Flour, yeast, salt, and water. That’s it! Mix it up in a bowl with a spoon until the dough has absorbed all the flour. It will be too sticky too knead but not so thin that it’s like batter. 


Cover it with plastic wrap and let it rise in a warm place for about 2 hours or until doubled in size. It’ll be full of bubbles and jiggly when you shake the bowl. 

Place the dough in the fridge and let it rest all day or overnight, about 8 hours. In the evening when you’re ready to bake it, pull it out of the fridge and let it warm up for about an hour. Cold dough doesn’t rise well. 

Scrape the dough out on a floured surface and using a dough scraper, fold the dough inwards into a loaf. Sprinkle with flour as needed. Flip loaf over so the smooth side is on top. Pick it up carefully with the dough scraper and place it on a floured square of parchment paper. Sprinkle some flour on top and spread it evenly with your hand. Using a knife or bread lame, slash the loaf along the top in the middle. If you don’t cut the loaf, it will split by itself while baking so the steam can escape and often it’ll do it in odd places that don’t look as pretty. 

Put your Dutch oven in the cold oven and let it warm up as the oven preheats to 450 degrees. Place the loaf in the Dutch oven and bake. 30 minutes with the lid on and 12 minutes with the lid off. 

Let the bread cool for 10 minutes before cutting into it. It needs time to finish baking. If you slice it too soon, it will be gummy. But as soon as you can, you definitely want to cut a piece of the bread and enjoy it while it’s warm. 

I love this recipe because it tastes really good, it’s uses simple ingredients, I’m able to mix it up in the morning before work and bake it in the evening after work and have freshly baked bread to feed my family at dinner time. 
I also think it’s amazing for anybody who struggles with kneading dough. This doesn’t require as much work and yet it delivers big goodness. 

Y’all enjoy! 
Rachel Ballinger 

”A lot of living happens in the kitchen.”    ~Rachel

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No Knead Artisan Bread

Only four simple ingredients and you have a delicious loaf of homemade bread. Mix it up in five minutes in the morning and let it rise all day and bake it in the evening or mix it up in the evening, refrigerate it overnight and bake in the morning. Simple and delicious and perfect for avocado toast, grilled cheese, or as crusty bread with soup.

Course Bread

Cuisine American

Keyword Bread, Yeast

Servings 1 9” Loaf

Author Rachel Ballinger

Equipment

• Dutch Oven
• Dough Scraper

Ingredients

• 3 cups bread flour
• 2 tsp instant dry yeast
• 1 1/2 tsp salt
• 1 3/4 cups lukewarm water not over 110 degrees Fahrenheit

Instructions

• In a mixing bowl, add the flour, yeast, and salt. Stir and then add the water and mix with a spoon. It will be a wet and messy dough that you can’t knead but not thin like cake batter either. Just mix until the flour is absorbed and then cover with plastic wrap and let rise for 2 hours or until doubled in size. It will rise faster when warm. When risen, it will be bubbly and wobbly like jello.
• Place the dough in the fridge and let it rest for about 8 hours. Basically all day or overnight. Make it work for you!
• When you’re ready to bake it, pull the dough out let it come to room temperature for about an hour.
• Place a Dutch oven into the cold oven and preheat the oven to 450 degrees.
• Scrape dough out onto a floured counter and using a dough scraper fold up the dough towards the middle all the way around forming a rough ball. Sprinkle a little flour on top and using the dough scraper, flip over. Scoop it up with the dough scraper and place on a floured square of parchment paper. Sprinkle the top with a little flour and using a knife or bread lame, score a line in the top of the loaf so the steam can escape while baking.
• Pick up the loaf with the edges of the parchment paper and place into the Dutch oven. Bake with the lid on for 30 minutes and then take the lid off and bake for 12 more minutes.
• Remove from oven and take the loaf out of the Dutch oven. Let it rest for 10 minutes before cutting into it as the loaf is still baking.

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No Knead Artisan Bread

Only four simple ingredients and you have a delicious loaf of homemade bread. Mix it up in five minutes in the morning and let it rise all day and bake it in the evening or mix it up in the evening, refrigerate it overnight and bake in the morning. Simple and delicious and perfect for avocado toast, grilled cheese, or as crusty bread with soup.

Course Bread

Cuisine American

Keyword Bread, Yeast

Servings 1 9” Loaf

Author Rachel Ballinger

Equipment

• Dutch Oven
• Dough Scraper

Ingredients

• 3 cups bread flour
• 2 tsp instant dry yeast
• 1 1/2 tsp salt
• 1 3/4 cups lukewarm water not over 110 degrees Fahrenheit

Instructions

• In a mixing bowl, add the flour, yeast, and salt. Stir and then add the water and mix with a spoon. It will be a wet and messy dough that you can’t knead but not thin like cake batter either. Just mix until the flour is absorbed and then cover with plastic wrap and let rise for 2 hours or until doubled in size. It will rise faster when warm. When risen, it will be bubbly and wobbly like jello.
• Place the dough in the fridge and let it rest for about 8 hours. Basically all day or overnight. Make it work for you!
• When you’re ready to bake it, pull the dough out let it come to room temperature for about an hour.
• Place a Dutch oven into the cold oven and preheat the oven to 450 degrees.
• Scrape dough out onto a floured counter and using a dough scraper fold up the dough towards the middle all the way around forming a rough ball. Sprinkle a little flour on top and using the dough scraper, flip over. Scoop it up with the dough scraper and place on a floured square of parchment paper. Sprinkle the top with a little flour and using a knife or bread lame, score a line in the top of the loaf so the steam can escape while baking.
• Pick up the loaf with the edges of the parchment paper and place into the Dutch oven. Bake with the lid on for 30 minutes and then take the lid off and bake for 12 more minutes.
• Remove from oven and take the loaf out of the Dutch oven. Let it rest for 10 minutes before cutting into it as the loaf is still baking.

The post No Knead Artisan Bread appeared first on My Everyday Ordinary Life.

This recipe is very similar to my sandwich bread recipe and you can definitely just use my bread dough recipe and turn it into rolls. I used melted butter instead of oil for these rolls to give it a little more flavor and also a little more yeast to help make rising time faster and the rolls nice and fluffy.

I’ve made rolls with eggs and milk and I just felt like they were too rich and I missed the simple goodness these rolls deliver. These are our favorite! 

You don’t need any fancy equipment to make bread and dinner rolls. You can use a mixer if you have one or you can mix and knead the dough by hand. There is something very satisfying in kneading dough by hand! All you need is a bowl and a spoon and then a pan to bake the rolls in. 

INGREDIENTS NEEDED FOR SOFT DINNER ROLLS:

(scroll down for recipe with complete ingredients) 

• lukewarm water
• sugar (you can substitute honey if desired) 
• salt
• instant yeast (active dry yeast works great too) 
• melted butter
• bread flour 

SIMPLE STEPS TO MAKE THESE SIMPLE ROLLS:

(scroll down for recipe with complete ingredients and instructions)

• Mix up the dough. Biggest thing here is don’t add too much flour where the dough is dry and dense. Add just enough to make a soft and smooth dough. 
• Cover and let rise till doubled in size. I cover it with a clean kitchen towel or plastic wrap. 
• Punch down dough and divide into 24 equal pieces. I just eyeball it and sometimes they’re all different sizes but that adds to the homemade rustic look, am I right? 
• Shape each piece of dough into a smooth roll. I grab it, pulling the top down and pinching the bottom shut and then roll it in circular motions on the counter to make a nice smooth ball. 
• Place rolls in oiled pan. Cover and let rise again. 
• Bake in preheated oven until golden on top, about 30 minutes. 
• Brush tops with melted butter while still hot. 
• Enjoy! 

I hope you enjoy this recipe at your dinner tables on Sunday or Thanksgiving and Christmas and Easter or anytime all year long! It’s great fun to let the kids help shape the rolls. They might not be as smooth on top but they’ll be perfect and the kids will gobble them up. 

Happy Baking,
~Rachel Ballinger 💕🍞

“A lot of living happens in the kitchen.”  ~Rachel 

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Soft Dinner Rolls

Soft and delicious, these dinner rolls are the perfect complement to any meal. Golden on top and baked to perfection, they're amazing slathered in butter and jam.

Course Bread

Cuisine American

Keyword Bread, Dinner Rolls

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 24 Dinner Rolls

Author Rachel Ballinger

Ingredients

• 2 cups lukewarm water
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 2 tbsp butter melted
• 4-5 cups bread flour
• 1 tbsp melted butter for brushing tops of baked rolls

Instructions

• In the bowl of a mixer, put the water, sugar, salt, and sprinkle the yeast on top. Add the melted butter and gradually add the flour as you mix and knead the dough. Add flour gradually until you have a nice smooth dough. Knead for about 5 minutes.
• Turn the dough over and cover with plastic wrap. Let rise until doubled in size, about an hour.
• Punch down dough and divide into 24 pieces with a dough cutter. Shape each piece into a smooth roll and place in oiled 9”x13” baking pan. Cover and let rise for 30 minutes.
• Bake in preheated 375 degree oven for 30 minutes or until tops are lightly browned.
• Remove from oven and brush tops of hot rolls with 1 tbsp melted butter.

Notes

The dinner rolls freeze well. As soon as they’re baked and completely cooled off, put them in plastic freezer bags and freeze. Pull out the night before wanting to use them and let them thaw overnight. 

The post Soft Dinner Rolls appeared first on My Everyday Ordinary Life.