Artisan Bread Rolls

I found these rolls on The Café Sucre Farine & I could not wait to make them! They were unbelievably easy and so delicious! I love how versatile these rolls are - they could easily be served with a soup or stew but they also make great sandwiches! You can find the original recipe HERE.

Another thing I love so much about these rolls is how quick they come together! I mixed all of my ingredients together on Tuesday night, baked them Wednesday morning and they were ready before lunch yesterday!

Start by combing 4 cups of flour, 2 teaspoons of salt and 1 teaspoon of traditional dry yeast in a large mixing bowl. Once these ingredients are combined, form a well in the center.

Pour 2 cups of room temperature water into the well.

Use a sturdy rubber spatula to combine mix the dough together until it is well combined.

Cover the bowl in plastic wrap and leave it to rise for 8 to 12 hours - I recommend leaving it over night. For example, I prepped my ingredients on Tuesday at 9:00 pm, left the dough to rise over night, then finished the baking process on Tuesday morning at 8:30 am.

This is what the dough should look like the next morning - sticky and bubbly.

Drop the dough onto a generously floured work surface - I used that red tool in the picture (I think it's called a bowl scraper...? it's flexible but sturdy and great for getting sticky dough out of bowls) to get all of the dough out of the bowl. Turn the dough around on the flour a couple of times until it is well coated with flour.

Cut the dough into 12-19 equal sized pieces - I made 12 rolls and I used a bench knife to cut the dough into pieces. Make sure each of these individual pieces are well coated in flour. The pieces will be square-like shapes, bring the corners of the square together at the top of the roll and pinch them to hold them together.

Place the rolls pinched side up on a baking sheet lined with parchment paper (I used my silicone baking sheet liners & they worked great). Leave the rolls to rise for 20 minutes at room temperature.

Bake the rolls for 15 minutes at 375 degrees Fahrenheit. After 15 minutes, rotate the tray and bake the rolls for another 5 minutes.

ARTISAN BREAD ROLLS
ingredients
4 cups all-purpose flour
2 teaspoons salt
1 teaspoon traditional dry yeast
2 cups water, at room temperature

directions
1. Combine the flour, salt and yeast in a large mixing bowl. Once well combined, form a well at the center of the bowl. Pour the water into the well. Use a sturdy rubber spatula to mix the dough until it is well combined. Cover the bowl with plastic wrap and leave the dough to rise at room temperature over night (8-12 hours).
2. Drop the dough onto a generously floured surface and turn the dough around on the flour a couple of times, so that it is well covered. Cut the dough into 12-19 equal square-shaped pieces.
3. Pinch the corners of the square together on top of the roll and place the rolls pinched side up on a baking sheet lined with parchment. Leave the rolls to rise for 20 minutes at room temperature.
4. After the second rise, bake the rolls for 15 minutes at 425 degrees Fahrenheit. After 15 minutes, rotate the baking sheet and bake the rolls for another 5 minutes.

How easy is that!? Let me know if you try these!