With wet hands, grab a grapefruit-sized piece of the no-knead bread dough and place it onto a generously floured counter.
Flour a rolling pin and roll out the dough until it's about 1/2-1 inch thick and roughly into a rectangle shape.
Melt the butter in a pan and brush an 8x8 inch baking pan with the melted butter.
Brush the dough with the melted butter until all surfaces are coated.
Pour any remaining butter into the bottom of the 8x8 inch pan.
Spread the jam all over the surface of the dough and gently roll the dough into a log, lengthwise.
Pinch it down at the top to seal in the jam (it's OK if some jam squeezes out).
Cut the log into 8 equal portions and place them into the buttered pan.
Let the jam rolls rise for 10 minutes.
Bake at 350 degrees F for about 20-25 minutes until they're just turning golden brown on top.