Recipes and Cooking No-Knead Rolls Be the first to rate & review! Win over everyone at the dinner table with warm flaky rolls! They'll make any night feel like a special holiday. By Zoë François Zoë François Facebook Instagram Twitter Website Zoë François is a pastry chef and the author of four cookbooks. She blogs about food for her own brand, Zoë Bakes, and also makes cooking appearances on Magnolia Network. In addition, Zoë works as a culinary instructor for the University of Minnesota and a baking instructor for the Cooks of Crocus Hill. She specializes in artisanal breads and cakes.Zoë graduated from the University of Vermont with a bachelor of fine arts degree in Art. She later graduated from The Culinary Institute of America before working in various restaurants in the "Twin Cities" of Minnesota. Learn about BHG's Editorial Process Updated on December 7, 2021 Print Rate It Share Share Tweet Pin Email Photo: Zoë François Hands On Time: 10 mins Total Time: 1 hrs 45 mins Servings: 8 Yield: 8 rolls Jump to Nutrition Facts Ingredients 1 ½ pound No-Knead Dough 1 egg 1 tablespoon water ¼ cup melted butter No-Knead Dough Base 3 cup water (105°F to 115°F) 1 tablespoon instant or active yeast 1 tablespoon kosher salt 6 ½ cup unbleached all-purpose flour Directions Grease a 9-inch round cake pan. Remove a 1 1/2-pound hunk of dough. On a floured surface, divide dough into eight pieces. With floured hands, shape into balls the size of small plums. Place in pan; cover loosely. Let rest 40 to 60 minutes. Combine 1 egg with 1 tablespoon water. Just before baking, brush rolls with egg wash. Bake 25 to 30 minutes at 350°F or until lightly browned. Brush with 1/4 cup melted butter. Let cool 10 minutes in pan; remove from pan. Makes 8 rolls No-Knead Dough Base In a 5-quart nonreactive container, mix water, yeast, and 1 tablespoon kosher salt. Add flour; mix until just incorporated. Cover dough loosely; allow to rise at room temperature about 2 hours. Do not punch dough down. Shape and bake dough the day it's made or refrigerate in a lidded container (not airtight) for up to 14 days. (The dough is easier to work with after several hours of refrigeration.) If dough is chilled, let it rest 30 minutes at room temperature before using. Makes 3 1/2 pounds. This dough keeps in the fridge up to 2 weeks. Remove portions to make a boule, a loaf, or rolls. Rate it Print Nutrition Facts (per serving) 225 Calories 7g Fat 35g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 225 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 39mg 13% Sodium 242mg 11% Total Carbohydrate 35g 13% Protein 6g Vitamin C 0mg 0% Calcium 13mg 1% Iron 2.2mg 12% Potassium 65mg 1% Folate, total 100.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.