Easy No Knead German Crusty Rolls

Whip up these easy no knead German rolls, with their crunchy crust and their airy crumb, with almost no effort. 

 

In fact, my friend Ralph of Breadworks Workshops, and the creator of this recipe, dubs these rolls "Do Nothing German Crusty Rolls." I am sharing this recipe with Ralph's permission. 

These incredible rolls are crunchy and crusty on the outside and super airy on the inside. They are the kind of rolls that, when they appear on your table in the bread basket, you will slather with butter and devour. You might not even leave room for dinner. 

These rolls are delicious with dinner, perfect for meaty and dipped sandwiches, and even awesome as crusty burger buns. They hold up incredibly to juicy ingredients and are perfect for sopping up juices from stews and dipped in soups. 

Ingredients? All you need are flour, water, salt, and yeast! It's all in the technique. 

Tips for Making No Knead German Rolls:

First, to mix the dough, you just stir together the ingredients briefly, cover them in a bowl, and then let them ferment for about 12 to 14 hours. Because there is only a tiny bit of yeast, the dough can handle this very long rise at room temperature. 

Speaking of the yeast, you will need only 0.2 grams. More will throw off the timing. How do you measure 0.2 grams of yeast? I use a tiny pocket scale. It's pretty inexpensive and is great for measuring small amounts of ingredients such as yeast and salt. I'm on my second one. 

I also use these tiny prep bowls for weighing the ingredients on the scale. 

Once you shape the rolls, I recomment letting them proof in a floured couche, which is a stiff linen cloth made specifically for raising baguettes or rolls. If you don't have a couche, it's okay. You can use floured dish towels, or even just a parchment lined baking sheet. 

I baked these rolls on a hot stone covered with two stacked upside down foil roasting pans to trap some steam. If you don't have the roasting pans, you can set your oven up with a steam pan under the baking stone. 

Tip from Ralph: To get a good clean ear when scoring the rolls, chill them in the refrigerator for about 10 minutes just before slashing them. I'm trying that next time. 

Why are these called German rolls?

Ralph calls them German rolls because he has had them every time he vacations in Germany. 

These rolls are wonderful for sandwiches or just slathered in butter while still warm. Just let the butter melt into the wonderful open crumb and enjoy. 

How to store these German crusty rolls:

These rolls will remain fresh kept in a paper bag for a day or two. After that, I recommend freezing them in a freezer bag, and then reheating them in a hot oven for about 10 minutes to recrisp. 

This recipe makes 18 rolls. I halved the recipe and made nine rolls. 

Thanks Ralph for the amazing recipe! 

My friend Ralph holds bread baking classes in the Netherlands. His creations include crusty baguettes, amazing laminated dough, gorgeous pretzels, panettone, and traditional tiger rolls, just to name a few. He's also a sourdough master. 

Ralph is also a frequent contributor and advice giver in the Facebook group, Artisan Bread Bakers. 

This month, the Bread Bakers are sharing recipes for no knead breads. 

For more no knead bread recipes, be sure to check out the Bread Bakers!

• Chocolate Chestnut Bread from A Messy Kitchen
• Easy No Knead German Crusty Rolls from Karen's Kitchen Stories
• Mixed Grain Sourdough Soda Bread from Food Lust People Love
• No Knead Marbled Brioche from Passion Kneaded
• No Knead Tomato Basil Bread from Magical Ingredients
• Pide Ekmek (Turkish Flatbread) from A Day in the Life on the Farm
• Rustic Homemade No Knead Bread from Sneha's Recipe

Easy No Knead German Crusty Rolls

Yield: 18 rolls

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 20 MinInactive time: 12 HourTotal time: 12 H & 50 M

Whip up these easy no knead German rolls, with their crunchy crust and their airy crumb, with almost no effort.

Ingredients

• 1000 grams bread flour
• .2 grams instant yeast
• 680 grams water
• 22 grams salt

Instructions

1. In a large bowl, whisk together the flour and yeast.
2. In another bowl, mix the water salt
3. Add the water and salt mixture to the flour mixture and mix with your hand until everything is moistened.
4. Cover the bowl and let ferment for 12 to 14 hours.
5. Divide the dough into 18 pieces (about 94 grams each), and preshape into rounds. Let the rounds rest for 25 minutes.
6. Shape the rounds tightly into rounded oblongs, and place them onto a floured couche or onto a parchment lined baking sheet. Cover and let rise for one hour.
7. Heat your oven to 450 degrees F with a baking stone on the middle rack.
8. Score and bake the rolls, 9 at a time, with steam (see note in the post regarding steam) for 15 to 20 minutes.
9. Cool on a wire rack.

Notes

This recipe can be easily halved.

Nutrition Facts

Calories

200.6

Fat (grams)

0.92

Sat. Fat (grams)

0.14

Carbs (grams)

40.29

Fiber (grams)

1.33

Net carbs

38.96

Sugar (grams)

0.17

Protein (grams)

6.66

Sodium (milligrams)

476.72

Cholesterol (grams)

0

https://www.karenskitchenstories.com/2022/05/easy-no-knead-german-crusty-rolls.html

Karen's Kitchen Stories

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