Crusty White Bread Rolls

The best rolls to have with a soup

5 from 1 vote

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Course: Appetizer, bread

Cuisine: British, French

Keyword: bread, crusty, crusty bread rolls recipe, roll, soup

Prep Time: 15

Cook Time: 22

Rising and Proving time: 2

Total Time: 2 37

Servings: rolls

Calories: 246kcal

Author: Martin (Dad What Cooks)

Cost: 3

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!

Try these with soup or with dipping oils and balsamic vinegar.

These can be frozen as soon as they have cooled off. Store in food bags if placing in the freezer.