Artisan Rolls: A Simple Recipe for Homemade Perfection 🍞
There’s nothing quite like the aroma of freshly baked bread filling your kitchen. These Artisan Rolls are the perfect combination of rustic charm and delightful flavor. Whether you’re a seasoned baker or a beginner, this recipe is designed to be both easy to follow and incredibly rewarding. With a little bit of patience and a few simple ingredients, you’ll be enjoying warm, crusty rolls that rival any bakery’s offering.
Ingredients:
- 4 cups bread flour, plus extra for shaping 🍞
- 2 teaspoons kosher salt 🧂
- 1 teaspoon active dry yeast (traditional) 🍶
- 2 cups room-temperature tap water 💧
Instructions:
Step 1: Prepare the Dough In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and pour in the water. Mix everything with a sturdy rubber spatula until all the flour is fully incorporated. The dough will be wet and sticky—that’s exactly how it should be. Cover the bowl with plastic wrap and let the dough rise at room temperature for 10 to 12 hours. 🥄
Step 2: Check the Dough After 10-12 hours, the dough will have risen significantly. It may look shaggy, and you’ll notice bubbles covering its surface. 🌜🌞
Step 3: Prepare for Baking Line a sheet pan with parchment paper and preheat your oven to 425ºF (220ºC). 🔥
Step 4: Shape the Rolls Generously spread ¼ cup of flour on a clean work surface. Turn the dough out onto the floured surface and use a bench scraper to help coat the dough with flour. 🍴
Step 5: Divide and Shape Divide the dough into 12-16 equal portions. Coat each piece in flour, then shape it into a ball by pulling the edges under and pinching them together to form a smooth top. Place each dough ball on the prepared pan, pinched side up, to create a rustic, craggy texture. If the dough is too sticky, simply roll it in more flour. Let the shaped rolls rise for 20 minutes. 🍞
Step 6: Bake the Rolls The rolls may appear slightly deflated after rising, but don’t worry—they’ll puff up beautifully in the oven. Transfer the pan to the oven and bake for 15 minutes. Rotate the pan and bake for an additional 5 minutes, or until the rolls are nicely golden. Once baked, transfer the rolls to a cooling rack to cool completely. ✨
Step 7: Make Ahead Option If you’re planning to make these rolls in advance, remove them from the oven when they’re pale golden brown, about 3-4 minutes before the end of the baking time. Let them cool completely, then freeze them on a baking sheet. Once frozen, transfer the rolls to a large zip-lock bag and store them in the freezer. To serve, allow the rolls to thaw, then heat them for 10-12 minutes at 325˚F (165ºC). ❄️
Baking Notes:
- Prep Time: 15 minutes
- Rising Time: 10-12 hours
- Baking Time: 20 minutes
- Total Time: 10 hours 35 minutes
- Servings: 12-16 rolls
Conclusion
These Artisan Rolls are perfect for any occasion—whether you’re serving them at a dinner party or enjoying them fresh out of the oven with a slab of butter. With their golden crust and tender crumb, they’re sure to become a staple in your baking repertoire. Happy baking! 🍞
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Artisan Rolls 🍞
- Total Time: 10 hours 35min
- Yield: 12-16 1x
Ingredients
4 cups bread flour, plus extra for shaping 🍞
2 teaspoons kosher salt 🧂
1 teaspoon active dry yeast (traditional) 🍶
2 cups room-temperature tap water 💧
Instructions
1️⃣ In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. The dough will be wet and sticky, that’s how it should be. Cover the bowl with plastic wrap and leave to rise at room temperature for 10 to 12 hours. 🥄
2️⃣ The following morning (or after 10-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. 🌜🌞
3️⃣ Line a sheet pan with parchment paper. Preheat the oven to 425ºF (220ºC). 🔥
4️⃣ Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. Use a bench scraper if you have one. 🍴
5️⃣ Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes. 🍞
6️⃣ The rolls may look a little deflated as they’re rising and they won’t rise a ton during the 20 minutes but a little magic happens when they hit the hot oven and you’ll be shocked at how beautiful they look when baked. ✨
7️⃣ Transfer the pan to the oven. Bake for 15 minutes. Rotate the pan. Bake 5 minutes more or until nicely golden. Transfer rolls to a cooling rack to cool completely. 🔄
8️⃣ If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 10-12 minutes at 325˚F (165ºC). ❄️
- Prep Time: 15min
- Baking Time: 20min