Crusty French Bread Rolls

Crusty French Bread Rolls

Ingredients:

20 rolls

600 g (about 1 liter) Wheat flour special

50 g (1 pct) yeast

2 teaspoons salt

2 tablespoons sugar

70 g butter or margarine, room warm

4 dl water, 37ºC (finger warm)

Directions:

Crumble the yeast into a dough bowl. Add the water and stir until the yeast has dissolved. Click in the margarine. Mix flour and salt. Add the flourmix to the liquid. Work dough with your fingers or machine, at least 5 minutes by machine or 10 minutes by hand, until the dough feels smooth. Add more flour if needed.

Allow the dough to rise under a baking cloth for about 10 minutes.

Work the dough down smoothly on the floured table and divide into pieces.

Divide the dough into 20 pieces and shape them into round or oval buns.

Lay the lengths or buns on a sheet, lubricated or with baking sheet paper and allow to rise for about 25 minutes under the baking cloth.

If you want a notch in the middle, cut with a knife along the middle after 10 minutes of rising and then place them on the plate with the notch facing down. Allow them to rise covered for another 15 minutes. Then turn the rolls carefully so the notch face up.

 Preheat oven to 220 ° C.

Don't forget to put a pan with hot water in the oven to get a moist heat. It is only then that the bread is rising and gets its characteristic crunchy surface.

Bake at 220 º C in the middle of the oven, 18-20 minutes or until the breads have a nice golden color.

Let the buns cool on the grill without a back cloth.