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.
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.
