Crusty Rolls

Ingredients

Crusty Rolls

350ml lukewarm warm water

7g instant yeast

500g strong / Bread Flour

1 x tbs flakey sea salt or 1/2 tbs table salt

Butter for greasing and brushing (approx 20g)

Add the yeast to the water and whisk till bubbly- add flour then salt and mix well till everything is combined. Cover and rest for 30 min.

After 30 min do 4 stretch and folds wetting your hand after each one. Cover and rest for 1 to 2 hours (depending how much time you have) or overnight in the fridge.

Once ready flour the top of your dough and your work surface and turn the dough out.

Flour the top of the dough again and cut into 8 pieces, first in half then quarters then split your quarters to create 8 pieces.

Flatten out each piece slightly and fold the dough inwards to create a round shape. Pinch and squeeze the dough where you folded it in and turn it over, roll it out, if your worktop is too dusty with flour to roll wipe the surface with a damp cloth then roll.

Place on some parchment paper on a baking dish. I like to grease the paper with butter first, it gives the base of the roll a lovely flavour and texture,

Cover and rest for 30 min.

Turn your oven on to 200C and place a small dish with water inside like a loaf tin (this will create steam and keep the rolls fluffy)

After 10 min take out the water and bake the rolls for another 13-15 minutes. Just before you take them out melt some butter and brush the top with it as soon as they’re out. This is optional there lovely without.

If you want a crunchier top brush the buns with milk just before cooking (gently as they will have just risen)

Enjoy D 🫶

To freeze: freeze in an airtight bag as soon as they’re cool and defrost at room temperature in an airtight bag

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Notes

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