These Crusty French Bread Rolls are like the ones you love them to refill in your favorite restaurant! Make them anytime you want, from home! These hot, fresh rolls are an amazing addition to any meal you serve--crusty and chewy on the outside and soft on the inside! #SoNomNom4u #Vegetarian #CrustyFrenchBreadRolls
3 1/2 cups bread/pizza flour
1 1/2 cups water, heated to 105°F
1 packet active dry yeast
2 tablespoons sugar
2 tablespoons olive oil
1 teaspoon salt
2 tsp sea salt
2 tablespoons unsalted butter , melted
spray bottle with ice water
In a stand alone mixer with the bread hook, add 1-1/2 cups water, 2 TBSP sugar and 1 packet of active dry yeast. Let stand until the yeast becomes foamy--about 5 minutes.
In a medium bowl, mix together flour and 1 tsp salt. Add 2 cups of the flour mixture and 1 TBSP olive oil into the yeast mixture and mix. Now, add the remainder of the flour small scoops at a time and the other TBSP of olive oil until a ball of dough forms. After a ball of dough forms and the dough is all cleaned off the edges of the bowl, leave mixer on medium speed for about 5 minutes to knead the dough. If kneading by hand, knead for 10-15 minutes.
Cover the ball of dough with additional olive oil and cover with a towel and place in a draft-free area to rise for 1 hour.
Line a baking sheet with parchment paper.
Divide dough into 16 balls and place them on the parchment lined baking sheet at least 2 inches apart. Repeat until all balls are formed. Cut a slit across the top with a bread lame or sharp knive. Cover with a towel and let rise for 45 minutes to an hour, or until doubled in size.
Make sure rack is in the center location of the oven. Heat oven to 400°F.
Gently brush each roll with melted butter, and sprinkle with sea salt.
Place rolls in oven, add 10-15 ice cubes to the bottom of the oven and shut the door quickly. Bake rolls 20-25 minutes, or until golden and crusty.
For crustier rolls, spray a fine mist of water over the top prior to putting them in the oven and again at the 10 minute baking mark.
