No Knead Buns


No Knead Bread Dough


3 c. lukewarm water (about 100º F)
1 1/2 tbsp yeast
1 1/2 tbsp salt
6 1/2 c. all purpose flour

* for those of us without 1/2 tbsp measures .5 tbsp = 1.5 tsp


Mix together all ingredients in a 5 quart container
Let rise at room temp for 2-3 hours
Keep in refrigerator for at least 3 hours and up to 2 weeks

Remove a chunk of dough from the container (amount depends on what you are going to bake)
Gently form it into whatever shape you are baking
Place dough onto parchment paper
Let rise for 40 minutes
While bread is rising prep your oven for baking

Place a pizza stone on the middle rack and a cast iron skillet on the bottom rack
Turn the oven to it’s highest setting
Heat up 1-2 cups of water
Once the rising is complete slide the parchment onto the pizza stone
Very carefully pour the water into the skillet (*** This can be dangerous, hot steam will come rushing out of the skillet ***)
Quickly close the oven to trap the steam inside
Reduce the heat to 450 degrees F
Bake for 30 min
Let cool on a wire rack

There has been a lot written about no knead bread at this point so I’m not really going to get into the history and details. I got the basic recipe here and it’s just the base recipe from this book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking.

I have a lot of trouble baking bread. I don’t know if it’s some kind of bread A.D.D., but going through all of the steps to create a perfect traditional loaf of bread kind of has me stumped. After trying this recipe (I only did a half for my first two attempts) I’m a firm believer in this style of baking bread.

Just a few last thoughts, For the buns I removed slightly large than golf ball sized chunks and shaped them into little boules. The steam part might seem a little weird but it’s really what is going to produce the perfect crust. And let me reiterate, the steam part is dangerous, be careful. In the bread bible aka Bread Bakers Apprentice goes into a lot more detail about the whole steam process and they suggest opening the oven and spraying the sides of the oven at 30 second intervals to really get a lot of steam going.

Little Bacon Sandwich

Now what should you do with these fine buns? I did end up smearing some honey butter on one of them but my favorite was this little bacon sandwich.

Little Bacon Sandwich


Little bun
A lot of bacon
A lot of mayonnaise


Bisect the bun with a sharp knife
Smear mayo on one side of the bun
Top with bacon and the other side of the bun

Here is a video showing how to shape the bread

20 Responses

  1. I think it’s a very clever idea to use the no-knead dough for buns rather than loaves. And your rolls look beautiful–did they taste as good as they appear?

  2. Thanks Shannalee,
    They were actually really good.

  3. This is my favorite cookbook of all time! My latest passion is making english muffins with them. You can see them on my blog. Your rolls look great.

  4. Hi there – did you really leave those little guys 30 minutes in the oven? they look like they’d need less for such a small amount of dough, maybe?
    Thanks a lot for sharing your recipe!

  5. These buns are stunning! The crust is really gorgeous. Thank you so much for trying out the recipe and sharing it with all of your readers.

    Zoë François (co-author

  6. @Colloquial Cook I did leave them in for about 30 minutes. I’m far from a bread expert so I can’t say if that was right or wrong. The internal temp was around between 195-200F and the crust was that nice golden brown. Next time I whip up a batch I’ll try to take them out at different times and see what the results are.

  7. @Zoe, Wow, thanks for the nice words, and thanks for writing that book! It has really made me less afraid of baking bread. I’m still going to keep trying traditional recipes, but I’ll be sure to have a bucket of the no knead dough in my fridge from now on.

  8. I’d be very curious to know, if you do experiment! It’s my favourite part, actually! :-)

  9. I tested it out. Overall it’s just about the crust. At 15 min the bread was done but the crust wasn’t really crunchy and it was just a light golden color. At 20 the crust was much crunchier and a little darker. At 30 the crust was really dark like the pictures and really crunchy. I’d probably go with 25-30 min just to get that crunchier crust.

  10. These look a-ma-zing. Wow.

    a.k.a. The Hungry Mouse

  11. This looks so good and I love the little sandwich! Thanks for sharing!

  12. Thanks for this recipe. Anyone can do this and while you still have to let it rise, there’s actually hardly any prep time.

  13. That bacon bun looks sooo good!

  14. wow, amazing photography, delightful layout, and those buns look liek a million bucks! Thanks James!

  15. [...] No Knead Buns ~ James Starmer – Food [...]

  16. This looks like a useful and delicious recipe, thanks!

  17. Those look great. Do you think it would work with whole wheat flour too?

  18. Caddie,
    I don’t think you should do a straight substitution with whole wheat flour.

    Check out this discussion about it:


  19. yo, gunna rock these out at thanks giving. mel’s mom refuses to make rolls, so we gotta…. roll with our own.

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