Homemade Bread Rolls
I used to eat such bread rolls every morning before going to school. My father would go to this bakery across the street and buy 8 rolls every day, 2 for each of the children and one each for him and my mother. It's been so long since I've had them.
I live in the States and it is very hard to find bread rolls that would resemble the ones from my childhood. To be honest it is very hard to find any (good) rolls here; bagels became the only bread option for me here.
So, the other day, I thought why not make my own bread rolls?! And I went through probably hundreds of different recipes for polish bread rolls on the internet and finally came across what I remembered and loved so much in my childhood.
I hope you will try to make these and like them as much as I do. They are fluffy and a bit wet on the inside and have a very tasty crust on the outside.
Ingredients for 10 rolls:
- 400g (3 1/2 cups) bread flour
- 1/2 tsp of salt
- 1 tsp of caster sugar
- 7g / 1 packet of dry yeast or 15 grams of fresh yeast
- 300 ml (1 1/2 cups) of warm water
Line baking tray with parchment paper or spray with cooking spray.
In a bowl of a stand mixer, or a separate bowl, combine 1 1/2 cups of flour and 1 1/2 cups of warm water, yeast and sugar, to create poolish, a bread preferment. Mix it together, sprinkle the rest of the flour on top, cover and set aside for an hour to rise.
When the poolish is ripe, and at least doubled in size, add the salt and mix the dough until all the ingredients are incorporated, and the dough is coming off the sides of the bowl. If you are working with a stand mixer, put it on medium speed and knead for 8-10 minutes. If you don't have a stand mixer, take the dough out of the bowl and start kneading it on the counter for at least 10 minutes to develop gluten and get a smooth and elastic dough. The more kneading the better the quality of the finished product.
Once you are done with the kneading, pour some olive oil into a bowl greasing all the sides, place the dough inside and cover with tea towel. Leave it in a warm, draft-free place for 1 to 1 1/2 hours, until doubles in size.
Once the dough has risen, take it out onto the counter, sprinkled with flour and knead it again punching the dough at the beginning. Yes, you can release some stress while baking :) Cover with tea towel and leave for 5 minutes.
Then divide the dough into 10 pieces and roll it into balls. Place all on the baking sheet, cover again and leave it to rise for another 30 minutes to double in size.
Preheat your oven to 445 F or 230 C for 10 minutes.
After half an hour, oil the edge of your palm with olive oil and press each ball in the middle to get a deep partition (not a cut). This is not necessary but will make your rolls look good if done well. My dough was shaped well and it wanted to rise, so I didn't get that effect this time. Cover again and leave for 15 minutes.
Place a pan with some cold water on the bottom rack of the oven and place baking tray with rolls on the middle tray. Bake for about 15 minutes until golden brown. Cool down on a rack.