There’s nothing quite like the aroma and taste of freshly baked bread, and these are an absolute dream! With a perfectly crisp, golden-brown crust and a wonderfully soft, fluffy interior, they're designed to elevate any meal from ordinary to extraordinary. This simple recipe brings artisan-quality bread right to your kitchen table.
📜 Ingredients
3 cups (360g) all-purpose flour, plus more for dusting
1 cup (240ml) warm water (105-115°F / 40-46°C)
2 ¼ teaspoons (1 standard packet) active dry yeast
1 tablespoon granulated sugar
1 teaspoon fine sea salt
2 tablespoons olive oil, plus more for greasing
1 large egg, whisked with 1 tablespoon water (for egg wash, optional)
📝 Instructions
- In a large bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Add the flour and salt to the yeast mixture. Stir with a wooden spoon or a spatula until a shaggy dough forms.
- Add the olive oil and continue to mix until it's mostly incorporated. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it's smooth, elastic, and no longer sticky.
- Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough to release the air. Divide the dough into 8 equal pieces. Shape each piece into a smooth, round ball by tucking the edges underneath.
- Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for another 30-45 minutes, or until noticeably puffy.
- Preheat your oven to 400°F (200°C) during the last 15 minutes of the second rise. If desired, use a sharp knife or a bread lame to make a shallow slash across the top of each roll. Brush gently with the egg wash for a golden, shiny crust.
- Bake for 18-22 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Transfer the baked rolls to a wire rack to cool slightly before serving.
💡 Chef's Tips
- For an extra crispy crust, place a shallow oven-safe pan on the bottom rack of your oven while preheating. Carefully pour about ½ cup of hot water into it immediately after placing the rolls in the oven. This creates steam!
- These versatile rolls are perfect alongside a hearty soup, as sandwich bases for sliders, or simply served with a pat of halal butter and a sprinkle of sea salt.
- Leftover rolls can be stored in an airtight container at room temperature for up to 2-3 days, or frozen for longer storage. Reheat gently in the oven for best results.
