To be a member of our family you must consider bread an essential food group.  The MOST essential of them all, in fact.  I was almost excommunicated because bread just doesn’t do it for me.  Sandwiches, garlic bread, toast, croutons, anything bread based… it’s just not my thing.  Just to clarify, I eat bread (and enjoy it), but there is a difference between how I feel about bread, and how my husband and toddler feel.  They may just in front of a moving vehicle to save a poor loaf, I’d just let it get run over.   Anyway.  I’ve been allowed to rejoin my family because I officially fell in love with bread.  Assuming it’s fresh and homemade.  Um yes, I know that sounds completely snobby… and I’m ok with that.  Because the thing is, fresh homemade bread is so cheap and easy, so I can be snobby about it.

I have a recipe that requires only 4 ingredients, almost no equipment, and can be made while you have a toddler yanking on your leg, and a newborn nursing in your arms.  And if you DON’T have those 2 luxuries, then the bread is even EASIER.  Not only is it easy, every time I have made it everyone compliments how delicious it is. When your 2 year old walks up to you, mouth full, double fisting the bread and says, “mommy this bread is delicious.  You’re a good cook,” you can’t help but smile and feel slightly accomplished that you pleased an extremely picky 2 year old.

I’ve made at least 6 batches of this bread and it always disappears within hours… even if it’s only made for my little family  of bread connoisseurs.  We’ve eaten straight bread and butter as a meal on numerous occasions and always end with big smiles on our faces.



You can make loaves or rolls with the same recipe.  The recipe makes 2 large bread rounds, 4 smaller loaves (perfect for 2-4 people), or 16 good size dinner rolls.

I make the rolls with half whole wheat flour.  You can use whatever combination of flour you want.  Just be aware, different flours cause different texture results.

This recipe is extremely versitile/flexible/adaptable/forgiving.  If you’re scared to try homemade bread, try this recipe to conquer that fear.

We prefer to dust the bread with cornmeal, but you can use flour instead.  Just a taste preference.

Always use room temperature SALTED butter to spread on fresh bread.  It’s a scientific fact that it tastes better.


no knead rolls with butter


Super Simple Dinner Rolls

Super Simple Dinner Rolls


  • 3 cups water (lukewarm from the tap)
  • 32 oz Flour (this is 6 1/2 – 7 1/2 cups depending on how to measure it)
  • 1 tbsp kosher salt
  • 1 1/2 tbsp instant yeast (2 packets)


Combine all ingredients in a large bowl.

Mix with a wooden spoon until everything is combined (about 1 minute). *The dough will be sticky and difficult to stir with the spoon, so using your hands is a good option. Just coat your hands in flour and start mixing.

Set the mixed dough aside for 2-10 hours at room temperature. *Yes, it’s a long time frame, but that’s what so great about this recipe, it’s so forgiving.

After the dough has risen, you can shape it into whatever size rolls or loaves you want (flour your hands so the dough doesn’t stick). Don’t roll the dough like you would a cookie, instead, stretch the dough and gather it on the bottom to achieve a smooth top on each roll. Sprinkle cornmeal on your parchment lined cookie sheet (or pizza stone) before you place your shaped rolls on it. Then sprinkle some extra cornmeal on top. Allow your shaped rolls or loaves to rest/rise for 30-40 minutes. They’ll start to spread, rather than rise and double in size. That’s what they’re supposed to do. Don’t worry.

OR, you can cover it and put it in the fridge to use another time. It can be refrigerated up to 5 days. Allow it to come to room temperature (about 2 hours) then shape it and proceed with the instructions.

Preheat the oven to 450 degrees. Place a small oven safe bowl in the bottom of the oven.

Put your rolls (or loaves) in the oven.

Pour a cup of water into that small bowl on the bottom of the oven and quickly close the door. This helps get that crunchy crust that’s so delicious.

Bake for 18-23 minutes for rolls, and 25-30 minutes for loaves. Or until the bread is turning golden brown and sounds hollow when you ‘knock’ on it.

Remove from the oven and let it sit for about 15 minutes. Trust me, it’s worth the wait. Then serve.


Recipe adapted from No Knead French Bread.  I made some slight changes, like using 1/2 whole wheat flour in the dough, cornmeal for dusting, and shaping it into dinner rolls.