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

PrintNo Knead Crusty RollsPLEASE 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 minutesCook Time: 25 minutesTotal Time: 4 hoursMakes: 8 rolls 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 yeast1 teaspoon salt1 1/4 cups hot tap water (up to 130° F)Instructions:In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.Cover with plastic wrap & let stand on counter top for 3 hours.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).Using a scraper...