This 4-ingredient dough takes five minutes to mix together, and from there, time does the work. After an overnight rise, the dough is ready to be portioned, balled up, and after another short rest, the rolls are ready to be baked. Crusty with a light and airy crumb, these rolls are perfect for sandwiches!
Do you have access to a great bakery? Where you can buy freshly baked baguettes and light and airy ciabatta rolls? You do? I’m jealous.
When I crave a crusty roll to house sandwich fillings, I make my own. In short, I use the peasant bread recipe — but I give it the Lahey treatment : I cut the yeast way back, use cold water, and extend the rise to overnight (or about 12 hours).
Here’s a thought: set aside 5 minutes to mix this dough together this evening. Tomorrow, when you are rewarded with a delicious vessel to sandwich anything your heart desires, or perhaps balsamic-roasted eggplant and arugula , you will thank yourself. Effortless and delicious. You’re welcome.
How to Make No-Knead Overnight Sandwich Rolls, Step by Step
Whisk together flour, salt, and instant yeast. Add cold water.
Mix until you have a sticky dough ball. Cover the bowl, and…
… let it rise at room temperature for roughly 12 hours or until it looks like this:
Turn the dough out onto a well-floured surface, and portion it out:
Shape the portions into rough balls and transfer to a baking sheet:
Bake for 20 minutes:
Once cool, the rolls can be halved and filled as you please.
I love these rolls for these balsamic-roasted eggplant and arugula sandwiches .
Description
This 4-ingredient dough takes five minutes to mix together, and from there, time does the work. After an overnight rise, the dough is ready to be portioned, balled up, and after another short rest, the rolls are ready to be baked. Crusty with a light and airy crumb, these rolls are perfect for sandwiches!
Notes:
This dough is super wet, so go big on the flour when shaping—seriously, don’t hold back.
I have been making these for these balsamic-roasted eggplant and arugula sandwiches .
4 cups ( 512 g ) unbleached bread or all-purpose flour + 1/4 cup ( 32 g ) for shaping
2 teaspoons ( 10 g ) kosher salt
1/2 teaspoon ( 1 g ) instant yeast
2 cups ( 439 g ) cold water (tap is fine)
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — this is an optional new step (1/14/2026), but if time permits, do it: I find it makes for an especially bubby dough. Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance here .
- Let it rise: Cover bowl with a tea towel or bowl cover and leave to rise at room temperature overnight or for up to 12 hours.
- Prepare for baking: The following morning (or after about 12 hours), the dough will have risen, and its surface will be covered with bubbles. Line a sheetpan with parchment paper or a Silpat. Preheat the oven to 425ºF.
- Shape the rolls: Spread the 1/4 cup flour over a work surface. Turn the dough out onto the surface. Using as much flour as necessary to keep the dough from sticking to the board and your knife or dough scraper, divide the dough into 6 roughly equal portions. Again, using as much flour as necessary on your hands and work surface, shape each portion into a ball. Use two hands to stretch each ball gently into a rectangle—doesn’t have to be perfect—and transfer to the prepared sheetpan, spacing evenly. Let the shaped rolls rest for 20 minutes. (Alternatively, store the shaped rolls in a floured, lidded vessel for as long as 2-3 hours; then proceed with the recipe.)
- Bake the rolls: Transfer the pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to cooling rack to cool completely.
- Prep Time: 12 hours
- Cook Time: 20 minutes
- Category: Bread
- Method: Yeast
- Cuisine: American
This 4-ingredient dough takes five minutes to mix together, and from there, time does the work. After an overnight rise, the dough is ready to be portioned, balled up, and after another short rest, the rolls are ready to be baked. Crusty with a light and airy crumb, these rolls are perfect for sandwiches!
Do you have access to a great bakery? Where you can buy freshly baked baguettes and light and airy ciabatta rolls? You do? I’m jealous.
When I crave a crusty roll to house sandwich fillings, I make my own. In short, I use the peasant bread recipe — but I give it the Lahey treatment : I cut the yeast way back, use cold water, and extend the rise to overnight (or about 12 hours).
Here’s a thought: set aside 5 minutes to mix this dough together this evening. Tomorrow, when you are rewarded with a delicious vessel to sandwich anything your heart desires, or perhaps balsamic-roasted eggplant and arugula , you will thank yourself. Effortless and delicious. You’re welcome.
How to Make No-Knead Overnight Sandwich Rolls, Step by Step
Whisk together flour, salt, and instant yeast. Add cold water.
Mix until you have a sticky dough ball. Cover the bowl, and…
… let it rise at room temperature for roughly 12 hours or until it looks like this:
Turn the dough out onto a well-floured surface, and portion it out:
Shape the portions into rough balls and transfer to a baking sheet:
Bake for 20 minutes:
Once cool, the rolls can be halved and filled as you please.
I love these rolls for these balsamic-roasted eggplant and arugula sandwiches .
Description
This 4-ingredient dough takes five minutes to mix together, and from there, time does the work. After an overnight rise, the dough is ready to be portioned, balled up, and after another short rest, the rolls are ready to be baked. Crusty with a light and airy crumb, these rolls are perfect for sandwiches!
Notes:
This dough is super wet, so go big on the flour when shaping—seriously, don’t hold back.
I have been making these for these balsamic-roasted eggplant and arugula sandwiches .
4 cups ( 512 g ) unbleached bread or all-purpose flour + 1/4 cup ( 32 g ) for shaping
2 teaspoons ( 10 g ) kosher salt
1/2 teaspoon ( 1 g ) instant yeast
2 cups ( 439 g ) cold water (tap is fine)
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — this is an optional new step (1/14/2026), but if time permits, do it: I find it makes for an especially bubby dough. Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance here .
- Let it rise: Cover bowl with a tea towel or bowl cover and leave to rise at room temperature overnight or for up to 12 hours.
- Prepare for baking: The following morning (or after about 12 hours), the dough will have risen, and its surface will be covered with bubbles. Line a sheetpan with parchment paper or a Silpat. Preheat the oven to 425ºF.
- Shape the rolls: Spread the 1/4 cup flour over a work surface. Turn the dough out onto the surface. Using as much flour as necessary to keep the dough from sticking to the board and your knife or dough scraper, divide the dough into 6 roughly equal portions. Again, using as much flour as necessary on your hands and work surface, shape each portion into a ball. Use two hands to stretch each ball gently into a rectangle—doesn’t have to be perfect—and transfer to the prepared sheetpan, spacing evenly. Let the shaped rolls rest for 20 minutes. (Alternatively, store the shaped rolls in a floured, lidded vessel for as long as 2-3 hours; then proceed with the recipe.)
- Bake the rolls: Transfer the pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to cooling rack to cool completely.
- Prep Time: 12 hours
- Cook Time: 20 minutes
- Category: Bread
- Method: Yeast
- Cuisine: American
Description
This 4-ingredient dough takes five minutes to mix together, and from there, time does the work. After an overnight rise, the dough is ready to be portioned, balled up, and after another short rest, the rolls are ready to be baked. Crusty with a light and airy crumb, these rolls are perfect for sandwiches!
Notes:
This dough is super wet, so go big on the flour when shaping—seriously, don’t hold back.
I have been making these for these balsamic-roasted eggplant and arugula sandwiches .
4 cups ( 512 g ) unbleached bread or all-purpose flour + 1/4 cup ( 32 g ) for shaping
2 teaspoons ( 10 g ) kosher salt
1/2 teaspoon ( 1 g ) instant yeast
2 cups ( 439 g ) cold water (tap is fine)
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — this is an optional new step (1/14/2026), but if time permits, do it: I find it makes for an especially bubby dough. Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance here .
- Let it rise: Cover bowl with a tea towel or bowl cover and leave to rise at room temperature overnight or for up to 12 hours.
- Prepare for baking: The following morning (or after about 12 hours), the dough will have risen, and its surface will be covered with bubbles. Line a sheetpan with parchment paper or a Silpat. Preheat the oven to 425ºF.
- Shape the rolls: Spread the 1/4 cup flour over a work surface. Turn the dough out onto the surface. Using as much flour as necessary to keep the dough from sticking to the board and your knife or dough scraper, divide the dough into 6 roughly equal portions. Again, using as much flour as necessary on your hands and work surface, shape each portion into a ball. Use two hands to stretch each ball gently into a rectangle—doesn’t have to be perfect—and transfer to the prepared sheetpan, spacing evenly. Let the shaped rolls rest for 20 minutes. (Alternatively, store the shaped rolls in a floured, lidded vessel for as long as 2-3 hours; then proceed with the recipe.)
- Bake the rolls: Transfer the pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to cooling rack to cool completely.
- Prep Time: 12 hours
- Cook Time: 20 minutes
- Category: Bread
- Method: Yeast
- Cuisine: American
Find it online : https://alexandracooks.com/2016/08/18/no-knead-overnight-sandwich-rolls/
Earlier this year I spent a few weeks with my mom in Oakland. We spent most of our days in a studio in Emeryville observing a photographer and stylist work their magic, but also looking forward to lunch: tacos, curries, and the larb gai from Summer Summer .
Before this trip, I hadn’t had larb, the meat-based Thai salad loaded with fresh herbs, shallots, and chilies, in years, and I had forgotten how good it can be — at once refreshing, spicy, and satisfying. As soon as I got home, I made a simplified version of an old Bon Appetit recipe, and posted it over on Food52 .
Making larb feels unfamiliar, to me at least, calling for cooking ground meat in water (or stock) just until cooked through (not brown), then tossing it liberally with a dressing made from fresh lime juice, fish sauce, and sugar. But it’s so good and fun, too — spooning the rice into the crisp lettuce leaves, topping it all with the spicy, bright salad — and has been a favorite this summer especially on super hot evenings.
I have yet to make this salad with the ground toasted rice, the traditional seasoning that imparts a subtle nuttiness while also thickening and binding the dressing, but I find it just as tasty without it. Here’s the recipe: Larb Gai
Hope you all are well!
