Baguette Rolls
Elevate your bread-making game with these irresistibly crusty and fluffy Baguette Rolls, perfect for any occasion! Crafted with simple pantry staples like all-purpose flour, active dry yeast, salt, and water, this recipe captures the authentic essence of French boulangerie-style baking. With a streamlined process of kneading, proofing, and shaping, these rolls boast a golden, crackling crust and a soft, airy interior—ideal for sandwiches, soups, or as a delicious standalone snack with butter. Featuring the added touch of traditional scoring and a steam-enhanced bake for that classic baguette texture, these rolls are a showstopper for bread enthusiasts seeking homemade perfection. Make bread baking an art form and savor the delightful aroma of fresh-out-of-the-oven baguette rolls in just a few hours!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Salt
- 350 milliliters Water
Instructions
In a large mixing bowl, combine the flour and salt, mixing well to ensure even distribution.
In another small bowl, dissolve the yeast in half of the warm water (approximately 175 ml). Let it sit for about 10 minutes until it becomes frothy, indicating that the yeast is active.
Create a well in the center of the flour mixture and pour in the dissolved yeast mixture.
Add the remaining water (175 ml) gradually, mixing with your hands or a wooden spoon until a rough dough forms.
Turn the dough onto a lightly floured surface and knead it for about 10-15 minutes. The dough should become smooth and elastic.
Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 90-120 minutes, or until it has doubled in size.
Punch down the risen dough to release the gases and divide it into 8 equal pieces.
Shape each piece into a small baguette roll by rolling it lightly into a log shape, keeping the ends pointed to achieve the classic baguette look.
Place the shaped rolls onto a baking sheet lined with parchment paper, leaving some space between each roll to allow for expansion.
Cover the rolls with a damp cloth and let them rise for another 45-60 minutes until they have puffed up.
Meanwhile, preheat your oven to 240°C (464°F). Place a shallow baking dish filled with water on the lower rack of the oven to create steam.
Slash each roll diagonally a few times with a sharp knife for traditional scoring.
Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Let the baguette rolls cool on a wire rack before serving. Enjoy your homemade baguette rolls as a side, for sandwiches, or simply with some butter.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.1 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
