How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Easy Crusty Bread Rolls?

You need 11 ingredients. The key ingredients include: Starter, 300 g bread flour (approx. 2.33 cups, see footnotes), 100 g white whole wheat flour (approx. 0.75 cup), 5 g yeast, Active dry (1 tsp.), and more.

Is Easy Crusty Bread Rolls suitable as general?

Yes, Easy Crusty Bread Rolls falls under the General category and is a great choice for this type of meal.

How do I store leftover Easy Crusty Bread Rolls?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Crusty Bread Rolls Recipe

Name: Easy Crusty Bread Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Starter; 300 g bread flour (approx. 2.33 cups, see footnotes); 100 g white whole wheat flour (approx. 0.75 cup); 5 g yeast, Active dry (1 tsp.); 10 g sugar (2 tsp.); 670 g water (670 ml, approx. 2.8 cups); Flour Mix; 1000 g bread flour (approx. 8 cups); 5 g yeast, Active dry (1 tsp.); 15 g salt, Kosher (1 T); 300 g buttermilk, Cultered Whole (300 ml, approx. 1.25 cups)

1

Weigh out ingredients for starter in your mixing bowl and whisk together. They should be the consistency of pancake batter.

2

Measure out the remaining bread flour and place on top of starter.

3

Make two little wells in the dry bread flour, add the salt in one and the yeast in the other.

4

Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-2 hours. The yeast will become active during this time.

5

Measure out buttermilk and let stand until ready to use.

6

After the preliminary ferment, add buttermilk to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.

7

Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).

8

Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.

9

Preheat oven with two pizza stones (one per shelf) to 450u00b0F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.

10

Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large loaves at this point or can continue on and divide each dough ball into 8 pieces.

11

Form the rolls and place them on 2 sheets of parchment paper that are roughly the same size as your pizza stones (16 rolls/sheet).

12

Cover** and let rise for 45 minutes.

13

After rising, sprinkle the rolls with flour and slash the tops. ***.

14

Place the rolls in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.

15

Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.

16

Cool on wire racks and enjoy!

17

*If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.

Easy Crusty Bread Rolls

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