Crusty Dinner Rolls

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There's nothing nicer than a good crusty dinner roll....or more versatile. 

And this is a simple approach to ensuring that your rolls are light, crusty and very, very tasty. 

I'm making a double mix and shaping 8 rolls out of each mix. 

It's a slightly higher hydration than usual...that'll help develop a nice light roll. 

INGREDIENTS (per 6 or 8 rolls) 

500 gms strong white bread flour

340 gms tepid water (around the 35⁰C / 95⁰F mark) - 68% hydration 

4 gms of instant yeast or 6 gms of dried yeast (activated with 6 gms sugar)

8 gms crushed sea salt

METHOD

Activate your yeast by adding it to all the warm water and leaving it for about 10 minutes to start frothing. If you're using dried yeast, you may wish to help the activation along by adding just a touch of granulated sugar.

Mix the salt with the flour and gradually add the water/yeast mixture. Bring it all together and then knead for a good ten minutes until you have a soft, but slightly sticky dough. Oiling hands will help but try and avoid adding more flour. 

Form the dough into a boule and use the tension of the worksurface to form a tight ball with good surface tension. 

Place it into a lightly-oiled bowl, cover and put in a warm place for at least an hour OR until it has doubled in volume. 

Tip the dough out onto a work surface and reform it again into a tight boule. 

Now, pop it back in the bowl, re-cover it and place it back in the warm spot for a further 30 minutes. 

Prepare your baking trays.

Weigh the dough and work out whether you want six or eight rolls out of the total dough weight. 

Divide the dough as required.  

Preshape the dough into round balls and place on one side. Cover and allow to rest for five minutes. 

Very gently, apply a little rolling pressure to the top of each ball to encourage it into an oval shape. 

Place on the baking sheet but allow a good amount of room between rolls. 

Cover and allow them to proof at room temperature for 20 minutes. 

Preheat the oven to 200⁰C / 390⁰F and place a container of boiling water at the bottom of the oven to provide steam. 

Just before baking, score the rolls along the long edge, place them in the oven and mist them with water before closing the door. 

Bake for 16 - 20 minutes depending on the desired colour you want the crust and then allow to cool on a   rack. 

Happy Baking..