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2-Hour Crusty No Knead Rolls
  • 2 1/2 cups all-purpose or bread flour
  • 1 1/2 teaspoons instant or RapidRise yeast
  • 1 teaspoon salt
  • 1 cup + 1 Tbsp hot water, 120 - 130° F (up to 1 1/4 cups if dough is too dry)
  • (about 2 Tablespoons extra flour for shaping)
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