There’s something truly magical about the aroma of freshly baked bread wafting through the kitchen! I remember the first time I attempted these Easy No Knead German Crusty Rolls. The dough was a sticky mess, and I almost lost hope when I forgot to cover it properly overnight. But the next day, after a little sprinkle of flour and some gentle shaping, they turned out to be the most beautifully crusty rolls that made it feel like a little piece of Germany was right in my Moroccan kitchen. It’s moments like these that inspire me to keep experimenting in the kitchen, blending cultures and flavors.
What Makes This So Good
- No Kneading Required: The long fermentation process develops great flavor and texture without any heavy lifting.
- Crispy Crust: The steam in the oven yields a crunchy exterior that contrasts delightfully with the soft interior.
- Universal Appeal: Perfect for breakfast, lunch, or dinner great for sandwiches or as a side with soups and salads.
Ingredients
- 1000 grams (about 7 ½ cups) bread flour
- 0.2 grams (about 1/16 teaspoon) instant yeast
- 680 grams (about 2 ¾ cups) water
- 22 grams (about 1 tablespoon) salt
Smart Swaps
- Flour: Substitute up to 200 grams (1 ½ cups) of the bread flour with whole wheat flour for a nuttier flavor.
- Yeast: If you’re out of instant yeast, use active dry yeast; just double the amount and activate it in warm water first.
- Salt: Replace sea salt with kosher salt if that’s what you have; just adjust the amount slightly, as it may differ in salinity.
Directions
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 this salted water into the flour mixture and stir with your hand or a wooden spoon until everything is combined. The dough should appear shaggy and wet.
Let It Ferment: Cover the bowl with plastic wrap or a clean kitchen towel. Allow it to rest at room temperature for 12 to 14 hours. The dough should double in size and develop bubbles.
Divide and Shape: Lightly flour a surface and turn out the dough. Divide it into 18 equal portions (about 94 grams each). Shape each into a loose ball and let them rest for 25 minutes. After resting, reshape each ball into a tight oval, similar to a mini batard.
Proof the Rolls: Place the shaped rolls on a floured couche, a parchment-lined baking sheet, or a floured towel. Cover them loosely and let them rise for about 1 hour, until they appear 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 steaming.
Score and Bake: Score the tops of the rolls with a sharp blade. Carefully transfer them to the hot baking surface. Quickly pour hot water into the steam tray and close the oven door. Bake for 15 to 20 minutes until the rolls turn golden brown and sound hollow when tapped.
Cool and Serve: Let the rolls cool on a wire rack for at least 10 minutes before slicing. This step helps set the crust and makes cutting easier.
Pro Tips
- Make-Ahead: You can mix the dough in the evening and bake it the next morning for fresh rolls on a busy day.
- Transport: If you’re bringing these to a gathering, wrap them in a clean kitchen towel to keep them warm during the trip.
- Re-Crisping: If you have leftover rolls, pop them in a preheated 350°F (175°C) oven for 5-10 minutes to revive that crispy crust.
Variations
- Cheesy Rolls: Add shredded cheese into the dough for a delicious surprise.
- Herb-Infused: Mix in dried herbs like rosemary or thyme for a fragrant twist.
- Sweet Rolls: Incorporate a tablespoon of sugar and a sprinkle of cinnamon for a breakfast treat.
Serving Ideas
These rolls are fantastic for breakfast with butter and jam, as sandwich rolls with deli meats, or simply served with soup or salad. They also make delightful snacks on their own!
Storage & Reheating
Store leftover rolls in a paper bag at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat in a 350°F (175°C) oven for about 5-10 minutes to restore their crust.
FAQs
Can I make these rolls without a baking stone?
- Yes, you can use a heavy-duty baking sheet. Just make sure to preheat it well!
How do I know if my dough has fermented enough?
- The dough should double in size and have bubbles on the surface this means it’s ready!
What if I don’t have a steam tray in my oven?
- You can place a dish with boiling water on the bottom rack to create steam during baking.
Easy No Knead German Crusty Rolls
Learn how to make these fluffy and crusty German-style rolls without any kneading!
- Total Time: 855 minutes
- Yield: 18 rolls
Ingredients
- 1000 grams (about 7 ½ cups) bread flour
- 0.2 grams (about 1/16 teaspoon) instant yeast
- 680 grams (about 2 ¾ cups) water
- 22 grams (about 1 tablespoon) salt
Instructions
- In a large mixing bowl, whisk together the bread flour and instant yeast. In a separate bowl, dissolve the salt in the water. Pour this salted water into the flour mixture and stir with your hand or a wooden spoon until everything is combined. The dough should appear shaggy and wet.
- Cover the bowl with plastic wrap or a clean kitchen towel. Allow it to rest at room temperature for 12 to 14 hours. The dough should double in size and develop bubbles.
- Lightly flour a surface and turn out the dough. Divide it into 18 equal portions (about 94 grams each). Shape each into a loose ball and let them rest for 25 minutes. After resting, reshape each ball into a tight oval, similar to a mini batard.
- Place the shaped rolls on a floured couche, a parchment-lined baking sheet, or a floured towel. Cover them loosely and let them rise for about 1 hour, until they appear slightly puffy.
- 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 steaming.
- Score the tops of the rolls with a sharp blade. Carefully transfer them to the hot baking surface. Quickly pour hot water into the steam tray and close the oven door. Bake for 15 to 20 minutes until the rolls turn golden brown and sound hollow when tapped.
- Let the rolls cool on a wire rack for at least 10 minutes before slicing. This step helps set the crust and makes cutting easier.
Notes
For fresh rolls any time, mix the dough the night before and bake in the morning. Store leftover rolls at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
- Diet: Vegetarian