Ingredients
- 500 g bread flour (about 4 cups)
- 325–340 g warm water (95–105°F, about 1⅓–1⅖ cups)
- 2 tsp instant yeast (or 2¼ tsp active dry, bloomed)
- 10 g fine sea salt (about 1¾ tsp)
- 1 Tbsp sugar
- 1 Tbsp olive oil (optional)
- rice flour or cornmeal, for dusting
Equipment
- mixing bowl or stand mixer
- baking stone or steel
- steam pan (metal)
- Parchment paper
- bench scraper
Method
- In a large bowl, mix warm water, sugar, and yeast. Add flour, salt, and oil (if using). Stir until a shaggy dough forms.
- Knead the dough for 6–8 minutes in a mixer or 8–10 minutes by hand until smooth and slightly tacky.
- Cover and let rise 30–40 minutes, or until puffy.
- Preheat oven to 475°F (245°C) with a baking stone or steel on the middle rack and an empty metal pan on the bottom rack for steam.
- Divide dough into 12 pieces and shape into tight balls. Place on parchment and proof 20–30 minutes until lightly puffy.
- Score tops. Slide parchment with rolls onto hot stone/steel. Pour 1 cup hot water into steam pan and immediately close the oven door.
- Bake 12 minutes with steam, then remove steam pan and bake 6–10 minutes more until deep golden brown and 200–205°F internal.
- Transfer to a wire rack and cool 10–15 minutes before serving.
Nutrition
Calories: 145kcalCarbohydrates: 28gProtein: 5gFat: 1.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.8gSodium: 300mgPotassium: 60mgFiber: 1gSugar: 1gCalcium: 8mgIron: 1.8mg
Notes
Cold fermentation: Refrigerate dough 8–24 h after kneading for richer flavor.
Soft-roll tweak: Swap 60 g of the water for milk and add 1 Tbsp butter.
Re-crisp: 400°F for 5–7 minutes.
Alternate methods: Dutch oven — bake 6 rolls covered 15–18 min at 450°F, then uncover 3–5 min. Convection — reduce to 455°F and check 2 min early.
Soft-roll tweak: Swap 60 g of the water for milk and add 1 Tbsp butter.
Re-crisp: 400°F for 5–7 minutes.
Alternate methods: Dutch oven — bake 6 rolls covered 15–18 min at 450°F, then uncover 3–5 min. Convection — reduce to 455°F and check 2 min early.
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