Crusty French Bread Rolls
These homemade crusty French bread rolls are the perfect accompaniment to any meal. With a crispy exterior and a soft, airy interior, these rolls are delicious when served warm with butter or used for sandwiches.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon or dough scraper
- 1 baking sheet
- 1 parchment paper
- 1 clean kitchen towel
- 1 sharp knife or lame for scoring
Ingredients
- 4 cups all-purpose flour
- 1 ½ teaspoons salt
- 2 teaspoons active dry yeast
- 1 ½ cups warm water About 110°F or 43°C.
- 1 tablespoon sugar
- 1 tablespoon olive oil
- cornmeal For dusting, optional.
Instructions
- In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- Once the yeast is activated, add the olive oil and salt to the mixture.
- Gradually whisk in the flour until a shaggy dough forms.
- Use a wooden spoon or a dough scraper to knead the dough in the bowl for about 5 minutes, or until smooth and elastic.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 450°F (230°C).
- Once the dough has risen, punch it down to release air and turn it out onto a floured surface. Divide the dough into 12 equal pieces.
- Shape each piece into a round roll using your hands. Place the rolls on a baking sheet lined with parchment paper or dusted with cornmeal, leaving space between them.
- Cover the rolls with a towel and let them rise for another 30 minutes.
- Once risen, use a sharp knife or lame to score the tops of the rolls lightly. This helps them expand while baking.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and the bottom sounds hollow when tapped.
- Remove from the oven and let the rolls cool slightly on a wire rack before serving.
Notes
For a crispier crust, you can add steam to the oven by placing a pan of hot water on the lower rack during baking. These rolls can be stored in an airtight container at room temperature for a couple of days or frozen for longer storage. Just reheat in the oven before serving for that fresh, crusty texture.