022 at 1:24 pm

                                      My recipe has always indicated 1 teaspoon of salt, just like the video. (I think you just mis-read it.🙂)

                                      Reply to this comment

                                    • Chris

                                      August 5, 2022 at 10:57 am

                                      Jenny, followed directions to a T, but my dough was SO sticky, I couldn’t even handle it. Ended up using much more flour than 2 Tbs. Getting ready to put in oven. We’ll see…

                                      Reply to this comment

                                    • Mary

                                      July 1, 2022 at 8:25 pm

                                      Jen, do you have a recipe for baguettes? Can the recipe for the rolls be used for 2 baguettes?

                                      Reply to this comment

                                    • Lucille

                                      June 2, 2022 at 4:33 pm

                                      Rainy day in Brooklyn NY today. The best thing to do was make crusty rolls. They are the best . The weather is suppose to be the same tomorrow so I’ll make the crusty bread. Jenny can cook I am so happy you shared these recipes.
                                      Thank you
                                      Lucille

                                      Reply to this comment

                                    • Kate H.

                                      May 9, 2022 at 7:05 pm

                                      These rolls are terrific. I wanted something that would hold up to a saucy pulled pork sandwich and these worked wonderfully. I used the overnight rise method and they were so easy I almost felt guilty accepting compliments.

                                      Reply to this comment

                                      • Carol

                                        June 7, 2022 at 2:33 pm

                                        I wad watching the video, did she say use cold water if we want to leave the dough overnight in the fridge?
                                        Thank you

                                        Reply to this comment

                                        • Marie

                                          March 2, 2023 at 10:51 pm

                                          Yes.

                                          Reply to this comment

                                        • Denise

                                          April 22, 2022 at 8:35 am

                                          I am trying you’re no need rolls today but I’m stuck a whole thing of active yeast in there by accident so I’m hoping it will come out okay been sitting on the counter and we have about two more hours to go so I will let you know how everything comes out and I will post the picture thank you

                                          Reply to this comment

                                        • Debbie

                                          April 17, 2022 at 1:33 pm

                                          We had your blueberry pancakes for brunch and we are making these rolls right now to go with stew in the crockpot! We didn’t have blueberries so we made a blackberry compote to go over the pancakes! I have never had a problem with your recipes and my family loved it all!

                                          Reply to this comment

                                        • Faith

                                          April 14, 2022 at 1:46 pm

                                          So I made these today as a dry run for Easter. I added too much water (1.5 cups), did not mix the dry ingredients, and they still came out incredible!! I did add extra flour while forming the rolls because my dough was really sticky. I’ve already eaten 2. Thank you for sharing this wonderful recipe!!

                                          Reply to this comment

                                          • Zoe

                                            April 14, 2022 at 6:55 pm

                                            You sound like my sister! 🥰

                                            Reply to this comment

                                          • Donna Kay

                                            April 3, 2022 at 2:43 pm

                                            Oh my goodness! Where have you been all my life. Just discovered this recipe and made them today. Crusty on the outside and soft on the inside! Heaven. You have made a master crusty roll baker out of me. Thank you!!❤

                                            Reply to this comment

                                          • Darleen

                                            April 2, 2022 at 11:01 am

                                            Jenny,
                                            Thank you for making these videos. They are so very helpful.
                                            You are the best!

                                            Reply to this comment

                                          • Esther

                                            March 28, 2022 at 12:54 pm

                                            This is our family’s main bread…really… I usually will let it sit for 24 hours..no longer…and I use a pizza stone. You can sprinkle some fine cornmeal on your baking pan…or flour…I make this as a whole loaf and bake it for 30 minutes. So easy, so good…and the yeast is such a small amount. During the pandemic yeast was a premium…if you could find it and most bread recipes call for 2 tsp.. so this was a life saver, I gave my friend a Tablespoon of my very dwindling yeast supply and knew with this recipe she could make 12 loaves…

                                            Reply to this comment

                                          • Donna

                                            March 25, 2022 at 11:50 am

                                            Looks delicious can I bake them on a pizza stone.

                                            Reply to this comment

                                            • Esther

                                              March 28, 2022 at 12:56 pm

                                              I use a pizza stone, just put down some flour or fine cornmeal on the stone so it doesn’t stick.

                                              Reply to this comment

                                            • April

                                              March 24, 2022 at 7:00 am

                                              Still the best roll recipe ever. Usually I make it exactly as listed; it turns out great every time. I do occasionally add onion, also turns out great. Yum, yum, yum.

                                              Reply to this comment

                                            • Richard

                                              March 15, 2022 at 3:04 pm

                                              Hi, tried to make these today. Used cold water and left for 8/9 hours. Seemed to double in size and look similar to yours, but didn’t portion out into as larger a sizes. Baked at 450 for 35mins. Bund came out looking good, slightly burnt on bottom. The bigger issue I found was that didn’t come out very fluffy, more dense with small air pockets. Any idea what went wrong?
                                              Thanks for your help.

                                              Reply to this comment

                                            • Roseann

                                              March 12, 2022 at 9:48 am

                                              I figure approximately 27 grams of carbs per roll

                                              Reply to this comment

                                            • John

                                              February 19, 2022 at 6:04 pm

                                              I would love to see you do this with a “Bloomer” loaf. seems to me the technique would be the same. Also a Cinnamon Swirl bread. Can’t seem to master the swirl

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                                            • Linda

                                              February 13, 2022 at 6:22 pm

                                              Made these and they were quick, easy and definitely crusty which I love! First time in my life I’ve felt confident making homemade pizza dough and breads thanks to you!

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                                            • Denise

                                              February 3, 2022 at 8:49 pm

                                              I made them tonight – with whole wheat flour. I followed the directions well, had a little trouble with the oven, was 450 – the got hotter, so I turned it down, then it was too low, turned it up again – generally was around 450 most of the time. They rose really well – really puffed up! Took them out at 25 minutes, smelled great, crispy crust, little dark on the bottom – BUT – they were too soft inside, thought they were not cooked completely… Crust was chewy and good. Next time I’m trying white flour. Thinking wheat is too heavy.

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                                            • Regina McManus

                                              February 3, 2022 at 11:02 am

                                              Can u tell me how many carbs in each. Need for diabetes watch

                                              Reply to this comment

                                            • Sonya

                                              January 17, 2022 at 1:33 pm

                                              I have made these bad boys a few times and the fam. just LOVES them! I have made apple in some — excellent used in an eggs benedict with the savory and sweet apple. I cook the apple down and add honey. Made some when I visited my 87 yr old dad and he requested 🙂 raisin with cinnamon/sugar– excellent! I have also made with parmesan cheese in the middle and rosemary! WOW! Fun experimenting with them. Also made it as a loaf. Need to be longer and narrow. GREAT RECIPE!!

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                                            • Antoinette

                                              January 16, 2022 at 10:36 am

                                              Thank you so much for all your yummy recipes. We are so lucky to have you and your awesome website. Your love for cooking, kindness and dedication are so obvious, not to mention you are adorable. Blessings to you!

                                              Reply to this comment

                                              • Jan

                                                August 25, 2023 at 5:22 am

                                                Agree 100%! Thank you Jenny!! 🥰

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                                              • Gail

                                                January 4, 2022 at 2:42 pm

                                                Want to try this recipe, but I have some questions. Where can I find the FAQ.page. Love your recipes and videos.

                                                Reply to this comment

                                                • Jenny Can Cook

                                                  January 4, 2022 at 2:47 pm

                                                  https://www.jennycancook.com/category/faqs/

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                                                  • Cyndee J

                                                    January 29, 2022 at 4:28 pm

                                                    Hi Jenny,

                                                    Love the rolls. One day pressed for time I did the two hour rolls and found they rise so much better than the three hour. I realize there is more yeast involved, but now I guess I don’t see the point in the three hour since the two hour are amazing!

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                                                  • Gail

                                                    January 4, 2022 at 2:53 pm

                                                    Sorry found what I was looking for FQA!

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                                                  • Marie

                                                    January 3, 2022 at 11:36 am

                                                    Great instructions so easy! They are absolutely divine!😋

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                                                  • Dar Shelby

                                                    January 2, 2022 at 5:10 pm

                                                    These rolls are so perfect! I love this artisan style bread. I made these today and serve them with beef stew, SO delicious!! Made exactly as written and served with salted butter, HEAVEN! Super crispy crust and chewy inside. I will be making these a ton in the future! Thank you for a great recipe Jenny!!

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                                                  • Debby

                                                    December 23, 2021 at 4:14 pm

                                                    Just took these beautiful rolls out of the oven. My husband is devouring one right now. He says they are the best rolls he’s ever tasted. Thanks! I’m going to serve them with my Christmas dinner.

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                                                  • Tracey

                                                    December 8, 2021 at 2:23 pm

                                                    These rolls are fantastic. I made these in a hurry, and they still come out superb! What a easy recipe! Thank you Jenny!!!

                                                    Reply to this comment

                                                  • Sara

                                                    December 5, 2021 at 5:40 am

                                                    Hello,
                                                    Hoping somebody can help me. It takes my oven about 45 min to heat up. Is it ok to keep the dough rolls on the counter for that amount time or it has to be 35 minutes?
                                                    Thanks!

                                                    Reply to this comment

                                                    • Mary Anne

                                                      December 7, 2021 at 7:31 am

                                                      Sara,

                                                      Your rolls will be fine waiting 45 minutes to heat up. Enjoy!

                                                      Reply to this comment

                                                    • Kathy

                                                      December 14, 2021 at 4:45 pm

                                                      You can leave them for hours actually!!! I’ve left them for 7 hours once and they came out great!!!!

                                                      Reply to this comment

                                                    • K.

                                                      April 25, 2022 at 10:07 am

                                                      If it takes 45 minutes for your oven to reach temperature and you want to limit the rise time to just the 35 minutes, turn your oven on BEFORE you start dividing & shaping the rolls. The time it takes for you to get the rolls ready will probably be about the extra time your oven needs.

                                                      Reply to this comment

                                                    • Karen T

                                                      November 29, 2021 at 7:30 am

                                                      What’s the difference when using bread flour vs AP flour in end results?

                                                      Reply to this comment

                                                      • Medusa

                                                        December 4, 2021 at 8:14 pm

                                                        The protein content. Bread flour has more protein ( gluten) and makes chewer bread.

                                                        Reply to this comment

                                                      • CB

                                                        November 19, 2021 at 6:25 pm

                                                        Can you double this recipe? Or will it not come out the same?

                                                        Reply to this comment

                                                        • Michelle

                                                          December 23, 2021 at 11:39 am

                                                          I double mine all the time

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                                                        • bread baker

                                                          June 17, 2022 at 2:32 pm

                                                          Just don’t double the amount of yeast when doubling a bread recipe

                                                          Reply to this comment

                                                        • Cindy

                                                          November 16, 2021 at 5:01 am

                                                          So convenient to make the dough the night before. What a delicious aroma to wake the family up with! Thanks, Jenny. It’s good to have you back.

                                                          Reply to this comment

Easy Crusty Rolls recipe, crusty artisan rolls | Jenny Can Cook (2024)

FAQs

How to eat artisan rolls? ›

French Artisan Rolls

They are mild in flavor with a delicious golden crust that you can crisp up in the oven or toaster. These rolls will make the perfect sandwich or can complement any meal.

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Can you put a roll in the oven? ›

When the rolls are puffy, it's time to bake! Place them on a low rack in a 350° oven. Bake for 20 to 25 minutes, rotating the pan halfway, until they're lightly golden brown.

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What makes crust crispy? ›

Always bake your pizza pie on the lowest rack in the oven. This allows your pizza crust to get closer to the heat source, allowing it to become more crispy. Keep your oven set to the highest possible temperature and always follow baking instructions for that particular setting.

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How do you keep crusty rolls from getting soft? ›

Adjust the water amount slightly

As the loaf cools, any moisture which is left in the loaf escapes through the crust as steam and this is what causes the softening. You can help to prevent this from happening by reducing the water content of the loaf.

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Are artisan rolls healthy? ›

Nutrient Powerhouse: Artisanal breads often utilize whole grains and organic flours, rich in vitamins, minerals, and fiber. This is in stark contrast to refined white flour, stripped of much of its nutritional value.

Get More Info Here
What to use artisan bread for? ›

Not to be confused with your average sandwich bread, artisan bread is the rustic and hearty type best saved for dipping in soups (though it tastes great on its own or slathered with honey butter). It has a thick, chewy crust and a soft interior.

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Are artisan rolls hard? ›

Artisan French Rolls

These rolls are a symphony of crunchy crust and soft, moist center combined to make the perfect roll.

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How do you crisp rolls in the oven? ›

The best method for reheating dinner rolls is in the oven. To reheat dinner rolls in the oven, preheat it to 350°F. Place the rolls in a baking dish or on a baking sheet, brush with melted butter. Bake until warm, 7 to 10 minutes.

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Can you bake rolls on aluminum foil? ›

Lining baking sheets and pans

Are you baking cheesy or sticky foods like macaroni and cheese or cinnamon rolls? We recommend using Reynolds Wrap® Non-Stick Foil made with a food-safe non-stick coating to prevent your food from sticking, so you can enjoy every bite.

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What temperature should rolls be cooked at? ›

Preheat the oven to 375 degrees F (190 degrees C). Bake rolls in the preheated oven until golden brown on top, about 20 minutes. Brush with melted butter if you like; serve warm and enjoy!

See Details

What is the trick to fluffy bread? ›

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

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Does letting bread rise longer make it fluffier? ›

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

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What is the secret to a soft and fluffy bread? ›

The rise on bread dough is a crucial step, particularly the second rise. You want to rise the dough so that the yeast still has enough energy in it to work in the oven to give you a nice, light, fluffy loaf of white bread.

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How to make bread crust crispier? ›

The best way to brown and crisp your bread's bottom crust – as well as enhance its rise – is to bake it on a preheated pizza stone or baking steel. The stone or steel, super-hot from your oven's heat, delivers a jolt of that heat to the loaf, causing it to rise quickly.

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How to reheat crusty rolls? ›

Cover the rolls with a slightly damp, clean kitchen towel. Microwave the rolls until just warmed through, 30 to 45 seconds. To reheat the dinner rolls in a slow cooker, cover the top of the slow cooker with a second damp, clean tea towel. Cover and heat on the low setting until warm, about 30 minutes.

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What is the best way to crisp up bread? ›

Crisp it.

When the inside of the bread feels moist enough for your taste, open up the wrapping and put the bread back in the oven, right on the rack, for about 5 minutes. If the bread is in a paper bag, remove it from the bag before putting it back into the oven.

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