No Knead Rustic Dinner Rolls

This no knead rustic dinner roll recipe is just about the easiest way to get fresh whole wheat rolls on the dinner table. 

Would you like to have fresh rolls for dinner that require very little hands on time? 

If you mix up the dough for these rolls early in the morning, you can bake these just before dinnertime, and, boom, you have fresh hot rolls. 

You can also mix the dough the night before and bake them the next morning and then just reheat them before dinner to have warm rolls. Your friends and family will be impressed. I promise.

These no knead rolls are based on the same concept as no knead bread. Mix flour, salt, water, and yeast with a spoon and let it sit at room temperature for a few hours, usually over night.

These rolls contain about 23% whole wheat, which. along with their random shapes, makes them seem more rustic. They are amazing warm with butter, and also are great for sandwiches when sliced in half.

Equipment You Will Need to Make These Rustic Dinner Rolls:

You will need a flexible dough scraper or a large rubber spatula to remove the dough from the bowl.

You will also need a bench scraper to divide the dough into eight pieces. I use mine way more than I ever anticipated. You will also need a sheet of parchment paper. 

A kitchen scale is really helpful and means less dishes because you measure right into the mixing bowl that sits on top of the scale. I am totally dependent on my kitchen scale. It also helps for counting calories. 

How To Make These No Knead Rustic Dinner Rolls:

First, mix the dough ingredients together with your hand or a dough whisk (my favorite) in a bowl, cover with plastic wrap or a plate, and let sit for 8 to 12 hours at room temperature, until bubbly and and bouncy. 

Next, gently turn the dough out onto a floured work surface and fold the dough over itself from all four "sides" without deflating it. 

After that, cover the dough with oiled plastic wrap and let it sit for 45 minutes. Cut the dough into eight pieces and place them on a parchment lined baking sheet. In the meantime, set up your oven with a steam pan on the bottom rack. Place your baking stone on the middle rack if you have one. If you don't, you can make these just fine on a parchment lined baking sheet by itself on the middle rack. 

Finally, bake the rolls in a 485 degree F oven for 15 minutes, lower the temperature to 425 degrees F and bake for 5 to 10 minutes more. 

For another no knead roll with all bread flour, try Easy No Knead German Crusty Rolls. 

These rolls have a thin crispy crust when fresh from the oven. You can definitely serve them warm after letting them sit for a few minutes. 

You'll love them slathered in melted butter or dipped in soups or stews. The'd also go great with a pasta dish such as ravioli. 

Recipe originally posted May, 2013 and updated May, 2022. 

No Knead Rustic Dinner Rolls

Yield: 8 Rolls

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 30 MinInactive time: 9 HourTotal time: 9 H & 50 M

This no knead rustic dinner roll recipe is just about the easiest way to get fresh whole wheat rolls on the dinner table.

Ingredients

• 2 grams instant yeast
• 300 grams (1 1/5 Cups) filtered or bottled water (I weigh it right into the bowl.. no measuring cup needed)
• 200 grams (1 1/2 Cups) bread flour
• 120 grams (4/5 Cup) all purpose flour
• 72 grams (1/2 Cup) whole wheat flour
• 1 1/2 teaspoons fine sea salt (table salt is fine)

Instructions

1. Mix all of the ingredients in a large bowl and cover with plastic wrap. Let sit overnight at room temperature. It should grow and get very bubbly.
2. When you are ready to bake, preheat the oven to 485 degrees F. Scrape the dough out onto a heavily floured work surface and gently fold the dough like a four sided envelope.
3. Cover the dough with plastic wrap and let it rest for 45 minutes.
4. Dust the surface with flour and cut it with a bench/dough scraper into eight pieces.
5. Transfer the pieces by lifting them with your hands and the dough scraper onto a parchment lined baking sheet or parchment lined pizza peel (if you are using a stone).
6. Place the baking sheet in the oven, or if you are using a baking stone, slide the parchment directly onto the stone.
7. Bake at 485 degrees F for 15 minutes. Lower the temperature to 425 degrees F and bake another 5 to 10 minutes. The internal temperature should be around 200 degrees.
8. Cool on a wire rack. Can be served warm after a few minutes.

Nutrition Facts

Calories

176.26

Fat (grams)

0.8

Sat. Fat (grams)

0.12

Carbs (grams)

36.16

Fiber (grams)

2.04

Net carbs

34.12

Sugar (grams)

0.16

Protein (grams)

5.84

Sodium (milligrams)

439.01

Cholesterol (grams)

0

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