- Yields: 6–8 rolls
- Prep time: 15 mins + 2 hours rising
- Bake time: 20–25 mins
Ingredients
- Flour: 500g (approx. 4 cups) Bread Flour or All-Purpose Flour
- Water: 350ml Warm Water (about 38°C)
- Yeast: 7g (1 packet) Active Dry Yeast or Instant Yeast
- Salt: 10g (2 tsp) Fine Sea Salt
- Sugar: 5g (1 tsp) to help the yeast bloom
Instructions
1. Prepare the Dough
- In a large bowl, whisk the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Add the flour and salt. Mix until a shaggy dough forms.
- Kneading: Knead by hand for 10 minutes or in a stand mixer for 5–7 minutes until the dough is smooth and slightly tacky (it should spring back when poked).
2. First Rise
- Lightly oil a bowl, place the dough inside, and cover with a damp cloth.
- Let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
3. Shape the Rolls
- Gently punch the air out of the dough and turn it onto a lightly floured surface.
- Divide the dough into 6 or 8 equal pieces.
- Shape each into an oval/oblong roll by folding the edges into the center and rolling it slightly under your palm.
- Place them on a baking sheet lined with parchment paper.
4. Second Rise
- Cover the rolls and let them rest for another 30–45 minutes.
- The Score: Just before baking, use a very sharp knife or a razor blade to make 2 or 3 deep diagonal slashes across the top of each roll. Dust the tops lightly with a little extra flour for that “rustic” look.
5. The Baking Secret (Steam)
- Preheat your oven to 220°C (425°F).
- Pro Tip: Place an empty metal tray on the bottom rack of the oven while it preheats. When you put the rolls in, pour 1 cup of hot water into that bottom tray. The steam creates the thick, crispy crust seen in your photo.
- Bake for 20–25 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom.
Serving
Let them cool on a wire rack for at least 15 minutes before cutting. This allows the internal structure to set so they don’t become “gummy.”
