Crusty rolls

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you don’t have a long morning available, start these yeast-risen rolls the night before—just shape them and let them rise slowly in the fridge.


  • 4 cups (510 g) all-purpose flour (or half white whole wheat flour), or more, if needed
  • cups (360 ml) warm water
  • 2 teaspoons instant yeast
  • Pinch of sugar
  • 2 teaspoons salt
  • 1 tablespoon unsalted butter, melted, plus more for the baking dish


Morning or Evening Before

Put the flour in the bowl of a stand mixer (or a large bowl), make a well in the center, and add the water, yeast, and sugar to the well. Mix with the dough hook (or by hand), adding the salt as you mix. Knead in the mixer on low speed (or by hand on a work surface) for 5 (or 10) minutes, until smooth, adding a little more flour, if needed. Cover the dough with an overturned bowl and let rise until doubled, 1 to 2 hours.

Divide into 8 portions and roll into balls. Generously butter a pie dish or similar baking dish and arrange the balls in the dish; they should almost touch one another. (I put one in the center, and the rest in a circle surrounding it.) Drizzle the butter over the balls and gently rub with your fingers (or use a brush) to coat them. Cover the dish with plastic and either let rise for 30 minutes or refrigerate until ready to bake.


Preheat the oven to 400°F (205°C). If the dough balls were refrigerated, bring them to room temperature while you preheat the oven. Uncover the dish and bake until nicely browned, 30 to 35 minutes (spread a little more butter over the tops for the last few minutes, if you’d like). Serve warm.