The photo shows classic high-hydration no-knead (or minimal-fold) rolls with a light, open crumb, floury crust, and golden color. The recipe in the image is close to a popular ciabatta-style roll method, but the original wording is a bit unclear and the dough is extremely wet (nearly 96% hydration). Here is a clearer, more reliable version that produces the same results.
Ingredients (makes 8–10 rolls)
- 1 tsp (3–4 g) instant or active dry yeast
- 1 Tbsp (12–15 g) sugar
- 550 ml room-temperature water
- 575 g plain / all-purpose flour (or bread flour for slightly more structure)
- ½–1 tsp salt (½ tsp is light; 1 tsp gives better flavor)
- 2 Tbsp (30 ml) olive oil
Instructions
- Mix the dough
In a large bowl, combine the yeast, sugar, and water. Stir to dissolve. Add the flour and salt. Mix with a wooden spoon or spatula until no dry flour remains. The dough will be very sticky and shaggy — this is correct.
Cover and rest for 30 minutes. - Add the olive oil
Pour the olive oil over the dough and gently work it in with wet hands or a spatula until mostly incorporated. Cover and rest another 30 minutes. - Fold the dough (3 times)
With wet hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat from all four sides.
Cover and rest 30 minutes.
Repeat the fold + 30-minute rest two more times (total of 3 folds). - Shape the rolls
Generously flour a work surface and your hands. Turn the dough out. Gently divide into 8–10 pieces (do not knead or deflate too much). Shape into rough ovals or rounds by folding the edges under.
Place on a floured baking tray or parchment-lined sheet, leaving space between them. Dust the tops lightly with flour.
Cover and rest 15–20 minutes while the oven preheats. - Bake
Preheat oven to 200–220°C (400–425°F). Place an empty metal tray on the bottom rack.
Just before baking, pour about ½ cup of ice-cold water or ice cubes into the hot bottom tray to create steam.
Bake the rolls for 18–22 minutes until deep golden brown and the bottoms sound hollow when tapped. - Cool
Transfer to a wire rack and cool for at least 15–20 minutes before eating.
Key Tips for Success
- The dough is intentionally very wet and sticky. Use wet hands or a wet spatula for folding — never add extra flour to the dough itself.
- Flour the work surface and your hands generously when shaping.
- Steam in the oven is important for the crust and oven spring.
- For even better flavor and structure, you can do the final rest in the refrigerator overnight after the third fold, then shape and bake the next day.
- Bread flour gives a slightly chewier texture; all-purpose keeps them softer.
This version matches the appearance of the rolls in the photo (golden, flour-dusted, soft interior) while giving clearer, more reliable steps than the original social-media wording. Enjoy!
