Heather says:
After getting the hang of basic white bread, these rolls should be a cinch. There are no fancy ingredients, but you will need a rolling pin.
Ingredients:
- 1 1/4 cup warm water + extra for sprinkling
- 2 1/2 tsp yeast
- 2 1/2 TBSP olive oil
- 3 1/2 cups flour (for best results use bread flour)
- 1 1/2 tsp salt
- 3 1/2 tsp sugar
Directions are after the jump.
Combine the yeast, warm water, and olive oil.
Whisk together dry ingredients in a large bowl.
Stir in the wet ingredients just until the dough comes together.
Knead on a lightly floured surface until smooth.
Divide the dough into 7 balls of equal size, allow to rest for 10 – 20 minutes. Lightly grease a cookie sheet.
Roll each dough ball into a rectangle about 4″ x 8″. It doesn’t have to be perfect.
Roll the dough lengthwise and lightly sprinkle the seam with water to seal.
Tuck each end under, and use a little water to seal. Place each roll, seam side down, about two inches apart on a greased baking sheet. Allow to rise in a warm, humid place. I turn on my oven for five minutes at 200F and place a shallow pan of water on the bottom rack.
Let rise for 45 minutes to an hour.
Use a very sharp knife to cut two diagnol slashes in each roll. Do not touch the rolls with your fingers or you may leave funny dents.
Mist with water for a nice crust, but it isn’t crucial (I skipped that step). Bake for 15 – 20 minutes at 450F.
Cool for at least ten minutes on a wire rack.
Enjoy.
Random Posts
Loading…
{ 5 comments… read them below or add one }
Thanks for this! I have bread down pat but I’m not so good with hoagie-type rolls. I will save a lot of money if I can master them, since the kids like them for lunches. I appreciate the step-by-step.
I’ve never quite been able to get bread down, which is one of the many reasons I come here…now, where’s my rolling pin?
I use a very similar recipe…….but I use 2 eggs and a tad bit more flour. If you don’t use eggs the bread turns out like a biscuit.
That may be true for some breads, but this isn’t a quick bread and there is a definite yeast flavor.
I'm looking for a bread with a very very light fluffy interitor. This looks heavey but the crust looks nice. Explain more detail the texture and weight of interior dough.