No-Knead Seeded Rolls in an Iron Skillet (EASY Recipe)

Video Description

Craving bakery-quality, crusty bread rolls with minimal effort? You found the right recipe! 👇 This beginner-friendly, no-knead recipe is truly magic. We use the high heat of a cast-iron skillet to achieve an unbelievably crisp crust and soft, chewy interior, packed with healthy seeds. If you've never baked bread before, this is the perfect place to start! Skip the complicated kneading and stand mixers. This easy method requires just a bowl, a spoon, and a little patience. 🔔 Subscribe for more easy recipes:    / @proofpointbaking   🥣 Ingredients 3 cups (360g) Bread Flour 1 tbsp (6g) Dry Yeast 1 tsp (6g) Salt 1/2 tablespoon (6g) granulated sugar 1.5 cups (355ml) Lukewarm Water 1/4 cup Mixed Seeds (e.g., sesame, poppy) Olive oil (optional) 📝 Step-by-Step Instructions 1) Activate the yeast: In a separate small bowl, mix the warm water, yeast and sugar. Let it sit for 10 minutes until it becomes foamy, indicating the yeast is active. 2) Combine Ingredients: In a large bowl, add the flour and fine sea salt, the activated yeast mixture and oil. Mix with a spoon or a spatula until a shaggy, wet dough forms and there are no dry patches left. 3) Rest: Cover the bowl with plastic wrap or a damp cloth and let it rest in a warm place for about 30-45 minutes, or until doubled in size. 4) Stretch & Folds: With wet hands, perform the first set of stretches and folds. Grab one side of the dough, lift it up gently, and fold it over the center. Rotate the bowl 90 degrees and repeat three more times. This is one round. 5) Repeat Folds: Cover the dough and let it rest for 15-30 minutes. Repeat the stretch and fold process 3-4 more times, every 30 minutes. The dough will become smoother and stronger with each set. 6) Cold Ferment: Cover the bowl tightly with plastic wrap or a lid and place it in the fridge for at least 12 hours, and up to 48 hours, for a long, flavor-developing fermentation. 7) Divide and Preshape: Turn the cold, elastic dough onto a lightly floured surface. Sprinkle more flour over the top and gently divide the dough into 8 equal pieces. Gently fold the edges into the center to form round balls, then cover them and let them rest for 15-20 minutes to relax the gluten. 8) Shape: Working with one piece at a time, gently shape each piece into a ball, fold the edges underneath and let them rest for another 15-20 minutes to relax the gluten. 9) Preheat Oven: Place the empty skillet into the oven while the oven preheats to 500°F (260°C). 10) Add Seeds: Gently press the top of each ball onto the seed mix or sprinkle the seeds over the ball tops. 11) Carefully remove the hot skillet from the oven using thick oven mitts. Transfer the rolls into the hot skillet. 12) Bake: Lower temperature to 450°F (232°C) and bake for 30-35 minutes, or until the rolls are deep golden brown and sound hollow when tapped on the bottom. 13) Transfer the rolls immediately out of the skillet onto a wire rack to cool completely. This prevents the bottoms from getting soggy. 👇 Rate this recipe from 0 to 10 in the comments below! And don't forget to tell me where you're watching from! 💬 Have questions about the no-knead process? Drop them in the comments below! I reply to every comment. #NoKneadBread #CastIronCooking #EasyBreadRecipe #BeginnerBaking #HomemadeBread #CrustyRolls #Recipe #BakingTips ⏰ Timestamps / Video Chapters: 0:00 - Introduction & The Amazing Result 0:16 - Simple Ingredients & Mixing the Dough 3:20 - First Rise & The "Fold" Technique (instead of kneading!) 6:50 - Shaping the rolls Step-by-Step 8:20 - Seeding top of the rolls 8:44 - Baking in the Hot Skillet 8:54 - Final result