Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well if bread flour is unavailable. Your rolls may have a slightly softer texture, but they’ll still turn out delicious.

Do I really need to measure 0.2 grams of yeast?

Yes, the low yeast amount allows for a slow fermentation that creates the airy texture. If you don’t have a precision scale, 1/16 teaspoon is close.

What if my dough didn’t rise overnight?

This can happen if your room is too cold or the yeast is expired. Try placing the dough in a slightly warmer spot like inside the oven with the light on.

Easy No Knead German Crusty Rolls

Name: Easy No Knead German Crusty Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 13 h
Cuisine: German
Ingredients: 1000 grams bread flour; 0.2 grams instant yeast; 680 grams water; 22 grams salt

Description

These Easy No Knead German Crusty Rolls are crunchy on the outside, airy on the inside, and perfect for sandwiches or as a side to any meal. A great bread recipe for beginners.

Ingredients

Scale

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

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Instructions

Mix the Dough: 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.
Let It Ferment: 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.
Divide and Shape: 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.
Proof the Rolls: 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.
Preheat and Prepare the Oven: 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.
Score and Bake: 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.
Cool and Serve: Let the rolls cool on a wire rack for at least 10 minutes before serving. This helps set the crust and makes slicing easier.

Notes

These rolls can be made ahead and frozen.
For a slightly softer crust, skip the steam step.
For more flavor, mix in herbs like rosemary or thyme.
No kitchen scale? Use a reliable flour-to-cup conversion chart like King Arthur Baking’s.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: German

Nutrition

Serving Size: 1 roll
Calories: 200
Sugar: 0.17 g
Sodium: 477 mg
Fat: 0.92 g
Saturated Fat: 0.14 g
Unsaturated Fat: 0.78 g
Trans Fat: 0 g
Carbohydrates: 40.29 g
Fiber: 1.33 g
Protein: 6.66 g
Cholesterol: 0 mg