Crusty on the outside, chewy inside, ridiculously easy to make. And no knead! No way you say? Way, check it out!!
2 1/2 cups flour
1/4 tsp instant yeast
1 tsp salt
1 1/4 cups warm water (110°F)
1 tbsp butter, melted (optional)
Combine the flour, yeast and salt then add the water. The dough will be sticky. Cover the bowl with plastic wrap and leave on the counter for 4 hours for the dough to puff up.
After 4 hours turn the dough out onto a well-floured counter. Using a scraper, fold the dough over on itself 12 times. Using only as much as 2 tbsp flour to keep the dough from sticking. Note: you can add a little dry basil and parmesan to the flour while folding.
Cut the dough into 6 pieces. Pull and fold each piece over to form a ball. Tucking the seam underneath, place ball doughs on a parchment lined baking sheet. Cover with a dish towel on the counter for 40 minutes. The dough will not double this time.
Bake in a preheated 450°F oven for 25-30 minutes.
Melt butter and brush on the warm rolls as soon as they come out of the oven.
Then enjoy six beautiful crusty rolls!
Adapted from jennycancook.com
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