Crusty French Bread Rolls (Printable Version)
Golden, crispy French rolls with tender interior. Perfect warm with butter or accompanying soups.
# What You Need:
→ Dough
01 - 4 cups bread flour
02 - 1 1/4 cups lukewarm water
03 - 2 teaspoons active dry yeast
04 - 1 1/2 teaspoons salt
05 - 1 teaspoon sugar
→ Topping
06 - 1 tablespoon flour for dusting
# How-To Steps:
01 - Combine lukewarm water, sugar, and yeast in a large mixing bowl. Let stand for 5-10 minutes until mixture becomes foamy, indicating yeast activation.
02 - Add bread flour and salt to the yeast mixture. Stir until dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for 1 hour or until doubled in size.
04 - Punch down risen dough and divide into 8 equal portions. Shape each piece into a smooth ball or oval form.
05 - Arrange rolls on a parchment-lined baking sheet. Cover with a kitchen towel and let rise for 30-40 minutes until puffy.
06 - Preheat oven to 450°F. Position a water-filled tray on the bottom rack to generate steam for a crispier crust.
07 - Lightly dust roll tops with flour. Make shallow diagonal slashes with a sharp knife. Bake for 20-25 minutes until golden brown with a hard crust.
08 - Transfer rolls to a wire rack and allow to cool completely before slicing or serving.
# Helpful Tips:
01 -
- The exterior develops this perfectly shatteringly crispy crust while staying incredibly tender inside
- These rolls come together with just five basic ingredients you probably already have
02 -
- Steam during the first ten minutes of baking is non negotiable for that authentic crunchy crust
- Letting the dough rise fully in a warm spot makes all the difference between light fluffy rolls and dense hockey pucks
03 -
- Weighing flour instead of using cup measures gives consistent results every single time
- A hot oven with steam creates the professional bakery crust you can not get otherwise