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)

Servings: persons

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.

1806

kcal

Calories

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

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.

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

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.

That's it — enjoy your meal!

Easy Crusty Bread Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions