Easy 4 Ingredient No Knead Rolls

Add warm water, salt and yeast to a large bowl

Add all 6.5 cups of flour to the bowl

Mix with a wooden spoon until there are no patches or pockets of dry flour. It may take 3-5 minutes to mix in all the flour. You may be tempted to add more water, DO NOT, just keep mixing until all the flour is absorbed

Cover the dough with damp paper towels or kitchen towel and allow the dough to rise for 2-3 hours.

Generously flour 2 baking sheets

Turn the dough out on a floured surface. The dough will be sticky

Using a knife divide dough into 2 equal parts using a sharp knife.

Continue dividing the dough until you have 24 roughly equal-sized pieces

Generously flour each of your hands

Pick up one of the 24 portions of dough

Stretch the edges of the dough around to the bottom and middle of the dough ball on all sides, rotating the dough in your hands as you do so. (The bottom of the ball will look like a bunch of bunched ends.) Do this until the top of the dough ball is smooth.

Place dough ball on floured baking sheet

Repeat this process with all the dough balls placing the 2 inches apart

Cover with damp paper towels and allow them to rest for 40-45 minutes.

Place a pizza stone sprinkled with cornmeal or heavy metal baking surface on the center rack

Place a roasting pan with 6-8 cups of water on the bottom rack of your oven.

Preheat oven to 450 degrees

Once water in your roasting pan begins to steam transfer the bread to your pizza stone. For pull-apart rolls place rolls next to each other For regular rolls place rolls 2 inches apart

Bake for 15 minutes or until golden brown