White French Bread Rolls

T55 Flour White French Bread Rolls

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Course: Appetizer, bread, Side Dish

Cuisine: French

Keyword: bread, bread flour, bun

Prep Time: 15

Cook Time: 20

Proving time: 1

Total Time: 1 35

Servings: rolls

Calories: 183kcal

Author: Martin (Dad What Cooks)

Cost: £3

Throw all the ingredients in to the mixing bowl and loosely bring them together.
When combined, begin to knead the mix into a dough. Aim for around 10 minutes by hand.
If using a stand mixer with dough hook attachment, knead for 5 minutes on the lowest setting, then let the dough rest for 5 minutes and then knead again for a further 5 minutes. Careful not to over work the dough with the mixer (you can't really over work it by hand, you'll be knackered before that is done.)
Aim for a smooth dough that doesn't tear when stretched thinly.
Leave the dough in a bowl covered with cling film, damp cloth, tea towel (or a shower cap!) to rise for up to one hour (until just under double in size).
When risen, split the dough into 10 equal pieces. Then roll them into a ball, then flatten and fold in ⅓, turn around and fold in ½. Then roll this into a little sausage.
Put your oven on to 200℃.
Leave the rolls to rise for another 30 to 40 mins, depending on ambient temperature, make sure they are covered with a damp cloth again.
When proved, slice gently along the top at 45° with a lame or sharp blade.
Cook the rolls in the oven for 15 - 20 minutes until golden brown on top and they sound a hollow tap when knocked on the bottom.

Proving times will vary depending on your room temperature.