Classic Crusty White Bread Rolls

I love to make artisan bread, my wholegrain and freekeh bread and the easy overnight loaves are favourites, but sometimes you just need a simple same-day bread. This is a go-to recipe, the one I use when I want classic crusty white bread rolls. They are quick (not counting proving time), easy and delicious. Glaze with Plant based pesto for extra flavour.

Classic Crusty White Bread Rolls

Ingredients

  • 500g strong white flour plus extra for dusting
  • 7g active dried yeast
  • 10g salt
  • 350ml water

Method

Measure dry ingredients into a stand mixer bowl, add the water while slowly mixing the ingredients with a dough hook.

If making by hand, bring the dough together in a mixing bowl and turn out onto a slightly floured surface and knead until the dough is smooth, elastic and is no longer sticky.

Place in a lightly oiled bowl and cover with a clean cloth, set aside to prove at room temperature for about 45 – 60 minutes or until doubled in size.

loaf tins and mini skillets in the oven with freshly baked crusty white bread pull apart rolls
Divide
  • 16 x 40g balls for pull apart skillet rolls
  • 8 x balls x 80g for crusty bread rolls
  • 6 x balls x 125g for burger buns
  • or however you choose

Roll into smooth balls and place on a greased or lined baking tray (for oil-free ) or in an oiled 25cm skillet, mini skillets, tin or tray of choice. Leave room between them to expand and rise, cover with a clean cloth and set aside for about an hour until they double in size.

Preheat your oven to 220ºC.

Place an ovenproof dish with a dozen ice cubes in the bottom of the oven to create steam, or use the appropriate oven setting for creating crusty bread.

Turn down to 200ºC after the first 5 minutes, then bake for 10 – 15 minutes or until golden, you will need about 5 minutes more to bake the larger crusty bread bowls.

Remove from the oven and place on a wire rack to cool or set the skillet aside to cool before serving.

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