Small Batch French Bread Rolls
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Eight crusty little French bread rolls brushed with olive oil and sprinkled with salt.
Ingredients
- 10 ounces all-purpose flour (2¼ cups)
- 1 teaspoon kosher salt plus additional salt for topping
- 1 tablespoon honey
- ½ tablespoon olive oil plus 1 tablespoon for brushing
- 6 fluid ounces warm water (100–110°F)
- ½ teaspoon active dry yeast
Equipment
- stand mixer
- mixing bowl
- baking sheet
Directions
- In a large bowl, add the flour, 1 teaspoon of salt, honey, ½ tablespoon of oil, and the warm water. Sprinkle the yeast over the water and let it sit for about 5 minutes, until foamy.
- Mix until a dough forms, then knead for 8 to 10 minutes with a stand mixer’s dough hook or by hand, until smooth and stretchy.
- Cover the bowl and let the dough rise in a warm spot for about 1 hour, until doubled.
- Turn the dough out onto a lightly floured counter, press it down gently, cover, and let it rest for 10 to 15 minutes.
- Shape it into 8 equal rolls and set them on a baking sheet 1 to 2 inches apart. Cover and let them rise for another hour, until puffy.
- Heat the oven to 400°F. Cut an X into the top of each roll, brush with the 1 tablespoon of oil, and sprinkle lightly with salt. Bake for 12 to 15 minutes, until golden and crusty.
Nutrition
Serving: 40g | Calories: 145kcal | Carbohydrates: 29g | Protein: 3.8g | Fat: 1.2g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 296mg | Potassium: 42mg | Fiber: 1g | Sugar: 2.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 5.7mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 rolls. Brands and portions vary, so use it only as an approximation.