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This simple white bread recipe will show you how to make a batch of crusty white bread rolls which are great to go with soup.
These bread rolls are also a top accompaniment to have with a selection of cheeses or dipping oils.
Contents
🥘 Ingredients needed to make crusty white bread rolls
The simplicity of these crusty bread rolls comes from requiring only 4 ingredients.
- Bread flour
- Water
- Salt
- Yeast
The bread flour I use comes from Shipton Mill. While I am not sponsored by them, but I just really find their flour a good brand to use which makes consistently good bread.
I have taken to purchasing my flour in bulk sacks due to the amount of bread that I make. I also find that it works out cheaper buying a 16kg sack of flour than 16 individual 1kg bags.
The water hydration ratio can be worked out using my bread hydration calculator. I look to have a 65% hydration dough for these rolls.
The yeast and salt are quite standard, nothing special. Just a teaspoon of table salt and one and a half teaspoons of yeast. If using fresh yeast, double the weight.
🔪 Instructions to make crusty white bread rolls
Using a food mixer
Add all the ingredients into the bowl and set the mixer on low speed for 5 minutes. Then let the dough rest for 5 minutes and then switch the mixer on for another 5 minutes. A good way to know if the dough is ready is when it starts to come away from the side of the mixing bowl.
You should not need to mix more than 15 minutes when using a stand mixer.
Mixing by hand
If you are doing this by hand, knead the dough for up to 10 minutes. It will begin to resist when you are kneading and become hard work. A good test to see if it is ready is to check it is smooth. You can also stretch the dough out and it not rip.
Once the dough is mixed, leave it in a greased bowl for 1 hour to 1 hour 30 mins. It should double in size.
At this point it is a good idea to get your oven heating up to 180C.
After it has proved, push all the air out of the dough (knocking back). Split the dough into 6 equal size pieces and shape into ovals or rectangles. Whatever shape you want your crusty bread rolls to be.
Place on a baking tray and cover with a damp cloth or cling film. This is the second prove and will take around 30 to 40 minutes, again doubling in size.
⏲️ Baking the crusty bread rolls
To get the crusty texture, add a tray of boiling water into the oven to create steam.
These rolls cook in only 20 to 22 minutes. To make crusty white bread rolls with an extra crispy crunch texture, sprinkle the rolls with a splash or spray of water in the last 10 minutes of baking.
🥗 Serving Suggestion for crusty white rolls
Have some olive oil and balsamic vinegar in a little dish together. On the side put some olives and maybe a few garlic cloves. Then serve these bread rolls up and dip in the oil.
Why not try my easy white French bread rolls as an alternative to these crusty rolls.
You could try dipping in my katsu curry sauce to mop up at the end of a tasty meal!
Suggested Sides
The Recipe
Crusty White Bread Rolls
Equipment
- 1 Baguette tray Optional
Ingredients
- 400 g Bread flour
- 260 ml Water For 65% hydration
- 1 teaspoon Salt
- 1½ teaspoon Yeast
Instructions
- Place all the dry ingredients in the mixer and mix together. Gradually add in the water.400 g Bread flour, 260 ml Water, 1 tsp Salt, 1½ tsp Yeast
- Mix this with a dough hook attachment on the mixer for around 5 minutes. If kneading by hand, do so for 8 to 10 minutes to bring all the ingredients together for strong dough. When kneading, it should start to resist when you push against it.
- Let the dough rest for 5 minutes. Then continue to knead for another few minutes until the dough is smooth. This will be about another 5 minutes on a mixer with a dough hook, or another 8 to 10 by hand.
- Leave the dough to rise covered until it is doubled in size. This is around 60 to 90 minutes but as always - it depends on the ambient temperature of where you are!
- Preheat your oven to 200℃
- Once risen, weight the dough and divide that weight by 6. Each roll should be around 100g in weight but this can be + - 20g either way.Flour a surface and then flatten each piece, then fold 1 third in, turn around fold in again. This should form a roll shape. Rest seam side down on a sheet of greaseproof paper. Let them prove for 30 to 45 minutes, again depending on ambient temperature.
- When proved fully, place in the oven and cook for 20 - 22 minutes until golden brown on the top. Place a bowl of water in the oven to help create steam.I cook mine on a baguette tray, but you can jus use a normal baking tray or baking stone.
- Once cooked, leave them to cool before eating!
Notes
Nutrition
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One response to “Crusty White Bread Rolls”
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Excellent and simple to make.
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