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A basket of fresh, crusty no-knead spoon bread rolls with a flour-dusted top.

Easy No-Knead Spoon Bread Rolls (Kaşık Ekmeği)

A foolproof, no-mess bread recipe. These crusty artisan rolls are made using a simple folding technique and shaped with a spoon. No kneading machine required!
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Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 rolls
Course: Pastries
Cuisine: International, Turkish
Calories: 205
Ingredients Equipment Method Video Notes

Ingredients
  

  • 5 cups All-purpose flour
  • 2.5 cups Water (room temperature)
  • 1 packet Dry yeast (0.35 oz)
  • 1 tsp Salt
  • 1 tbsp Vegetable oil (for oiling hands & spoons)
  • 1 tbsp Extra flour (for dusting)

Equipment

  • Large Mixing Bowl: For the dough to rise as it ferments.
  • Sturdy Spoon: A wooden or sturdy metal spoon to mix the dough.
  • Baking Sheet & Parchment Paper: To bake the bread without sticking.
  • Kitchen Scale or Measuring Cups: For the correct ratio of ingredients.

Method
 

  1. In a large bowl, combine the water, yeast, and flour. Mix with a sturdy spoon until the flour is fully incorporated.
    Mixing flour, dry yeast, and water in a large bowl using a spoon for no-knead bread.
  2. Cover the bowl with plastic wrap and let it rest for 30 minutes. The dough will begin to rise and soften.
    Bread dough resting and rising in a glass bowl covered with plastic wrap for 30 minutes.
  3. Lightly oil your hands. Reach to the edge of the dough, pull it upwards, and fold it into the center. Repeat this around the entire bowl. Cover and rest for 15 minutes.
    Folding the edges of the sticky bread dough towards the center with oiled fingers.
  4. Pour a little vegetable oil over the dough. Repeat the folding process (pull from the edge to the center). Cover and rest for another 15 minutes.
    Pouring a small amount of vegetable oil over the dough before the second folding cycle.
  5. Repeat the folding process two more times at 15-minute intervals. Each cycle makes the dough smoother and more elastic.
    Repeating the folding process to build structure and elasticity in the no-knead dough.
  6. After the last fold, cover and let the dough rise for a final 30 minutes until doubled in size.
    The texture of fermented bread dough showing large air bubbles after multiple folds.
  7. Oil two large spoons. Scoop mandarin-sized pieces of dough and place them onto a parchment-lined baking tray.
    Using two oiled spoons to scoop mandarin-sized pieces of dough onto a baking tray.
  8. Generously sprinkle some flour over the top of each dough mound for a rustic look.
    Sprinkling a generous amount of white flour over the raw dough portions on a tray.
  9. Preheat your oven to 200°C (390°F) on a fanless setting. Place a small oven-safe bowl filled with water on the bottom of the oven. Bake the rolls for 25-30 minutes or until the tops are deep golden brown and crispy.
    Baking the bread rolls in the oven with a bowl of water for a crispy artisan crust.

Video

Notes

Since this is a high-hydration dough, lightly oiling your spoon instead of flouring it prevents sticking and keeps the rolls soft instead of dense.