Slow-rise, no-knead soft white (or soft light wheat) rolls from The Washington Post by Nancy Baggett

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Notes about this recipe

  • Recipe Notes

    Can substitute whole wheat flour for half of the all-purpose flour, and instant yeast or bread machine yeast for rapid-rise dry yeast. Start the rolls at least one day before you plan to eat them; the first stage requires 12 to 18 hours of resting time.

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