Homemade Crusty Bread Rolls
Ingredients
- 500 g all-purpose flour (about 3½ cups)
- 1 teaspoon salt
- 1 teaspoon sugar
- 7 g dry yeast (1 packet)
- 320 ml warm water (about 1⅓ cups)
- 1 tablespoon olive oil (optional)
- Extra flour for dusting
Instructions
- Activate the yeast
In a bowl mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. - Prepare the dough
Add flour and salt to a large bowl. Pour in the yeast mixture and olive oil.
Mix until a soft dough forms. - Knead the dough
Knead for 8–10 minutes until smooth and elastic. - First rise
Cover the bowl and let the dough rise in a warm place for 1 hour, until doubled in size. - Shape the rolls
Place dough on a floured surface.
Divide into 6–8 pieces and shape into oval rolls like in the picture. - Second rise
Place rolls on a baking tray lined with parchment. Cover and let rest 20–30 minutes. - Score the tops
Cut a small line on each roll with a sharp knife. - Bake
Bake in a preheated oven at 220°C (425°F) for 18–22 minutes until golden and crusty.
Tip for a crispy bakery crust
Place a small tray of hot water in the oven while baking. The steam makes the crust crunchy.
✅ Perfect for sandwiches, soups, or breakfast.
If you want, I can also give you:
- No-knead version of this bread
- Moroccan bakery-style rolls
- Air fryer mini bread rolls.