Easy Crusty Bread Rolls
Bring the bakery to your kitchen with these *Easy Crusty Bread Rolls*—a foolproof recipe perfect for beginners and seasoned bakers alike! Made with simple pantry staples like all-purpose flour, active dry yeast, and olive oil, these rolls are delightfully crusty on the outside while staying soft and fluffy on the inside. The magic lies in creating steam during baking, which gives them that irresistibly golden, artisan-style crust. Ready in just over an hour, these homemade bread rolls are perfect for weeknight dinners, sandwiches, or simply served warm with a pat of butter. With minimal effort and maximum flavor, they're a must-try for anyone who loves fresh, homemade bread!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 10 grams sugar
- 10 grams salt
- 300 milliliters warm water
- 15 milliliters olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. Mix well to evenly distribute the dry ingredients.
Create a well in the center of the dry ingredients and pour in the warm water and olive oil.
Using a wooden spoon or your hands, mix until the dough comes together. It will be slightly sticky at this stage.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, punch it down and divide it into 8 equal portions.
Shape each portion into a ball and place them on a baking sheet lined with parchment paper, spacing them evenly to allow room for spreading.
Cover the rolls with a kitchen towel and let them rise again for about 20-30 minutes until puffed up.
While the rolls are rising, preheat the oven to 220°C (425°F). If desired, place an empty baking tray on the bottom rack of the oven to create steam later.
Before baking, dust the rolls lightly with flour for a rustic look. Optionally, score the tops with a sharp knife or razor blade for decorative slits.
Right before placing the rolls in the oven, pour a cup of hot water into the empty baking tray at the bottom of the oven to create steam. This will help achieve a crisp crust.
Bake the rolls on the middle rack for 18-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the rolls from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 394.2 g | 143% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 11.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 677 mg | 14% | |
*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.
