With this easy no-knead bread roll recipe, you can quickly bake delicious homemade crusty spelt rolls with seeds for breakfast or dinner! You only need flour, yeast, salt and water and a few minutes of working time – the bread dough rises overnight!
Easy homemade no-knead bread rolls
I’ve already shared a simple no-knead artisan bread recipe, and these rolls are inspired by that! What works as a whole loaf should work as a roll, right? Made with spelt flour and seeds, these quick rolls are even healthier than the classic original from the bakery!
Actually, it was just a spontaneous attempt, but because I’m so thrilled with the result, I want to share this bread roll recipe on the blog now! I hope you have fun trying it out! 🙂
Spelt rolls with seeds
I love crusty rolls with seed topping! But if you prefer plain ones, feel free to leave them out. There are really no rules here – from pumpkin seeds and sunflower seeds to rolled oats, poppy seeds, chopped nuts, flax seeds and chia seeds or nothing at all – anything will do! You can sprinkle them just as a topping on top or add them to the dough as well.
Which flour works best?
The great thing about this recipe is that you can use different flours. If you’re not a fan of spelt, you can also use all-purpose or wheat flour or mix different flours and types together. A proportion of 50% whole wheat flour also works well if you want your rolls to be even healthier and richer in fiber. When using rye flour, I recommend a maximum of 30%. Feel free to get creative here and try out a new blend!
Breakfast rolls overnight
Make the bread dough ahead in the evening and then let it rise overnight in the refrigerator. Due to the long resting time you also need very little yeast! The next morning, all you have to do is shape the rolls and bake them. Then you can enjoy your homemade rolls freshly baked with your family for Sunday breakfast!
You’ll notice that the dough is very sticky, but that’s how it should be! The more moisture it contains, the better the bread rolls will be: super soft and fluffy on the inside with a crispy crust on the outside. Another trick here: they are baked very hot under steam. This helps them to rise wonderfully and prevents them from drying out!
Bread dough requires only 2 main ingredients: flour and yeast – plus some salt and water! I’ve also used some healthy seeds for the topping but that’s just optional.
How to make easy no-knead bread rolls
As always, I recommend checking out this step-by-step instruction first, including the tips and the recipe video. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the yeast dough and let it rise.
First, dissolve the yeast in lukewarm water and set aside briefly. Mix the flour and salt in a large bowl. Then add the yeast mixture and the remaining water and stir with a wooden spoon until you have a sticky dough that comes away easily from the side of the bowl.
Cover the bowl with a lid (or plastic wrap or damp tea towel) and let rise at room temperature for 2 hours. Then place in the refrigerator overnight.
Note: If you are using dry yeast, you can simply mix it with flour and salt and then add the water.
Step 2: Shape and bake the rolls
The next morning, transfer the dough to a well-floured work surface and divide into 8-10 pieces. With floured hands, take a piece and fold the outsides in toward the bottom center to shape a round bun.
Brush the top of the bun with a little water, if desired, and then roll in grains and seeds. Place on a baking sheet lined with parchment paper and form the remaining rolls as well. Bake in a preheated oven at 464 °F (240 °C) for about 25 minutes. Then allow to cool.
Tips for perfect bread rolls
- The dough is very sticky, but that’s how it should be. Simply dust the work surface, the dough and your hands well with flour. Then the shaping will be easily.
- Place a baking dish on the lowest level of your oven and fill it with some water once the oven is hot. This will create steam so there is enough moisture in the oven and the buns won’t dry out.
- If you want the top of the rolls break apart more evenly, you can carefully cut the dough with a sharp knife or razor blade before baking. However, I usually leave my rolls rustic and don’t cut into them.
- The rolls are done as soon as it sounds hollow when you tap against them.
- If you have a baguette tray, you can also make baguette rolls or ciabatta with this recipe.
How can I store rolls?
These no-knead bread rolls taste best when freshly baked! But if you have any left over, you can store them wrapped airtight at room temperature. Then just bake them in the oven before eating. If they become too hard, you can also heat them for a few seconds in the microwave. This will make them wonderfully soft and fluffy again!
You can also freeze the rolls. Then just take them out and bake them up when you need them.
This no-knead overnight bread roll recipe is:
- Easy to make
- Requires no kneading
- Soft and fluffy
- Super delicious!
- Tastes like from the bakery!
More homemade bread recipes
- Vegan Chocolate Brioche Buns
- Vegan Croissants
- Blueberry Babka
- Braided Bread
- Apple Stuffed Buns
- Homemade Bagels
- Vegan Burger Buns
- No Knead Dutch Oven Bread
- Spelt Carrot Bread
- Buckwheat Chia Bread
- Low Carb Keto Bread
- Vegan Naan Bread
- Garlic Pull Apart Bread
- Easy Flatbread
- Vegan Foccacia
If you try these easy no-knead breakfast or dinner rolls, please leave me a comment and a rating on how you liked the recipe! And if you take a picture them and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
No-Knead Bread RollsAuthor:
- 1 ½ cup (360 ml) water
- 0.2 oz (5 g) fresh yeast or ½ tsp dry yeast
- 4 cups (500 g) flour e.g. spelt flour type 630, or other flour*
- 1.5 tsp salt
Toppings (optional of your choice)
- rolled oats
- pumpkin seeds
- sunflower seeds
- sesame poppy seeds
*Note: Feel free to check out the recipe video + step-by-step pictures above!
- Warm about ½ cup of the water to about 90 °F (37 °C). Crumble the yeast into a bowl, pour the lukewarm water over it and stir to dissolve. Then set aside for about 5 minutes.
- Put the flour and salt in a large bowl and mix together. Then add the yeast mixture and the remaining water and mix with a wooden spoon for about 5 minutes until you get a sticky dough that easily separates from the side of the bowl.
- Cover the bowl with a lid (or plastic wrap or damp tea towel) and let rise at room temperature for 2 hours. Then place in the refrigerator overnight.
- The next morning, preheat the oven, including a baking dish on the lowest level, to 464 °F (240 °C) and line a large baking sheet with parchment paper.
- Generously dust the work surface with flour and place the dough on it. Also lightly flour the top of the dough, then divide into 8-10 pieces. With floured hands, take a piece of the sticky dough and fold the outsides in toward the bottom center to shape a round ball.
- Optional: Mix your favorite seeds and toppings on a plate. Brush the top of the dough ball with a little water and then dip in the mixture.
- Place the bun on the prepared baking sheet and repeat the process with the remaining dough until all bread rolls are formed.
- Once the oven is hot, place the tray in the oven. Fill the baking dish with water to create steam. Then immediately close the oven and bake the rolls for about 25 minutes. (When you knock against a bun and it sounds hollow, they are done). Allow to cool a bit and remove them from the tray.
- If using dry yeast, you can skip step 1. Just mix the yeast with the flour and salt, then add the water.
- Notes on flour types are mentioned in the post above (see "which flour is best?").
- The dough is very sticky, but that's how it should be. Therefore, simply dust the work surface, the dough and your hands well with flour.
- If you have a baguette tray, you can also make baguette rolls with this recipe.
- More information such as on storage and helpful tips for the recipe are mentioned in the blog post above!
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