Crusty French Bread Rolls
These Crusty French Bread Rolls are a delightful addition to any meal. With a crispy exterior and soft, pillowy interior, they are perfect for dipping in soups, slathering with butter, or enjoying fresh out of the oven.
Equipment
- 1 large mixing bowl
- 1 measuring cups and spoons
- 1 wooden spoon or dough hook
- 1 plastic wrap or kitchen towel
- 1 baking sheet
- 1 parchment paper
- 1 kitchen thermometer (optional)
Ingredients
- 4 cups all-purpose flour
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast one packet
- 2 teaspoons salt
- 1 tablespoon sugar
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- Add flour and salt to the yeast mixture, stirring with a wooden spoon or dough hook until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a round roll and place them on the prepared baking sheet.
- Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
- Before baking, use a sharp knife to make a few shallow slashes on the tops of the rolls for decorative purposes and to help them expand while baking.
- Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Let cool on a wire rack before serving.
Notes
For extra crustiness, you can place a small pan of water in the oven while the rolls bake to create steam.
Store any leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.