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No-Knead Overnight Sandwich Rolls

These no-knead overnight sandwich rolls are airy, crispy, and perfect for sandwiches or toasting, offering effortless preparation and delightful flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 12 hours
Servings: 6 rolls
Course: Bread, Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups unbleached bread or all-purpose flour Provides structure and chewiness to the rolls.
  • 1 tablespoon kosher salt Enhances flavor and controls fermentation.
  • 1 packet instant yeast Helps the dough rise, creating airy pockets within the rolls.
  • 1.5 cups cold water Hydrates the flour and supports gluten development without requiring kneading.
  • additional as needed flour Needed for shaping the rolls, preventing sticking to surfaces.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, salt, and instant yeast.
  2. Add the cold water and, using a rubber spatula, mix until the liquid has absorbed and you have a sticky dough ball.
  3. Cover the bowl and let it rest for 30 minutes, then stretch and fold the dough if time allows.
  4. Fill a small bowl with water; wet your hand and grab an edge of the dough, pulling it up and towards the center, repeating this 8 to 10 times.
  5. Cover the bowl again with a tea towel and let it rise at room temperature overnight or for up to 12 hours.
Cooking
  1. The next morning, sprinkle 1/4 cup of flour over a work surface.
  2. Turn the risen dough out onto the floured surface, using flour as needed to keep it from sticking.
  3. Divide the dough into 6 to 8 roughly equal portions, aiming for about 155 grams per portion for 6 rolls or 116 grams for 8 rolls.
  4. Shape each portion into a ball, using flour on your hands and the work surface as necessary.
  5. Place the shaped portions into a floured vessel for rising.
  6. If time permits, allow the balls to rise for 2-3 hours until light to the touch.
  7. Line a sheet pan with parchment paper or a Silpat and preheat the oven to 475ºF.
  8. Gently stretch each ball into a rectangle, place them on the sheet pan, and let them rest for 20 minutes.
  9. Transfer the pan to the oven and bake for 15 minutes.
  10. Remove the pan and let the rolls cool completely on the pan before halving and using.

Notes

For perfect no-knead rolls, use a kitchen scale for accurate dough portioning, allow longer rise times in cooler kitchens, and ensure your oven is preheated properly.