Dinner rolls… a rustic loaf… cheesy skillet bread… you name it, this versatile No-Knead Dough can do it!
This No-Knead Dough Is One of My Favorite Life Hacks
Getting homemade food on the table can feel impossible some days. Between work, family and errands, convenience matters. That’s why recipes that save time without sacrificing quality are game changers. This no-knead dough is one of those hacks.
It mixes up in minutes and keeps in the refrigerator for up to two weeks, so you can pull off a few rolls, a loaf, or skillet bread whenever you need. Make a batch, store it in a lidded container, and use portions as you go.
The technique is simple and the results are reliably delicious. The original approach comes from Zoë François and Jeff Hertzberg, and it’s become a staple because it’s forgiving and practical.
Recipe Ingredients
- Water: about 3 cups lukewarm water (around 115°F).
- Instant or Active Yeast: 1 tablespoon.
- Salt: 1 tablespoon kosher salt.
- Flour: 6 ½ cups all-purpose flour.
How to Make No-Knead Dough
- Dissolve the yeast: In a large mixing bowl, combine the lukewarm water, yeast, and salt. Stir until the yeast is dissolved.
- Add the flour: Add the flour and stir with a wooden spoon until the dough comes together and all the flour is incorporated. Don’t overmix.
- Rise and store the dough: Cover the bowl loosely with a clean kitchen towel and let the dough rise at room temperature for about two hours. If you don’t plan to use it immediately, transfer the dough to a lidded container and refrigerate.
Tips for the Best Bread Dough
- Keep your hands off: This is a no-knead dough, so minimal handling produces the best texture. Stir just until combined.
- Don’t worry about a flat rise: If the dough doesn’t look dramatically puffy after rising, it’s usually fine. Make sure your yeast is fresh and the water temperature is appropriate.
How to Store this Dough Until You’re Ready to Use It
- This dough keeps exceptionally well in the refrigerator. Store it in a lidded container for up to 14 days and portion off what you need when you’re ready to bake.
- When you remove a portion, let it sit at room temperature for about 30 minutes before shaping and baking to make it easier to work with.
What Can You Make with this No-Knead Dough?
The dough is extremely versatile. Use it for dinner rolls, a rustic loaf, skillet cheese bread, or many other quick breads. It’s perfect for whipping up No-Knead Skillet Cheese Bread or a batch of soft Dinner Rolls from the same base dough.
Enjoy!
No Knead Dough
Katerina | Easy Weeknight Recipes
Ingredients
- 3 cups lukewarm water, about 115°F
- 1 tablespoon instant or active yeast
- 1 tablespoon kosher salt
- 6 ½ cups all-purpose flour
Instructions
- In a 5-quart mixing bowl or container, mix together the water, yeast, and 1 tablespoon salt.
- Add the flour and mix with a wooden spoon until all the flour is incorporated.
- Cover the dough loosely with a kitchen towel and let rise at room temperature for about 2 hours.
- If not using right away, transfer the risen dough to a container with a lid.
- Cover and refrigerate for up to 14 days.
- When ready to use, let the dough stand at room temperature for 30 minutes before shaping and baking.
- You don’t have to use the entire batch at once. Remove portions as needed to make rolls, loaves, skillet bread, and more.
Nutrition
Carbohydrates: 26 g |
Protein: 4 g |
Fat: 1 g |
Saturated Fat: 1 g |
Sodium: 291 mg |
Potassium: 38 mg |
Fiber: 1 g |
Sugar: 1 g |
Calcium: 5 mg |
Iron: 2 mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.