No-Knead Sandwich Rolls/Buns

READY IN: 35mins
YIELD: 20 rolls




  • Refer to Recipe #309834 for insturctions on how to mix up the no-knead dough.
  • Line a pizza peel with parchment paper.
  • Spray the inside of 4-inch english muffin rings with non-stick cooking spray; and place on the pizza peel.
  • Remove the dough from the refrigerator. Lighly dust the surface with flour and cut off a 1 lb. piece of the dough (grapefruit size), this will make approximately 5-6 rolls, depending on the how thick you want them.
  • With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
  • Divide the ball into 5 - 6 roughly equal pieces (about the size of a plum). Shape each into a ball; then flatten out each ball into a circle approximately 3 1/2 inches x 1/2 inch,.
  • Place each disk of dough inside of a english muffin ring.
  • Cover and allow to rise for 30 - 40 minutes (the shorter the time, the denser the roll).
  • While the rolls are rising prepare the oven.
  • Place one rack on the bottom shelf with a cast-iron skillet or broiler tray. This will be used to add steam to the oven and make crusty rolls. If you wish soft rolls just skip this step.
  • Place the second rack in the middle of the oven with a baking stone.
  • Preheat the oven to 450 degrees.
  • Just before baking, spray the tops of the dough lightly with water and slash the top of each bun.
  • Slide the buns onto the pre-heated baking stone.
  • CAREFULLY add 1 cup of lukewarm water to the steamer pan.
  • Quickly close the oven door and reduce heat to 425 degree F.
  • Bake for 25 - 30 minutes, until golden brown.
  • Cool on wire rack for 5 minutes, before removing rings.
  • Note: if soft buns are desired, brush the tops with butter.